Baked Buffalo Wings

Name: Baked Buffalo Wings
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 3 pounds chicken wings; Avocado oil spray; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 4 tablespoons butter; 4 tablespoons hot pepper sauce

User Reviews

5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 servings
Calories
356 kcal
Course
Main Course
Cuisine
American

Baked Buffalo Wings

Winston Campbell

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These baked buffalo wings are so easy to make, and they come out of the oven hot, crispy, and delicious.

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Ingredients

Servings

3 pounds chicken wings split, tips removed
Avocado oil spray
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

Buffalo Sauce:

4 tablespoons butter melted
4 tablespoons hot pepper sauce

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Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
Arrange the chicken wings on the prepared baking sheet. Spray them with oil, then sprinkle them with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Give them another quick spray of oil.
Bake the wings until the skin is browned and crispy, about 30 minutes. Lower the oven to "keep warm" (170°F) and keep the wings in the oven for 30 more minutes to crisp the skin.
Ten minutes before the wings are ready, prepare the Buffalo sauce: Place the butter in a microwave-safe bowl. Cover it. Microwave until the butter is melted, about 20 seconds. Add the hot sauce and whisk to combine.
Using tongs, toss the wings in the Buffalo sauce.
Serve with blue cheese dip and celery sticks.

Notes

You can divide the wings between two baking sheets. This will ensure they are spaced apart and will promote even baking and crispiness.
The wings will be fully cooked after about 30 minutes in a 400°F oven. But keeping them in the oven (on the "keep warm" setting) for 30 more minutes makes them wonderfully crispy.
It's important to mix the buffalo sauce ten minutes before using it. If you mix it right before you use it, it will be too thin. Mixing it ahead of time lets it rest and thicken, allowing it to better coat the wings.
Since sriracha is typically thicker than other types of hot sauce, using it will result in thicker buffalo sauce that better coats the wings.
There's no need to use flour in this recipe. The skin comes out wonderfully crispy thanks to the hot oven temperature and those extra 30 minutes in a warm oven.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave, covered, at 50% power, or uncovered in a 350°F oven. You can also freeze the cooled leftovers in freezer bags for up to three months.