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.
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.
- Pat Dry: Pat the chicken wings dry with a paper towel.
- Dredge: Dredge them (per recipe below) and allow them to sit for a bit.
- Bake: Bake until golden and crispy.
- Toss: Toss with buffalo sauce.
Devour: ‘Nuff said.
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.
Baked Buffalo 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© 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.
Like our recipes?
Follow us on Pinterest!
More Recipes You’ll Love
- The Best Spinach Artichoke Dip – reader favorite!
- Pigs in a Blanket – Kids love these and easy to make ahead!
- Crab Stuffed Mushrooms
- Buffalo Chicken Sliders – Easy!
- Cheesy Crab Rangoon Dip (Hot Crab Dip)
- 7 Layer Dip – Classic easy dip!
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?
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!