Buffalo Wings are the ultimate game day feast.

These oven-baked wings are so crispy and juicy and then tossed in buffalo sauce. They rival any deep fried buffalo wing recipe!

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

plated Baked Buffalo Wings

Baked Not Fried

This recipe makes wings that are actually crispy from the oven. Baked Chicken Wings are nice and crispy but they’re oven-baked instead of deep-fried!

Skip the deep fryer! While we love the simplicity of air-fried wings this recipe is great for a bigger batch and they come out perfectly crisp in the oven.

Buffalo wings are crispy chicken wings tossed in buffalo sauce which I make with butter and Frank’s Red Hot Sauce. They can also be tossed in a bottled buffalo sauce.

How To Make Baked 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.

  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.

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!

Baked Buffalo Wings on a sheet pan with foil

Tips for Crispy Wings in the Oven:

  • Dab Dry with paper towels, wet wings steam instead of crisp.
  • Add Baking Powder Toss wings with a bit of flour and a pinch of baking powder. Be sure not to use baking soda.
  • Dredge Lightly Wings should be lightly coated, thicker layers will be powdery.
  • Chill for a Bit Allow the dredged wings to chill uncovered for a bit if you have time.

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

Rate This Recipe

Like this recipe? Then give it a rating now to let your fellow readers know it’s something they should add to their family’s menu!

Got Buffalo Sauce?

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

plated Baked Buffalo Wings
4.85 from 44 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 24 Wings


  • 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


  • 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 for 10 minutes or until golden.



  • 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. 
4.85 from 44 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

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

More Recipes You’ll Love

Baked Buffalo Wings with celery and writing
plated Baked Buffalo Wings with garnish and writing
Baked Buffalo Wings with hot sauce and writing
Baked Buffalo Wings on a sheet pan and plated with writing



Recipes you'll love

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

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. 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.

  9. 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

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