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    Home > Appetizers, Starters & Party Food

    Crispy Baked Buffalo Wings

    Published: Oct 21, 2019 · Modified: Sep 6, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Buffalo chicken wings with text overlay
    Two image collage of buffalo wings piled up
    Buffalo wings piled up on a white plate
    Buffalo chicken wings collage with text

    Perfectly Crispy Baked Buffalo wings smothered in an easy homemade Buffalo sauce. So simple to make - they'll be a total hit for any party table!
    Buffalo chicken wings in a white plate with carrot and celery

    • The first thing to go on the buffet table? ✔
    • Easy to make ahead and reheat/assemble later? ✔
    • Inexpensive ingredients? ✔
    • Flippin' delicious? ✔

    Ok, so now that's all covered, let's get right on with the Buffalo chicken wings recipe!

    Each wing is chopped into the two pieces, dried thoroughly with kitchen towels (to ensure they don't absorb too much baking powder) then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt and pepper. There's quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.

    Chicken wings being cut into two pieces on a white chopping board

    Raw chicken wings in a bowl with baking powder and seasoning

    They're cooked at low temperature initially, to slowly render out the fat, then the heat is turned up until the wings are crisp and lightly golden brown.

    Raw chicken wings on a baking tray, about to go into the ovenWhen the chicken wings are 10 minutes or so from being ready, we start on the Buffalo wings sauce recipe.

    Simply combine hot sauce (Frank's Hot sauce is the one you need for that authentic Buffalo sauce taste), butter, cider vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Bring to the boil, stir and turn off the heat. Done.
    NOTE:The sauce is going to smell quiet pungent (hot and vinegary) when cooked, and it will be quite thin. Don't worry, it's supposed to be like that (and it will taste and smell milder once on the wings). You can leave the sauce to cool for 10 minutes if you want it to thicken a little (it will thicken as the butter starts to cool). If you do, then you'll have to give it a whisk before pouring over the wings, as the fat will separate from the hot sauce.

    Pour the sauce over the wings and toss together to coat.

    You'll often find Buffalo wings served with a creamy blue cheese sauce for dipping, along with carrot and celery sticks for cleansing the palate and adding a bit of pleasing crunch to the dish.
    Buffalo chicken wing being dipped in blue cheese sauce

    Here's my blue cheese sauce recipe.

    Bonus blue cheese sauce recipe:

    Mix together the following ingredients in a bowl until smooth:

    • ½ cup (120g) sour cream
    • 3 tbsp mayo
    • ⅓ cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
    • ½ tbsp cider vinegar
    • ½ tsp Worcestershire sauce
    • a pinch of dried parsley)

    These spicy chicken wings are SERIOUSLY crispy - especially considering they're oven baked. Don't worry - they're only crispy on the outside - the meat itself is tender and juicy.

    They go down an absolute storm if I make them for dinner. They are little on the spicy-hot side - but the kids love them regardless. In fact Lewis will quietly put a few aside for his lunchbox the next day!
    Close up of Buffalo chicken wings

    Why are they called Buffalo wings?

    According to the National Chicken Council - Buffalo wings were invented in Buffalo, New York. No buffalos/bisons involved!

    Love this recipe? Try delicious these finger foods too:

    • Sticky and Crispy Asian Chicken Wings
    • A veggie version of the Asian wings - these Baked Cauliflower Wings (not joking, I thought these were going to be pants when I tested the recipe - but they're so good)
    • Korean Fried Chicken - little bits of gochujang-spiced deliciousness
    • Cranberry Brie Bites - always make an appearance on our Christmas table
    • Caprese Pastry Bites - with melty mozzarella
    • Crispy Chicken Tenders with Garlic Chilli Dip (use these if you're after boneless wings)

    or for dessert:

    • Salted Caramel Banoffee Bites – An Easy Party Food!
    • Chocolate Cheesecake Stuffed Strawberries

    Crispy Baked Buffalo Wings Video:

    The crispy chicken wing technique, I got from Nagi's recipe (from Recipe Tin Eats). I've made a couple of minor adjustments, and they really are the best! She got the original recipe from Cook's Illustrated "Meat Book" cookbook (fyi - this is an affiliate link, and incidentally, I've got a copy of this book, and it's awesome - so much info on how to perfectly cook meat).

