These Oven Baked Buffalo Wings are super crispy and fall-off-the-bone tender. After trying this technique of cooking chicken wings in the oven, you will never go back to the traditional method of deep frying them ever again! Serve with blue cheese dip and celery sticks.
I have always enjoyed chicken wings in the form of lollipops, a popular Indian-Chinese appetizer. The wings are frenched, the meat is pushed down to one end of the bone to make it appear like a lollipop. These lollipops are coated in a seasoned cornstarch batter, deep-fried, and served with a spicy schezwan sauce.
I was introduced to these buffalo chicken wings after moving to the US. And I really loved those crispy wings smothered with spicy, tangy and buttery buffalo sauce. What’s not to love about crispy, fried food? 😀
Table of Contents
Why is it called a buffalo wing?
The name has nothing to do with a buffalo! The dish gets its name from the place it originated, at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964. (Source-Wikipedia)
Chicken wings are the go-to food for those long-awaited game days or game nights, or any party for that matter. As my husband says ‘A bowl of spicy wings and a frosty beer, makes my game night dear’ 😀
The best way to make crispy chicken wings at home- Bake them!
While I enjoy my fair share of fried food when we dine out, I really really hate deep-frying anything at home, unless I have to as a last resort. I hate all that mess, grease, excess oil (by the way, never ever discard it down the drain), the smell lingering in the kitchen, and don’t even get me started on the calories.
Let’s be realistic, you really can’t bake everything that calls for deep-frying. Sometimes, there is absolutely no substitute. But these no-fry buffalo wings are a delicious exception to that rule.
The first time I tried this new technique of baking hot wings in the oven, it really blew my mind. The recipe calls for the use of baking powder and trust me it is the magic ingredient that makes all the difference. They were that good and crispy and the best part was no extra calories.
The only time-consuming part of this recipe, though not laborious per se, is separating the wings into the flats, also known as wingettes and drumettes. Other than that, there is hardly anything else to do. To make this recipe practically effortless, simply buy the party style wings from your local vendor.
Because this recipe for homemade baked buffalo wings is so darn easy, you can;
A. Indulge in one of your favorite restaurant foods more often in the comfort of your home.
B. Enjoy it guilt-free 🙂
These are seriously the best crispy oven baked chicken wings I’ve ever made! With this method, making buffalo wings at home is easier than you think and I promise you won’t miss the deep-fried ones at all!
You can enjoy these crispy, oven-baked buffalo wings with other wing sauces like BBQ, Asian, honey garlic, etc to name a few! Just follow the same technique of baking the wings and switch it up as you desire.
Ingredients needed to make baked hot wings?
There are 2 components in this recipe;
- The baked wings
- Buffalo sauce
Baked wings:
- Whole wings or party style wings
- Baking powder: The secret ingredient in this recipe that makes these wings extra crispy.
- Salt and pepper
These oven baked buffalo wings do not need flour or cornstarch, which also makes them gluten-free! Just make sure the baking powder you use is free from gluten. You can also season the wings with garlic powder, smoked paprika, etc.
For the buffalo sauce:
It is so easy to make your own buffalo sauce at home, as you can customize it to suit your taste. You just need;
- Cayenne pepper sauce such as Frank’s Red Hot
- Melted unsalted butter
Mix these two ingredients in a bowl, add the baked wings and toss to coat! Easy-peasy! Although, if you are in the mood to cheat a little, you can use Frank’s buffalo wing sauce or any other bottled buffalo sauce will work just as well 🙂
You can also add an optional ingredient i.e honey or brown sugar, or stevia or monk fruit or other such sweeteners for a keto version. Though honey is not traditionally used in the classic buffalo sauce recipe, I like the touch of sweetness it adds.
Tips to make the best crispy hot wings in the oven
Before we head on to the recipe, I’d like to share some important tips to make some delicious, extra crispy buffalo wings!
Make sure the wings are absolutely dry
Use paper towels to pat dry the wings, squeezing out excess moisture. This will ensure they are completely dry and the skin turns ultra-crispy on baking instead of steaming.
