These baked buffalo wings are oven-baked until golden, then tossed in a bold, tangy buffalo sauce. They’re an easy way to make classic wings in the oven, perfect for game day without deep frying.
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Holly’s Recipe Highlights
- Flavor: Savory with a garlicky, peppery crunch followed by a bold, tangy buffalo heat that lingers just enough to keep you reaching for more.
- Prep Note: Let the wings dry in the fridge for noticeably crispier wings with that extra golden crunch.
- Serving Suggestions: I love serving this simple game-day wing tray with celery, carrots, and two dips, like this classic blue cheese dressing and creamy homemade Ranch to balance the heat.
Ingredients
- Chicken Wings: Use split drumettes and flats (often labeled party wings), making sure they’re fully thawed if frozen and patted very dry to achieve the crispiest skin.
- Sauce: For a more traditional buffalo flavor, look for a cayenne-based wing sauce or make this homemade buffalo sauce to control the heat and butter. Opt for a thicker sauce so it clings better to the wings.
- 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.
- Baking Powder: Be sure to use baking powder (not baking soda), as it helps dry out the skin and boosts browning for extra-crispy wings.
How to Bake Buffalo Wings
- Pat the wings very dry with a paper towel.
- In a large bowl, toss the wings with flour, baking powder, and seasonings (full recipe below).
- Chill uncovered for extra crispiness, then bake on a prepared baking sheet, turning halfway.
- Once golden, remove from the oven and toss in buffalo sauce.
After the wings are tossed in buffalo sauce, you can serve them right away or broil them in the oven to help the sauce cling and lightly caramelize.
Storage, Reheat, Re-Crisp
Fridge: Cool leftover wings completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheat: To reheat, warm wings in a 400°F oven until heated through and lightly re-crisped, then toss with a little warm buffalo sauce if needed. For smaller batches, air fry at 360°F for 4 to 6 minutes, flipping once.
Freezer: Freeze baked wings without sauce on a tray until solid, then bag. Reheat from thawed in a hot oven, sauce after reheating for the best crisp.
Game Day Spread MVP's
Did you enjoy this Baked Buffalo Wings Recipe? Leave a comment and rating below.
Ingredients
- 2 pounds chicken wings split and tips removed
- 1½ tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1½ 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
these wings are awesome! my husband can’t eat the fried ones so I am glad I found this one.
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!
So glad you enjoyed them, Terry!
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!
Thank you for sharing Sulema! Sounds delicous!
They were good, however I would reduce the seasoned salt, I found they were a bit too salty.
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 hoped
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!
Made this tonight. My husband and I LOVED them! Followed recipe exactly. PERFECTION.
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!
For those that are gluten intolerant, can corn starch or rice flour be used in place of regular wheat flour?
Corn starch should work great Carla!
I use buckwheat flour and they come out fantastic.
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.
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.
Absolutely the best buffalo wings ever!!!!!
Love the baked Buffalo wings
I love your recipes analways looked forward to reading them everyday.
How would you make these in a air fryer they look o good
I would suggest you follow the directions for air fryer wings here and toss with the buffalo sauce once crisp.
Can these be frozen or do they need to be room temperature? I think we will try them.
Hi Marilynn, if using frozen I would defrost them in the fridge first.
Very good and easy! Curious as to the purpose of the baking powder in this recipe?
Thank you.
It helps to remove moisture from the skin allowing them to crisp up better.
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.
Thanks for sharing Roy! Brown sugar sounds like a tasty idea!
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.
Great suggestions Robert. We love how easy these wings are to make too!
The recipes are Great!!!!! They look so yummy. I’m gonna try a bunch of them.
Thanks Lisa! Have fun cooking up a storm!
These are amazing! My family loved them. I, myself, enjoyed them more than I do the wings from BWW.
Yay! So happy to hear you and your family loved them Kelly!
wish you had a real receipe book I could order
Aww, thank you Mona. I don’t at this time but I do hope to in the future!