Crispy Oven-Baked Buffalo Chicken Wings

These classic Buffalo Chicken Wings are baked until perfectly crispy and finished in a rich, buttery buffalo sauce with just the right balance of heat and tang. They’re an easy, go-to appetizer for game day, casual gatherings, or whenever a wing craving hits.

A Super Bowl spread isn’t complete without a platter of the classic Buffalo chicken wings. They’re a game-day staple for a reason: they’re bold, buttery, tangy, and impossible to stop eating. But you don’t need to order them from your favorite bar or restaurant, when you can just make them at home! This recipe keeps things easy and simple by just sticking to the basics: baked chicken wings tossed in a traditional buffalo sauce.

The wings are baked (not fried!) by using a simple technique that helps them crisp up beautifully in the oven, then they’re finished in a rich, tangy sauce made with Frank’s Original RedHot Sauce, butter, and a touch of brown sugar. Served with some ranch or blue cheese dressing and crunchy celery and carrots, these wings are the real deal and always a crowd favorite.

Pro Tip: We recommend prepping the wings in advance, even the day before, so that you can simply slide them in the oven and enjoy them hot and crispy by kick-off.

Why you’ll love this recipe

• Authentic buffalo flavor – Frank’s Original RedHot delivers the classic tangy heat buffalo wings are known for.
• Crispy without frying – Baking powder helps the skin crisp up in the oven. So you don’t need to wrestle with the deep fryer while everyone else watches the game!
• Perfect for game day – Easy to make ahead and always a hit with a crowd.
• Balanced heat – Spicy, buttery, and just a touch of sweetness for the perfect bite.

Ingredients needed

• 2 pounds chicken wings: The star of the recipe; separated into drumettes and wingettes if needed.
• Salt: Seasons the wings all the way through before baking.
• Baking powder: Helps draw moisture from the skin so the wings bake up extra crispy.
• Garlic powder: Adds a subtle, savory depth to the wings without overpowering the sauce.
• Butter: Creates richness and smoothness in the buffalo sauce.
• Frank’s Original RedHot Sauce: The essential base of classic buffalo sauce. Look for the Original RedHot, not the Wing Sauce or other variations.
• Brown sugar: Just a small amount to balance the heat and acidity.
• Sides (optional): Blue cheese dressing, ranch, celery and carrot sticks to complement your game-day spread.

How to make buffalo chicken wings

Prep the wings

Pat the wings dry with a paper towel, then toss with salt, baking powder, and garlic powder until evenly coated.

Bake the wings

Arrange the wings in a single layer on a baking sheet lined with foil (and a wire rack on top) and bake at 425°F for 45-50 minutes, flipping halfway, until deeply golden and crispy.

Make the buffalo sauce

In a small saucepan, melt butter over medium heat, then remove from the stove and whisk in Frank’s Original RedHot Sauce and brown sugar until smooth.

Toss the wings and serve

Transfer hot wings to a large bowl and toss thoroughly with the buffalo sauce until evenly coated. Serve immediately with blue cheese dressing or ranch, celery sticks, and carrot sticks.

FAQs about buffalo chicken wings

Can I use frozen wings?
Yes, you can! Just remember to fully thaw them out beforehand and pat them dry with paper towels before baking to ensure crisp skin.

Can I use baking soda instead of baking powder?
We do NOT recommend using baking soda, as it’s too strong and can taste bitter. Baking powder, on the other hand, helps crisp the skin without affecting flavor.

Can I use a different hot sauce?
For classic buffalo wings, Frank’s Original RedHot Sauce is the way to go.

When should I sauce the wings?
Always toss wings in sauce after baking, while they’re hot, to keep them crispy.

How to separate chicken wings

If your wings come whole, separating them is quick and easy once you know where to cut. Here’s how to do it cleanly and safely:

1. Identify the three parts of the wing

Lay the wing flat on a cutting board and bend it slightly to find the joints. A whole wing has:

• Drumette: The meaty portion that looks like a miniature drumstick.
• Wingette (flat): The flatter middle section with two small bones and tender, dark meat between them.
• Wing tip: The thin end with very little meat.

2. Remove the wing tip

Using a sharp knife, cut through the joint where the wing tip meets the wingette. This tip isn’t typically used for wings, so you can either save it for homemade chicken stock or discard.

3. Separate the drumette and wingette

Bend the wing again to locate the joint between the drumette and the flat. Slice straight through the joint (not the bone) for a clean cut with minimal effort.

4. Repeat and tidy up

Continue with the remaining wings, trimming any loose skin if needed.

Buffalo sauce heat level breakdown

• Mild: Increase the butter slightly to soften the heat and create a richer, smoother sauce.
• Classic: Make the recipe as written for traditional buffalo flavor using Frank’s Original RedHot Sauce.
• Extra Spicy: Reduce the butter a bit or add a pinch of cayenne for more heat without overpowering the sauce.

Make-ahead, reheating, & game day prep

• Make-ahead: Bake the wings ahead of time, let them cool completely, and refrigerate for up to 24 hours.
• To reheat: Reheat the wings on a wire rack over a baking sheet at 400°F for 10–15 minutes until hot and crispy.
• For the sauce: Warm the buffalo sauce separately and toss the wings in it just before serving to keep them crisp, not soggy.

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