These baked buffalo wings are ultra crispy chicken wings tossed in a classic spicy sauce and served with ranch dressing. Snack away with less guilt!
Buffalo wings are a perennial favorite, they’re perfect for parties, game day, or just when you have a hankering for a hearty snack. These buffalo wings are baked instead of fried, but are just as crispy and delicious as what you’d order at a restaurant.
I absolutely love chicken wings, especially when they’re extra crispy. When I see buffalo wings on the menu at restaurants, I can’t resist! As much as I love wings, I hate the idea of frying them – so much mess and so many calories! These baked buffalo wings are my own version that are baked instead of fried, yet still come out plenty crispy. Serve them with ranch for dipping, and you’ve got an awesome snack or meal with less fat and calories.
How do you make baked buffalo wings?
The secret to crispy wings without a lot of oil is baking powder. It sounds strange, but coating the chicken wings in baking powder and seasonings will help the skin crisp up nicely. You won’t taste the baking powder in the final product. Be sure to use baking POWDER, not baking SODA, there is a big difference between the two!
After the wings are coated in baking powder and spices, they go on a rack to bake. It’s important to make baked buffalo wings on a rack so that the fat can drain off and the wings will be crispy on all sides.
How long does it take to bake chicken wings?
Chicken wings take about 45 minutes to bake. It may seem like a long time, but it’s important to render out the fat from the chicken wings so that the skin can crisp up.
How do you make buffalo sauce?
To complete these baked buffalo wings, we need to toss them in buffalo sauce. Buffalo sauce is made with Frank’s Red Hot Sauce, butter and a little honey. It’s that simple! The wings are coated in the spicy sauce, and then are ready to be served.
I love that I can have one of my favorite restaurant indulgences at home for less effort (and less calories!). My husband also loves these wings, and if I’m serving them as a meal I set some aside without the sauce so that my spice-hating kids can also enjoy some crispy chicken delights. A winning situation all around!
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Baked Buffalo Wings Video
Baked Buffalo Wings
Ingredients
- 3 pounds party style chicken wings or whole chicken wings that have been halved crosswise
- 1 tablespoon baking powder do NOT use baking soda
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup hot sauce such as Frank's Red Hot Sauce
- 4 tablespoons butter melted
- 1 tablespoon honey
- celery sticks and ranch dressing for serving.
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.
- Place the chicken wings in a bowl. Add the baking powder, salt, pepper, garlic powder and onion powder.
- Toss to coat the chicken evenly with the baking powder and spices.
- Place the wings on the rack in a single layer.
- Bake for 45 minutes or until wings are light golden brown and crispy.
- In a small bowl, whisk together the hot sauce, butter and honey.
- Pour the sauce over the wings and toss to coat evenly.
- Serve with celery sticks and ranch dressing.
Nutrition
This post was originally published on August 31, 2016 and was updated with new content on June 13, 2018.
Suzy says
We were on the road & ended up eating at a wings place😩👎! Now it is a week later & I remembered making this recipe and loving them!! So we are having them in a few hours. My picky husband even liked them, so it will be a 👍 for both of us😁
rosemary patterson says
Outstanding.
Mikey says
For those who don’t like any spice in their food at all and I mean at all. Sweet baby rays buffalo sauce is a great alternative!
Sonya says
I made these last night and they were the best wings I’ve had in a long time! I knew about this sauce but the wings using baking powder is genius! Thank you.
Do you know how long I would cook tenderloins using these ingredients?
Sue says
I’ve been making hot wings for years. I’ve tried many ways to get the perfect result. This is it. My husband (an absolute wing expert) called them “outstanding”!
Suzanne says
I have not made these yet, but am wondering-should I get the Frank’s Red Hot Sauce (Original)n or the Frank’s Red Hot Sauce for Buffalo Wings?
Sara says
The buffalo wing sauce!
Kellia says
Should I be using frozen or thawed wings to start? They look thawed in your photo, but I wanted to be sure!
Sara says
Thawed wings!
Kellia says
Thank you! Trying them tonight, and so very excited! Wings are in my top 3 foods, but my UC diagnosis means no more fried food!
cvan says
Do I need to reduce the baking time if I have say 1 pound of wings?
Sara says
It should be the same!
Tina Gray says
Adding the honey does that make them sweet?
Sara says
No it just cuts the acidity of the hot sauce!
Racheal says
I definitely want to try this recipe and would also like to try it with boneless chicken tenders too. Would I follow the same instructions?
Sara says
This recipe is really designed for skin-on chicken pieces, I don’t know that it would work to use tenders!
Kim says
Never ever had wings turn out this good! Big hit with the entire family, half of which are very picky 😁
Max says
Great recipe. Yum! Thinking this time about grilling them on my weber charcoal grill. Sauce at end back on grill for a moment. Anyone try this yet?
Mel says
Every time I make wings at home after tossing in the sauce, if I’m grilling, they go back on the grill for 5-10 minutes depending on my temp. If I’m baking they go back in the oven on the top rack on BROIL for 2 minutes (be sure to watch them closely as broilers vary). I like sauce but I don’t like wings dripping in it, which makes them so messy and difficult to eat, so I think cooking them a little after tossing in the sauce is a perfect happy medium for me. I also add smoked paprika and a dash of cayenne pepper to the baking powder spice mixture. Be sure your wings are completely DRY before coating in the baking powder and spice mixture. If you set them on a jelly roll pan topped with a rack in the fridge for 24 hours prior to cooking it can help get the moisture out. Whichever method I use, I ALWAYS dab the wings completely with a paper towel to make sure they are dry just before adding them to the baking powder spice mixture. And I always use aluminum-free baking powder.
Bob Murphy says
Best recipe for wings i have found. You won’t be disappointed. I also added a little smoked paprika to the recipe…outstanding
John says
Tried this exact recipe again but used Mochiko (Sweet Rice Flour) instead of Baking Powder. Much crispier texture.
Fishingirl says
Hey! That’s a great idea! Thank you for sharing. Very kind of you.
Barry says
We’ve used your recipe a coup,e of time. Easy to follow, and we get delicious wings!
Rob says
Best wings I’ve ever made. I did have to throw them under the broiler to crisp them back up after saucing them. Great and easy recipe
Jo says
These wings are fantastic! And I must say, anytime I’m looking for a recipe, I always go to your post first. I may look at a few others but I usually end up using yours. Thanks so much for sharing your wonderful recipes!!