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

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 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


  • 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 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. 
4.91 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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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. 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