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These ultra-crispy Baked Buffalo Wings deliver everything you love about restaurant wings, minus the fryer. They are oven baked until the skin is crackly and golden, then tossed in an easy homemade buffalo sauce.
Buffalo wings are one of the easiest appetizers to make at home. They are classic bar food for a reason, especially served alongside an ice-cold beer (or soda).
Today I’m sharing my favorite oven-baked version of classic buffalo wings. Instead of dealing with the mess and splatter of deep frying, we’re baking them on a wire rack so that the heat can circulate around each wing for perfect, even crispness. Once they’re finished in the oven, we’re tossing them in my delicious homemade buffalo sauce and served immediately with extra sauce and ranch dressing for dipping. The result is crispy, spicy, buttery wings that taste just like what you’d get at your favorite wing shop.
This recipe is ridiculously easy and PERFECT for game days and celebrations, no frying required.
If you’re looking for a faster option, try my Air Fryer Buffalo Wings, or switch things up with my buttery Garlic Parmesan Wings for a non-spicy alternative.
Ingredients for Baked Buffalo Wings
Below are the key ingredients you’ll need to make this baked buffalo wings recipe. Be sure to scroll to the recipe card at the end of this page for the complete list of ingredients and measurements (the homemade buffalo sauce ingredients are included there, too).
- Chicken wings: I recommend using a mix of drumettes and wingettes for even cooking. Pat them very dry before seasoning for the crispiest skin, and if you have time, let them sit uncovered on a rack in the fridge for 8 to 24 hours to dry out even more. Tip: If you only have whole wings, separate them at the joints and discard the wing tips (or save them for stock).
- Garlic powder: Adds savory, garlicky flavor that clings to the skin without burning in the oven the way fresh garlic can. Substitutes: Onion powder works well, or use a small pinch of garlic granules; I do not recommend fresh minced garlic on the wings before baking.
- Salt and pepper: To season. Note: Compared to fine sea salt, kosher salt is less salty by volume, so you may need a pinch more.
- Baking powder: This is the secret to crispy baked buffalo wings. Baking powder helps the skin brown and crisp more efficiently in the oven, especially when the wings are baked on a wire rack for airflow. Do not substitute with baking soda.
- Buffalo sauce (homemade or store-bought): Toss the wings in warm sauce right before serving for the best texture. Store-bought is great for convenience (store-bought Wing-Time Buffalo Wing Sauce has great flavor), but homemade lets you control the tang and heat.
How to Make Baked Buffalo Wings
Pro tip: If you have the time, place the wings on a wire rack set over a baking sheet and refrigerate them uncovered for 8 to 24 hours. This optional step dries the skin so the wings bake up even crispier.
- Prep the wings: Pat the wings very dry with paper towels.
- Preheat and set up the pan: Place the oven rack in the upper-middle position. Set a wire rack over a rimmed baking sheet and lightly grease the rack with nonstick spray or brush with oil.
- Season for crispiness: In a large bowl, toss the wings with baking powder, salt, garlic powder, and pepper until evenly coated. The baking powder helps the skin crisp and brown more efficiently.
- Bake low to render: Bake at 250°F for 30 minutes. This lower temperature helps render fat so the wings do not “fry” in their own drippings.
- Bake high to crisp: Increase the oven temperature to 425°F (leave the wings in the oven while it heats). Continue baking for 40-50 minutes, rotating the pan halfway through, until the wings are deeply golden and the skin is crisp. The wings are done when the skin is deeply golden and crisp, and an instant-read thermometer reads at least 175°F.
- Make the buffalo sauce: While the wings bake, warm the buffalo sauce ingredients in a small saucepan over medium-low heat until melted and smooth. Keep warm.
- Toss and serve: Transfer the hot wings to a large bowl, drizzle with buffalo sauce, and toss to coat. Serve immediately with celery, carrots, and ranch or blue cheese, plus extra buffalo sauce on the side for dipping.
For Crispy Baked Buffalo Wings, Do This:
- Dry out the skin: Pat the wings very dry with paper towels. If you have the time, place them on a rack and refrigerate uncovered for 8 to 24 hours – this will dry the skin out even more.
- Use baking powder: Toss the wings with baking powder and seasonings until evenly coated. Baking powder helps the skin crisp and brown more efficiently in the oven.
- Use a low-then-high bake: Bake at a lower temperature (250°F) first to render the fat, then finish at a higher temperature (425°F) until the wings are deeply golden and crisp.
- Sauce right before serving: Toss in warm buffalo sauce just before serving because wings soften the longer they sit in sauce.
Serving Suggestions
Baked buffalo wings are best served hot and fresh, right after tossing in warm buffalo sauce while the skin is still at its crispiest. They are a must for game day spreads, holiday appetizers, or any night you want classic wing shop flavor at home.
