Buffalo Chicken Wings

★ 4.0 · Easy

Baked until extra crispy and tossed in a spicy, buttery cayenne sauce, these buffalo wings deliver all the classic flavor without the mess of deep frying. Serve with cool blue cheese or ranch for dipping.

10 minPrep Time

45 minCook Time

55 minTotal Time

4 servings (about 2 lb wings)Yield

Why You'll Love This

Oven-baked, no deep frying needed
Crispy skin with a buttery, spicy sauce
Classic game-day appetizer

Ingredients

2 lbchicken wings, split into flats and drumettes
1 tablespoonbaking powder
1 teaspoonkosher salt
1/2 teaspoongarlic powder
1/2 teaspoonblack pepper
1/2 cupcayenne pepper hot sauce (such as Frank's RedHot)
4 tablespoonsunsalted butter
1 tablespoonhoney
1/2 teaspoongarlic powder, for sauce
1 cupblue cheese or ranch dressing, for serving
4celery stalks, cut into sticks, for serving

Nutrition (estimated per serving)

420Calories

28gProtein

32gFat

4gCarbs

0gFiber

1050mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 450F and line a large rimmed baking sheet with foil, then set a wire rack on top.
Pat the chicken wings very dry with paper towels; dry skin is essential for crispy baked wings.
In a large bowl, toss the wings with the baking powder, salt, garlic powder, and black pepper until evenly coated.
Arrange the wings in a single layer on the wire rack, without touching, to allow air to circulate.
Bake at 450F for 40 to 45 minutes, flipping halfway through, until the wings are deep golden brown, crispy, and reach 165F internally.
While the wings bake, make the sauce: in a small saucepan over low heat, melt the butter, then whisk in the hot sauce, honey, and garlic powder until smooth and combined. Keep warm over low heat.
Once the wings are done, transfer them to a large clean bowl.
Pour the warm buffalo sauce over the hot wings and toss until every piece is evenly coated.
Serve immediately with blue cheese or ranch dressing and celery sticks on the side.

Tips

Coating the wings with baking powder before baking draws moisture to the surface and helps the skin crisp up in the oven almost like frying.
Toss the wings in sauce right before serving so the skin stays crispy instead of steaming under the sauce.