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:

  • 1/2 cup (120g) sour cream
  • 3 tbsp mayo
  • 1/3 cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
  • 1/2 tbsp cider vinegar
  • 1/2 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:

or for dessert:

Crispy Baked Buffalo Wings Video:

YouTube 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).

5 from 39 votes

Crispy Baked Buffalo Wings

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!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 40 wings
Course: Appetizer, Party Food
Cuisine: American

Ingredients

Crispy Chicken Wings:

  • 1 kg (2.2 lbs) 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:

  • 150 ml (2/3 cup) Frank’s hot sauce
  • 120 g (1/2 cup) 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

  • 120 g (1/2 cup) sour cream
  • 3 tbsp mayo
  • 75 g (1/3 cup) 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
  • pinch dried parsley

To Serve:

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

  • Preheat the oven to 120C/250F (fan) 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.
    1 kg (2.2 lbs) chicken wings, 2 level tbsp aluminium-free baking powder, ½ tsp salt, ½ tsp pepper
  • 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 (fan) 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.
    150 ml (2/3 cup) Frank’s hot sauce, 120 g (1/2 cup) unsalted butter, 1 tbsp cider vinegar, 1 tsp Worcestershire sauce, 2 cloves garlic, 1 tbsp honey, ¼ tsp salt
  • Mix the blue cheese sauce ingredients together in a bowl until smooth.
    120 g (1/2 cup) sour cream, 3 tbsp mayo, 75 g (1/3 cup) soft blue cheese, 1/2 tbsp cider vinegar, 1/2 tsp Worcestershire sauce, pinch dried parsley
  • Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.
    2 medium carrots, 2 sticks celery

Video

YouTube 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: 72kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 191mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! 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.

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Comments

  1. Sarah Pecoreno says:

    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!

    1. Chris Corbishley says:

      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

  2. Graham says:

    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.

    1. Chris Corbishley says:

      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

  3. Ella says:

    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!

    1. Chris Corbishley says:

      Thanks Ella, So glad you enjoyed the wings 🙂

      Chris & Nicky

  4. Barry says:

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

  5. Jennifer says:

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

  6. Dehia says:

    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.

    1. Chris Corbishley says:

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

      Thanks

      Chris

  7. Jan says:

    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

    1. Nicky Corbishley says:

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

  8. Rashan Jones says:

    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!!!

    1. Chris Corbishley says:

      Great stuff so glad you enjoyed the wings Rashan

      Thanks

      Chris & Nicky

  9. Sam Monaco says:

    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!

  10. Kris says:

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