Easy Baked Buffalo Wings

These baked Buffalo wings bring all the iconic flavors of a classic game day snack without the fuss of frying. Crispy on the outside and coated in a sweet and spicy sauce, they make the perfect appetizer or party dish that everyone will love. Whether you’re hosting a Super Bowl party or simply craving that tangy heat, this recipe delivers wings that are easy to make and utterly satisfying.

I first made these wings for a casual weekend gathering, and now they’re the highlight whenever friends come over. There’s something about that perfect balance of crispy texture and saucy heat that keeps everyone coming back for more.

Ingredients

• Chicken wings: two pounds which serves about four people, choose fresh, plump wings for the best texture
• Vegetable oil: adds moisture and helps the seasoning stick to the skin, use a neutral oil for best results
• Garlic powder: a subtle background flavor to enhance the overall taste, opt for fresh or finely ground powder
• Kosher salt and freshly ground black pepper: essential for seasoning and bringing out the natural flavor of the chicken
• Hot sauce: about one quarter cup, Frank’s Red Hot is traditional but use your favorite for heat and tanginess
• Honey: two tablespoons to add a subtle sweetness that balances the spice, raw honey works well for depth
• Butter: four tablespoons melted to create a rich, silky Buffalo sauce
• Ranch dressing or blue cheese dressing: for dipping, depending on your taste preference
• Carrot and celery sticks: for serving and providing a crunchy, fresh contrast

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit and place a wire rack inside a rimmed baking sheet. This setup lets air circulate around the wings while baking, leading to crispy skin without frying.

Toss and Season Wings:

In a large bowl, combine the chicken wings with vegetable oil. Sprinkle garlic powder, kosher salt, and freshly ground black pepper over the wings and toss everything together until evenly coated. This step ensures every bite is flavorful.

Bake Your Wings:

Arrange the wings in a single layer on the wire rack. Bake for 50 to 60 minutes turning them halfway through so they brown evenly. You want the skin golden and crispy, give yourself the full time to get that texture just right.

Make the Buffalo Sauce:

While the wings bake, whisk together the hot sauce and honey in a small saucepan. Bring the mixture to a gentle simmer, then add the butter. Stir and cook until the butter melts completely and the sauce thickens slightly, about two minutes. This creates the perfect balance of spicy and sweet.

Coat and Broil the Wings:

Once baked, transfer the wings to a large bowl and pour the Buffalo sauce over them. Toss well to coat every wing completely. Return the wings to the wire rack and turn on your oven’s broiler to low. Broil for about three minutes watching very carefully so the sauce caramelizes but doesn’t burn.

Serve Immediately:

Plate the wings with your choice of ranch or blue cheese dressing and fresh carrot and celery sticks. These cool veggies and creamy dip are essential for balancing all the heat.

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Storage Tips

Keep leftover wings in an airtight container in the refrigerator for up to four days. Reheat them in the oven at 400 degrees on a wire rack for about 10 to 15 minutes to bring back crispiness. Avoid microwaving as it softens the skin. If you want to freeze the wings, cool them completely before sealing in freezer bags, thaw overnight before reheating.

Ingredient Substitutions

You can use clarified butter or ghee if you want a cleaner butter flavor and less moisture in the sauce. Any hot sauce will work for the Buffalo sauce but choose one with a good balance of vinegar and spice for authenticity. Try maple syrup instead of honey for a different, deeper sweetness profile. For a smoky twist, add smoked paprika or cayenne powder to the seasoning mix before baking.

Serving Suggestions

Serve with crunchy celery and carrot sticks to cut through the richness. Pair with cold ranch or tangy blue cheese dressing for dipping. Complement with homemade French fries or potato wedges for a full game day spread. A cold beer or sparkling lemonade balances out the spices nicely.

Cultural Context

Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo, New York. The tradition was born when leftover wings were deep-fried and tossed in a buttery hot sauce as a quick late-night snack. Since then, they have become synonymous with sports bars and American party culture, especially on Super Bowl Sunday. The combination of heat, butter, and vinegar flavors creates that signature Buffalo taste loved across the country.

Recipe FAQs

→ How do you get chicken wings crispy without frying?

Baking wings on a wire rack allows air to circulate around the chicken, promoting even cooking and crispy skin without the oiliness of frying.

→ What ingredients make up the Buffalo sauce for the wings?

The sauce combines hot sauce, honey for sweetness, and butter that adds richness and smooth texture when simmered together.

→ Can these wings be made ahead of time?

Yes, you can bake the wings and refrigerate them (without sauce) for up to 3 days, then reheat to re-crisp before tossing in sauce and broiling.

→ What dipping sauces pair well with these wings?

Ranch dressing is classic with these wings, but tangy blue cheese dressing also complements the spicy Buffalo flavor nicely.

→ How long should wings be baked for optimal crispiness?

Bake the wings at 400°F for 50 to 60 minutes, flipping halfway through, until the skin is golden brown and crisp.

→ Are there alternative cooking methods for making Buffalo wings?

Besides baking, wings can be crisped in an air fryer or cooked and sauced in an Instant Pot for convenience without sacrificing flavor.