Crispy Buffalo Wings – I Heart Naptime

Fulfill your cravings with our baked Buffalo wings – crispy, succulent, and drenched in a rich homemade Buffalo sauce. They’re baked, not fried, for a guilt-free appetizer!

Best buffalo wings on a plate.

Table of Contents

Baked Buffalo Wings Recipe

To me, there’s nothing better than biting into a freshly cooked Buffalo chicken wing! There’s something magical about the crispy exterior, succulent meat, and tangy, spicy homemade buffalo sauce that keeps me coming back for more. 

Why This Recipe Works

  • Baked, not fried: We make baked chicken wings, to achieve the perfect balance of crispy skin and juicy meat without the excess oil.
  • Crispy perfection: The secret to achieving that irresistible buffalo wing crispiness lies in a combination of baking powder and a hot oven. It ensures a golden-brown exterior!
  • Finishing the wings: The wings are finished with a rich, tangy, and slightly sweet Buffalo wing sauce that coats the wings beautifully.

Buffalo Chicken Wings Ingredients

Buffalo wings ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Chicken wings & drumettes: Opt for fresh, not frozen, wings for the best texture.
  • Baking powder: Essential for achieving that coveted crispy skin without deep-frying.
  • Frank’s original red hot sauce: The star of the buffalo wing show, known for its perfect blend of heat and tang.
  • You’ll also need butter, salt, and pepper. I like to add some brown sugar to the Buffalo sauce for some subtle sweetness, but you can leave it out if you prefer.

Substitutions and Variations

Feel like switching things up? No problem! Try these flavor variations for more amazing crispy baked wings!

  • Lemon Pepper Wings: For a zesty twist, add a teaspoon of lemon pepper seasoning to the coating mixture and a squeeze of fresh lemon juice to the buffalo sauce.
  • Teriyaki Chicken Wings: Swap out the buffalo sauce for a teriyaki glaze made with soy sauce, ginger, garlic, and a touch of honey.
  • Buffalo Cauliflower: Not a meat eater? Try this recipe with cauliflower florets for a vegetarian twist on classic buffalo wings.

How to Make Buffalo Wings

In just under an hour, you’ll be enjoying these mouthwateringly crispy chicken wings!

Showing how to make buffalo wings in a 4 step collage.
  • Prepping the Wings. Line a rimmed baking sheet with foil, coat it with non-stick cooking spray, and heat the oven to 425°F. Pat the wings dry with a paper towel. For optimal crispiness, consider letting them air-dry in the fridge uncovered overnight.
  • Coating the Wings. In a zip-top bag, combine the baking powder, salt, and pepper. Place the dry wings in the bag and shake until the wings are evenly coated. Place the wings on the prepared baking sheet.
  • Baking to Perfection. Bake for 25 minutes, then flip the wings and bake for an additional 15-20 minutes or until they reach the desired crispiness.
  • Creating the Buffalo Sauce. While the wings are baking, mix the Buffalo sauce ingredients in a bowl. Once the wings are done, brush the sauce generously over them, ensuring each piece is well coated.

Expert Tips

  • Dry is key: Ensuring your wings are thoroughly dry before coating them will contribute to their crispiness. Consider air-drying them in the fridge overnight for an extra crunch.
  • Even coating: Shake those wings vigorously in the zip-top bag to achieve a uniform coating of the baking powder, salt, and pepper mixture.
  • Brush, don’t drench: When applying the buffalo sauce, use a brush for an even distribution. This helps prevent the wings from becoming overly soggy.

Serving Suggestions

Here are some of my favorite ways to serve Buffalo wings:

  • Salsa Ranch: Combine ranch dressing with a dollop of your favorite salsa for a spicy ranch dipping sauce.
  • Avocado Lime Dressing: Whisk together mashed avocado, lime juice, sour cream, and a pinch of salt for a creamy and tangy dip.
  • French Fries: Serve your wings alongside crispy golden fries for the ultimate comfort food experience.
  • Restaurant quality appetizer: Crispy wings are also always great when served with raw veggie sticks and blue cheese dip, just like at your favorite restaurant!
Buffalo wings on a plate with dip.

Recipe FAQs

Can I use frozen wings for this recipe?

Fresh wings are recommended for optimal crispiness. If using frozen, make sure to thaw and pat them dry before coating.

How can I adjust the spice level?

Control the heat by adjusting the amount of Frank’s Red Hot Sauce. For milder wings, use less; for extra heat, add more.

Can I make these ahead of time for a game day or a Super Bowl party?

While baked Buffalo wings are best enjoyed fresh, you can prepare them ahead and reheat them in the oven or air fryer for a few minutes before serving.

How to store leftover Buffalo chicken wings?

These Buffalo wings are at their best on the first day, but you can store leftovers in a sealed container in the refrigerator for up to 3 days. For reheating, use an air fryer or oven until they are warm and crispy.

Dipping buffalo wings into ranch.

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Best buffalo wings on a plate.

Buffalo Wings Recipe

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Fulfill your cravings with crispy baked Buffalo wings drenched in a rich homemade Buffalo sauce. It’s a crowd pleasing appetizer everyone loves!

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

For serving: Celery sticks, Ranch or Blue cheese dressing

  • Preheat the oven to 425ºF. Line a baking sheet with foil and coat with nonstick cooking spray. Place a wire rack on the pan for less greasy wings.

  • Pat chicken with a paper towel until completely dry. Let dry, uncovered, overnight in the fridge, if time allows.

  • In a zip-top bag, shake the baking powder, salt, and pepper until combined. Add the chicken and shake until coated. Place on top of the foil or rack.

  • Bake 25 minutes. Flip and bake an additional 15 to 20 minutes, or until crispy.

  • In a small bowl, stir together the hot sauce, butter, and sugar, if using until combined. Brush on top of the chicken.

Storage: These wings are best served the first day, but you can store them in a storage container in the fridge up to 3 days. Best reheated in the air fryer or oven until warm. 

Calories: 145kcal | Carbohydrates: 1g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 683mg | Potassium: 182mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 264IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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