If there’s one dish that guarantees clean plates and satisfied guests every single time, it’s a batch of Spicy Buffalo Chicken Wings. Whether it’s game day, a casual hangout, or just a night when I want something indulgent and fiery, these wings always hit the spot.
They’re crispy on the outside, juicy on the inside, and coated in a buttery hot sauce that brings the perfect level of heat. And the best part? No deep fryer required. I bake them in the oven until golden and crisp, and they turn out just as satisfying—without the mess or hassle.
Let me show you how I make them step-by-step, along with a few tips I’ve picked up over time to get that crave-worthy texture and flavor.
Why These Wings Work So Well
There’s a reason this recipe is on repeat in my kitchen:
- Crispy without frying: A hot oven and dry wings are the secret to that golden, crackly skin.
- Classic Buffalo flavor: Frank’s RedHot and butter are a match made in spicy heaven.
- Easy to double or triple: Perfect for feeding a crowd or prepping ahead.
- No complicated ingredients: Everything you need is probably already in your pantry.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 10 mins | Cook Time: 45 mins)
- 2 pounds chicken wings
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Buffalo Sauce:
- 1 cup hot sauce (I go with Frank’s RedHot for that classic taste)
- 1/2 cup unsalted butter
- Optional: 1 teaspoon honey for a touch of sweetness
For serving:
- Celery sticks
- Blue cheese dressing (or ranch, if that’s your thing)
How I Make Spicy Buffalo Chicken Wings
1. Prep the Wings
First things first: I rinse the wings and pat them dry—really dry. The drier the skin, the crispier the end result. I toss them in a large mixing bowl and sprinkle on the garlic powder, onion powder, salt, and pepper. A quick toss ensures each wing is seasoned all over.
2. Bake to Golden Crispiness
I line a baking sheet with foil (for easy cleanup) and place a wire rack on top if I have one. The rack helps air circulate around the wings, making them extra crisp. If not, directly on the foil works too—just flip halfway through baking.
I arrange the wings in a single layer and pop them into a preheated 400°F (200°C) oven. They bake for 40–45 minutes, turning once, until the skin is crisp and the meat is cooked through.
3. Make the Buffalo Sauce
While the wings are in the oven, I melt the butter in a small saucepan over medium heat. Once melted, I stir in the hot sauce and let it heat through for a minute or two. If I’m in the mood, I’ll add a drizzle of honey here for a sweet-and-spicy variation.
Then I take it off the heat and set it aside—it’ll be ready for when those wings come out of the oven.
4. Toss and Coat
When the wings are golden brown and sizzling, I take them out and toss them in a large bowl. I pour the Buffalo sauce over the top and give everything a good mix with tongs until every wing is coated in that spicy, buttery glaze.
5. Serve and Enjoy
I serve these wings hot, with a pile of celery sticks and a bowl of blue cheese dressing for dunking. If there are leftovers (rarely), they reheat beautifully in the oven or air fryer.
Tips for Next-Level Wings
- Dry = crispy: The more moisture you remove before baking, the better the texture.
- Add baking powder: For ultra-crispy skin, toss wings with 1 tsp of baking powder before baking. It helps draw out moisture.
- Want more heat? Add a few dashes of cayenne or a splash of extra hot sauce to the Buffalo mix.
- Grill instead: On warm days, I’ll grill the wings over medium-high heat for 10–12 minutes per side before tossing in sauce.
What I Serve With These Wings
Wings are the main event, but I love to build a little spread around them:
- Loaded potato wedges or fries
- Mac and cheese
- Crisp coleslaw
- Cornbread or garlic bread
- Pitcher of ice-cold beer or lemonade
FAQs from My Kitchen
Q: Can I make these ahead of time?
A: Yes! You can bake the wings ahead and store them in the fridge. Reheat at 375°F for 10–15 minutes, then toss in fresh sauce.
Q: Can I use frozen wings?
A: You can, but be sure to thaw and pat them completely dry first. Extra moisture will ruin your crisp.
Q: Is there a dairy-free version?
A: Use plant-based butter and check your hot sauce label. Frank’s is dairy-free, but always double-check.
Q: Can I air-fry them?
A: Absolutely. I air-fry at 400°F for about 20 minutes, shaking halfway. They come out extra crispy with less cleanup.
Why These Wings Are Always a Hit
They’re everything I want from a Buffalo wing—crispy, spicy, buttery, and totally satisfying. Whether it’s game night, a cookout, or just a Friday craving, this recipe delivers every time. And with no need to fry, it’s way less messy but just as delicious.
So if you’ve been looking for that just right wing recipe, give these a try. Let me know how spicy you make them—or if you come up with a fun twist. Honey-lime? Cajun dry rub? The wing world is full of possibilities.
Bold, Buttery, and Full of Heat: My Favorite Homemade Buffalo Wings
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup hot sauce (I go with Frank’s RedHot for that classic taste)
- 2 cups unsalted butter
- 1 teaspoon honey for a touch of sweetness
- 1 teaspoon baking powder before baking
- 2 pounds chicken wings
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the garlic powder, onion powder, salt, black pepper, and baking powder.
- Add the chicken wings to the bowl and toss them until evenly coated with the spice mixture.
- Arrange the wings in a single layer on a baking sheet lined with parchment paper.
- Bake the wings in the preheated oven for 40-45 minutes, turning halfway through, until they are crispy and cooked through.
- While the wings are baking, melt the unsalted butter in a saucepan over medium heat.
- Stir in the hot sauce and honey, mixing well until combined.
- Once the wings are done, remove them from the oven and toss them in the hot sauce mixture until well coated.
- Serve immediately with your choice of dipping sauces and celery sticks.
Leave a Reply