On appetizer night, everyone loves crispy baked buffalo wings!

This crowd-pleasing recipe skips the deep fryer and delivers the crispiest and juiciest chicken wings ever – straight from the oven.

easy plated Baked Buffalo Wings

Crispy Baked Buffalo Wings

  • Skip the deep fryer – the oven makes for easy prep and quick cleanup.
  • These are the best baked buffalo wings because they’re nice and crispy.

Serve them up just like they do in Buffalo, NY, with celery sticks and blue cheese dressing – or sub in ranch if you prefer.

Ingredients for Buffalo Wings

Chicken Wings – Use fresh split bone-in wings. Split wings means that the drums and flats are separated and the wing tip has been discarded.

Coating & Seasonings – Spices and all-purpose flour create a coating that makes the chicken crispy and gives the buffalo sauce something to grab onto. For an extra kick, add in a bit of cayenne pepper.

Buffalo Sauce – I prefer homemade buffalo sauce with just hot sauce and unsalted butter; however, you can purchase buffalo sauce at the store if you’d prefer.

Hot or Mild

Did you know that you can purchase a mild buffalo sauce?

If spicy flavors aren’t to your taste, look for mild buffalo sauce to add a gentle, flavorful kick to your wings recipe.

How to Make Buffalo Wings

  1. Pat the wings dry with a paper towel.
  2. In a large bowl, combine wings with flour and seasonings (per recipe below).
  3. On a large parchment-lined baking sheet, place wings in a single layer (no wire rack required) and bake, turning halfway.
  4. Remove and toss in buffalo sauce.

Finishing the Wings

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!

Dipping and Dunking!

This is the best buffalo wings recipe – crispy and spicy! Serve them New York style with blue cheese or try ranch. Any dip with sour cream will balance the wings’ spicy heat, enhancing their flavor. Add a side of fries for a full meal deal!

Tips for Crispy Wings

  • Pat the wings dry before dredging in flour.
  • Use baking powder, not baking soda, for a crispier coating.
  • Place the flour-coated wings in a single layer in the refrigerator for an hour to dry out for an even crisper skin.

Storing Wings

  • Leftover buffalo wings can be stored in the refrigerator for up to 4 days or up to 6 months in the freezer. Thaw in the refrigerator before reheating.
  • To re-crisp, avoid the microwave. Place the wings in a single layer in a preheated oven for 15 minutes, under the broiler for 2-3 minutes per side, or in the air fryer for a few minutes.

Rate This Recipe

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Got Wings?

plated Baked Buffalo Wings
4.91 from 73 votes↑ Click stars to rate now!
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Baked Buffalo 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. 
Prep Time 10 minutes
Cook Time 45 minutes
Chill Time 20 minutes
Total Time 1 hour 15 minutes
Servings 24 Wings

Ingredients  

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

Instructions 

  • Preheat oven to 425°F.
  • Pat the wings dry with a paper towel.
  • In a large bowl combine the chicken wings with flour, baking powder, garlic powder, salt, and pepper.
  • Line a large rimmed baking sheet with foil and place a piece of parchment paper on top. Place the seasoned wings in a single layer on the parchment paper.
  • If time allows, refrigerate the wings for 30 mintues.
  • Bake wings for 20 minutes, then flip and bake for an additional 15 minutes.
  • Remove wings from the oven and pour the sauce over top. Mix the wings on the parchment paper until coated. Slide parchment out from under the wings.
  • Turn oven to broil and broil wings until golden.

Video

Notes

  • This recipe uses drumettes and wingettes (or flats) that have been split.
  • For extra crispy wings, let them dry in the refrigerator for 30-60 minutes before baking.
  • Be sure that you use baking powder and not baking soda.
  • We love hot sauce but you can use any sauce you’d like. Sauces with sugar will need less broiling time.
  • Serve wings with carrot sticks, celery sticks, and a side of blue cheese dressing or ranch.
Wings can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until heated through. 
4.91 from 73 votes

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, Chicken
Cuisine American

Got Buffalo Sauce?

Buffalo chicken wings are a favorite but don’t stop there! Buffalo wing sauce is great on so many appetizers.

Baked Buffalo Wings on a plate with a title
sheet pan with Baked Buffalo Wings and writing
Baked Buffalo Wings with writing
Baked Buffalo Wings on the sheet pan and plated with writing

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About the author

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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Comments

  1. This is my go time wing recipe! I cook them in my air fryer now but even in an oven this recipe is the best!5 stars

  2. These wings are awesome!! crispy, juicy and just the right amount of heat! We use Sweet Baby Ray’s Buffalo sauce!! I used the non-stick foil the 2nd time we made them, stuck a little the 1st time.5 stars