Buffalo Chicken Wings
These Buffalo Chicken Wings are the real deal — golden, shatteringly crispy skin coated in a rich, tangy, buttery hot sauce that clings to every bite. Baked on a wire rack at high heat and finished under the broiler, these wings deliver authentic buffalo bar flavor right from your home oven. Made with Frank's RedHot, real butter, and a handful of pantry spices, this recipe is simple, crowd-pleasing, and ready in about an hour.
Equipment
- Large rimmed baking sheet Heavy-duty preferred to prevent warping at high heat
- Oven-safe wire rack Should fit snugly inside the rimmed baking sheet
- Large mixing bowl For seasoning and tossing wings in sauce
- Tongs For flipping wings and tossing in sauce
- Small saucepan For making the buffalo sauce
- Paper towels For patting wings completely dry before seasoning
- Measuring cups and spoons
- Instant-read meat thermometer To confirm internal temperature of 165°F
- Pastry brush (optional) For applying extra sauce to wings
Ingredients
For the Wings
- 2 lbs chicken wings about 900g; split into drumettes and flats, approximately 24 pieces
- 1 tbsp baking powder do not substitute baking soda — essential for crispy skin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground preferred
For the Buffalo Sauce
- ½ cup Frank's RedHot Original Cayenne Pepper Sauce about 120ml; do not substitute for authentic flavor
- 4 tbsp unsalted butter about 57g; room temperature recommended
- 1 tbsp white vinegar
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder for the sauce
- cayenne pepper optional pinch, for extra heat
For Serving
- celery sticks for serving alongside
- carrot sticks for serving alongside
- blue cheese dip or ranch dressing for dipping
Instructions
- Pat the chicken wings completely dry on all sides using paper towels. If not pre-split, cut each wing at the two joints into a drumette and flat, discarding the tips.
- In a small bowl, mix together the baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the wings to a large mixing bowl, sprinkle the seasoning mixture over them, and toss until every piece is evenly coated.
- Place an oven-safe wire rack inside a rimmed baking sheet. Arrange the seasoned wings in a single layer on the rack, ensuring no pieces are touching or overlapping.
- Preheat oven to 425°F (220°C) with the rack in the upper-middle position. Bake for 25 minutes, flip each wing with tongs, then bake for another 20 minutes until golden and crispy with an internal temperature of 165°F.
- In a small saucepan over medium-low heat, melt the butter, then reduce to low and stir in the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne (if using). Keep warm on the lowest heat until the wings are ready.
- Switch the oven to high broil and broil the wings for 3 to 5 minutes, watching closely, until the skin is deeply golden and bubbling. Remove immediately.
- Transfer the hot wings to a clean large bowl, pour the warm buffalo sauce over them, and toss vigorously until every piece is thoroughly coated. Serve immediately with celery, carrot sticks, and blue cheese or ranch dipping sauce.
Notes
- Dry the wings thoroughly. Patting them completely dry before seasoning is the single most important step for crispy skin — moisture creates steam and prevents browning.
- Baking powder is essential. Do not substitute flour or cornstarch. Baking powder raises the skin's pH and accelerates browning for that signature crunch.
- Don't crowd the pan. Wings need space for hot air to circulate. Use two baking sheets if needed — touching wings will steam instead of crisp.
- Sauce right before serving. Tossing wings in sauce too early softens the skin. Always sauce them at the very last minute for the best texture.
- Adjust heat level easily. For milder wings, increase butter and reduce hot sauce. For extra heat, add more cayenne or a dash of extra hot sauce to the buffalo sauce.
- Make ahead tip. Bake wings up to 24 hours ahead, store uncovered in the fridge, then re-crisp on a wire rack at 400°F for 10 to 15 minutes before saucing and serving.
- Storage. Store leftover wings in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 2 months.
- Best reheating method. Reheat on a wire rack in a 375°F oven for 10 to 15 minutes, or in an air fryer at 375°F for 5 to 8 minutes. Avoid the microwave if you want crispy skin.
- Sauce variations. Add 2 tablespoons of honey for a honey buffalo glaze, or swap in garlic parmesan sauce for a milder alternative.
- Use Frank's RedHot. The original buffalo wing recipe from the Anchor Bar in Buffalo, NY, is made with Frank's RedHot. Using a different hot sauce will significantly change the flavor profile.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 3gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 115mgSodium: 980mgPotassium: 260mgVitamin A: 15IUVitamin C: 8mgCalcium: 4mgIron: 10mg
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