Buffalo Wings Recipe

There’s something about a platter of Buffalo Wings that just feels like a celebration, isn’t there?

The crackle of crispy skin, that fiery, buttery sauce clinging to every nook—it’s pure, messy joy on a plate.

Why Homemade Wings Win Every Time

Let’s be honest, ordering wings out is a gamble, and your wallet always seems to lose.

Making them yourself? It’s not just cheaper, it’s a guarantee of flavor, crispiness, and that proud feeling of having created something incredible.

Ingredients Needed for the Recipe

Gathering your lineup is simple, but each player has a crucial role. Here’s what you’ll need:

• Chicken Wings or Drumettes: The main event. You can use whole wings, or go for all drumettes or flats if you have a favorite.
• Cornstarch: This is the crispy-coat secret agent, it pulls moisture to the surface for ultimate crunch.
• Spices (Paprika, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne, Black Pepper, Salt): This blend builds a deep, savory foundation before the sauce even hits.
• Cooking Oil: Just a drizzle to help the spices adhere and the skin crisp up beautifully in the oven.
• Unsalted Butter: It creates the lush, creamy base for your sauce, mellowing the heat perfectly.
• Frank’s RedHot Sauce: The non-negotiable star. Its unique tang and heat define the classic Buffalo flavor.
• Worcestershire Sauce: A dash adds a sneaky depth, a little umami mystery that makes the sauce irresistible.

How to make Buffalo Wings?

The process is surprisingly straightforward, and I’ll walk you through every move.

Just follow these steps, and you’re on your way to wing perfection.

Step 1 – Mix Your Dry Power

First, get that oven heating to a solid 400°F.

Then, in a small bowl, whisk together your cornstarch and all those wonderful spices. You’re building flavor from the inside out.

Step 2 – Coat the Wings

Take your chicken wings and pat them thoroughly dry with paper towels.

This step is crucial, friends—dry skin is the only path to crispy skin. Toss them in a bowl with the oil, then shower them with your spice mix, coating every piece evenly.

Step 3 – Set Up for Success

Line a baking sheet with parchment paper for the easiest cleanup you’ve ever had.

Place a wire rack on top, and arrange your wings on it with a little space between each. This lets the hot air circulate, crisping them all over.

Step 4 – Bake to Golden Perfection

Slide the tray into the oven and bake for 30 minutes.

Then, carefully flip each wing and bake for another 20 to 25 minutes, until they’re gloriously golden-brown and crisp.

Step 5 – Whisk the Signature Sauce

While the wings bake, melt your butter in a small pot over medium heat.

Whisk in the hot sauce, Worcestershire, and that extra bit of garlic powder. Let it simmer together for just a minute until it’s one unified, glossy sauce.

Step 6 – The Big Toss

Once the wings are out of the oven, immediately transfer them to a large mixing bowl.

Pour that gorgeous, warm sauce over the top and toss, toss, toss until every single wing is perfectly coated and gleaming.

Your Buffalo Wing Toolkit: Gear Up

Having the right tools makes this process a breeze, and they’re probably already in your kitchen.

A sturdy wire cooling rack is the MVP here, ensuring crispness on all sides. A large mixing bowl with a bit of grip is perfect for the final, saucy toss.

Tips

A few little insights from my own kitchen can make all the difference. Trust me on these.

• Really press those paper towels into the chicken skin—you want it bone-dry before adding oil and spice.
• Never, ever skip the wire rack. It’s the difference between a steamed bottom and an all-around crispy bite.
• If you’re prepping for a crowd, bake the wings ahead but wait to sauce them until just before serving to keep that crunch intact.
• Don’t crowd the wings on the rack. Giving them room is like giving them their own personal sauna of heat.

How to Serve Your Masterpiece

Presentation is part of the fun. Pile those saucy wings high on a platter.

Classic accompaniments are a must: a big bowl of cool, creamy ranch or blue cheese dressing, and a heap of fresh celery sticks and carrot sticks for crunch and relief.

Storing and Reheating Leftovers

If you somehow have leftovers, let them cool completely before storing.

Keep them in an airtight container in the fridge for up to three days. To reheat, skip the microwave—it’ll turn them soggy.

Instead, place them on a wire rack over a baking sheet in a 350°F oven for about 10 minutes. They’ll come back to life, crispy and hot.

It’s that simple. You’ve just made better-than-takeout Buffalo Wings, and the victory, well, it tastes incredible.

Print Recipe

Buffalo Wings Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Appetizer

Difficulty: easy Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins

Cooking Temp: 204  C Servings: 4 Estimated Cost: $ 12.27 Calories: 460

Best Season: Fall, Winter

Description

When it’s game day, there’s no food I crave more than spicy, saucy Buffalo Wings! I always thought they’d be such a pain to make, but baking them in the oven makes the process so easy. This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

ingredients

Servings

Chicken Wings

• 1 Tbsp cornstarch (($0.03))
• ¹⁄₂ tsp paprika (($0.05))
• ¹⁄₂ tsp smoked paprika (($0.05))
• ¹⁄₂ tsp garlic powder (($0.05))
• ¹⁄₄ tsp onion powder (($0.03))
• ¹⁄₈ tsp cayenne pepper (($0.03))
• ¹⁄₄ tsp freshly cracked black pepper (($0.02))
• ¹⁄₂ tsp salt (($0.03))
• 1 Tbsp cooking oil (canola or vegetable ($0.08))
• 2.5 lbs. chicken wings or drumettes (($9.98))

Buffalo Sauce

• 4 Tbsp butter (unsalted ($0.53))
• ¹⁄₂ cup Frank's RedHot Sauce (($1.26))
• 1 tsp Worcestershire sauce (($0.05))
• ¹⁄₂ tsp garlic powder (($0.05))

Instructions

1. Preheat the oven to 400ºF (204°C). In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
2. Pat the wings dry with paper towels, then place them in a large bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture and toss again until evenly coated.
3. Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Arrange the seasoned chicken wings on the racks with space between each wing.
4. Bake the wings for 30 minutes, then flip and bake for 20–25 more minutes, or until crispy and golden brown (timing may vary based on wing size).
5. While the wings bake, melt the butter in a small saucepan over medium heat. Stir in the hot sauce, Worcestershire sauce, and garlic powder. Simmer for 1–2 minutes.
6. Transfer the baked wings to a large bowl. Pour the buffalo sauce over the wings and toss gently until fully coated.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 460kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 10g50%

Cholesterol 135mg45%

Sodium 1120mg47%

Potassium 320mg10%

Total Carbohydrate 4g2%

Sugars 1g

Protein 42g84%

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Calcium 40 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Ultra-crispy tip: Pat wings dry thoroughly and use cornstarch for extra crunch.
• Make ahead? Bake wings in advance; toss in sauce just before serving to maintain crispiness.
• Serving ideas: Serve with ranch or blue cheese dressing, carrot sticks, celery, or oven fries.
• Storage: Keep leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for best texture.

Keywords: buffalo wings, baked wings, game day wings, spicy chicken wings, easy buffalo wings