Baked Buffalo Chicken Wings
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These Baked Buffalo Chicken Wings are crispy, saucy, and don’t require a deep fryer or a mess. Straight out of the oven, tossed in buffalo sauce, and gone fast every time.
Our Favorite Way to Make Buffalo Wings
This is hands down my husband’s favorite way to eat chicken wings. Remo loves anything with buffalo sauce, so these are usually non-negotiable around here. Crispy wings straight from the oven, tossed in that tangy, buttery sauce, and he’s happy.
I love them too, mostly because they’re easy and don’t involve frying, but also because I always pull a few wings aside before saucing them. That way the pups get their share, and everyone wins. Buffalo wings for us, plain crispy wings for them, and no one feels left out.
Why You’ll Love These Buffalo Chicken Wings
- They’re crispy without frying. You get that golden, crunchy skin straight from the oven, no oil splatter or deep fryer required.
- Buffalo sauce lovers will be very happy. Tangy, buttery, and just the right amount of heat. This is Remo’s favorite way to eat wings for a reason.
- Easy to customize. Sauce them all, sauce half, or leave a few plain. I always do, because the pups are watching very closely.
- Simple ingredients, reliable results. No fancy tricks here. Just a solid, repeatable way to make wings that work every time.
- Perfect for anything from dinner to game day. These fit just as well on a weeknight plate as they do on a party platter.
Key Ingredients & Tips
- Chicken wings: Use a mix of flats and drumettes if you can. They cook evenly and give you the best balance of crispy skin and juicy meat.
- Pat them dry: This matters more than anything else. Dry wings = crispy wings. Take the extra minute and really blot them down before seasoning.
- Salt and pepper: That’s all you need before baking. The buffalo sauce brings plenty of flavor later, so don’t overthink this part.
- Buffalo wing sauce: Frank’s is a classic for a reason, but use whatever buffalo sauce you love. The wings are only as good as the sauce you toss them in.
- Butter: Melted into the sauce, it gives that smooth, rich finish buffalo wings are known for. Add more if you like things milder, less if you want extra heat.
- Sauce after baking: Toss the wings in sauce once they’re fully cooked and crispy. If you sauce them too early, you lose that crunch.
- Save a few plain: If you live with four-legged supervisors, pull a few wings aside before tossing. Trust me on this one.
Heat your oven to 400°F and line a large baking sheet with parchment paper. Pat the chicken wings very dry with paper towels. This step matters, so don’t rush it. Season the wings with salt and pepper and spread them out in a single layer.
Bake the wings for 40–45 minutes, flipping them halfway through, until they’re golden and crispy. If you want them extra crisp, pop them under the broiler for the last 2–3 minutes, keeping a close eye on them.
While the wings bake, melt the butter in a small saucepan over medium heat. Stir in the buffalo wing sauce until smooth and combined, then remove from heat.
Transfer the hot wings to a large bowl. Pour the buffalo sauce over top and toss until everything is evenly coated. If you’re saving a few plain wings, now’s the time to pull them aside. Serve immediately with blue cheese or ranch dressing, and maybe some celery sticks or carrots.
How To Serve
I love serving these crispy Buffalo Chicken Wings with a few simple sides to round out the meal. Here are some ideas to pair with these wings:
Caesar Salad Recipe
Easy Garlic Bread
Air Fryer Onion Rings
Baked Mac And Cheese
Frequently Asked Questions
Can I make these ahead of time?
Yes. You can bake the wings earlier in the day, then reheat them in a 400°F oven for about 10–15 minutes to crisp them back up. Toss with sauce right before serving.
How do I keep baked wings crispy?
Two things matter most: drying the wings well before baking and waiting to add the sauce until after they’re fully cooked. Saucing too early is the fastest way to lose crispiness.
Can I use frozen wings?
You can, but make sure they’re completely thawed and very dry before baking. Any extra moisture will keep them from crisping properly.
Can I make these less spicy?
Absolutely. Add a bit more butter to the buffalo sauce to mellow the heat. You’ll still get the flavor without as much kick.
Can I make them spicier?
Yes. Use less butter, more buffalo sauce, or add a splash of hot sauce to the mix.
Can I air fry these instead?
You can. Air fry at 400°F for about 20–25 minutes, flipping halfway through, until crispy. Sauce them after cooking.
What’s the best way to reheat leftovers?
The air fryer works best. Reheat the wings at 375°F for about 5–7 minutes, until hot and crispy again. The oven also works if you’re reheating a larger batch, but the air fryer gives the crispiest results.
Discover More Wings Recipes
- Vietnamese Style Chicken Wings
- Crispy Baked Parmesan Chicken Wings
- Lemon Pepper Wings
- Air Fryer Chicken Wings
- Bang Bang Wings
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Baked Buffalo Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ½ cup buffalo wing sauce (I used Frank’s)
- 4 tablespoon butter (unsalted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chicken wings dry with paper towels and season with salt and pepper. Place them on the prepared baking sheet in a single layer.
- Transfer the baking sheet to the oven and bake the wings for 40-45 minutes, flipping them halfway through, until golden and crispy.
- While the wings bake, melt butter in a saucepan over medium heat. Stir in buffalo wing sauce until combined.
- Once the wings are done, toss them in the buffalo sauce until evenly coated.
- Serve with blue cheese dressing and enjoy!
Equipment
Notes
- Patting the wings dry before baking makes a big difference in how crispy they get. Don’t skip that step.
- Bake the wings first, then toss them in sauce. This keeps them crisp instead of soggy.
- Adjust the butter in the sauce to control the heat. More butter means milder, less butter means more kick.
- If you’re reheating leftovers, the air fryer works best. A few minutes brings them right back to crispy.
- I always set a few wings aside before saucing them. It keeps the pups very happy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
