Ultimate Oven-Baked Buffalo Chicken Wings: Crispy, Flavorful, Irresistible
Table of Contents
Introduction
There’s nothing quite like biting into a perfectly crisp, tender wing coated in that signature tangy sauce. Whether you’re firing up the grill for a weekend gathering or whipping up a quick dinner, Buffalo Chicken Wings bring that classic flavor everyone loves.
In this detailed recipe, we dive into the art of making restaurant-quality Buffalo Chicken Wings right in your own kitchen with simple pantry staples and easy oven techniques. From the secret role of baking powder in achieving extra-crispy skin to the perfect butter-to-hot-sauce ratio, you’ll gain insider tips that elevate your wings to legendary status.
Whether you’re feeding a crowd on Super Bowl Sunday or craving a cozy late-night snack, this method ensures wings that are crispy, juicy, and packed with that iconic Buffalo flavor.
Why You’ll Love This Recipe
- Buffalo Chicken Wings deliver that dreamy crispy exterior while remaining juicy on the inside.
- Finger-Licking Flavor: The combination of melted butter and Frank’s RedHot sauce creates a rich, tangy, subtly spicy coating that’s hard to resist.
- Make-Ahead Convenience: Season the wings and refrigerate them overnight to save time, then bake them to golden perfection whenever you’re ready.
- Family-Friendly: Kids and adults alike will devour these wings – plus, you can adjust the heat level to suit every palate.
- Budget-Friendly Protein: Chicken wings are an affordable option that still packs in protein, making them a smart choice for feeding a crowd.
Ingredients (With Tips/Substitutions)
To make these Buffalo Chicken Wings, you will need the following ingredients:
- Cooking spray
- 3 pounds chicken wings, preferably party wings
- 1 3/4 teaspoons kosher salt
- 1 1/2 teaspoons aluminum-free baking powder
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup Franks Original RedHot Sauce
- 1/4 teaspoon garlic powder
- For serving: blue cheese dressing, ranch dressing, carrot sticks, and celery sticks
Tips & Substitutions:
- Use aluminum-free baking powder to avoid any metallic aftertaste.
- Swap Frank’s Original RedHot for your favorite cayenne-based sauce or a milder wing sauce if you prefer less heat.
- For dairy-free variation, melt coconut oil instead of butter and use a vegan hot sauce.
Step-by-Step Instructions
Follow these steps to master perfect Buffalo Chicken Wings:
- Prep and Season: Preheat your oven to 425°F and position a rack in the middle of a rimmed baking sheet lined with aluminum foil. Place a wire rack on top and coat it generously with cooking spray. Meanwhile, pat the chicken wings dry with paper towels to remove excess moisture—this step is key to achieving crispy skin.
- Separate the Wings: If you’re working with whole wings, separate them at the joints to create flats and drumettes. Use a sharp knife to cut through the first joint to remove the wing tips, then slice through the second joint. Discard or reserve the tips for making homemade chicken stock later.
- Season Thoroughly: Transfer the wings to a large bowl, sprinkle with 1 3/4 teaspoons of kosher salt and 1 1/2 teaspoons of baking powder. Toss by hand to ensure each piece is evenly coated. The baking powder helps draw moisture to the surface of the skin, resulting in extra crispiness.
- Chill for Crispiness: Arrange the wings skin-side up on the prepared rack in a single layer, ensuring none overlap. Place the tray in the refrigerator uncovered for at least 8 hours or up to 1 day. This drying step enhances the texture of your wings.
- Bring to Room Temperature: Once you’re ready to bake, remove the wings from the fridge and let them rest at room temperature for about 30 minutes. Meanwhile, keep your oven heating so it stays at 425°F.
- First Bake: Slide the rack into the oven and bake for 25 to 30 minutes, or until the skin turns golden brown and begins to crisp. Avoid opening the oven door too often, as this can lower the temperature and affect crisping.
- Flip and Finish Baking: Carefully flip each wing to expose the other side, then return to the oven for another 15 to 20 minutes. The wings should be uniformly golden and the skin should crackle under your touch.
- Make the Sauce: While the wings bake, melt 4 tablespoons of unsalted butter in a small saucepan over medium-low heat (or microwave for 30 seconds). Stir in 1/3 cup of Franks Original RedHot Sauce and 1/4 teaspoon of garlic powder until the sauce is smooth and glossy.
- Toss and Coat: Transfer the baked wings into a large mixing bowl. Pour the hot sauce mixture over the wings and toss gently with tongs until each piece is fully coated.
- Plate and Serve: Arrange the sauced wings on a platter and serve immediately with blue cheese dressing, ranch for dipping, and crisp carrot and celery sticks alongside.
Enjoy your homemade Buffalo Chicken Wings hot and fresh, and get ready for all the compliments you’ll receive!
