We make a lot of chicken wing recipes in this house, but buffalo wings are one of our favorites! We make our air fryer buffalo wings and our classic buffalo wings all the time, (we have an air fryer and a deep fryer that are well loved and well used!) So it was time to make some baked buffalo chicken wings as well!
Why I Think You’ll Love This Recipe!
- No deep fryer or air fryer needed! All you need is an oven, a baking tray with matching cooking rack and you are set!
- The ingredients for this are really simple and ones that you have at home.
- You can make these ahead of time since there are times to chill the wings in the refrigerator.
Baked Buffalo Wings with a Crispy Coating
I love chicken wings with a crispy coating, so this isn’t a “naked chicken wing” recipe. Once baked, these wings have a little layer of buffalo sauce-flavored crust on the outside. So good.
I like to coat the wings with a spiced flour mixture, let them sit, and then bake them up. Other methods don’t involve a flour coating, so if you are looking for that type of buffalo wings recipe, this isn’t the one for you.
You can play with the spices in the flour mixture as well, of course as a Ukrainian girl I add a nice amount of garlic to mine.
Use a Rack for Crispier Wings
Baked wings will never be the same as deep-fried ones, it’s simply impossible as the cooking methods are completely different. However, there are some methods you can use to get the wings as crispy as possible when baking them, and one of them is using a wire baking rack.
Using the rack allows air to circulate underneath the wings, baking the bottom and top sides. You don’t need to turn these at all while baking, either.
Air Dry the Wings Overnight
This is a well-known tip for getting baked wings as crispy as possible. Letting the wings dry out removes moisture, which is your enemy when it comes to crispy chicken wings.
Pat the wings dry with paper towels, place them on the baking rack, and then place them uncovered in the refrigerator. You can let them sit for up to 24 hours.
Trust me, with the amount of water added to commercial meats nowadays, this won’t hurt the end result at all.
More Chicken Wing Recipes!
While I made 24 wings, this recipe contains enough coating and sauce to make up to 36 wing pieces. When I say pieces, I mean 24 drumettes and flats, not 24 whole wings that haven’t been parted out yet. So that means you need 12 whole wings parted into 24 pieces for this recipe.
Let me know in the comments below if you have tried the recipe and what you think! And if you have any chicken wing tips and tricks, share them with us all!
Happy cooking!
Love,
Karlynn
Baked Buffalo Chicken Wings
Ingredients
- cooking spray
- ¾ cup all-purpose flour
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- 24 chicken wings drumettes and flats
Buffalo Sauce
- ½ cup salted butter melted
- ½ cup Frank's RedHot original sauce
- 1 tablespoon brown sugar
Accompaniments
- blue cheese dressing
- ranch dressing
- carrot and celery sticks
Instructions
- Line a baking sheet with aluminum foil, and place an oven safe baking rack on top. Lightly spray the rack with the cooking spray.
- Piece out your chicken wings, if needed, into 24 drumettes and flats. Pat dry, then place on the wire rack on the baking tray in the refrigerator to dry out for an hour or two – up to overnight if possible.
- Place flour, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add chicken wings, seal the bag, and toss until well coated with the flour mixture.
- Place the wings back onto the prepared baking sheet and refrigerate for an hour. You can also prepare these in the morning and cook them later that day.
- When ready to bake, preheat your oven to 400°F.
- Whisk together the melted butter, hot sauce, and brown sugar in a small bowl until the sugar has dissolved into the mixture.
- Dip each wing piece into the hot sauce, coating the wing completely in the sauce, then place back onto the wire baking rack.
- Bake in the preheated oven for 20 minutes, then turn the wings over and continue to bake until crispy and browned, about 25 more minutes. The wings should reach 195°F for fall off the bone, tender meat. If in doubt, cook until the juices run clear, then cook another 5-10 minutes for tender meat.
- Remove from the oven, plate, and serve hot.
Notes
Nutrition
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Denise Walker says
Homemade pita chips are the greatest! No more store chips for this family!! Fantastic recipe 😊