Aluminum-free baking powder
The baking powder helps draw out excess moisture to the surface and dries out the skin so that they turn super crispy on baking while the inside still remains moist and juicy.
Try and use aluminum-free baking powder to avoid that metallic after-taste.
Use an oven-safe rack
It is essential to line the baking sheet with a rack for 2 simple reasons;
- To catch the drippings
- For even heat flow
The rack elevates the wings so that they don’t sit on the grease that drips below. This allows the wings to turn crispy on all sides. I also line my tray with aluminum foil, makes clean up a breeze 🙂
Use a hot sauce of your choice
For that true classic flavor, I love to use Franks’s red hot sauce. I like the fact that the sauce is not too spicy, but has just the right amount of kick and tang. Feel free to use any hot sauce like Tabasco, Cholula, Sriracha, etc of your choice.
I’d also like to share another handy tip. Before dredging the baked wings, do a taste-test of the prepared sauce to see if it is to your liking.
A 1:1 ratio of hot sauce and butter works well for us. If you want more heat, increase the ratio of hot sauce. If it is too spicy, add more butter and/or honey or brown sugar.
Bake the wings first, then coat with the sauce
For best results, bake the wings without the sauce. The wings will not crisp up if you douse them in sauce, besides the sauce might also get burnt.
How to make oven baked buffalo wings at home – Step by step instructions
Step 1: Prepare the baking sheet and the chicken wings
Adjust oven rack in the upper-middle position. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, place an oven-safe, nonstick rack on top. Grease the rack with cooking spray or oil.
In a large bowl, add 2 pounds of chicken wings. Pat dry with kitchen paper napkins, squeeze out as much moisture as possible. Add 2 teaspoons of baking powder, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly cracked pepper and toss to coat the wings evenly.
Step 2: Bake
Place the wings in a single layer. Bake for 30 minutes, flip and cook the other side for another 20-25 minutes or until the chicken wings cook through and the skin turns golden brown and crispy.
Step 3: Make buffalo sauce and toss the wings with it
While the wings are baking, you can prep up the buffalo sauce. In a large bowl, add 1/4 cup each of melted butter and hot sauce, 2 teaspoons of honey or brown sugar. Mix until well combined and set aside.
Add baked wings and toss to coat. If you do not like coating the wings with the sauce, you can serve them separately with the buffalo sauce on the side.
I served these wings with my homemade blue cheese dip and celery sticks, but you could also serve it with Ranch if that’s what you prefer.
Notes
- If you have time to spare, you can place the baking sheet with the wings in the refrigerator, uncovered, for 8 hours to overnight. This will dry out the skin completely. But it works just as well without the extra step.
- If using frozen wings, thaw and then proceed with the recipe. It is important to pat dry the wings thoroughly.
- You can easily double or triple this recipe as per your needs.
- We prefer our baked wings pretty saucy. Add as much of the prepared buffalo sauce you’d like, or return the glazed wings onto the rack again and broil on low for 2-3 minutes or until the sauce has caramelized. Keep an eye while broiling.
- You can also air-fry the wings at 400°F for 25 minutes, tossing them every 5 to 7 minutes, or until the chicken wings cook through and the skin turns crispy.
- Leftovers: These oven baked buffalo wings are best eaten as soon as they are tossed in the sauce. They will remain crisp for some time after pouring the sauce, but eventually, they will begin to lose their crispiness. If you have leftovers, store it in an airtight container, and refrigerate for up to 3 to 4 days.
- To freeze: Place the wings in a freezer-safe bag, squeeze out excess air, seal the bag, label, lay the bag flat so each that the wings are not sticking to each other, and freeze up to 1 month. Alternatively, you can also freeze the wings on a baking sheet for 1-2 hours, then place them in containers or freezer-safe bags. Thaw in the refrigerator overnight.
- To reheat: Once thawed, place the wings on a rack over the rimmed baking sheet and reheat in a preheated oven at 350° F for 15-20 minutes or until heated through. You can also reheat wings in the air fryer at 400°F for 6-8 minutes or until heated through. Do keep in mind that the wings will not turn crispy like before because they are coated with the sauce.