Recipe Variations / Optional Add-Ons
If you want to switch things up, here are some creative twists on classic Buffalo Chicken Wings:
- Spicy Maple Glaze: Swap half the hot sauce for pure maple syrup and increase garlic powder to 1/2 teaspoon for a sweet-heat variation.
- Grilled Version: Fire up the grill instead of the oven—cook the seasoned wings over medium heat for 20 minutes per side with the lid closed, then toss in sauce.
- Buffalo Cauliflower: For a vegetarian twist, substitute bite-sized cauliflower florets. Coat them in the same seasoning and bake at 425°F for 20 minutes before saucing.
- Smoky Chipotle: Blend 1 tablespoon of chipotle in adobo into the classic sauce for a smoky, deeper flavor profile.
Serving Suggestions
Serve your Buffalo Chicken Wings alongside some crowd-pleasing sides:
- Crunchy Slaw: A tangy coleslaw with green cabbage, carrot matchsticks, and a light vinaigrette cuts through the richness of the wings.
- Loaded Potato Skins: Top baked potato skins with melted cheddar, and a dollop of sour cream for an indulgent pairing.
- Soft Pretzel Bites: Warm, salty pretzel bites dipped in beer cheese complement the spicy Buffalo sauce perfectly.
- Ice-Cold Beer: A crisp lager or pale ale balances the heat, making for a classic American bar-style experience.
Storage & Leftover Tips
Storing leftover Buffalo Chicken Wings properly ensures crispiness and flavor retention.
To store: Place cooled wings in an airtight container, layering sheets of parchment paper between pieces to prevent sticking. They keep in the refrigerator for up to 4 days. For longer storage, freeze on a baking sheet, then transfer frozen wings to a zip-top bag for up to 2 months. To reheat crisp: preheat oven to 400°F, spread wings on a rack set over a baking sheet, and heat for 8–10 minutes until warmed through and re-crisped. For a faster option, microwave briefly to warm, then crisp in a hot skillet for 2–3 minutes per side.
FAQ (Frequently Asked Questions)
Q1: Can I air-fry these Buffalo Chicken Wings instead of baking them?
A1: Yes! To air-fry your Buffalo Chicken Wings, preheat the air fryer to 400°F and cook in a single layer for 20–25 minutes, flipping halfway. Once crispy, toss in the hot sauce and butter mixture as directed for the same great flavor.
Q2: Can I prepare Buffalo Chicken Wings ahead of time?
A2: Absolutely. Season the wings and refrigerate them on the rack for up to 24 hours. When you’re ready, bring them to room temperature and bake as directed—this make-ahead step actually improves crispiness.
Conclusion & Call to Action
Buffalo Chicken Wings are a timeless crowd-pleaser that never disappoint, combining crispy skin, juicy meat, and that unforgettable tangy heat. With simple ingredients and straightforward steps, you can create a game-day snack or family dinner that rivals any sports bar.
So next time you’re planning a gathering, count on these Buffalo Chicken Wings to steal the show! If you loved this recipe, let me know in the comments, rate it with ★★★★★, and share a photo on social media using #BestBuffaloWings. Happy cooking!
Buffalo Chicken Wings
Ingredients
Main Ingredients
- 3 pounds chicken wings, preferably party wings
- 1.75 teaspoons kosher salt
- 1.5 teaspoons aluminum-free baking powder
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup Franks Original RedHot Sauce
- 1/4 teaspoon garlic powder
For Serving
- blue cheese dressing
- ranch dressing
- carrot sticks
- celery sticks
Instructions
Cooking Instructions
- Preheat your oven to 425°F and set a rack in the middle.
- Prepare a rimmed baking sheet lined with aluminum foil and place a wire rack on top. Spray the rack with cooking spray.
- If the chicken wings are whole, separate them by cutting through the first joint to remove the wing tips and then cut through the second joint to divide the wing into the flat and drumette pieces. Discard or save the wing tips for stock.
- Using paper towels, pat the wings dry and place them in a large bowl. Add the kosher salt and baking powder, then mix well with your hands to coat the wings evenly.
- Lay the wings skin-side up on the prepared rack in a single layer, ensuring they are not overlapping. Refrigerate uncovered for at least 8 hours or up to 1 day.
- Once the wings are ready, allow them to come to room temperature while the oven preheats.
- Bake the wings for 25 to 30 minutes until the tops are golden brown and crispy. Flip the wings and bake for an additional 15 to 20 minutes until the other side is also golden and crispy.
- While the wings are baking, melt the butter in a small saucepan over medium-low heat. Alternatively, you can melt it in the microwave. Once melted, add the Franks RedHot Sauce and garlic powder, stirring until well combined.
- After baking, place the wings in a large bowl and pour the sauce over them, tossing to coat evenly. Serve the wings with blue cheese or ranch dressing along with carrot and celery sticks if desired.
