These Oven-Baked Buffalo Wings are tender and juicy on the inside, perfectly crispy on the outside, and covered in the best spicy buffalo sauce. Serve as an appetizer or finger food for pizza night, game night, or just for fun!
Find this along with a whole collection of party-worthy recipes on our collection of Game Day Recipes!
Crispy oven-baked buffalo wings are a favorite finger food! Instead of frying, the wings get tossed with baking powder and seasonings for an amazingly crispy and tasty chicken wing. This version gets coated in a 6-ingredient, 5 minute buffalo sauce that is better than typical sauces.
If you are looking for even more crispy baked wings, try these craveable Hot Honey Wings, delectable Sweet Chili Wings, zesty Honey Lemon Pepper Chicken Wings, or savory Garlic Parmesan Chicken Wings. Any of these oven-baked chicken wings would be perfect for game-day gatherings throughout football season or Super Bowl parties!
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Why this recipe is great
- Super easy: In just 15 minutes these wings are ready to pop in the oven - very little hands-on time!
- Truly Crispy: The secret ingredient to extra crispy wings without deep frying is in the baking powder. It changes the ph of the skin which, after baking in a hot oven, produces a tasty wing every time.
- Baked: I find that baking chicken wings is better than in an air fryer or deep fryer. It's easier, healthier, and way less messy!
- AMAZINGLY flavorful sauce: This sauce isn't your typical one-dimensional buffalo sauce. Not only is it loaded with flavor, but the spiciness level is customizable from mild to hot.
Ingredients for oven-baked buffalo wings
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Chicken wings: This recipe works with frozen or fresh wings. If frozen, thaw completely before cooking. If you have whole wings be sure to cut the flat wing from the drummette and discard the wing tips.
- Butter: We use salted butter, but feel free to use unsalted butter.
- Baking powder: Aluminum-free baking powder is the key ingredient to avoid a metallic taste, and don't substitute with baking soda. If you are not sure if your baking powder has aluminum in it, read the ingredient list and make sure the word aluminum is not in it.
- Garlic Powder: Adds the perfect base to the wing before the sauce is added.
- Cayenne Pepper: In addition to hot sauce, the spiciness in this recipe comes from cayenne pepper. Adjust the level of spiciness based on how much of this goes into the buffalo sauce.
- Frank's Red Hot Sauce: The classic ingredient in all buffalo hot wings.
- Brown Sugar: Just a touch of sweetness with the added depth of molasses.
- Worcestershire sauce: A dash of this rounds out the buffalo sauce.
Helpful kitchen tools
How to make oven-baked buffalo wings
First, preheat the oven to 450º F. Use aluminum foil to line two sheet pans (affiliate). Spray foil with non-stick cooking spray.
If the chicken wings are sitting in a bunch of juices, drain them first. Use paper towels to finish drying until as much moisture is off as possible.
Add wings, baking powder, and seasonings to a large bowl. Toss chicken wings in mixture until evenly coated.
Divide the wings between two prepared rimmed baking sheets in a single layer leaving space in between each one. Bake for a cooking time of 45-60 minutes until golden brown and crispy.
While the wings are baking, melt the butter in the microwave or in a small saucepan on the stovetop. Add in remaining ingredients and stir until sugar is dissolved.
Once the chicken wings are crispy, use tongs to gently remove them from the foil. Some might stick a little bit, but keep wiggling until they come off. Toss in the homemade buffalo sauce.
Serve these crispy baked buffalo chicken wings with creamy blue cheese dressing, celery sticks, and carrot sticks if desired.
Hint: For the most crispy skin, make sure the wings are as dry as possible. Any extra moisture will cause the skin to be soggy.
Some recipes require baking these on a wire rack. I have tried it both ways and the wire rack is so hard to clean and the results are not any crispier. A baking sheet is all that is needed.
For a crowd
This recipe can be doubled and baked on three cookie sheets if there are three racks in the oven. Rotate the pans every 20 minutes to ensure they bake evenly. Another great option is to bake these ahead, then reheat them before serving (see reheating instructions below).
