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Buffalo Wings – Crispy, baked wings tossed in a classic, tangy buffalo sauce. The perfect party or game day snack. Don’t forget the blue cheese and celery!
Buffalo chicken wings are undoubtedly one of the most popular wing flavors out there. Buttery, rich, buffalo sauce coating the crispy, baked wings is the perfect combo. I absolutely love chicken wings, especially when they’re extra crispy! Because these wings are baked in the oven you’ll get perfectly crisp wings every time, without all that oil and mess from the fryer!
These wings are the ultimate appy – they’re perfect for parties, game day, or just when you have a hankering for a delicious snack! Baking your wings is a much healthier alternative, so leave the frying to the pubs – scratch that, leave the pubs all together because you’re making wings at home now!
Where did Buffalo wings come from?
This extremely popular creation came from a restaurant in New York City, back in the 60’s – Created by Teressa Bellissimo, who coated her wings in a secret, special sauce and served them up with a side of celery sticks and blue cheese to dip. Since then, Buffalo wings have become the quintessential game day or snack food served at parties, bars, restaurants or ordered as take out.
Ingredients
Keep scrolling down to the printable recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken Wings – The star of the show.
- Baking Powder – For the crispy texture!
- Salt – To taste.
- Buffalo Sauce – You can use my easy, homemade buffalo sauce recipe or store bought!
How to make Buffalo wings
- Preheat Oven – Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
- Season and Bake – Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, ensure each wing is coated in the baking powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 35 minutes.
- Toss – Remove the wings from the oven, toss in buffalo sauce until fully coated.
- Broil and Serve – Turn your oven to broil. Place the baking sheet back in the oven and broil for another 3 to 5 minutes, or until golden. Make sure to watch them so they don’t burn. Serve.
How to serve
It is a handwritten rule that buffalo wings should be served with a side of blue cheese or ranch – I would even go as far as to say it’s a necessity. These wings are the perfect dish for game day or parties and of course, you can’t forget the carrot and celery sticks!
How to store leftovers
Your leftover buffalo wings can be kept in an airtight container in the fridge for up to 4 days.
Reheating
The best way to reheat your wings is in the oven.
- Preheat the oven to 350 degrees.
- Line a baking sheet with foil and place the wings evenly across it.
- Bake for 15 minutes or until wings are heated through.
If you want you can toss your wings again in the sauce and throw them back under the broiler for a minute or two until extra crisp.
Did you like this wing recipe? Try these!
- Sticky Honey Soy Chicken Wings
- Crispy Fried Chicken
- Air Fryer Chicken Wings
- Coca Cola Chicken Wings
- Honey Garlic Chicken Bites
- Buffalo Chicken Potato Skins
- Garlic Parmesan Wings
- Bang Bang Wings
Buffalo Wings
Ingredients
- 2 pounds chicken wings
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buffalo sauce
Instructions
- Preheat Oven – Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
- Season and Bake – Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, ensure each wing is coated in the baking powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 35 minutes.
- Toss – Remove the wings from the oven, toss in buffalo sauce until fully coated.Broil and
- Serve – Turn your oven to broil. Place the baking sheet back in the oven and broil for another 3 to 5 minutes, or until golden. Make sure to watch them so they don't burn. Serve.
Tips & Notes:
- Your leftover buffalo wings can be kept in an airtight container in the fridge for up to 4 days.
This was yum. I’m thinking of batch cooking these. At what point can I freeze these? I was thinking after the bake but before the Buffalo sauce. However will it remain crispy?
I agree. I would thaw them in the refrigerator overnight then pop them in the oven to heat, this way they should stay crispy.