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These Baked Buffalo Chicken Wings are perfectly crispy, loaded with flavor, and best of all, no frying required! Tossed in tangy buffalo sauce, they’re the ultimate crowd-pleaser for game day or any party. Quick, easy, and totally irresistible!
These Baked Buffalo Chicken Wings are seriously the crispiest wings you’ll ever make—without frying! They come out golden and crunchy straight from the oven, and then get tossed in a tangy buffalo sauce for that perfect kick of heat. Whether it’s game day or just a snack craving, these wings are my go-to for something quick, easy, and absolutely delicious.
Before You Start
- Pat the wings dry: Make sure to dry your chicken wings thoroughly with paper towels before seasoning. This helps the wings get super crispy in the oven without frying.
- Use a wire rack: If you have one, place the wings on a wire rack over the baking sheet. This allows the heat to circulate around the wings, making them crispier all over.
- Bake at a high temperature: Baking the wings at 400℉ ensures that they get nice and crispy. Keep an eye on them during the last few minutes to avoid overcooking.
- Adjust the spice level: If you prefer a milder sauce, reduce the amount of buffalo wing sauce or mix in a little more melted butter. For extra heat, add a dash of hot sauce or cayenne pepper to the buffalo sauce!
Ingredients You’ll Need
- Chicken wings: The star of the show! I prefer using a mix of drumettes and flats, but you can use whatever wings you have.
- Salt and pepper: Basic seasonings to bring out the flavor in the wings. Adjust to your taste.
- Buffalo wing sauce: This gives that classic tangy, spicy kick. I love using Frank’s, but feel free to use your favorite.
- Unsalted butter: Melted into the buffalo sauce for a smooth, rich coating. You could also use margarine if that’s what you have.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the 2 pounds of chicken wings dry with paper towels to get them as crispy as possible. Toss the wings with 1 teaspoon salt and 1 teaspoon pepper, making sure they’re evenly coated. Spread the wings out on the baking sheet in a single layer.
Tip: Drying the wings is key for that crispy texture, so don’t skip this step!
Place the wings in the preheated oven and bake for 45 minutes, flipping them halfway through so they get crispy on both sides. You’ll know they’re done when they’re golden and crispy.
Tip: If you want extra crispiness, you can broil the wings for an additional 2-3 minutes at the end.
While the wings are baking, melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Stir in ½ cup buffalo wing sauce and cook until everything is combined and smooth.
Tip: You can adjust the heat by adding more buffalo sauce or even a dash of hot sauce if you like things spicier!
Once the wings are crispy and done, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they’re fully coated.
Tip: Let the wings cool for a minute before tossing in the sauce to keep them extra crispy.
Frequently Asked Questions
Can I make these wings ahead of time?
Yes! You can bake the wings ahead of time, then reheat them in the oven at 400°F for about 10-15 minutes to get them crispy again before serving. Wait to toss them in the sauce until just before serving.
How do I store leftover wings?
Store leftover wings in an airtight container in the fridge for up to 3-4 days. Reheat them in the oven at 400°F to get them crispy again, or use the microwave for a quicker option, though they won’t be as crispy.
Can I freeze the cooked wings?
Yes, you can freeze cooked wings! Let them cool completely, then store them in an airtight container or freezer bag for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven until hot and crispy.
How do I reheat frozen wings?
To reheat frozen wings, place them in a 400°F oven for about 20-25 minutes until they’re hot and crispy again. You can also microwave them if you’re in a rush, but they won’t be as crunchy.
Can I air fry these wings?
Yes! Air frying is a great option for extra crispy wings. Preheat your air fryer to 400°F, place the wings in a single layer, and cook for 20-25 minutes, flipping halfway through. They’ll come out just as crispy!
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Baked Buffalo Chicken Wings
These Baked Buffalo Chicken Wings are perfectly crispy without the need for frying. Tossed in a tangy buffalo sauce, they’re an easy and delicious appetizer that’s ready in under an hour. Great for game day or any time you’re craving wings!
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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
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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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.
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Transfer the baking sheet to the oven and bake the wings for 40-45 minutes, flipping them halfway through, until golden and crispy.
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While the wings bake, melt butter in a saucepan over medium heat. Stir in buffalo wing sauce until combined.
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Once the wings are done, toss them in the buffalo sauce until evenly coated.
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Serve with blue cheese dressing and enjoy!
Notes
- For extra crispy wings, pat them dry before seasoning and baking.
- Flip the wings halfway through baking to cook them evenly on both sides.
- If you prefer a milder sauce, add more butter to the buffalo sauce. For more heat, increase the amount of buffalo sauce or add a splash of hot sauce.
- To reheat leftover wings, bake them in the oven at 400°F for about 10-15 minutes to regain crispiness.
- Originally shared August 21, 2012.
Nutrition Information
Serving: 1servingCalories: 374kcal (19%)Carbohydrates: 0.3gProtein: 23g (46%)Fat: 31g (48%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mg (41%)Sodium: 1592mg (69%)Potassium: 201mg (6%)Fiber: 0.1gSugar: 0.01gVitamin A: 533IU (11%)Vitamin C: 1mg (1%)Calcium: 21mg (2%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