FAQs
Although fresh is best for crispy buffalo wings, you can definitely make them ahead! Start by preparing them as directed and baking until crispy. Once they're done, remove from the sheet pan and allow to cool fully (skip the sauce). Store in an airtight container in the fridge for up to 1 week.
When ready to reheat, set the oven temperature to 350°F. Line two sheet pans with tinfoil, spray lightly with non-stick spray, then place the cold chicken wings, leaving some space in between. Bake for 15-20 minutes, or until heated through.
While baking, make the buffalo sauce. Once hot, toss the wings with the sauce and serve.
Store any fully cooled leftover crispy buffalo chicken wings in an airtight container for up to a week in the refrigerator.
No. Baking soda can not be substituted for baking powder. Aluminum-free baking powder is the only ingredient that will achieve a tasty, crispy skin.
Tips & tricks
- Make sure to use aluminum-free baking powder to avoid a metallic taste.
- The KEY to extra crispy chicken wings is getting them as dry as possible before baking. Drain them well, then pat them extra dry with paper towels.
- Adjust the level of heat in the buffalo sauce by changing the amount of cayenne pepper. For my family, the amount called for provides a little kick of heat without being too spicy.
Other great recipes
- Hot Honey Pizza Recipe - A fun new twist on pizza night! Serve it with these wings and for more ideas, check out 50 Sides to Serve with Pizza.
- Shredded Chicken Sliders are another great finger food! Rotisserie chicken Hawaiian rolls make them easy while homemade hot honey sauce makes them delicious!
- For a refreshing drink, try this lemonade concentrate. A great, simple recipe for game day parties!
- Our Hot Honey Cheese Ball Recipe is an amazing appetizer for any event!
- Try this Sheet Pan Chicken Thighs and Crispy Rice recipe for an easy, one pan dinner perfect for the weeknights!
Recipe
Crispy Oven-Baked Buffalo Wings Recipe (Super Easy!)
Equipment
Ingredients
Chicken Wings
- 4 lbs chicken wings (if frozen, thaw completely)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Buffalo Sauce
- 2 tablespoon butter
- 1 tablespoon Frank's hot sauce
- 1½ teaspoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon cayenne more or less depending on how spicy you want the sauce
- dash Worcestershire sauce
Instructions
- Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray.
- If wings are sitting in juices, drain over the sink for several minutes.
- Use paper towels to pat the chicken wings as dry as possible. Toss into a large bowl, then add baking powder, garlic powder, salt, and pepper. Stir well to coat the wings in the seasoning mixture.4 lbs chicken wings, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
- Line wings on prepped sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nice and crispy on the outside.
- While chicken wings are baking, make the buffalo sauce by combining the butter, Frank's hot sauce, brown sugar, garlic powder, salt, pepper, and Worcestershire sauce in a large bowl.2 tablespoon butter, 1 tablespoon Frank's hot sauce, 1½ teaspoon brown sugar, ½ teaspoon garlic powder, ½ teaspoon cayenne, dash Worcestershire sauce
- When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that's normal. Just keep wiggling until they pull off.
- Place the wings in the bowl with the sauce, then toss to coat. Serve immediately.
Notes
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- Make sure to use aluminum-free baking powder to avoid a metallic taste.
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- The KEY to extra crispy chicken wings is getting them as dry as possible before baking. Drain them well, then pat them extra dry with paper towels.
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- Adjust the level of heat in the spicy and sweet sauce by changing the amount of red chili flakes. For my family, the amount called for provides a little kick of heat without being too spicy.
- No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results.
- Prepare as directed and bake until crispy. Once they're done, remove from the sheet pan, skip the sauce, and allow to cool fully. Store in an airtight container in the fridge for up to 1 week.
- When ready to reheat, preheat the oven to 350°F. Line two sheet pans with tinfoil, spray lightly with non-stick spray. Add cold chicken wings to pans, leaving some space in between. Bake for 15-20 minutes, or until heated through.
- While baking, make the buffalo sauce. Once baked, toss the wings with the sauce and serve.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Beth says
Can we make half of these wings with bbq sauce?
Misty says
You are welcome to use barbecue sauce on these, however I have not tested it so I am not sure how much sauce you will need. Let us know how it goes!