    Buffalo chicken wings on a white plate

    Crispy Baked Buffalo Wings

    By: Nicky Corbishley
    Perfectly crispy baked chicken wings smothered in easy homemade Buffalo sauce. So simple to make - they'll be a total hit for any party table!
    5 from 28 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Appetizer, Party Food
    Cuisine American
    Servings 40 wings
    Calories 72 kcal

    Ingredients
     

    Crispy Chicken Wings:

    • 2.2 lbs (1 kg) chicken wings
    • 2 level tbsp aluminium-free baking powder (It has to be baking powder - NOT baking soda - see further notes on baking powder below
    • ½ tsp salt - make sure it's regular table salt
    • ½ tsp pepper

    Buffalo Wings Sauce:

    • ⅔ cup (150ml) Frank’s hot sauce
    • ½ cup (120g) unsalted butter
    • 1 tbsp cider vinegar
    • 1 tsp Worcestershire sauce
    • 2 cloves garlic - peeled and minced
    • 1 tbsp honey
    • ¼ tsp salt

    Blue cheese sauce

    • ½ cup (120g) sour cream
    • 3 tbsp mayo
    • ⅓ cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
    • ½ tbsp cider vinegar
    • ½ tsp Worcestershire sauce
    • a pinch of dried parsley

    To Serve:

    • 2 medium carrots - peeled and cut into 2-inch (5cpieces
    • 2 sticks celery - cut into 2-inch (5cpieces

    INSTRUCTIONS
     

    • Preheat the oven to 120C/250F and place a rack on a large baking tray.
    • Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
    • Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
    • After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.
    • To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.
    • Mix the blue cheese sauce ingredients together in a bowl until smooth.
    • Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.

    Video

    ✎ Notes

    Note on baking powder:

    I get lots of messages on my other crispy wings recipe  on how delicious the wings are, but also the occasional message that the wings tastes bitter - despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used.
    After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminum sulfate - which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it.
    My tips would be to:
    • Thoroughly dry the wings before dusting with the baking powder - so they only get a light coating.
    • Measure the amount of baking powder used exactly, and discard any excess left after tossing together with the wings.
    • Use aluminium-free baking powder - make sure it has no aluminum sulfate in it.

    Can I make Buffalo wings ahead?

    I prefer these wings fresh out of the oven, but you can make the wings ahead - without the sauce- then cool, cover and refrigerate for up to a day. Reheat them on a wire rack over a tray for about 5-6 minutes at 200C/400F until they're crisp again.
    You can also mix the Buffalo sauce ingredients together, then cover and refrigerate (uncooked). Pour into a pan and boil as per instructions before serving.
    The blue cheese sauce can also be made ahead, covered and refrigerated for up to a day. Give the dip a stir before serving, as the Worcestershire sauce may separate upon refrigeration.

    How do I make boneless Buffalo wings instead?

    Use my Crispy Buttermilk Chicken tenders recipe for the base recipe, then make the Buffalo sauce as per the recipe in this recipe card. 
    If you prefer oven baked - use my Oven-Baked Chicken Tenders for the base recipe, then make the Buffalo sauce as per the recipe in this recipe card. 
    Nutritional information is per wing (approx 40 wings in this recipe), with a small serving (i.e a 1/40th serving) of blue cheese dip.

    Nutrition

    Calories: 72kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 19mgSodium: 191mgPotassium: 110mgFiber: 1gSugar: 1gVitamin A: 642IUVitamin C: 3mgCalcium: 40mgIron: 1mg
    Keywords Celebration, Game Day, how to make buffalo chicken wings, Party Food
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Desicart says

      July 22, 2020 at 5:36 am

      What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!

      Reply
    2. J. FERRANTE says

      June 30, 2020 at 6:10 pm

      5 stars
      Made 5# last night and they are all gone. Amazing how crispy and delicious they truly are. My son was leary of the Buffalo sauce since he doesn't like spicy food,, the honey made it so smooth, he even asked for the recipe link!! Thank you for sharing this recipe.

      Reply
    3. Gayle Graves says

      June 28, 2020 at 11:04 pm

      5 stars
      I made these buffalo wings last week and OMG they were delicious! It was too salty for me, so used only 1/2 tsp salt and unsalted butter this second time.
      They tastes as good, if not better than the best restaurant in town.
      Simply delicious!

      Reply
    4. Bettye knowles says

      June 28, 2020 at 3:56 pm

      Don’t have aluminum baking powder. Can I use regular baking powder

      Reply
    5. Janine says

      June 14, 2020 at 3:21 pm

      5 stars
      We just had a Father’s Day Wingfest and made a bunch of different flavoured and style of wings. These were the best! Nice and crispy, fantastic flavour and really simple to make. I will definitely make these again. Thanks for the recipe!

