These baked buffalo chicken wings are crispy, oven-baked wings tossed in classic buffalo sauce made with hot sauce and butter. Baking them at a high temperature delivers golden, crunchy skin without the mess or hassle of frying.
A Quick Look at the Recipe
✅ Recipe Name: Baked Buffalo Chicken Wings
🕒 Ready In: ~50 minutes
👪 Serves: 4-6 servings
🍽 Calories: ~410 per serving
🥣 Main Ingredients: Chicken wings, buffalo hot sauce, butter
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - oven baked, no frying
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The wings are seasoned simply, baked until crisp, then coated in warm buffalo sauce just before serving. This method keeps the wings crunchy while delivering bold, tangy flavor, making them perfect for game day, casual gatherings, or easy weeknight dinners.
If you enjoy easy oven-baked chicken recipes like this one, you may also like our Baked Fajita Chicken, Buffalo Chicken Stuffed Peppers, or BBQ Chicken Flatbread that come together with minimal prep.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Baked Buffalo Chicken Wings:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Baked Buffalo Chicken Wings:
- Recipe Notes & Tips:
- How to Store:
- Baked Buffalo Chicken Wings FAQs:
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- Baked Buffalo Chicken Wings
Why You'll Love these Baked Buffalo Chicken Wings:
Crispy without frying: Baking at a high temperature delivers golden, crispy wings with no deep fryer required.
Simple ingredients: Made with just wings, buffalo sauce, butter, and basic seasoning.
Bold, classic flavor: Tossed in warm buffalo sauce right before serving for maximum flavor.
Great for any occasion: Works for game day, casual gatherings, or an easy dinner.
Easy to scale: Double the batch easily for a crowd without extra effort.
Key Ingredients:
- chicken wings. Use split wings (flats and drumettes) for even cooking. Pat them dry with paper towels, dry skin = crispier wings.
- buffalo hot sauce. Frank's RedHot is the classic choice, but any buffalo-style sauce works. Adjust to taste depending on your heat preference.
- butter. Melted and mixed with the hot sauce for a smooth, rich coating.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make them dairy-free: Swap the butter for a dairy-free butter alternative or use straight buffalo hot sauce.
- Adjust the heat level: Use mild buffalo sauce for less heat or add extra hot sauce or cayenne for spicier wings.
- Use drumettes or flats only: Cook time stays the same; just space them evenly on the pan.
- Try a dry version: Skip the sauce and season the wings with extra salt and pepper, then serve sauce on the side.
- Change the finish: Toss with garlic buffalo sauce or add a squeeze of lemon for a bright twist.
How to Make Baked Buffalo Chicken Wings:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top if available.
- Pat the chicken wings very dry with paper towels. Season evenly with salt and pepper.
- Arrange the wings in a single layer on the wire rack or baking sheet, leaving space between each piece.
- Bake for 40-45 minutes, flipping the wings halfway through, until golden brown and crispy.
- While the wings bake, melt the butter in a small saucepan over low heat. Stir in the buffalo hot sauce until smooth and warmed through.
- Transfer the baked wings to a large bowl, pour the buffalo sauce over the top, and toss until evenly coated.
- Serve immediately while hot and crispy.
Recipe Notes & Tips:
- Pat the wings completely dry: Moisture is the biggest enemy of crispy skin, so take a minute to dry them well before baking.
- Leave space on the pan: Spacing the wings apart helps them roast instead of steam.
- Check doneness by texture: The wings should look deeply golden with crisp skin before saucing.
- Warm the sauce gently: Heating the buffalo sauce and butter over low heat keeps it smooth and prevents separation.
- Serving suggestions: Pair with Loaded Potato Skins or aTaco Dip for a simple, crowd-pleasing game day spread.
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How to Store:
Refrigerator: Store leftover wings in an airtight container for up to 4 days. Reheat in a 375°F oven for 10-12 minutes to restore crispness.
Freezer: Let wings cool completely, then freeze in a single layer. Once frozen, transfer to a freezer-safe bag or container. Reheat from frozen at 400°F for 15-18 minutes.
Make-ahead tip: Bake the wings ahead of time, then reheat and toss with buffalo sauce just before serving for the best texture.
Baked Buffalo Chicken Wings FAQs:
To make baked buffalo chicken wings crispy, pat the wings completely dry, bake them at a high temperature, and space them out so they roast instead of steam.
Absolutely. Cook at 400°F for 20-25 minutes, shaking halfway through, until crispy and golden. Then toss in buffalo sauce as usual.
A wire rack isn't required, but it helps baked buffalo chicken wings cook more evenly and crisp up better by allowing airflow underneath.
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Baked Buffalo Chicken Wings
Equipment
Ingredients
- 2 pounds chicken wings
- ½ cup buffalo hot sauce
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top if available.
- Pat the chicken wings very dry with paper towels. Season evenly with salt and pepper.
- Arrange the wings in a single layer on the wire rack or baking sheet, leaving space between each piece.
- Bake for 40-45 minutes, flipping the wings halfway through, until golden brown and crispy.
- While the wings bake, melt the butter in a small saucepan over low heat. Stir in the buffalo hot sauce until smooth and warmed through.
- Transfer the baked wings to a large bowl, pour the buffalo sauce over the top, and toss until evenly coated.
- Serve immediately while hot and crispy.
Nutrition
Notes
- Pat the wings completely dry: Moisture is the biggest enemy of crispy skin, so take a minute to dry them well before baking.
- Leave space on the pan: Spacing the wings apart helps them roast instead of steam.
- Check doneness by texture: The wings should look deeply golden with crisp skin before saucing.
- Warm the sauce gently: Heating the buffalo sauce and butter over low heat keeps it smooth and prevents separation.
- Serving suggestions: Pair with Loaded Potato Skins or aTaco Dip for a simple, crowd-pleasing game day spread.
Kae says
great addition to pizza night!
Jake says
Way better than deep fried. You can actually taste the chicken and it's a lot easier to clean up.