Baked Buffalo Chicken Wings Recipe
User Reviews
5
Baked Buffalo Chicken Wings Recipe
Description
This recipe prepares chicken wing portions coated in neutral oil and a cornstarch seasoning blend for crisp baking at 400°F on a wire rack to avoid sogginess. The wings are flipped midway for even browning. In the last five minutes, they are tossed in a buffalo sauce made by whisking hot sauce, melted butter, crushed garlic, optional honey, and salt until smooth and evenly coating each wing.
The baked wings emerge with a crisp skin and spicy, tangy buffalo flavor softened slightly by butter and honey. The garlic adds subtle depth to the sauce. Serving with chilled ranch or blue cheese dressing and fresh celery creates a traditional buffalo wing experience balancing heat and coolness.
These wings are ideal for appetizers, game day, or casual dinners. Keeping wings spaced out on the rack is critical to crispiness, and flipping ensures even cooking. The sauce can be made ahead, and baking frozen wings is not addressed here but wings can be stored after cooking.
Notes advise that original brand hot sauces are recommended but alternatives such as Crystal or Sriracha may be used. Butter substitutes or olive oil can be used for dairy-free versions. Honey can be omitted for low-carb diets. Using wingettes or drumettes simplifies prep. Leftovers store airtight refrigerated up to 3-5 days or frozen for 3 months, reheatable in an oven or air fryer for crisp texture.
Ingredients
- 3 lbs. chicken wing wingettes and/or drummettes, portions
- 1 Tbsp. neutral cooking oil generic cooking oil
- 2 Tbsp. cornstarch
- ¼ tsp. salt
- ¼ tsp. black pepper
Buffalo Wing Sauce:
- ½ cup hot sauce such as Frank’s or Crystal’s
- 6 Tbsp. butter melted*
- 1 clove garlic crushed
- 1 Tbsp. honey optional
- ¼ tsp. salt to taste
To Serve:
- ranch dressing optional
- blue cheese dressing optional
- celery optional
- cilantro optional
Instructions
- Coat the Wings: 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.
- Bake in the Oven: 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.
- Toss in Sauce: 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!
Notes
- Prepare the buffalo sauce up to one week ahead to save time on serving day.
- Leftovers keep in an airtight container in the refrigerator for 3-5 days.
- Freeze cooked wings sealed airtight for up to 3 months; reheat in a 350°F oven or air fryer for best crispness.
- Frank's Red Hot is recommended for authentic flavor; Crystal or Sriracha hot sauces are acceptable alternatives.
- Use vegan butter substitute or olive oil in place of butter for dairy-free or vegan variations.
- Omit honey for a lower-carb or keto-friendly version.
- Buying already separated wingettes or drumettes saves preparation time.
- Baking on a wire rack is key to crisp wings all around; ensure wings are spaced and flip halfway through baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 240mg | 10% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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