It’s hard to resist perfectly crispy Buffalo wings. Served on a platter slathered in a fiery, spicy, tangy sauce alongside a creamy dip, Buffalo chicken wings are an iconic snack-able dish appropriate for most occasions.
Many classic chicken wing recipes are deep-fried, but this version gets baked in the oven. If you’re skeptical about their crispiness, don’t be. Tossed with baking powder and a few seasonings, the wings get just as crispy, golden and juicy as your favorite deep-fried chicken wings, only with much less cleanup.
All that’s left to do while the wings bake is to make the simple homemade Buffalo sauce (or choose your favorite store-bought Buffalo sauce). Then drench and devour.
Easy oven-fried chicken wings will quickly become part of your potluck recipe repertoire. They’re perfect for game days, movie nights with friends, or any random Tuesday when you’re hankering for a platter of finger-licking-good hot wings.
Buffalo Wings Ingredients
- Chicken wings: This Buffalo wings recipe calls for chicken wings, which you will cut up into flats and drumsticks before baking. To save time, you can purchase precut wings, often labeled as “party wings.” If you’d like to use frozen wings, make sure to thaw completely and pat them dry to remove as much excess water as possible before preparing. Moisture is the number-one enemy of crispy Buffalo wings.
- Hot sauce: Choose your favorite brand of Louisiana-style hot sauce for this recipe. Frank’s RedHot is especially classic for Buffalo wings and available at most supermarkets.
- Baking powder: Coating the wings with baking powder helps them crisp in the oven by drawing out excess moisture. Test your baking powder to make sure it’s still fresh, and make sure you know the difference between baking powder and baking soda.
- Seasoning: A simple combination of salt and garlic powder is all you need to season these perfectly crispy oven-baked Buffalo wings.
- Butter: Butter gives the sauce a rich flavor, while it helps the wings crisp up in the oven and prevents them from sticking.
- Brown sugar: Brown sugar counters the saltiness and heat in the sauce with a little sweetness. It also helps the Buffalo wings caramelize and brown in the oven for additional crispiness.
Directions
Step 1: Prepare the baking pan
Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil or parchment paper, then pour the melted butter and oil over the prepared pan. Brush to coat the surface evenly.
Editor’s Tip: Pan preparation is key. Lining the pan and greasing it with oil and butter is key to getting extra-crispy oven-baked wings. As the wings bake, the fat on the pan works like an ultra-shallow deep-fryer kiddie pool to make the Buffalo wings.
Step 2: Cut and separate the wing sections
Next, using a sharp knife, cut through the chicken wing joints, and discard the wing tips. Set aside the drumsticks and wing flat pieces.
Editor’s Tip: If you feel bad about discarding the wing tips, you can pop them in the freezer and save them for up to six months. Add them to the pot the next time you’re making a batch of homemade chicken stock. Waste not!
Step 3: Coat in seasonings
In a large bowl, combine the baking powder, salt and garlic powder. Then add the wing pieces, a few at a time, and toss them to coat evenly. Shake off any excess, then arrange on the prepared baking sheet.
Editor’s Tip: Since these Buffalo wings are coated in baking powder, rather than flour, they’re a great gluten-free chicken wing recipe option. Just make sure all your other store-bought ingredients are labeled gluten free, too.
Step 4: Bake the wings
Bake until golden brown, 30 to 35 minutes.
Step 5: Make the Buffalo sauce
While the wings bake, combine the butter, hot sauce and brown sugar in a small saucepan over medium heat. Cook and stir until the sugar is dissolved. Set aside.
Step 6: Baste and finish
Remove the wings from the oven, brush them with half the sauce. Cook for an additional 8 to 10 minutes, until the wings are browned, the juices run clear and the chicken is cooked through. Arrange on a platter, and brush or drizzle with the remaining sauce.
Editor’s Tip: Enjoy with homemade ranch dressing and pieces of celery.
Recipe Variations
- Choose your favorite wing sauce: Buffalo sauce is far from your only option for a crispy wing coating. Try soaking your wings with your favorite barbecue sauce, teriyaki sauce, or one of these other chicken wing sauce recipes. You can make chicken wings as sweet, spicy or savory as you wish.
- Make extra-spicy wings: Not enough heat? Season the wings with a dash (or two) of cayenne pepper before baking, or add it to the sauce. You could also experiment with Sriracha, substitutes for Sriracha, or other types of hot peppers.
How to Store Buffalo Wings
Cooked Buffalo wings can be refrigerated for up to three days when stored in an airtight container.
How to Reheat Buffalo Wings
For the best taste and texture, we recommend reheating Buffalo wings in the oven. Rewarm at 350° until crisp and heated through, then top with additional sauce, if desired. You may microwave leftover wings, too. Just know that they will lose the crispy texture if reheated in this way.
Buffalo Wings Tips
How do you cut chicken wings for this Buffalo wings recipe?
To cut chicken wings into sections, use your fingers to locate the joints of the chicken wing. Then, using a sharp chef’s knife, cut at the joint directly in between the bone sections. If you’re in the right spot, you really should not have to use much pressure at all since you will only be cutting through the skin and tendons that hold the two wing sections together.
Can you make crispy Buffalo wings recipe in the air fryer?
Yes, you can make these Buffalo wings in the air fryer. Prep the wings and coating as directed in this recipe. Cook at 300° in the air fryer for 15 minutes, then at 400° for an additional 20 to 25 minutes. Work in small batches, taking care not to overcrowd your air fryer’s basket. For more tips, check out this recipe for air-fryer chicken wings.
How do you know when Buffalo wings are done?
Like most chicken, crispy Buffalo wings must be cooked to an internal temperature of 165°. To test their doneness, insert an instant-read thermometer into the thickest part of the wing (avoid hitting the bone).
