Baked Buffalo Wings

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Buffalo Wings are the ultimate game day feast. This recipe produces oven baked wings so crispy and juicy, they’ll rival any buffalo wing recipe you’ve had!

These wings are baked to crispy perfection and then tossed in buffalo sauce for the ultimate snack food.

Baked Buffalo Wings and celery sticks

The Perfect Snack

BAKED NOT FRIED: These Baked Chicken Wings are nice and crispy but they’re oven-baked instead of deep-fried!

While we love the simplicity of air-fried wings & the tenderness of slow cooker wings (which are perfect if you need to save oven space), these wings come out perfectly crisp in the oven.

What Are Buffalo Wings? Simply put, buffalo wings are crispy chicken wings tossed in buffalo sauce. Homemade Buffalo Sauce is so easy but this baked buffalo wings recipe is just as good with store-bought.

Tips for Crispy Wings in the Oven:

  • Dab Dry with paper towels (wet wings steam instead of crisp)
  • Dredge Lightly with a pinch of flour with a pinch of baking powder. Wings should be lightly coated (thick layers of flour won’t cook)
  • Just Chill for a Bit Allow the dredged wings to chill uncovered for a bit

Baked Buffalo Wings on a baking sheet

How To Make Buffalo Wings

While deep frying yummy wings, these oven baked wings are crispy and delicious without the mess of the oil. To make perfect buffalo hot wings, you want to make the chicken wings as crispy as possible, toss them in buffalo sauce, then return them to the oven to caramelize.

How to Make Baked Buffalo Wings:

    1. Pat Dry: Pat the chicken wings dry with a paper towel.
    2. Dredge: Dredge them (per recipe below) and allow them to sit for a bit.
    3. Bake: Bake until golden and crispy.
    4. Toss: Toss with buffalo sauce.

Devour: ‘Nuff said.

Once you’ve tossed the chicken wings in buffalo sauce, you can serve them or return them to the oven for an additional 10 minutes. The final baking with buffalo sauce helps the sauce to caramelize on the outside of the wings while seeping into the wings. YUM!

Baked Buffalo Wings on bake sheet

When I serve buffalo hot wings, I basically pile on the blue cheese dressing but you can also serve them with ranch if you aren’t a fan of blue cheese dressing!

Buffalo Wing Inspired Snacks

Baked Buffalo Wings and celery sticks
4.8 from 35 votes
Review Recipe

Baked Buffalo Wings

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 24 Wings
These baked buffalo wings are the ultimate game day feast. Crispy chicken wings are baked in the oven then tossed in a spicy buffalo sauce. 


  • 2 pounds chicken wings split and tips removed
  • 1 ½ tablespoons flour
  • 2 teaspoons baking powder
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 1 ½ cups buffalo sauce store bought or homemade

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  • Preheat oven to 425°F.
  • Pat wings dry with a paper towel. Toss with flour, baking powder, salt and pepper.
  • Line a pan with foil, place a piece of parchment paper on the foil. Place wings in a single layer on baking pan.
  • Bake wings 20 minutes, flip and bake an additional 15 minutes.
  • Remove wings from oven and pour sauce over top. Mix on parchment paper (I grab the corners of the paper and toss the wings around) until coated. Slide parchment out from under the wings.
  • Turn oven to broil and broil wings 10 minutes or until golden.

Nutrition Information

Serving: 1wing, Calories: 47, Protein: 3g, Fat: 3g, Cholesterol: 15mg, Sodium: 523mg, Potassium: 65mg, Vitamin A: 30IU, Vitamin C: 0.2mg, Calcium: 17mg, Iron: 0.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. My wings were perfectly cooked after 35 minutes, so did not broil them for fear that they would overcook (they were quite small wings). While they were not vert crispy, they were still really good. Thanks you!4 stars

  2. My husband loved these! I added my own twist of course. I seasoned mine with cayenne pepper, slap ya momma, black pepper, & a poultry seasoning. I threw the wings in a bag, shook it up, & let them sit in the fridge for a few minutes. Then, I added the flour and baking powder and shook the bag again coating the wings. This gave them a spicy taste without the Buffalo sauce. I didn’t have Buffalo sauce so I used Louisiana hot sauce because it’s the only thing I had. Mines cooked perfectly! I didn’t have parchment paper so I just used foil but some of my wings stuck to the foil lol so I would not recommend to do that. Definitely use parchment paper. They were so good! Thank you for the recipe!5 stars

  3. They were good, however I would reduce the seasoned salt, I found they were a bit too salty.

  4. I tried this recipe tonight and I’m not sure where I went wrong. I followed the instructions to the letter and although they did taste good they were far from crispy. Maybe next time I’ll increase the flour and baking powder by half and see what happens. They tasted good – just not crispy like I hoped4 stars

    1. Sorry that they weren’t crispy, as they’ve always turned out crispy for me. Were the wings dry? Perhaps your pan was overcrowded? Was the oven fully preheated? Those are a few ideas to consider. Happy to hear that you enjoyed the flavor Jane!

  5. Thanks for a great recipe. As an Aussie trying to reproduce this yummy favourite, I’ve tried a few recipes but they’re never quite right (or too much work). This was easy and the wings were crispy and yummy!

  6. For those that are gluten intolerant, can corn starch or rice flour be used in place of regular wheat flour?

  7. Beware the cook times! I followed this recipe very closely with regards to temp and cook times. Everything was great until the end for the broil and my wings came our burnt on top. I broiled for only 5 minutes (half the time the recipes calls for) and they came out black.1 star

    1. Oh no, sorry to hear that Erik! Definitely want to pull them out when they are golden brown, but usually, that isn’t so quickly into broiling for us.

  8. I love your recipes analways looked forward to reading them everyday. All of sudden they stopped. Please reinstate me! Thanks5 stars

  9. The best buffalo sauce is franks red hot and butter. The butter to sauce ratio depends on how spicy or hot you like them. Every once in a while I add a little brown sugar to mix it up.

  10. I’ve been making wings like this for years. There really is no need for any flour, the baking powder alone is enough to make them crisp up nicely. It does help to let them sit and air dry in the fridge after tossing them in baking powder for at least the time it takes for your oven to come to temperature. You can also add some cayenne pepper and paprika, or other favourite spices such as garlic and onion powder when you toss your wings before putting them in the oven. A few drops of liquid smoke will add something special to the taste as well, or add some liquid smoke when you toss the wings in sauce before putting them back in the oven for a final glaze.
    These wings are extremely difficult to mess up, about the only way to do that would be to burn them.4 stars

  11. These are amazing! My family loved them. I, myself, enjoyed them more than I do the wings from BWW.5 stars