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Oven Baked Buffalo Wings

These oven baked buffalo wings are baked until crispy then brushed with a homemade buffalo sauce! These are the crispiest wings to serve as an appetizer on game day.

Oven baked buffalo wings on serving platter with celery and dip.
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Crispy Oven-Baked Buffalo Wings

These oven baked buffalo wings are mouthwateringly good with an ultra crispy exterior. Deep fried foods are great, but when you want less mess and a healthier method, these are for you!

I love making oven-baked chicken wings as an alternative to deep frying! They turn out crunchy, are fall off the bone tender and doused in buttery homemade buffalo sauce.

Just dry the wings, coat them in baking powder and bake the wings at a high oven temperature using a wire rack placed over a baking sheet. No flour, no frying and game day will never be the same!

Ingredients Notes

Chicken wings, hot sauce, butter and baking powder on the counter.

Find the full printable recipe with specific measurements below.

  •  Chicken wings & drumettes: Whole chicken wings are quite large, if you want similar wings to what you see at a restaurant buy chicken wingettes or split wings.
  • Baking powder, salt and pepper: This is all you need to coat the wings. Sometimes I add a dash of cayenne pepper, garlic powder and onion powder for extra flavor.
  • Buffalo sauce: Frank’s Redhot sauce and unsalted butter. I always add brown sugar for a touch of sweet and spicy. You can also use your favorite buffalo wing sauce.

How to Make Baked Buffalo Wings

Pat chicken with paper towels to remove moisture until completely dry. Then in a zip-top bag, toss baking powder, salt, and pepper together until combined. Add chicken wings and shake until coated.

Patting chicken wings dry.

Place wings on a baking rack coated in non-stick spray and set over a rimmed sheet pan lined with aluminum foil. Bake at 425°F for 25 minutes. Flip and bake another 15-20 minutes until golden brown.

Brushing oven baked chicken wings with buffalo sauce.

In a small bowl, stir together hot sauce, melted butter, and 1-2 teaspoons brown sugar. Brush on top of the chicken wings and serve immediately with blue cheese dressing and celery sticks.

Tips for Crispy Baked Buffalo Chicken Wings

  • Drying the wings. If time allows, after you pat the chicken wings dry, place them in the fridge overnight.
  • Use a wire rack over a baking sheet. This allows the grease to drip off the crispy baked buffalo wings giving them a crispy exterior. I use the metal cooling rack that I use for cookies.
  • Swap baking powder for cornstarch. If baking powder leaves a metallic taste in your mouth, use cornstarch instead. Your baked buffalo wings will still be super crispy!
  • Flip halfway through baking. This ensures both sides of the oven baked buffalo wings get crispy.
  • Don’t toss in sauce until after they are baked. Otherwise they won’t get crispy!
Dipping an oven baked buffalo wing into sauce.

Need more chicken wing recipes? Teriyaki chicken wings and lemon pepper wings are two other crowd-pleasing game day appetizers!

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Oven baked buffalo wings on serving platter with celery and dip.

Oven Baked Buffalo Wings

5 from 4 votes
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Author: Jamielyn Nye
These oven baked buffalo wings are baked until crispy then brushed with a homemade buffalo sauce! These are the crispiest wings to serve as an appetizer on game day.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10

Video

Ingredients 

  • 1 ½ – 2 pounds fresh chicken wings & drumettes , wing tips removed (about 20 fresh)
  • 1 Tablespoon baking powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Optional Sauce

  • ½ cup Frank's Original Red Hot Sauce
  • 6 Tablespoons salted butter , melted
  • 1-2 teaspoons brown sugar , optional

For serving: Celery sticks, Ranch or Blue cheese dressing

Instructions

  • Prep. Preheat the oven to 425ºF. Line a baking sheet with foil and coat with nonstick cooking spray. Place a wire rack on the pan for less greasy and ultra crispy wings.
  • Dry chicken. Pat chicken with a paper towel until completely dry. Let dry, uncovered, overnight in the fridge, if time allows.
  • Coat chicken. In a zip-top bag, shake 1 Tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper until combined. Add the chicken and shake until coated. Place on top of the foil or rack.
  • Bake 25 minutes. Flip and bake an additional 15 to 20 minutes, or until crispy.
  • In a small bowl, stir together 1/2 cup hot sauce, 6 Tablespoons butter, and 1-2 teaspoons brown sugar, if using until combined. Brush on top of the chicken.

Notes

Storage: These wings are best served the first day, but you can store them in a storage container in the fridge up to 3 days. Best reheated in the air fryer or oven until warm. 

Nutrition

Calories: 145kcal | Carbohydrates: 1g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 683mg | Potassium: 182mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 264IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Appetizer
Cuisine: American

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