Here are my favorite ways to serve them:
- Classic wing platter: Pile the wings onto a large serving tray with celery sticks, carrot sticks, and various dips & sauce. Ranch and blue cheese dressing are the classics, and serving both is always a win.
- Game day snacks: Add the wings to a snack board with chips and dip, cheeseburger sliders, and creamy coleslaw. The wings bring the heat, so make sure to balance them with something cool and creamy on the side.
- Bold buffalo spread: For a full game day spread, pair these wings with buffalo chicken dip or buffalo chicken sliders, plus something crunchy and fresh like air fryer buffalo cauliflower. It’s an easy mix of classic and lighter buffalo favorites that works for just about any crowd.
- Buffalo wing dinner: Turn them into an easy dinner with oven baked sweet potato fries or air fryer potato wedges and a simple chopped salad. It is casual, filling, and still feels like a treat.
Serving tip: Toss the wings in buffalo sauce right before serving, and keep extra sauce on the side for dipping.
How to Store Leftovers
These baked buffalo chicken wings are best served immediately. The longer that they soak with the buffalo sauce, the faster that they’ll lose their crispness.
- To store: For the best texture, only toss the wings you plan to eat immediately and keep the remaining wings unsauced. Store leftover wings in an airtight container in the refrigerator for up to 3 to 4 days. Store any extra buffalo sauce separately in a sealed container.
- To reheat: Preheat the oven to 400°F. Arrange the wings on a baking sheet (a wire rack is even better) and bake for about 5 to 8 minutes, or until hot and crisp again. Toss with warm buffalo sauce right before serving.
Freezing Baked Buffalo Wings
For best results, freeze baked buffalo wings before tossing them in sauce. Let the wings cool completely, then freeze in a single layer on a baking sheet until firm. Transfer to a freezer-safe bag or container and freeze for up to 2 to 3 months.
To reheat from frozen, bake at 400°F on a baking sheet (or wire rack) for about 15 to 20 minutes, flipping once, until hot and crisp. Toss with warm buffalo sauce right before serving.
More Finger Food Recipes
Looking to switch things up next time? My Air Fryer Chicken Wings are a great go-to for plain wings, with clear cook times and tips for getting them extra crispy.
And if you try making this baked buffalo wings recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Baked Buffalo Wings Recipe
Ingredients
For the Baked Wings
- 3 pounds chicken wings, wingettes & drumettes
- 1 tablespoon baking powder, not baking soda
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
For the Buffalo Sauce
- ½ cup unsalted butter, melted
- 1 cup Frank's RedHot Sauce
- 1 tablespoon white vinegar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
- Optional overnight step: Arrange the wings on a wire rack set over a baking sheet and refrigerate uncovered for 8 to 24 hours to dry the skin. This step is optional, but it makes the wings even crispier.
- Prep the wings: Pat the wings very dry with paper towels.
- Preheat and set up: Place an oven rack in the upper-middle position. Preheat the oven to 250°F. Set a wire rack over a rimmed baking sheet and lightly grease the rack.
- Season: In a large bowl, toss the wings with baking powder, garlic powder, salt, and black pepper until evenly coated. Arrange the wings in a single layer on the rack.
- Bake low: Bake at 250°F for 30 minutes to render fat.
- Bake high: Increase the oven temperature to 425°F (leave the wings in the oven as it heats). Bake for 40 to 50 minutes, rotating the pan halfway through, until the wings are deeply golden and crisp.
- Make the buffalo sauce: While the wings bake, warm the hot sauce, melted butter, vinegar, Worcestershire sauce, and garlic powder in a small saucepan over medium-low heat until smooth. Keep warm.
- Toss and serve: Transfer the hot wings to a large bowl, drizzle with warm buffalo sauce, and toss to coat. Serve immediately with celery, carrots, and ranch or blue cheese, plus extra buffalo sauce on the side.
Notes
- For the crispiest wings: Toss in sauce right before serving. Wings soften the longer they sit in buffalo sauce.
- Wire rack tip: The rack allows air to circulate around the wings, helping them crisp evenly.
- Doneness cue: Wings should be deep golden brown and feel crisp to the touch. An internal temperature of at least 175°F gives the best texture.
- Storage: For the best texture, store wings unsauced in an airtight container for up to 3 to 4 days. Store any leftover buffalo sauce separately.
- Reheating: Reheat wings in a 400°F oven on a baking sheet (a wire rack is even better) for 5 to 8 minutes, or until hot and crisp. Toss with warm buffalo sauce right before serving.
- Freezing: Freeze cooked wings unsauced for up to 2 to 3 months. Reheat from frozen at 400°F for 15 to 20 minutes, flipping once, then toss with warm buffalo sauce before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
