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There is nothing like Homemade Baked Buffalo Wings for a party! Using just 5 simple seasonings and easy homemade wing sauce, these tossed wings come together with just 10 minutes of prep and bake to crispy perfection in under an hour.
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Best Buffalo Wings Recipe
What could be better than a big stack of homemade chicken wings? My whole family is obsessed with them. No pizza night or game day is complete without homemade wings!
I like to make a mix to serve: slow cooker BBQ wings and these crispy baked buffalo wings. And oh, they are crispy like you wouldn’t believe! I love baking buffalo wings, and honestly find them more satisfying than fried wings.
Plump and juicy on the inside, with a buttery, delicious homemade buffalo sauce. What could be better? Try making these wings for your next party or as a fun family snack, and I promise you will be as hooked as I am.
I’ll show you how to make saucy wings you’re going to love!
How to Make Buffalo Wings Sauce
We make our very own homemade wing sauce to use with this recipe for chicken wings. It’s so easy to whip up in 10 minutes using 3 simple ingredients, and tastes incredible.
Try our Homemade Buffalo Sauce!
How to Cut Chicken Wings
If you purchase whole chicken wings, you can cut them at home following these instructions for how to make wings:
- If frozen, make sure the chicken is completely thawed. Then lay the wings out on a cutting board.
- Stretch each wing out with your fingers and look for the 2 joints in the wing. Feel for the first joint and cut through it.
- Feel for the second joint and cut through that, separating the chicken wing into three separate pieces (the drumette, wingette, and tip).
- Repeat until all are cut.
Cutting the second joint removes the wing tip, which is normally not eaten (this is a drumette and wingettes recipe). We like to save ours to make chicken stock!
Dip for Buffalo Wings
At my house we love to serve wings with ranch or blue cheese dressing.
My favorite Blue Cheese Dressing Recipe is perfect for dipping these wings in! It cools down the tangy, mildly spicy flavor of the wings and is so easy to make at home.
Do you put sauce on wings before or after baking?
The wings will not bake with anything but a spice mixture and baking powder.
After baking buffalo wings, add them to a large bowl with the sauce and toss to coat.
How do you keep buffalo wings crispy?
Follow our tips below and make sure to bake on a baking rack or roasting pan. Elevating the wings over the pan allows air to flow around them, which crisps up the skin.
If you bake them flat against a pan, they won’t get properly crispy!
If you want them extra crispy, bake them for another 2-3 minutes after adding the sauce.
⭐ Family Foodie Tips
- Bake the wings on a wire baking rack or a raised roasting pan. This allows the air to flow around the wings as they cook, which is what makes them crispy.
- Wrap the bottom portion of the baking sheet in tin foil. The tinfoil will catch any juices that drip as they bake and make it easy to clean up after.
- Don’t overcrowd the rack. Evenly space the chicken wings so they can bake evenly.
What to Make with Chicken Wings for Dinner
I love serving chicken wings with pizza or other appetizers! My favorites are:
- Easy Baked Crispy Potato Wedges
- Easy German Potato Salad with Bacon
- Creamy Mac and Cheese
- Corn on the Cob in Foil
- Air Fryer Asparagus Fries with Lemon Aioli Dip
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📋 Recipe
Homemade Baked Buffalo Wings
Equipment
- Baking sheet with a rack
Ingredients
- 3 lbs. chicken wings pre-cut or whole wings
- 1 Tbsp. baking powder NOT baking soda
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- ⅛ tsp. salt and pepper
- homemade buffalo sauce
Instructions
- Heat oven to 400°F. Thaw 3 lbs. of chicken wings. If chicken wings are whole, they will need to be cut into wingettes and drumettes. See recipe notes for how to cut chicken wings.Lay the wingettes and drumettes out on a flat surface and dry them with a paper towel.
- Combine 1 Tbsp. baking powder, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. smoked paprika, and ⅛ tsp. salt and pepper in a small bowl. Stir to combine completely.Once the chicken wings have been patted dry, place them in a large bowl. Sprinkle half of the baking powder mixture over the wings and toss to coat. Repeat with the second half of the mixture.
- Line the bottom portion of a wire baking rack with foil. Fit the top portion of the wire baking rack firmly in the bottom portion.Place the chicken wings on the wire baking rack. Make sure not to over-crowd the wings on the rack.
- Place the baking rack in the oven and bake for 45 minutes. Remove the pan once the chicken wings are fully baked.Place the chicken wings in a large bowl. Toss with desired amount of buffalo sauce. Toss to coat completely. Repeat with more sauce if desired.
- Optional: Return the coated chicken wings to the pan and place in the oven for an additional 2-3 minutes. This will crisp them up more and optimal if you like the wings less saucy.
Notes
- Bake the wings on a wire baking rack or a raised roasting pan. This allows the air to flow around the wings as they cook, which is what makes them crispy.
- Wrap the bottom portion of the baking sheet in tin foil. The tinfoil will catch any juices that drip as they bake and make it easy to clean up after.
- Don’t overcrowd the rack. Evenly space the chicken wings so they can bake evenly.
Nutrition
Photos by Christine Rooney.
Let us know what you think or ask a question about the recipe!