These baked buffalo wings deliver all the bold, tangy flavor you crave with a fraction of the guilt. Crispy on the outside and tender on the inside, they’re coated in a zesty, slightly spicy sauce that’s irresistibly addictive. Perfect for game day or a cozy night in, they’re ready in just under two hours, including prep and baking time.
What makes these wings stand out is their perfect balance of textures and flavors—smoky, savory, and just the right amount of heat. Plus, baking them instead of frying keeps them lighter without sacrificing that satisfying crunch. Pair them with cool ranch or blue cheese dip for a classic combo that’s sure to impress your guests.
Ingredients for Baked Buffalo Wings
- ¾ cup flour (all-purpose works best)
- ½ teaspoon cayenne pepper (adjust for more or less heat)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 20 chicken wings (drumettes and flats, patted dry with paper towels)
- ½ cup butter, melted (unsalted recommended)
- ½ cup red hot sauce (Frank’s RedHot is ideal, but any hot sauce works)
- Cooking spray (for greasing the baking sheet)
Step-by-Step Instructions
- Prepare the baking sheet: Line a baking sheet with aluminum foil and lightly grease it with cooking spray. Set aside.
- Mix the dry coating: In a resealable plastic bag, combine the flour, cayenne pepper, garlic powder, and salt. Seal the bag and shake well to mix.
- Coat the wings: Ensure the chicken wings are completely dry (pat them with paper towels if needed). Add the wings to the bag with the flour mixture, seal, and toss until evenly coated.
- Chill the wings: Place the coated wings on the prepared baking sheet and refrigerate for at least 1 hour (or freeze for 20 minutes if short on time). This step ensures crispy wings.
- Preheat the oven: While the wings chill, preheat your oven to 400°F (200°C).
- Make the sauce: In a small bowl, whisk together the melted butter and hot sauce until well combined.
- Coat the wings with sauce: Dip each wing into the butter-hot sauce mixture, ensuring they are fully coated, and place them back on the baking sheet.
- Bake the wings: Bake in the preheated oven for about 45 minutes, turning the wings halfway through to ensure even cooking. The wings are done when they are crispy on the outside and no longer pink in the center.
- Serve and enjoy: Serve hot with your favorite dips (ranch or blue cheese dressing are great options) or enjoy them plain. They’re delicious either way!
Sauce and Topping Ideas to Elevate Your Wings
While Frank’s RedHot sauce is a classic choice, you can experiment with other flavors like honey garlic, teriyaki, or spicy barbecue. For toppings, sprinkle crumbled blue cheese, chopped green onions, or sesame seeds for extra flair. If you’re feeling adventurous, drizzle a bit of sriracha mayo or cilantro lime sauce over the wings before serving.
Perfect Pairings: Serving Suggestions
Buffalo wings are a crowd-pleaser, so pair them with sides that complement their bold flavor. Serve with celery sticks, carrot sticks, and a side of cool ranch or blue cheese dressing for dipping. For a heartier meal, add loaded potato skins or corn on the cob. Don’t forget napkins—these wings are messy in the best way!
Storage and Reheating Tips for Leftover Wings
Store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for about 10 minutes, or until crispy. Avoid microwaving, as it can make the wings soggy. For longer storage, freeze the wings in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Time-Saving Tips for Busy Cooks
If you’re short on time, skip the refrigeration step and bake the wings immediately after coating. To speed up the process, use a wire rack on your baking sheet to ensure even cooking and crispiness. Alternatively, prep the wings the night before and refrigerate them overnight, so they’re ready to bake when you are.
Common Questions About Baked Buffalo Wings
Can I use frozen wings? Yes, but thaw them completely and pat them dry before coating to ensure the flour mixture sticks. How do I make them extra crispy? Increase the oven temperature to 425°F for the last 10 minutes of baking. Can I use boneless chicken? Absolutely! Adjust the cooking time to about 25-30 minutes for boneless pieces.
Baked Buffalo Wings Recipe
Ingredients
- ¾ cup flour
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 20 chicken wings
- ½ cup butter, melted
- ½ cup red hot sauce we use Frank’s red hot sauce
Instructions
- Line a baking sheet with aluminum foil and lightly grease with cooking spray.
- Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag and shake to mix.
- Make sure your chicken wings are completely dry (I dried mine off with a paper towel) and add the chicken wings to the bag. Seal the bag and toss until well coated with the flour mixture.
- Place the wings onto the prepared baking sheet and place into the refrigerator. Refrigerate at least 1 hour (this will make your wings not “soggy”. If I am in a hurry, I will stick them in the freezer for about 20 minutes).
- Preheat oven to 400 degrees F.
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet.
- Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
- Serve with your favorite dips (we love ranch dressing) or eat plain- they are delicious either way!