Baked Buffalo Chicken Wings Recipe

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When it comes to classic game-day snacks or party appetizers, few dishes hold as much universal appeal as Buffalo chicken wings. Their crispy texture, fiery sauce, and irresistible flavor make them the ultimate finger food. While traditional wings are often deep-fried, this baked version offers all the crunch and flavor without the excess oil. By using simple techniques—like baking powder coating and high oven temperatures—you can achieve that perfect golden-brown crispness right in your oven. Let’s dive into how to make these mouthwatering Baked Buffalo Chicken Wings that are tender on the inside, crispy on the outside, and coated in a tangy, buttery hot sauce.

Ingredients

For the Wings:

  • 2 pounds chicken wings (split into drumettes and flats, tips removed)

  • 1 tablespoon baking powder (aluminum-free)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

For the Buffalo Sauce:

  • ½ cup hot sauce (such as Frank’s RedHot or your preferred brand)

  • ¼ cup unsalted butter, melted

  • 1 tablespoon honey (optional for sweetness)

  • ½ teaspoon garlic powder

  • Dash of cayenne pepper (optional for extra heat)

For Serving:

  • Ranch or blue cheese dressing

  • Celery sticks

  • Carrot sticks

Instructions

1. Prepare the Chicken Wings

Start by preheating your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. This rack allows the hot air to circulate around the wings, helping them crisp evenly without sitting in their own juices.

Pat the chicken wings dry thoroughly with paper towels—this is one of the most important steps for crispiness. Removing excess moisture helps the skin become beautifully golden and crunchy during baking.

In a large mixing bowl, combine the wings with baking powder, salt, pepper, garlic powder, and onion powder. Toss until each wing is well-coated. The baking powder helps raise the pH level of the chicken skin, making it crisp up beautifully in the oven without frying.

2. Bake the Wings

Arrange the wings in a single layer on the wire rack, leaving a little space between each piece for airflow. Place the tray in the preheated oven and bake for 40 to 45 minutes, turning the wings halfway through cooking.

During baking, you’ll notice the wings slowly turning golden brown and crispy. For extra crunch, you can bake them for an additional 5 to 10 minutes, depending on your oven. The goal is a deep golden color and a firm, crackling texture when touched.

3. Make the Buffalo Sauce

While the wings are baking, prepare the signature Buffalo sauce. In a small saucepan over low heat, melt the butter, then whisk in the hot sauce, honey, garlic powder, and cayenne pepper. Stir until the mixture is smooth and fully combined. Taste and adjust the balance—add more honey if you like a slightly sweet contrast, or more hot sauce for that fiery kick.

Keep the sauce warm until the wings are ready.

4. Toss the Wings

Once the wings are perfectly crispy, remove them from the oven and let them rest for 5 minutes. This short resting period allows the juices to redistribute, keeping the meat tender inside.

Place the wings in a large bowl, then pour the warm Buffalo sauce over them. Toss gently but thoroughly until every wing is generously coated in that bright orange, buttery heat.

5. Serve and Enjoy

Transfer your saucy baked Buffalo wings to a serving platter. Pair them with cool ranch or blue cheese dressing, along with crunchy celery and carrot sticks to balance the heat.

These wings are best enjoyed immediately, while they’re hot and crisp. The combination of spicy sauce, tender chicken, and creamy dressing creates a perfect bite every time.

Tips for Perfect Baked Buffalo Wings

  1. Dry the Wings Completely: Moisture is the enemy of crispiness. The drier your wings are before baking, the crunchier they’ll turn out.

  2. Use Baking Powder, Not Baking Soda: Baking powder gives the skin that irresistible crispy texture, while baking soda can give an unpleasant taste.

  3. Elevate with a Rack: A wire rack ensures the heat circulates evenly around the wings for all-over crispiness.

  4. Bake at a High Temperature: The 425°F heat helps render the fat from the skin, making the wings crisp without needing to fry.

  5. Double Toss Method: For extra saucy wings, toss once in Buffalo sauce, bake for another 5 minutes, then toss again before serving.

Variations

  • Garlic Parmesan Wings: Skip the hot sauce and toss baked wings with melted butter, garlic, and grated Parmesan cheese.

  • Honey BBQ Wings: Mix equal parts barbecue sauce and honey for a sticky-sweet alternative.

  • Spicy Mango Wings: Blend mango puree with hot sauce and lime juice for a tropical, fiery twist.

Conclusion

This Baked Buffalo Chicken Wings recipe proves that you don’t need a deep fryer to create restaurant-quality wings. By baking them at high heat with a touch of baking powder, you get that perfect crisp bite—without the mess or excess oil. The homemade Buffalo sauce brings the ideal balance of heat, tang, and buttery richness that makes every bite irresistible. Whether you’re serving them for a game night, party, or a casual dinner, these wings will always be the star of the table.

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