Why You’ll Love This Recipe

Crispy on the outside, juicy on the inside
Iconic spicy-tangy flavor
Great for parties, game day, or casual dinners
Can be baked, fried, or air-fried
Easy to customize heat levels to your liking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken wings (split into flats and drumettes)
Salt and pepper
Baking powder (for extra crispy skin when baking)
Butter, melted
Hot sauce (such as Frank’s RedHot)
Garlic powder (optional)

Directions

Preheat oven to 425°F (220°C) if baking. Pat wings dry with paper towels.
Toss wings with baking powder, salt, and pepper. Arrange on a wire rack over a baking sheet.
Bake for 40–45 minutes, flipping halfway, until crispy and cooked through.
In a saucepan, combine melted butter, hot sauce, and optional garlic powder. Warm over low heat.
Toss baked wings in the sauce until fully coated.
Serve immediately with celery sticks and blue cheese or ranch dressing.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 40–45 minutes (baking method)
Total time: 50–55 minutes

Variations

Fried: Deep-fry wings at 375°F (190°C) for 10–12 minutes, then toss in sauce.
Air-fried: Cook at 400°F (200°C) for 20–25 minutes, shaking halfway.
Milder: Reduce hot sauce or add more butter.
Extra hot: Add cayenne pepper or a spicier sauce to the butter mix.
Honey Buffalo: Add honey for a sweet-spicy twist.

Storage/Reheating

Store leftovers in the fridge for up to 3 days in an airtight container
Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispiness
Avoid microwaving if possible, as it softens the skin
Can be frozen before saucing for up to 2 months; thaw before cooking

FAQs

Can I make buffalo wings less spicy?

Yes, reduce the hot sauce or mix with extra butter for a milder flavor.

What’s the secret to crispy baked wings?

Pat them dry, use baking powder, and bake on a rack for airflow.

Can I use boneless chicken?

Yes, boneless skinless chicken bites work well for a buffalo-style dish.

Which hot sauce is best?

Frank’s RedHot is the classic choice, but any favorite hot sauce works.

Can I prepare the wings ahead of time?

Yes, bake or fry them in advance and toss with sauce just before serving.

Are buffalo wings gluten-free?

Yes, as long as your hot sauce and seasonings are gluten-free.

How do I prevent soggy wings?

Toss with sauce right before serving to keep them crisp.

Can I bake without a rack?

Yes, but place wings on parchment and flip halfway to avoid soggy spots.

Can I make them dairy-free?

Yes, use a dairy-free butter substitute.

What dips go best with buffalo wings?

Blue cheese dressing is classic, but ranch dressing is also popular.

Conclusion

Buffalo Chicken Wings deliver the perfect mix of heat, tang, and crispiness, making them a favorite for gatherings or a fun dinner at home. Whether baked, fried, or air-fried, they’re a satisfying, flavorful snack that disappears fast from any platter.

Buffalo Chicken Wings

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Buffalo Chicken Wings are crispy, juicy wings coated in a tangy, spicy buffalo sauce. Perfect for game day, parties, or a bold-flavored snack, they can be baked, fried, or air-fried for the ultimate crowd-pleaser.

Author: Laura
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 50–55 minutes
Yield: 4–6 servings
Category: Appetizer
Method: Bake
Cuisine: American
Diet: Gluten Free

Ingredients

2 lbs chicken wings (split into flats and drumettes)
1 tbsp baking powder
Salt, to taste
Pepper, to taste
1/2 cup butter, melted
1/2 cup hot sauce (such as Frank’s RedHot)
1/2 tsp garlic powder (optional)

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Instructions

Preheat oven to 425°F (220°C) if baking. Pat wings completely dry with paper towels.

Toss wings with baking powder, salt, and pepper until evenly coated.
Arrange on a wire rack set over a baking sheet for airflow.
Bake 40–45 minutes, flipping halfway, until crispy and cooked through.
Meanwhile, in a saucepan, combine melted butter, hot sauce, and optional garlic powder over low heat.
Toss baked wings in the sauce until fully coated.
Serve immediately with celery sticks and blue cheese or ranch dressing.

Notes

Patting wings dry is crucial for crispiness.
Baking powder (not baking soda) helps achieve golden, crispy skin.
For extra heat, add cayenne pepper to the sauce.
Toss wings in sauce right before serving to maintain crispness.

Nutrition

Serving Size: 4–5 wings
Calories: 320
Sugar: 0g
Sodium: 930mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 27g
Cholesterol: 115mg