These saucy oven-baked Buffalo Wings are better than any restaurant! They’re easy to make and so crispy you’d think they were fried. These wings are sure to be the star of your next game-day gathering!
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Buffalo Wings are synonymous with game-day gatherings, especially the Super Bowl, and if you’re hosting, you’ll want to serve the tastiest wings imaginable.
My recipe walks you through exactly how to make the BEST crispy, saucy, unforgettable buffalo wings at home in your oven.
That’s right, no frying required!
Serve with sliced carrots and celery, our homemade blue cheese dressing, or buttermilk ranch dressing, and you’re good to go.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken wings. I used a combination of wings and drumettes. Costco usually has great prices on “party wings” and if you’re feeding a crowd, it’s your best option.
- Frank’s Red Hot. This cayenne pepper sauce is what gives Buffalo wings their distinct flavor. But feel free to use your favorite wing sauce if you like.
- Aluminum-free baking powder. To help dry out the wings and enhance crispiness. Make sure it’s aluminum-free so that the wings don’t a metallic taste.
- Butter and flour. These ingredients combine with the Frank’s sauce to form the buffalo wing sauce. If you’re gluten-free, omit the flour.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Remove 4 pounds of party wings from their packaging and dry off very well using paper towels. In a small bowl combine 4 teaspoons of aluminum-free baking powder and 3 1/2 teaspoons of Diamon kosher salt, then toss the wings with the salt and baking powder mixture taking care to coat evenly on all sides. (Photo #1)
- Line two baking sheets with wire racks and place the wings on top making sure they’re not touching each other. Place the sheets in the fridge, uncovered, for at least 12 hours but preferably overnight. (Photo #2)
- After the wings have dried in the fridge (note the change in color after they dry out), remove them and allow them to sit at room temperature. Preheat the oven to 425f and set the racks to the middle levels. (Photo #3)
- If needed, dry off the wings to remove any residual moisture, then line baking sheets with foil and place the wire racks on top. Coat the wire racks with a touch of vegetable oil or cooking spray to prevent sticking, then place the wings back on the wire racks and bake for 20 minutes, rotating the sheets’ oven levels at the halfway point to ensure even cooking. After 20 minutes, flip the wings over using tongs and bake for another 25-35 minutes or until crisp. Be sure to rotate the sheets again at the halfway point and flip the wings a few more times for even cooking. I know it sounds like a lot, but trust me, it’s worth it! (Photo #4)
- Meanwhile, In a small saucepan over medium heat melt 6 tablespoons of unsalted butter and add 1 tablespoon of all-purpose flour whisking it until it turns lightly golden, about 2 minutes. (Photo #5)
- Add 1/2 cup of Frank’s hot sauce and whisk together, then turn down the heat to its lowest level. (Photo #6)
- Once the wings are done remove them from the oven. (Photo #7)
- Place the wings in a large mixing bowl and pour the sauce on top and mix well to coat. Serve the Buffalo wings with carrots, celery, and blue cheese dressing. Enjoy! (Photo #8)
Top tips
- Crispy wings. For the crispiest Buffalo wings, be sure to dry the wings out in the fridge using the aluminum-free baking powder and salt combo. You can omit the baking powder if you like, but it does help to dry the wings out better than just salt alone in the fridge.
- Oil the baking racks. To prevent the wings from sticking to the wire rack, be sure to oil them before baking. If you don’t do this, it can prove difficult to flip so many wings promptly due to sticking.
- Use foil. Lining the baking sheets with foil not only makes for an easier cleanup but also helps catch any fat and thus prevents smoking while the wings are baking.
- Buffalo sauce. Adding flour to the butter helps the sauce stick to the hot wings.
- Sauce again! For the best results, allow the wings to sit for a few minutes prior to serving, then add more buffalo sauce and toss them again right before serving.
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More game-day favorites
Whether your watching the Super Bowl, March-Madness or any other sporting event, these game-day favorites are sure to satisfy your cravings!
- Classic chili – smoky and delicious with beef and beans.
- Spinach artichoke dip – easy and irresistible!
- French bread pizza – perfect for game-day snacking!
- Deviled eggs – creamy, tangy, and easy!
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Buffalo Wings
Ingredients
- 4 pounds party wings
- 4 teaspoons baking powder aluminum free, **not baking soda**
- 3 1/2 teaspoons (12g) Diamond Crystal Kosher salt
- 6 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup Frank's hot sauce
- vegetable oil or cooking spray for greasing wire rack
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Instructions
- Dry the wings off very well with paper towels to remove excess moisture. Toss the wings in the salt and baking powder making sure to coat evenly on all sides. Place the wings on wire rack lined baking sheets making sure that the wings are not touching each other. Place the sheets in the fridge, uncovered, for at least 12 hours but preferably overnight.
- Preheat oven to 425f and set the racks to the middle levels.
- Dry off any wings that have excess moisture. Line baking sheets with foil and place the wire racks on top. Coat the wire racks with a touch of vegetable oil or cooking spray to prevent sticking. Place the wings back on the wire racks and bake for 20 minutes switching the sheets at the halfway point.
- After 20 minutes flip the wings and continue to bake for another 25-35 minutes or until crisp. Again make sure to switch/rotate the sheets at the halfway point and flip the wings over a couple more times to achieve even cooking.
- Meanwhile, melt the butter in a small saucepan over medium heat and add the flour. Whisk the flour and cook until it turns lightly golden (about 2 minutes) then add the buffalo sauce. Whisk together and turn the heat down to its lowest level.
- Once the wings are done add them to a large mixing bowl and pour the sauce on top. Mix well to coat. Serve immediately with blue cheese dressing and carrots and celery. Enjoy!
Notes
- Roughly 3/4 teaspoon Diamond Kosher salt or ~3g salt per pound of wings is recommended.
- Baking powder can be omitted but it helps dry them out which results in crispier wings.
- Letting the wings sit for a few minutes then saucing a second time with a few more tablespoons of straight buffalo sauce and tossing one more time will coat the wings even better!
- Leftovers can be refrigerated for up to 3 days and should be reheated in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Super Bowl Sunday and we were snowed in and going nowhere. I decided to make the baked chicken wings. My husband insisted I tell you how great they were. Seriously, they are the best wings we have ever had. He raved about them and declared we will never again have ready made. The recipe looked daunting, but it really was prettty easy and worth every minute of effort. Wings around here are sold for $1.60 each. I made a little over 3 pounds for roughly $10. We cannot thank you enough. P.S. love your cookbook. Rochester N.Y.
We are so happy you and your husband enjoyed the wings, Helen! Thanks fo much for buying the book – glad you love it!
Another ace recipe from the best out there
So glad you enjoyed!
Another great recipe from Sip and Feast. This is the best method for baking wings at home. I can’t wait to try the balsamic wings recipe too–something totally different but looks amazing.
I have made almost a dozen recipes from Sip and Feast, and every single one has been super delicious and well-explained.
So happy you enjoyed this one, Steve, and the other recipes as well. Thanks for the great comment!
I think I want to try this recipe,but will not use hot sauce don’t like anything that’s spicy. Will that make a difference in the end results other than being spicy
The hot sauce is a necessary component of the dish. If you can find a mild hot sauce, you can use that, otherwise consider a non-spicy wing recipe like this one: https://www.sipandfeast.com/garlic-parmesan-chicken-wings/