These baked buffalo wings are oven-baked until golden, then tossed in a bold, tangy buffalo sauce. They’re an easy way to make classic wings in the oven, perfect for game day without deep frying.
- Flavor:Â Savory with a garlicky, peppery crunch followed by a bold, tangy buffalo heat that lingers just enough to keep you reaching for more.
- Prep Note: Let the wings dry in the fridge for noticeably crispier wings with that extra golden crunch.
- Serving Suggestions: I love serving this simple game-day wing tray with celery, carrots, and two dips, like this classic blue cheese dressing and creamy homemade Ranch to balance the heat.Â
Ingredients
- Chicken Wings: Use split drumettes and flats (often labeled party wings), making sure they’re fully thawed if frozen and patted very dry to achieve the crispiest skin.
- Sauce: For a more traditional buffalo flavor, look for a cayenne-based wing sauce or make this homemade buffalo sauce to control the heat and butter. Opt for a thicker sauce so it clings better to the wings.
- 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.
- Baking Powder: Be sure to use baking powder (not baking soda), as it helps dry out the skin and boosts browning for extra-crispy wings.
How to Bake Buffalo Wings
- Pat the wings very dry with a paper towel.
- In a large bowl, toss the wings with flour, baking powder, and seasonings (full recipe below).
- Chill uncovered for extra crispiness, then bake on a prepared baking sheet, turning halfway.
- Once golden, remove from the oven and toss in buffalo sauce.
After the wings are tossed in buffalo sauce, you can serve them right away or broil them in the oven to help the sauce cling and lightly caramelize.
Storage, Reheat, Re-Crisp
Fridge: Cool leftover wings completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheat: To reheat, warm wings in a 400°F oven until heated through and lightly re-crisped, then toss with a little warm buffalo sauce if needed. For smaller batches, air fry at 360°F for 4 to 6 minutes, flipping once.
Freezer: Freeze baked wings without sauce on a tray until solid, then bag. Reheat from thawed in a hot oven, sauce after reheating for the best crisp.
Game Day Spread MVP’s
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Preheat oven to 425°F.
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Pat the wings dry with a paper towel.
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In a large bowl combine the chicken wings with flour, baking powder, garlic powder, salt, and pepper.
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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.
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If time allows, refrigerate the wings for 30 mintues.
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Bake wings for 20 minutes, then flip and bake for an additional 15 minutes.
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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.
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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.Â
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© 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.
