Make these ultra crispy baked buffalo wings in the oven with zero fryer mess to clean up.
Holly’s Recipe Highlights
- Flavor: A tangy, buttery hot sauce brings the heat, with a crisp, lightly seasoned coating that bakes up golden.
- Difficulty: A beginner-friendly recipe that’s super easy to pull together.
- Technique: Bag-shake coating and a chill in the fridge, plus a high-heat bake, give these wings their crispy texture.
- Serving Suggestions: Serve with celery sticks and blue cheese dressing, ranch, or onion dip for the full wing night vibe!
Simple Ingredients, Big Results
- Chicken wings: Split into flats and drumettes for even baking; pat very dry with a paper towel for crisp skin.
- Baking powder: Key for extra crispiness.
- Garlic powder: Brings savory flavor, don’t use fresh garlic because it will burn at high temps.
- Cayenne pepper: Reduce the amount for mild or bump it up for extra spicy.
- Hot sauce: I use a Frank’s Red Hot Sauce for that classic buffalo flavor; use a milder hot sauce for less heat or a hotter one for more kick.
- Butter: Unsalted butter lets you control the level of saltiness.
How to Bake Buffalo Wings
- Coat the wings in the seasoned flour mixture and refrigerate for 1 hour (full recipe below).
- Coat wings in sauce and arrange them in a single layer on a tray.
- Bake until crispy, flipping halfway through.
Holly’s Tricks for Better Wings
- Pat wings very dry before coating, because extra moisture keeps the skin from getting crisp.
- For extra crispy wings, bake on a wire rack set over the sheet pan for more airflow
- Chill wings uncovered or loosely covered if you have space. Airflow helps dry the coating.
- Use baking powder, not baking soda. Baking soda can leave an off taste if overused.
- Space wings out on the pan. Crowding traps steam and reduces crispness.
- Toss wings with sauce right before serving so they stay crisp longer.
- Keep wings warm on a rack in a 200°F oven if serving over time.
Fridge, Freezer, and Reheat
- Let wings cool, then store in an airtight container in the fridge up to 3 days.
- Reheat at 400°F in the oven or 375°F in the air fryer until hot and crisp.
- Freeze wings in a zippered bag or an airtight container up to 3 months. Freeze without sauce if possible.
Easy Appetizers for a Crowd
Did you make these Baked Buffalo Wings? Leave a comment and rating below.
Baked Buffalo Wings
A quick shake-and-chill trick gives these oven wings their craveable crunch, finished with a simple Buffalo sauce that clings to every bite.
Equipment
Ingredients
- 2 pounds chicken wings
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup hot sauce such as Frank’s Red Hot
- ⅓ cup melted butter
Instructions
- Cover a baking sheet with foil and spray with cooking spray.
- Add chicken wings, flour, baking powder, cayenne pepper, garlic powder, and salt to a plastic bag. Seal the bag, then shake to coat chicken.
- Place wings on the baking sheet and refrigerate for at least one hour or overnight.
- Preheat oven to 425°F.
- Bake wings for 20 minutes, then flip and continue to bake for 15-20 minutes more or until chicken reaches 165°F.
- Meanwhile, combine melted butter and hot sauce in a small bowl. Place cooked wings in a large bowl, then pour sauce over and toss to coat. Serve immediately.
Notes
- Refrigerate leftovers in a covered container for up to 3 days, or freeze in a zippered bag or container for up to a month.
- Reheat wings in the microwave, air fryer, or oven. Thaw wings before reheating.
Nutrition Information
Calories: 428kcal | Carbohydrates: 4g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1507mg | Potassium: 253mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 805IU | Vitamin C: 23mg | Calcium: 141mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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