- Make-ahead: Bake the wings as directed in the instructions above. Once it cools down, transfer them to an airtight container and refrigerate until ready to eat. Reheat in the oven at 400°F on a rack over a rimmed baking sheet for 10-15 minutes to crisp them up again.
Why you will love this homemade oven baked hot wings
- The skin is crispy and the meat is so flavorful, tender and juicy, everything you’d want from a chicken wing!
- Easy cleanup, no stress of having to deal the mess, leftover oil, and the fried smell lingering in the kitchen for days
- So convenient and much more economical to whip up a batch at home.
- Fewer calories = less guilt 😀
★ Did you enjoy this easy oven baked buffalo wings recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much 🙂
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Oven Baked Buffalo Wings
Ingredients
- 2 lb chicken wings, separated into flats and drumettes, reserve the tips for homemade stock
- 2 teaspoons aluminum-free baking powder, do not substitute with baking soda
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon freshly cracked black pepper
For the buffalo wing sauce
- 1/4 cup melted unsalted butter
- 1/4 cup Frank's red hot sauce, or any other hot sauce of choice
- 2 teaspoons honey or brown sugar, optional
To serve
- Homemade blue cheese dip or store-bought
- Celery sticks
Instructions
- Adjust oven rack in the upper-middle position. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, place an oven-safe, nonstick rack on top. Grease the rack with cooking spray or oil.
- In a large bowl, add chicken. Pat dry with kitchen paper napkins, squeeze out as much moisture as possible. Add baking powder, salt, and pepper, whisk to combine well. Add the wings and toss to coat evenly.
- Place the wings in a single layer. Bake for 30 minutes, flip and cook the other side for another 20-25 minutes or until the chicken wings cook through and the skin turns golden brown and crispy.
- While the wings are baking, you can prep up the buffalo sauce. In a large bowl, add melted butter, Hot sauce, and honey or brown sugar. Mix until well combined and set aside.
- Add the baked wings and toss to coat.
- Serve with blue cheese dip and celery sticks.
Notes
- If you have time to spare, you can place the baking sheet with the wings in the refrigerator, uncovered, for 8 hours to overnight. This will dry out the skin completely. But it works just as well without the extra step.
- If using frozen wings, thaw and then proceed with the recipe. It is important to pat dry the wings thoroughly.
- You can easily double or triple this recipe as per your needs.
- We prefer our baked wings pretty saucy. Add as much of the prepared buffalo sauce you'd like, or return the glazed wings onto the rack again and broil on low for 2-3 minutes or until the sauce has caramelized. Keep an eye while broiling.
- You can also air-fry the wings at 400°F for 25 minutes, tossing them every 5 to 7 minutes, or until the chicken wings cook through and the skin turns crispy.
- Leftovers: These oven baked buffalo wings are best eaten as soon as they are tossed in the sauce. They will remain crisp for some time after pouring the sauce, but eventually, they will begin to lose their crispiness. If you have leftovers, store it in an airtight container, and refrigerate for up to 3 to 4 days.
- To freeze: Place the wings in a freezer-safe bag, squeeze out excess air, seal the bag, label, lay the bag flat so each that the wings are not sticking to each other, and freeze up to 1 month. Alternatively, you can also freeze the wings on a baking sheet for 1-2 hours, then place them in containers or freezer-safe bags. Thaw in the refrigerator overnight.
- To reheat: Once thawed, place the wings on a rack over the rimmed baking sheet and reheat in a preheated oven at 350° F for 15-20 minutes or until heated through. You can also reheat wings in the air fryer at 400°F for 6-8 minutes or until heated through. Do keep in mind that the wings will not turn crispy like before because they are coated with the sauce.
- Make-ahead: Bake the wings as directed in the instructions above. Once it cools down, transfer them to an airtight container and refrigerate until ready to eat. Reheat in the oven at 400°F on a rack over a rimmed baking sheet for 10-15 minutes to crisp them up again.
- Inspired by Serious Eats
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