Classic Baked Buffalo Chicken Wings are an easy low-carb appetizer recipe perfect for game day! Wings are coated in a seasoned starch mixture, baked in the oven until crispy, and then coated in homemade buffalo sauce. Serve this spicy and delicious snack with ranch or blue cheese dressing at your next football party!
Blame it on the overly-food-focused-side of me but as soon as someone says Super Bowl, I think of chicken wings.
And not just any chicken wings… They’ve got to be crispy on the outside, juicy and tender on the inside, and then coated in a spicy finger-licking-good sauce.
Oh ya, and of course with a side of ranch dressing. And some celery for a pop of green color. (Because who ACTUALLY eats celery when there’s a big ole’ plate of wings in front of your face?!)
Up until a few years ago I thought the only way you could re-create that crispy and crunchy skin was to deep-fry the chicken wings in a vat of unhealthy oil.
That is, until I learned a little secret ingredient that makes even oven-baked chicken wings the bomb diggity.
And the best part? I bet you anything you’ve already got this key ingredient in your pantry!
The simple ingredients you need to make this Baked Buffalo Wings recipe include:
- Wing Portions. You need 3 pounds of wingettes and drumettes. Most grocery stores normally have both already cut and prepared in the meat section. You can also buy the entire wing, but it does take a bit more time to cut it into portions. If that’s your only option, you can learn how to cut a chicken wing into portions.
- Oil. And not a ton of it. Avocado oil is recommended since it has a milder flavor and a higher smoke point, but olive oil may also be used.
- Cornstarch. The key ingredient! Some people use baking powder instead of starch, but many prefer the way the starch tastes. If you select baking powder (and not soda!) make sure you cut the amount in the recipe by half.
- Buffalo Wing Sauce. An easy 4-ingredient recipe that can be whisked together in under 5 minutes and seriously takes the flavor game over-the-top! Feel free to buy it at the store if you have a brand you like, but this homemade version is so much better!
Parts of a Chicken Wing
A whole chicken wing is composed of three different parts:
- Drummette – this is the part that looks like a drumstick. Drummettes usually have a bit more white meat and more meat to skin.
- Wingettes / Flats – the middle part of the chicken wing. It is composed of two bones, has more dark meat, and slightly less meat to skin than drummettes.
- Tips – this is the cartilaginous tip of the wing. Most often these will not come on the ones purchased at local grocery stores. If they do, simply trim them off and discard.
How to Make Baked Buffalo Chicken Wings
The basic steps for making Buffalo Wings are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Coat the Wings
Place the wings in a large bowl. Drizzle with oil and toss.
Dust the starch, salt, and pepper all over the wings and mix again until they are all covered.
Bake in Oven
Place a wire rack on a large baking sheet lined with aluminum foil and then coat the rack with non-stick cooking spray.
Arrange the chicken wings on the wire rack so they are not touching. The hot air needs to be able to reach all sides of the chicken in order for it to get crispy.
Cook the wings in a preheated 400°F oven for 45-50 minutes, flipping halfway through with tongs. Turning over the chicken over while baking ensures all of the skin gets exposed to the heat and gets extra crispy.
Cover with Sauce
While the wings are baking, make the sauce. Add melted butter, hot sauce (such as Frank’s red hot or Crystal’s), garlic, honey, and salt to a medium-sized bowl. Whisk ingredients until smooth and well combined.
Carefully remove the wings from the oven and toss in the sauce until each wing is coated.
Buffalo chicken wings have a bit of spice, so it’s always best if you serve them with a mild and mellow sauce to complement the kick.
Pair them with blue cheese or homemade ranch dressing, celery sticks, and a sprinkle of cilantro. Enjoy!
Meal Prep and Storage
- To Prep-Ahead: Make the buffalo sauce and mix the dry ingredients for the coating.
- To Store: Keep leftovers in an airtight container for up to 3-5 days.
- To Freeze: Seal in a freezer-safe airtight container for up to 3 months.
- To Reheat: For the crispiest results, warm in a 350°F oven or air fryer until heated through.
Frying is the traditional method, however, it is healthier to bake wings to reduce the amount of fat.
Yes, the best chicken wings are nice and crispy! Baking in the oven, cooking in an air fryer, or deep frying are all good methods.
Chicken wings are done when the internal temperature reaches 165°F. An instant-read thermometer inserted into the middle of the flesh without touching bones is the most accurate way to test.
Chicken wings will dry out if they are over-cooked. Follow the time and temperature in the recipe, and stop cooking them once the meat reaches 165°F
Expert Tips and Tricks
- Make it easy. Find wingettes or drumettes that have already been cut to save on prep time.
- Lift them up. Bake the wings on a wire rack so the hot air can reach all of the sides for maximum crispiness.
- Keep ’em separated. Arrange the wings so they are not touching, otherwise they will not crisp on all sides.
- Flip halfway. Yet another way to ensure the best results it to turn the wings over with tongs to expose both sides to the heat.
- Work ahead. Make the buffalo sauce up to 1 week in advance so it’s ready to go.
More Buffalo Sauce Recipes
Now that you know how to make the perfect homemade buffalo sauce you’ll want to use it in more recipes! Here are some delicious ones to try:
Other Baked Wings Recipes
If you’ve already got your oven preheated, you might as well go ahead and try some of these other baked chicken wings recipes:
Baked Buffalo Chicken Wings Recipe
Classic Baked Buffalo Chicken Wings are an easy low-carb appetizer recipe. Serve this spicy and delicious snack with ranch or blue cheese for dunking at your next football party!
- 3 lbs. chicken wing portions wingettes and/or drummettes
- 1 Tbsp. oil
- 2 Tbsp. cornstarch
- ¼ tsp. salt
- ¼ tsp. pepper
Buffalo Wing Sauce:
- ½ cup hot sauce such as Frank’s or Crystal’s
- 6 Tbsp. butter melted*
- 1 clove crushed garlic
- 1 Tbsp. honey optional
- ¼ tsp. salt to taste
- Ranch dressing optional
- Blue cheese dressing optional
- Celery optional
- Cilantro optional
Preheat oven to 400°F.
Add wing portions to a large bowl and drizzle with oil. Toss wings until well coated.
Sprinkle starch, salt, and pepper over the wings and toss again until the wings are completely coated.
Line a large baking sheet with aluminum foil and then place an oven-safe wire rack on top of it. Spray rack with non-stick cooking spray.
Place chicken wings evenly spaced (and not touching!) on the wire rack.
Bake wings in preheated oven for 45-50 minutes, flipping halfway through.
During the last 5 minutes of baking, add wing sauce ingredients to a medium-sized bowl and whisk until smooth.
Add cooked chicken wings to a large bowl and toss in the buffalo wing sauce.
Serve buffalo chicken wings with blue cheese or homemade ranch dressing, celery sticks, and a sprinkle of cilantro. Enjoy!
- Frank’s Original Red Hot Sauce is recommended, but Crystal’s or Sriracha sauce may also be used.
- Substitute with a vegan butter substitute or olive oil if dairy-free.
- Leave out honey if on a low-carb or keto diet.