Baked Buffalo Chicken Wings tossed in an easy sauce of hot sauce and melted butter will be finger lickin’ good (and save you money on take out).
Buffalo wings and I go way back. So far back that I don’t even remember when I had my first bite. I documented my Buffalo Chicken Dip back in college, but I’m guessing my first taste of those spicy, crunchy, finger-lickin’ good wings was back during high school, maybe even middle school. Even my dad loves Buffalo wings (yet he whines when I add jalapenos to anything because of the heat – go figure!). Since eating out and buying wings can be quite pricey, my parents often baked them at home using bottled sauce. Eventually I learned how to make Buffalo wing sauce from scratch, which is nothing more than hot sauce and melted butter. Shocking, right? Not only am I sharing a super easy wing sauce recipe, my method for baking them instead of deep frying will ensure crispy wings every time.
How often do you eat chicken wings? I probably eat them at least once a month, whether I’m baking them at home (usually) or eating out somewhere. There’s a bar and grill down the street from where I live now that was voted best wings in Pittsburgh. So far I’ve only tried their curry wings (which I am dying to recreate now!) I need to go back and try their other sauces (they have almost 40 flavors to choose from, including Buffalo).
I learned how to bake crispy chicken wings from Bon Appetit. First, you need to place them on a rack inside a pan, usually a roasting rack but a cooling rack works too. By elevating them slightly, it allows the heat to circulate around the wings completely, not just the top and sides. Tossing them in oil before baking helps them crisp up too. Don’t toss the wings in Buffalo sauce until the very end to ensure they remain messy (although I have baked them with the sauce before. It just means the sauce will bake into the chicken and not be saucy. If you want the flavor of Buffalo sauce but without the mess, toss them with the sauce before baking).
Yields 8
15 minPrep Time
55 minCook Time
1 hr, 10 Total Time
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Ingredients
Instructions
- Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
- In a medium bowl, toss together the wings and oil. Place wings onto rack in the pan and bake 50-55 minutes until cooked through and skin is crispy.
- Meanwhile, make the sauce. In a medium bowl, whisk together the butter, hot sauce, salt, pepper, and cayenne (if using).
- When the wings are finished, toss with the sauce and serve.
Notes
*Wing dings are chicken wings that are cut into three sections. If you cut the wings yourself, discard the tips and keep the drumstick and flat parts.
Source: Adapted slightly from Bon Appetit
Want more chicken recipes?
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Buffalo Chicken Dip Quesadillas
You could put buffalo sauce on an old shoe and I would eat it. I love that stuff! These wings look awesome!
Ha I hear ya on that! Buffalo sauce makes almost anything better.
I love buffalo wings and these not only look easy to make but look tasty, Pinned!
Very easy and very tasty! Thanks, Cathy.
I am so ready for some football food! I love that you baked these wings! Pinned!
So much better than fried, if you ask me!
Thanks for this great recipe Carla! My older son LOVES hot wings. He will thank you for this. ;)
Wet, saucy wings are one of my favorite game day foods. I love that yours don’t require a deep fryer!
Yes, please! These are my kind of meal, Carla. I often order wings from the appetizer menu as my main course.