Buffalo Wings

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!

The perfect gameday Appetizer Recipes that’s super crispy even though it isn’t fried! We love serving these wings with Super Crispy Chicken Tenders and Bacon Brown Sugar Smokies.

Buffalo Wings

 Buffalo Wings

Buffalo Wings are the classic bar food, party appetizer and ultimate finger food when you’re looking to entertain. The flavors are so popular it actually inspired a dip recipe that is now equally popular during the holidays, Buffalo Chicken Wing Dip! 

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.

Baked vs Fried: This 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.

Why are they called 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. 

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. In fact during the Super Bowl, over 1 billion Buffalo Wings are consumed per the National Chicken Council. Buffalo wings are the kind of game day food.

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.

Easy Buffalo Wings

How do you make Buffalo wing sauce?

  • 2/3 cup Frank’s Red Hot hot pepper sauce
  • ½ cup unsalted butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon Worcestershire sauce
  1. 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 as a way to temper spicy flavors and to add extra texture to your plate.
  • Sauces: Along with Blue Cheese Dressing for dipping people will also sometimes 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.

For full directions you can refer to our post below for Slow Cooker Buffalo Wings.

BUFFALO FLAVORED RECIPES:

How to make buffalo wings:

There’s just a few ingredients in buffalo wings but the method is the most important.

  • Season: Air dry the chicken after seasoning. Making sure the skin is dry before cooking is the best way to ensure a crispy skin.
  • Flour: Toss with a bit of flour before air drying too.
  • Bake: Try not to move the chicken around too much or open the oven during baking other than to flip the chicken once.
  • Sauce: To keep it as crispy as possible only toss with the sauce right before serving.
  • Sides: 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.

Buffalo Wings

HOW TO STORE BUFFALO WINGS:

  • Serve: Buffalo wings are best served immediately after cooking. They’ll be hot and crispy while seasoned with the hot wing sauce. As they sit the sauce will soak into the crispy skin causing it to soften. You can keep these at room temperature for up to 2 hours if serving for a party.
  • Store: If you have not tossed them in the buffalo wing sauce yet, you can store undressed. Then add to a hot 450 degree oven for 3-5 minutes to re-crisp the skin before tossing with buffalo sauce. If you have already dressed the wings you can crisp them up again in the oven and toss with additional sauce, but the flavors will be different than when originally cooked as they will be sauced twice.
  • Freeze: These are best if frozen before being tossed in the sauce. Freeze on a single layer before adding to an airtight container. Thaw overnight in your refrigerator, then heat as detailed in the storing instructions.

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Buffalo Wings

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!
Yield 8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.
  • Remove 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.

Nutrition

Calories: 315kcal | Carbohydrates: 9g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1154mg | Potassium: 203mg | Vitamin A: 230IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 1.7mg
Keyword: buffalo chicken, Buffalo Wings

Easy Buffalo Wings

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Fantastic! I used a different hot sauce so may try another brand next time but the wings came out great. I accidentally got jumbo wings which was all I could find at the time making cooking time a lot longer. Still my husband gorged himself on them! Thanks again for another fool proof recipe for us non-cooks.

  2. I already know these will be awesome I’ve made them this way years back lol thanx for the recipe I’m making them tonight ???????

  3. Absolutely the best chicken wing recipe. Wing sauce was spot on just the way I like it.
    I made the wings exactly as the recipe called out for except i did them on my grill outside at 400 degrees. Sauced and put under the broiler to finish. Yum

    1. Because they’re cooked in the oven, letting them sit in the refrigerator for an hour gives the chicken time to rest and air out so ensure it gets crispy while cooking. Enjoy!

  4. i love spicy and hot stuff these look delicious but do u think changing them to boneless will change any of the recipe

  5. These were a hit at our house. Our 13-year-old boy requests them. I did them in the oven and crock pot and the oven was the definite winner. You get this terrific crispiness. Really good. For the blue cheese dressing, I used less buttermilk and eliminated the sugar altogether and people seemed to prefer that.

  6. This will be the first time I make buffalo wings I saw this recipe. I am confused though so you make the buffalo sauce first use it to bake the chicken?

        1. You’ll cook them in the oven first, then sauce them up and then broil them at the end. Hope this helps clear up any confusion.

  7. I’ve been making buffalo wings for decades and tried every single non-frying option. Parboiling, refrigerating, baking, broiling, and I’m sorry… Health considerations aside there is nothing the compares to deep frying

  8. I have made this several times now and they come out great.

    I sometimes have some sticking issues when I turn them but I am working on figuring it out, not sure if putting them in the fridge for an hour helps or hurts with the sticking.

    1. Next time, line the baking sheet with foil and spray with cooking spray. That should stop them from sticking. So glad you’re enjoying the recipe.

  9. Made these yesterday for a finger food supper – with some celery and carrot sticks and buffalo brussel sprouts. I used Franks Wing sauce. Everyone loved these wings.

  10. Love these!! Have made them several weeks in a row… I am finding when I refrigerate for an hour they tend to stick quite a bit. Tried cooking in refrigerated pan and with a room temperature one… any thoughts on keeping the sticking down?

    1. I’m so glad you love them!! Next time, try laying down foil on the baking sheet and spray with cooking spray. That should eliminate the sticking issue. Hope this helps!

  11. Oh my, my mouth is watering just looking at the picture….I think I will be making these wings this weekend.

        1. You can use a gluten free flour, I believe they sell one in most major chains now. There are other GF substitutes but I haven’t tried them. let me know if you do!

  12. Mmm!!! My youngest is a huge fan of hot wings, and I can’t wait to try these for him! (And me too! ??)