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–+ servings

Baked Hot Wings (Crispy Oven Buffalo Wings)

Extra-crispy baked chicken wings coated in classic buttery buffalo sauce—no deep fryer needed. Perfect for game day, easy cleanup, and big flavor.
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Serving Size 6 servings

Equipment

  • Oven
  • Large mixing bowl
  • Baking sheet
  • Wire rack
  • Aluminum foil or parchment paper
  • Tongs
  • Meat thermometer
  • small bowl
  • Paper towels
  • Cooking spray

Ingredients

  • 3 lb chicken wings drumettes and flats
  • 2 tbsp baking powder aluminum-free; do not use baking soda
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 cup hot sauce Frank’s RedHot or your favorite
  • 0.33 cup unsalted butter melted
  • 1 tbsp white vinegar
  • 0.25 tsp Worcestershire sauce
  • 0.25 tsp garlic powder for sauce

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. Set a wire rack on top and spray the rack lightly with cooking spray.
  • Pat the wings very dry with paper towels (this is key for crispy skin).
  • In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated.
  • Arrange wings in a single layer on the rack, leaving a little space between pieces (don’t let them touch).
  • Bake 45–50 minutes, flipping halfway through, until golden and crisp. Wings are done when they reach 165°F (74°C) in the thickest part.
  • While wings bake, whisk together hot sauce, melted butter, vinegar, Worcestershire, and garlic powder in a small bowl until smooth.
  • When wings are done, let them rest 2–5 minutes. Transfer to a clean bowl, pour sauce over, and toss until fully coated.
  • Optional: For extra crunch, return sauced wings to the oven for 3–5 minutes. Serve immediately with ranch or blue cheese and celery sticks.

Notes

Crispy tips: Dry the wings thoroughly and use baking powder (not baking soda!). A wire rack helps air circulate so both sides crisp.
Heat level: Adjust the hot sauce to taste—start mild and add more next time if you want extra heat.
Storage & reheating: Refrigerate leftovers up to 3 days. Reheat at 375°F (190°C) for about 10 minutes to bring back the crisp.

Nutrition

Calories: 520kcal | Protein: 36g | Saturated Fat: 14g | Cholesterol: 190mg | Sodium: 980mg