The BEST Buffalo Wings you’ll ever eat and they’re oven baked! Tossed with a delicious buffalo wing sauce these will be the hit of your parties!
Why do they call them buffalo wings? Buffalo Wings were created in a restaurant in Buffalo, New York at a restaurant called the Anchor Bar in the 1960s. What used to once be a bar food is now they’re served at restaurants of all kinds ranging from casual to even high end. In fact I once had a bit of buffalo chicken that was filled with blue cheese cream as an amuse bouche in a Michelin star restaurant.
The buffalo wing is the kind of bar food, game day food and even take out. More chicken wings are used in making buffalo wings than any other preparation in the United States.
What is the difference between a chicken wing and a buffalo wing?
Chicken wings generally refer to the entire wing portion connected at the joints including the tip. Buffalo wings are usually made up of the smaller drummette piece, flat wingette piece and the tip of the wing is discarded.
While most buffalo wings you’re served in restaurants are deep fried these buffalo wings are baked in the oven before being tossed in a homemade buffalo chicken sauce.
How do you cook buffalo wings? My version of Baked buffalo wings are cooked in the oven instead of the deep fryer. At the right temperature and if thoroughly prepped ahead of time they’re just as crispy as the fried version. I toss the buffalo wings in a flour and seasoning mixture before letting the chicken rest and air out in the refrigerator before baking and tossing with buffalo wing sauce.
How do you make Buffalo wing sauce?
- 2/3 cup Frank’s Red Hot hot pepper sauce
- 1/2 cup unsalted butter
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon Worcestershire sauce
- Combine the ingredients in a small saucepan and whisk it together until combined and bubbling.
What to serve with buffalo wings? We serve buffalo wings with celery and carrot sticks along with Blue Cheese Dressing for dipping. People will also generally use ranch in place of blue cheese dressing.
Slow Cooker Buffalo Wings
If you’d like to make these buffalo wings in your slow cooker add all the seasonings to the chicken wing pieces (skip the flour) and let it dry in the refrigerator. Add the chicken to the slow cooker and cook on low for 4-6 hours before draining the fat and adding in the buffalo wing sauce and cooking for an additional hour on high heat.
How do you make homemade buffalo wings?
There’s just a few ingredients in buffalo wings but the method is the most important.
- Air dry your chicken after seasoning. Making sure the skin is dry before cooking is the best way to ensure a crispy skin.
- Toss with a bit of flour before air drying too.
- Try not to move the chicken around too much or open the oven during baking other than to flip the chicken once.
- To keep it as crispy as possible only toss with the sauce right before serving.
- If you’re making homemade blue cheese to serve with the wings make sure to puree it a bit more so dipping doesn’t have huge chunks.
- Yield: 8 servings
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Course: Appetizer
- Cuisine: American
The BEST Buffalo Wings you'll ever eat and they're oven baked! Tossed with a delicious buffalo wing sauce these will be the hit of your parties!
- 4 pounds chicken wings
- 3/4 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup buffalo wing sauce
Note: click on times in the instructions to start a kitchen timer while cooking.
Dry out the buffalo wings with paper towels then toss with a mixture of the flour, cayenne, garlic powder and salt before setting in the refrigerator uncovered to chill for an hour.
Pre-heat the oven to 400 degrees and bake the wings for 25 minutes before flipped the chicken and cooking an additional 20 minutes before removing from the oven and tossing with buffalo wing sauce.
Remove the chicken from the pan, turn the oven onto broil, and add to a clean piece of foil on the baking sheet under the broiler for 2-3 minutes, watching to make sure they don't burn.
Yield: 8 servings, Amount per serving: 315 calories, Calories: 315g, Carbohydrates: 9g, Protein: 23g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 94mg, Sodium: 1154mg, Potassium: 203mg, Vitamin A: 4.6g, Vitamin C: 1g, Calcium: 1.6g, Iron: 9.5g
All images and text © for Dinner, then Dessert, Inc.Save Recipe