When game day rolls around, nothing beats the craving for spicy, saucy buffalo wings. I used to think making them at home would be complicated and messy, but this baked version changed everything.
These perfectly crispy baked buffalo wings get smothered in an easy homemade buffalo sauce that’s so simple to make – they’ll be a total hit for any party table. No deep fryer needed, just your oven and a few basic ingredients for wings that come out hot, crispy, and absolutely delicious every time.
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Easy Oven Baked Buffalo Wings
There’s something magical about buffalo wings that makes them the ultimate crowd-pleaser. This buffalo wing recipe delivers all the great flavor of classic fried wings without any of the mess or hassle of deep frying.
The process is surprisingly straightforward – you simply bake the chicken wings in the oven until crispy, then toss them in a hot, buttery sauce that clings perfectly to every piece. They’re ideal for game day gatherings, casual get-togethers, or whenever you want to treat your family to something special.
What You’ll Need to Cook
- Chicken wings
- Baking powder – This is the secret ingredient that creates incredibly crispy skin without deep frying. The alkaline properties help break down proteins in the skin, promoting better browning and crispiness. Make sure it’s fresh and not expired for maximum effectiveness.
- Buffalo sauce – or use the ingredients below to make your own
- Hot sauce – Frank’s RedHot remains the gold standard for authentic buffalo flavor with its perfect balance of heat and tanginess. The vinegar-based formula creates that signature buffalo taste that pairs beautifully with butter.
- Unsalted butter
- Smoked paprika – Adds depth and a subtle smoky flavor that enhances the overall wing experience. This spice provides visual appeal with its rich red color while contributing earthy notes that complement the buffalo sauce perfectly.
- Garlic powder
- Onion powder
- Black pepper
- Salt
- White vinegar
- Cayenne pepper
Ingredient Substitutes
Bottled buffalo sauce shortcut: Pre-made buffalo wing sauce like Frank’s RedHot Buffalo Wings Sauce eliminates preparation time and provides consistent flavor. You’ll need about 3/4 cup for 3 pounds of wings – simply warm it gently before tossing. The convenience factor makes this perfect for busy weeknight dinners.
Baking powder alternative: Cornstarch mixed with salt (2:1 ratio) can provide some crispiness, though not quite as effective as baking powder. The texture will be slightly different but still enjoyable.
Hot sauce variations: Louisiana-style hot sauce or Tabasco work well, though they’ll create a different flavor profile. Sriracha makes sweeter, garlicky wings that deviate from traditional buffalo taste but are delicious in their own right.
Butter replacement: Ghee provides similar richness with a nuttier flavor and higher smoke point. For dairy-free options, use coconut oil, though this will create a different mouthfeel and subtle coconut notes.
How to Make Baked Buffalo Wings
Step 1: Prepare Wings for Maximum Crispiness
Begin by thoroughly drying the wings with paper towels, pressing firmly to remove all surface moisture. This step cannot be rushed or skipped, as any remaining moisture will create steam during baking, preventing crispy skin formation. Place the dried wings in a large bowl where you’ll have room to toss them thoroughly with the seasoning mixture.
Step 2: Apply the Secret Crispy Coating
Combine the baking powder with all seasonings in a small bowl, ensuring even distribution. The baking powder is crucial here – it raises the pH of the skin, helping proteins break down and promote better browning. Toss the wings with this mixture until every surface is evenly coated, paying special attention to getting seasoning into all the crevices and joints.
Step 3: Arrange for Even Cooking
Line your baking sheet with parchment paper and place a wire rack on top, then arrange the seasoned wings in a single layer on the rack, ensuring they don’t touch each other. The elevated rack allows hot air to circulate completely around each wing, promoting even cooking and preventing the bottoms from becoming soggy. This setup is crucial for achieving restaurant-quality crispiness without deep frying.
Step 4: Bake Low and High
Start baking at 425°F, which is hot enough to render fat quickly while creating crispy skin. Bake for a total of 45 minutes, flipping the wings once at the 22-minute mark to ensure even browning on both sides. The wings are done when they reach an internal temperature of 165°F, and the skin feels crispy when gently pressed.
Step 5: Create Buffalo Sauce
While the wings bake, prepare your buffalo sauce by melting butter over low heat in a small saucepan. Slowly whisk in the hot sauce, vinegar, garlic powder, and cayenne until the mixture is completely smooth. Keep the sauce warm but not bubbling, as excessive heat can cause the butter to separate and create an undesirable oily texture.
Step 6: Sauce and Serve Immediately
Remove the wings from the oven when they’re perfectly crispy. Place the wings in a foil tray and toss them in the buffalo sauce. Place them back in the oven for 5 minutes. Serve immediately while the skin is still crispy and the sauce is perfectly melted.
How To Store Leftovers and Reheat
Cool wings completely before transferring to airtight containers and refrigerating for up to 4 days. Store any leftover buffalo sauce separately to maintain the crispiness of the skin. To reheat, arrange the wings on a baking sheet and warm in a 400°F oven for 8-12 minutes, until heated through and the skin has re-crisped.
The higher temperature helps restore that crispy texture. Avoid microwaving, as it can make the skin appear soggy and rubbery. Wings can be frozen for up to 3 months but should be thawed overnight before reheating.
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What to Serve With Chicken Wings 🍗
🥔 Leftover Mashed Potato Cakes
🌶️ Grilled Jalapeño Poppers
🧀 Smoked Queso
🍖 Dorito Meatballs
🧅 Smoked Onion Bomb
🥔 Loaded Mashed Potato Casserole
🧀 Baked Queso Dip
Baked Buffalo Wings
Ingredients
- 3 lbs chicken wings split into flats and drumettes
- 2 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
Buffalo Sauce
- 1/2 cup hot sauce Frank’s RedHot preferred
- 1/2 cup unsalted butter
- 1 tbsp white vinegar
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- **OR use 3/4 cup bottled buffalo sauce (such as Frank's RedHot Buffalo Wings Sauce)
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Pat wings completely dry with paper towels and place in a large bowl.
- Combine baking powder with all seasonings and toss wings until evenly coated.
- Place a wire rack on the prepared baking sheet and arrange wings in single layer on the rack, ensuring they don’t touch.
- Bake for 45 minutes, flipping once halfway through cooking time.
- Meanwhile, melt butter in small saucepan and whisk in hot sauce and remaining buffalo ingredients, OR simply warm 3/4 cup bottled buffalo sauce in a small saucepan.
- Remove wings when internal temperature reaches 165°F and skin is crispy, transfer to foil tray and toss with buffalo sauce.
- Return sauced wings to oven for 5 minutes, then serve immediately.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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