      Reply
    6. Sarah Pecoreno says

      June 12, 2020 at 2:26 pm

      5 stars
      Can I give this more than 5 stars? I’m going to need at least 15 more to explain how delicious this recipe is. I made just wings with a side of bleu cheese & celery & carrots for dinner & it was incredible. My hubby ended up getting home late so they werent even hot by the time he got home and they were still extremely crispy & delicious. The only thing I did differently was add a little black pepper to the sauce. For the bleu cheese I bought a pre-made refrigerated bleu cheese dressing & added lots of bleu cheese crumbles. I will be making this again & again!!! Holy yum!

      Reply
      • Chris Corbishley says

        June 15, 2020 at 9:09 am

        Fantastic Sarah, So please you enjoyed the wings, the blue cheese flavours go so well with the buffalo sauce don't they.

        We make the same crispy wings with an Asian Sauce here > https://www.kitchensanctuary.com/sticky-crispy-asian-chicken-wings/ and we have a homemade BBQ sauce version coming out soon too, We Love those crispy wings 🙂

        Thanks

        Chris

        Reply
    7. Graham says

      May 30, 2020 at 8:11 pm

      5 stars
      I usually make King Alfred look like a master baker, so during this lockdown Ive been trying my hand at cooking. Tonight I made these buffalo wings for the very first time. Followed the recipe to the letter and have got to say.......OMG these are just the best wings ever, I loved them and so did the kids, kids, lol, 28 and 18. They are so good, the only complaint I have is that I made 1.5kg of chicken and could easily have doubled the quantity as you just cant stop eating them. Thanks Nicky and Chris.

      Reply
      • Chris Corbishley says

        May 31, 2020 at 8:59 am

        Hi Graham,

        I'm so pleased you like the wings, I know what you mean about wanting double the recipe they are so moorish, I'm always hovering around the kitchen when Nicky is making these 🙂

        Thanks for taking the time to comment

        Chris & Nicky

        Reply
    8. Ella says

      May 29, 2020 at 10:48 pm

      5 stars
      I was a bit skeptical about making baked wings, but these were amazing! The sauce is very mild but delicious, and the wings were crisp and juicy. Definitely some of the best wings I have ever had. I would 100% recommend this recipe, didn't make many dishes, was super easy and very yummy!

      Reply
      • Chris Corbishley says

        May 30, 2020 at 6:45 am

        Thanks Ella, So glad you enjoyed the wings 🙂

        Chris & Nicky

        Reply
    9. Barry says

      May 28, 2020 at 7:57 am

      5 stars
      Love these wings and the hot sauce and the blue cheese dip..😎🤙

      Reply
    10. Jennifer says

      May 06, 2020 at 10:38 pm

      5 stars
      I made this recipe and the wings were delicious!! They were crispy and the sauce was great.

      Reply
    11. Dehia says

      April 30, 2020 at 12:50 am

      5 stars
      These were GREAT! I followed the recipe completely despite my hesitation with adding honey to the sauce and it was awesome. Restaurant quality buffalo wing recipe in my opinion.

      Reply
      • Chris Corbishley says

        April 30, 2020 at 8:01 am

        Thanks Dehia, So glad you enjoyed the wings. I need to get these on our menu again.

        Thanks

        Chris

        Reply
    12. Jan says

      March 01, 2020 at 9:34 am

      Your video recipe says a kilo of wings but your written recipe says 1.5 kilo of wings but 2.2 lbs is not the correct equivalent. Can you please clarify? Thank you

      Reply
      • Nicky Corbishley says

        March 30, 2020 at 2:53 pm

        Hi Jan, sorry, the 1.5kg was a typo. It's 1kg (2.2lbs). Thanks for picking that up 🙂

        Reply
    13. Rashan Jones says

      February 04, 2020 at 2:31 pm

      5 stars
      Followed your receipe to make wings for our SuperBowl party and they were a HUGE hit! I made separate batches (with and without sauce). The only thing I added was some garlic powder and lemon pepper. Everyone is already asking when I'm making more LOL

      Thank you!!!

      Reply
      • Chris Corbishley says

        February 04, 2020 at 5:50 pm

        Great stuff so glad you enjoyed the wings Rashan

        Thanks

        Chris & Nicky

        Reply
    14. Sam Monaco says

      January 31, 2020 at 5:20 pm

      Oh! My! I just love crispy wings. I never knew anything about using baking powder and salt. Thanks so much for the tip. These will be a must-try for me. Thanks!

      Reply
    15. Kris says

      October 24, 2019 at 6:36 am

      5 stars
      These are SOOOO addictive. I will be making them again!

      Reply
    Newer Comments »

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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