Wings
Classic Buffalo Wings
Real buffalo wings are all about the sauce — equal parts hot sauce and butter, whisked together until glossy and tossed with the wings right before serving. This baked version gets genuinely crispy skin using a baking powder trick, no deep fryer required.
Why you'll love this recipe
- Classic tangy, buttery buffalo sauce
- Crispy skin from baking, not frying
- Ready for game day in under an hour
- Endlessly customizable heat level
Instructions
- Preheat the oven to 425°F (218°C) and set a wire rack over a baking sheet.
- Toss the wings with the baking powder, salt and garlic powder until evenly coated.
- Arrange the wings in a single layer on the rack, not touching.
- Bake for 40-45 minutes, flipping once halfway through, until deeply golden and crispy, and the internal temperature reaches 165°F (74°C).
- While the wings bake, whisk together the hot sauce, melted butter and honey if using.
- Toss the hot wings in the buffalo sauce immediately after baking, and serve with ranch or blue cheese dressing and celery sticks.
How to tell it's done
Wings are safe at 165°F (74°C), but they're at their best around 175-190°F, when the meat pulls cleanly from the bone. After 40-45 minutes the skin should be deep golden, taut and crackly, with little fat left under it. Pale or flabby spots mean they need another 5 minutes. Check with a thermometer in the thickest drumette, away from the bone.
Tips for success
- The baking powder trick (not baking soda) raises the pH of the skin, helping it crisp in the oven without deep frying.
- Toss the wings in sauce right before serving, not before baking, so the skin stays crispy under the sauce.
- For extra crispiness, let the seasoned wings air-dry uncovered in the fridge for an hour before baking.
- Adjust the hot sauce-to-butter ratio to control the heat and richness to your taste.
Ingredient notes & swaps
- Hot sauce: classic Buffalo sauce is made with a cayenne pepper sauce like Frank's RedHot. Thicker, vinegar-light sauces like sriracha change the flavor and cling differently.
- Butter ratio: equal parts hot sauce and butter is medium. Use 2 parts hot sauce to 1 part butter for hot wings, or more butter for mild ones.
- Emulsifying: whisk the sauce off the heat, or warm it gently. If it boils, the butter separates and the sauce turns greasy instead of glossy.
- Blue cheese vs. ranch: blue cheese dressing is the original Buffalo, New York pairing. Ranch is the more common choice in most of the country.
Storage & reheating
Refrigerate leftover sauced wings for up to 3-4 days. Reheat in an air fryer at 370°F for 5-7 minutes or on a rack in a 400°F oven for 10 minutes. The skin crisps up again and the sauce gets slightly sticky.
Make ahead & freezing
Season the wings with the baking powder mix and refrigerate them uncovered on the rack for up to 24 hours. They'll be even crispier. The sauce can be made up to a week ahead and rewarmed. Baked, unsauced wings freeze for up to 3 months. Re-crisp from frozen at 400°F for 15-20 minutes, then sauce them.
What to serve with it
Celery and carrot sticks with blue cheese or ranch are essential. For game day, add fries, potato skins, nachos or a big crunchy slaw.
Frequently asked questions
What's the difference between buffalo wings and hot wings?
Buffalo wings specifically use a butter and hot sauce combination for a tangy, rich sauce, while 'hot wings' can refer more broadly to any spicy wing preparation.
Can I fry buffalo wings instead of baking?
Yes, deep fry at 375°F for about 10-12 minutes until golden and cooked through, then toss in the same sauce.
Why use baking powder on the wings?
Baking powder helps draw moisture to the surface and raises the skin's pH, both of which promote browning and crisping in a dry oven.
How do I make buffalo wings milder?
Reduce the ratio of hot sauce to butter, or stir in a bit more honey to mellow the heat.
Nutrition (per serving)
| Calories | 398 |
| Protein | 27g |
| Carbs | 2g |
| Fat | 31g |
| Sodium | 920mg |
| Sugar | 2g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Chicken Wing Recipes Chicken Appetizers & Party Food
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