This Baked Buffalo Wings recipe is everything you crave in a classic game day favorite, complete with perfectly crispy skin and juicy, flavorful chicken in every bite. Seasoned with simple spices, baked until golden, and tossed in a buttery, tangy buffalo sauce, these wings deliver all the bold flavor you love and are so good no one will believe they’re not fried!
Better-Than-Takeout Crispy Buffalo Chicken Wings
Is there anything better than a plate of hot chicken wings? They’re the ultimate comfort food! Of course, you can never go wrong with classic fried chicken wings. However, when I want a little extra oomph, these baked buffalo chicken wings are the recipe I turn toward.
Baked instead of fried, they’re lighter than most recipes. Then, I skip the store-bought options and make a homemade buffalo sauce. Rich, spicy, and easy to customize, it takes the wings over the top. Add as little or as much as you like to suit your sauce preferences, and I promise you’ll never order wings out again!
Ingredients and Notes
Wings: We’re using split chicken wings so we get both drums and flats, but you can use whatever you prefer.
Oil: Avocado oil helps the seasonings cling to the wings and promotes browning, so you get a beautiful golden crust. Any neutral-tasting cooking oil will work.
Baking Powder: This raises the chicken’s pH level, which breaks down the proteins and draws out moisture, contributing to the crispy exterior we want without the need for thick breading or deep frying. It’s my secret to the best baked wings!
Spices: Salt, paprika, cayenne pepper, pepper, onion powder, and garlic powder season the chicken, adding savory flavor and a touch of heat.
Buffalo Sauce: Skip pre-made sauces and make your own by combining Frank’s Red Hot sauce, salted butter, and garlic.
How to Make This Baked Buffalo Chicken Wings Recipe
Step 1. Prep your wings and use clean paper towels to pat the wings dry. Then, toss them with oil, baking powder, and seasonings in a large bowl, coating them evenly.
Step 2. Arrange the wings in an even layer on a parchment paper-lined baking sheet, leaving space between each wing. Bake until the chicken reaches an internal temperature of 165°F and is golden brown and crisp, flipping once halfway through.
Step 3. In the meantime, melt the butter in a saucepan over medium heat. Then, add the hot sauce and garlic powder, and whisk to combine.
Step 4. Transfer the baked wings to a large bowl, pour the warm buffalo sauce on top, and toss to coat the wings.
Step 5. Enjoy the buffalo wings with your favorite dips.
Tips & Tricks
- Pat the wings completely dry. Removing excess moisture helps the skin crisp up instead of steaming in the oven.
- Use aluminum-free baking powder. It helps create crispy skin without leaving a metallic aftertaste.
- Give the wings space on the pan. Arrange them in a single layer without touching so hot air can circulate and crisp them evenly on all sides.
- Flip halfway through baking. Turning the wings helps both sides brown and crisp evenly.
- Rest before serving. Let your wings rest for 5 minutes or so before serving so the natural juices have time to redistribute, keeping the meat tender and juicy.
Serving Suggestions
I serve my buffalo wings like you’d find them at a restaurant, on a platter with ranch, bleu cheese dressing, carrots, and celery. However, they’re also great as a main course with sides like fries, baked mac and cheese, or cauliflower au gratin.
Or, serve them as part of an appetizer spread with options like asparagus puff pastry, rotel dip with cream cheese, and hot cheesy collard green dip. Just be warned that you’ll be the designated host for any get-together moving forward!
How to Store and Reheat
Once cool, transfer leftover wings to an airtight container and store them in the fridge for up to 3-4 days. You can also freeze baked buffalo chicken wings for up to 2 months.
For the best results, I recommend freezing your wings before adding the buffalo sauce. To freeze, arrange the wings on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag or an airtight container to store.
To serve, warm thawed wings in the oven or air fryer at 375°F for 6-10 minutes or until they’re warmed through and crisp. If reheating frozen wings, toss them in warm buffalo sauce immediately, and enjoy.
Alternative Methods to Cooking these Buffalo Wings
Although these baked wings are crispy, they are not fried, lol. So, if you want to fry your wings, I have included some helpful instructions below.
Frying Buffalo Wings:
If you want ultra-crispy wings, frying is the way to go. Heat a pot of neutral oil to about 350°F and fry the wings in batches for 8–10 minutes, until they’re golden brown and cooked through. Let them drain for a minute, then toss them in buffalo sauce while they’re still hot.
Air Fryer Buffalo Wings:
Air fryer wings are a great option if you want crispy wings without dealing with a big pot of oil. Pat the wings dry, lightly coat them with oil, and air fry from 380°F-400°F for about 22–25 minutes, flipping halfway through. Once they’re nice and crispy, toss in buffalo sauce and serve right away.
More Amazing Chicken Recipes
- Fried Chicken Tenders
- Crispy Buttermilk Fried Chicken
- Marry Me Chicken Pasta
- Easy Chicken Alfredo Pasta
- Homemade Chicken Pot Pie with Biscuits
- The Best Chicken and Sausage Gumbo
I hope you love my Baked Buffalo Chicken Wings Recipe! The wings are crispy, saucy, and savory with the perfect amount of spice. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Crispy Baked Buffalo Chicken Wings
Ingredients
Buffalo Wings
- 2 pounds split chicken wings
- 1 tablespoon avocado oil or other cooking oil
- 1 tablespoon baking powder aluminum-free
- 1 1/4 teaspoon salt more to taste
- 1/2 teaspoon paprika
- 1/4 tsp cayenne pepper optional
- 1/4 tsp black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Buffalo Sauce
- 1/2 cup Frank’s Red Hot Sauce
- 4 tbsp salted butter
- 1/2 tsp garlic
Instructions
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Prep and pat the chicken wings dry with paper towels and then add them to a large mixing bowl. Add the avocado oil, baking powder, paprika, cayenne, black pepper, onion powder, garlic powder, and salt to the wings and toss until well coated.
- Place the seasoned chicken wings on a baking sheet in a single layer but not touching. Bake the wings for 40-50 minutes until golden brown and the skin is crispy, flipping halfway through.
- While the wings are baking, in a small saucepan, add the butter until melted. Then, add Frank’s Red Hot Sauce and the garlic powder. Whisk until combined and set aside until the wings are done.
- Once the wings are done cooking, transfer them to a large mixing bowl and pour the warm buffalo sauce over the wings. Toss until well coated.
- Transfer the wings to a serving platter and serve with ranch bleu cheese, celery, and carrots.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
Rate & Review
What did you think of this recipe?