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Baked Buffalo Wings

Baked Buffalo Wings with crispy, golden skin come from high-heat oven baking on a wire rack, not deep frying. Juicy wings are tossed in a buttery, tangy buffalo sauce right after baking so the coating clings thickly.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 2 lb chicken wings, split into flats and drumettes
  • 1 tbsp baking powder, aluminum-free
  • 1 tsp kosher salt
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
For the Buffalo Sauce
  • 0.5 cup buffalo-style hot sauce
  • 4 tbsp unsalted butter, melted
  • 1 tsp honey
  • 0.5 tsp garlic powder
For Serving
  • 0.5 cup ranch or blue cheese dressing
  • 2 celery stalks, cut into sticks
  • 2 carrots, cut into sticks
  • 2 tbsp sliced green onions

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Preheat and prep the pan
  1. Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
  2. Pat the chicken wings thoroughly dry with paper towels. Removing surface moisture helps the skin become crisp.
Season the wings
  1. Combine the baking powder, salt, garlic powder, smoked paprika, and black pepper. Mix until evenly distributed.
  2. Toss the wings with the seasoning mixture until evenly coated. Ensure every wing surface is lightly but fully covered.
Bake until crisp and cooked through
  1. Arrange the wings in a single layer on the wire rack. Leave space between them for airflow so the skin browns.
  2. Bake for 25 minutes at 425°F. Look for lightly golden edges and a dry, tightening surface.
  3. Flip each wing and continue baking for 20–25 minutes at 425°F. Cook until golden, crisp, and cooked to at least 165°F internally, with no pink near the bone.
Make the buffalo sauce and coat
  1. Whisk the hot sauce, melted butter, honey, and garlic powder until smooth. Stir until the mixture is glossy and fully combined.
  2. Toss the hot baked wings immediately with the buffalo sauce until generously coated. Coat while the wings are hot so the sauce clings.
Serve
  1. Arrange on a serving platter and sprinkle lightly with sliced green onions. Add them after saucing for fresh color.
  2. Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks. Keep the dippers on the side for the crispiest wings.

Notes

For extra-crispy skin, dry the wings well and keep them spaced on the rack—crowding traps steam. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a wire rack in a 425°F oven until hot and re-crisped. Freezing is not ideal for the best texture, but you can freeze cooked wings up to 2 months and reheat from thawed. For a lighter option, use a reduced-fat butter and a no-added-sugar honey substitute in the buffalo sauce.