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!
- 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.
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.
When 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.
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!
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:
Crispy Baked Buffalo Wings
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
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.
Cat says
My sauce separated, it looks like just melted butter and hot sauce, is it supposed to be like that or did I do something wrong?? Thx uu
Cat says
Oh wait, I didn't read the notes. My apologies 🙂
Jacqueline says
So delicious however I didn’t find aluminum free baking powder so I used corn starch same everything else .
Bob says
Awesome recipe! The sauce was a fan favorite. We smoked half and baked the other half and both sets came out crispy. 5 lbs of wings with only 4 left at the end of the night!
Jackie Ray says
Absolutely delicious! Easy and so crispy!
Andrea says
Amazing recipe! We lovedddd it! Thank you, you made it so simple and tasty.
Conor says
Love this recipe! Not that this has ever happened, but what’s the best way to re-heat any leftover wings with the sauce already added? Keep up the good work!
Paula says
The wings were a hit!!
Doc Smith says
Called Buffalo wings because the dish was first developed by Theresa Bellisimo, who with her husband Frank, owned the Anchor Bar on Main St. in Buffalo, NY around 1964. I know because Frank told me the story first hand.
Joanna Bernardino says
Can you pour the buffalo sauce over the wings as soon as it gets done?
Nicky Corbishley says
Yes you can pour the sauce over the wings straight away - just be careful as it will be very hot!
Jean says
I usually read the comments first before trying a recipe, but not on this! Straight to making them. Delicious!
Janine says
So good and so easy!
craig howlett says
Good solid base recipe, I definitely overdid the baking powder and they were a little bitter.
However, If you like to actually taste the Franks I would suggest a bit less butter, This is too mild for me, But I like this sort of thing to have a kick.
I will use the recipe again, With maybe Half the butter.
Thank You for the recipe.
Nichole says
Could you use Chicken Drummies instead of wings?
Paul Marsh says
This is one of those recipes that, if you've never tried it before, you look at go "how is this going to work?" but as soon as you've given it a go you realise how foolish you were for questioning it. Super simple but absolutely genius. The wings come out amazingly well if you stick to the method, and the sauce is out of this world.
Gigi says
Just made them! Very easy and tasty wings! Thanks 😊
lea says
Can i fry them instead
Chris Corbishley says
Hi Lea,
Sorry we've not tried frying these ones. The recipe is designed to be baked to get those lovely crispy wings.
Thanks
Chris & Nicky