Baked Buffalo Wings
These baked buffalo wings deliver restaurant-quality crispy skin and juicy meat without deep frying. The high-heat baking method creates perfectly crispy wings while the classic tangy buffalo sauce provides that addictive spicy kick everyone craves.
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.