Buffalo Wings are a must for tailgating! These crispy baked wings are covered in our homemade buffalo sauce for the perfect hot and spicy flavor. Buffalo chicken wings are a real crowd-pleaser and perfect for game day parties. You’re going to love these wings!
What’s in this Buffalo Wings Recipe?
There’s nothing like a crispy baked chicken wing covered in spicy homemade Buffalo sauce! These crispy wings wouldn’t be complete without it. Hot, spicy, and just a little bit sweet– just the way I like them!
- Chicken Wings: Separate the drumettes and wingettes.
- Baking Powder: Absorbs surface moisture, creating the brownest, crispiest baked wings.
- Kosher Salt: Enhances the natural flavor of the chicken.
- Buffalo Sauce: Tangy, buttery, and spicy– the perfect complement to tender wings.
Pro Tip: If you use frozen wings, make sure to thaw them overnight in the refrigerator before baking.
Variations on Buffalo Chicken Wings
I love classic Buffalo sauce with these delicious baked chicken wings. But you can change up the flavor slightly by adding some Parmesan cheese and minced garlic, chipotle peppers in adobo sauce, lemon juice and cracked pepper, BBQ sauce, or honey to the Buffalo sauce.
These wings were invented at the Anchor Bar in Buffalo, New York when one of the owners cooked leftover wings in hot sauce as a late-night snack for her son.
Wings of a buffalo? Definitely not! These hot chicken wings are called Buffalo wings because they were first served in Buffalo, New York. The sauce is key!
What sets these wings apart is the sauce! It’s made from a mixture of vinegar, cayenne pepper, and butter. Chicken wings can be tossed in just about any sauce (sweet, spicy, or anything in between), but Buffalo wings are always tossed in Buffalo sauce.
Traditionally, Buffalo wings are fried. But we take the stress and mess out of them by baking them to crisp perfection in the oven!
I did not cover these wings while baking them. They still stayed plenty moist, while the skin managed to get really crispy.
How to Store and Reheat
Store leftover Buffalo wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes, or until 165°F internally.
How to Freeze
Freeze chicken wings in a single layer on a baking sheet until solid, then transfer to a Ziplock bag for up to 3 months. Allow wings to thaw overnight in the refrigerator before reheating.
Serving Suggestions
The classic way to serve Buffalo chicken wings is with a side of ranch or blue cheese and some celery sticks. That’s how you’ll often find them at restaurants, and it’s a simple way to serve them at home or parties too. Both help to balance out the heat of the Buffalo sauce.
But if you want some more substantial side dishes to serve with wings, try french fries, creamy coleslaw, fried pickles, baked avocado fries, corn on the cob, or mac and cheese.
Buffalo Wings Recipe
Ingredients
- 2 pounds chicken drumettes and wingettes (approximately 20 pieces)
- 1½ tablespoons baking powder
- 1 teaspoon kosher salt
- 1 cup Buffalo Sauce (click for recipe)
- Sliced green onion optional, for serving
Recommended Equipment
Instructions
- Preheat oven to 250°F and spray a wire baking rack with nonstick spray. Set the rack over a baking sheet covered with aluminum foil. Set aside.
- In a large bowl, combine the chicken with the baking powder and salt. Transfer the wings to the rack, in a single layer, with a little space between each one.2 pounds chicken drumettes and wingettes, 1½ tablespoons baking powder, 1 teaspoon kosher salt
- Bake the wings in the preheated oven for 30 minutes.
- After 30 minutes, increase the temperature to 425°F and bake for an additional 45-50 minutes or until the chicken is crispy and golden brown.
- Remove wings from oven and allow to rest 5 minutes.
- Toss in the Homemade Buffalo Sauce and serve immediately garnished with sliced green onions, if desired.1 cup Buffalo Sauce, Sliced green onion
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If you use frozen wings, make sure to thaw them overnight in the refrigerator before baking.
- Pat the wings dry with a paper towel before coating. This will help the oil and rub stick well.
- For the evenest cooking, line a baking sheet with aluminum foil then set a wire rack on the baking sheet. Lightly spray the whole thing with nonstick cooking spray.
- Remember not to overcrowd the wings on the baking sheet. The more airflow they have, the more evenly they will cook and the crispier they will be.
Nutrition Information
Too salty. Would not use salt at all.
I’m sorry this recipe didn’t work out for you, Carole! I wonder if the brand of Buffalo sauce you used was extra salty?
Very tasty
Thanks for sharing!
Amazing recipe. Sauce is off the charts
Thanks for stopping by!
Amazing recipe! Just made a batch of wings! Can’t believe I actually made these at home! So so tasty! Totally recommend the recipe!
Thanks for sharing, Ramona!
I followed the recipe exactly and my wings came out great 😊👍🏼 No complaints 😁
Thanks for stopping by, Yvette!
Do not use this recipe!!! Unless you want to eat burnt wings! Bones were solid black. Absolutely worse thing I have ever had.
I am sorry this didn’t work out for you, Hayley!
Did anyone else try these and could only taste the overwhelming taste of baking powder? Had to throw out most of them. No matter how much sauce we put on it didn’t mask the taste.
Continue the good work, big love to you.
Awesome article