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Crispy Baked Buffalo Chicken Wings

A close-up shot of a pile of glistening Buffalo chicken wings coated in a rich, red sauce.

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Make classic Buffalo chicken wings at home for your next game day. This recipe focuses on achieving crispy baked wings with a flavorful hot sauce coating.

Ingredients

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  • 3 pounds chicken wings, separated into drumettes and flats
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 3/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 2 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Optional: blue cheese dressing, celery sticks for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Pat the chicken wings completely dry with paper towels. This is crucial for crispiness.
  3. In a large bowl, toss the dried chicken wings with salt and black pepper.
  4. Arrange the seasoned wings in a single layer on the prepared baking sheet. Ensure they are not overcrowded.
  5. Bake for 25 minutes.
  6. While the wings are baking, prepare the Buffalo sauce. In a small saucepan over medium heat, melt the butter.
  7. Stir in the Frank’s RedHot sauce, white vinegar, Worcestershire sauce, and garlic powder. Whisk until well combined. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally. Remove from heat.
  8. After 25 minutes, flip the chicken wings.
  9. Continue baking for another 20-25 minutes, or until the wings are golden brown and crispy.
  10. Remove the wings from the oven. Transfer them to a large bowl.
  11. Pour the warm Buffalo sauce over the wings and toss gently to coat evenly.
  12. Serve immediately with blue cheese dressing and celery sticks, if desired.

Notes

  • For extra crispy wings, you can bake them at 425°F (220°C) for 40-50 minutes, flipping halfway through.
  • Ensure your wings are thoroughly dry before seasoning and baking.
  • Adjust the amount of hot sauce or add a pinch of cayenne pepper for more heat.

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