Crispy Buffalo Chicken Wings Recipe with Classic Buffalo Sauce
Crispy on the outside, juicy inside, and completely coated in a buttery, tangy Buffalo sauce, these homemade Buffalo chicken wings are everything a great wing should be.
This recipe gives you that classic Buffalo wing flavor with plenty of sauce clinging to every crispy edge.
The best part is that you can make incredibly crispy wings in the oven without hauling out a deep fryer. A small amount of baking powder helps dry the surface of the chicken and encourages the skin to become deeply golden and crisp.
Once the wings are cooked, they are tossed in a simple homemade Buffalo sauce made with hot sauce, butter, and a few carefully chosen seasonings.
Serve them with cold celery and carrot sticks and plenty of blue cheese or ranch dressing for dipping.
They are perfect for football parties, Super Bowl spreads, game day dinners, casual get-togethers, or anytime you are craving really good chicken wings.
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Why You'll Love These Buffalo Chicken Wings
These wings have everything you want from a classic Buffalo wing:
Extra crispy skin: The oven method produces wonderfully crisp wings without deep frying.
Juicy chicken: High heat cooks the wings quickly while keeping the meat tender.
Classic Buffalo flavor: Butter and cayenne pepper hot sauce create the unmistakable Buffalo wing sauce.
Easy to adjust: Make the sauce mild, medium, hot, or extra hot.
Perfect party food: Wings are easy to serve alongside dips, sliders, nachos, potato skins, and other game day favorites.
Multiple cooking options: Use the oven, air fryer, or traditional deep-frying method.
What Makes Buffalo Wings Different From Hot Wings?
Buffalo wings are a particular style of hot wing traditionally associated with Buffalo, New York.
The classic sauce is surprisingly simple. Cayenne pepper hot sauce is combined with butter to create a spicy, tangy, rich sauce that coats freshly cooked chicken wings.
Buffalo wings are traditionally served with celery sticks and blue cheese dressing.
There are countless modern variations, but you do not need a complicated ingredient list to make an excellent Buffalo wing.
The chicken needs to be crispy, the sauce needs the right balance of heat and butter, and the wings should be tossed while they are hot.
Ingredients
For the Chicken Wings
2 pounds chicken wings, split into flats and drumettes
1 tablespoon aluminum-free baking powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
For the Classic Buffalo Sauce
1/2 cup cayenne pepper hot sauce, preferably Frank's RedHot Original or a similar vinegar-based cayenne hot sauce
6 tablespoons unsalted butter
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of cayenne pepper, optional for additional heat
For Serving
Blue cheese dressing or ranch dressing
Celery sticks
Carrot sticks
The Secret to Extra Crispy Oven-Baked Wings
There are two important tricks to making crispy wings without frying them.
Dry the Wings Thoroughly
Moisture is the enemy of crispy chicken skin.
Pat the chicken wings extremely dry with paper towels before adding the seasonings. Removing as much surface moisture as possible allows the skin to crisp instead of steam.
For even better results, place the uncovered wings on a wire rack in the refrigerator for several hours or overnight before cooking.
Use Baking Powder
Baking powder changes the surface of the chicken skin and helps it brown and crisp in the oven.
Make sure you use baking powder, not baking soda.
Baking soda can leave the chicken with an unpleasant metallic or alkaline flavor.
How to Make Crispy Buffalo Chicken Wings
Step 1: Prepare the Wings
Preheat the oven to 425°F.
Line a large rimmed baking sheet with foil for easier cleanup. Place an oven-safe wire rack on top and lightly grease the rack.
Pat the chicken wings very dry with paper towels.
Place them in a large bowl.
Step 2: Season the Wings
Combine the baking powder, salt, garlic powder, onion powder, and black pepper.
Sprinkle the mixture evenly over the chicken wings.
Toss until every wing has a light, even coating.
The wings should not look heavily breaded. You only need a thin coating.
Step 3: Arrange the Wings
Arrange the wings in a single layer on the prepared wire rack.
Leave a little space between each wing so hot air can circulate around them.
This helps the skin become crispy on all sides.
Step 4: Bake Until Crispy
Bake for about 45 to 50 minutes, turning the wings once about halfway through cooking.
Depending on their size, some wings may need a few additional minutes.
The wings should be deeply golden and crispy and the chicken should reach a safe internal temperature of at least 165°F.
For especially tender wings, they can be cooked slightly beyond 165°F. Dark meat and wing meat remain juicy at higher temperatures.
Step 5: Make the Buffalo Sauce
While the wings finish cooking, prepare the sauce.
Add the hot sauce, butter, Worcestershire sauce, garlic powder, and optional cayenne to a small saucepan.
Heat over low heat just until the butter melts.
Whisk until smooth and completely combined.
Do not aggressively boil the sauce.
Taste and adjust the heat level if desired.
Step 6: Toss the Wings
Transfer the hot crispy wings to a large bowl.
Pour the warm Buffalo sauce over the wings.
Toss immediately until every wing is thoroughly coated.
Serve right away.
How to Make the Best Buffalo Sauce
Buffalo sauce should be spicy, tangy, buttery, and smooth.
The ratio of butter to hot sauce determines much of the heat level.
For a classic medium Buffalo sauce, the proportions in this recipe give you plenty of heat without completely overwhelming the chicken.
Mild Buffalo Wings
Increase the butter to 8 tablespoons and use about 1/3 cup hot sauce.
Medium Buffalo Wings
Use the recipe as written with 1/2 cup hot sauce and 6 tablespoons butter.
Hot Buffalo Wings
Use 1/2 cup hot sauce, reduce the butter to 4 tablespoons, and add 1/4 to 1/2 teaspoon cayenne pepper.
Extra Hot Buffalo Wings
Add additional cayenne pepper or a small amount of your favorite extra-hot pepper sauce to the finished Buffalo sauce.
Add it gradually so you can control the heat.
Air Fryer Buffalo Chicken Wings
These wings are also excellent in the air fryer.
Prepare and season the wings using the same method.
Arrange them in a single layer in the air fryer basket. You may need to cook them in batches.
Air fry at 400°F for approximately 18 to 24 minutes, turning or shaking the basket several times during cooking.
Cooking times vary depending on the size of the wings and the air fryer.
Once they are browned, crispy, and fully cooked, toss them immediately with the warm Buffalo sauce.
Traditional Fried Buffalo Wings
Want the closest version to classic restaurant-style Buffalo wings?
Deep fry them.
For fried wings, skip the baking powder.
Heat frying oil to 350°F.
Carefully fry the wings in batches for approximately 8 to 12 minutes, depending on their size, until golden, crispy, and completely cooked.
Do not overcrowd the fryer.
Allow the oil to return to temperature between batches.
Drain the wings briefly on a wire rack, then toss them with Buffalo sauce while they are still hot.
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Should You Sauce Wings Before or After Cooking?
Buffalo wings should be cooked first and sauced afterward.
Adding Buffalo sauce before baking introduces moisture that makes it much harder for the skin to become crisp.
Cook the wings until beautifully browned and crispy, then toss them with the warm sauce immediately before serving.
How to Keep Buffalo Wings Crispy
Serve Buffalo wings as soon as possible after adding the sauce.
If you are making several batches for a party, keep the cooked unsauced wings warm in a low oven and toss them with Buffalo sauce shortly before serving.
Avoid covering hot crispy wings tightly with foil. Trapped steam can soften the skin.
You can also serve some Buffalo sauce on the side so guests can add additional sauce without completely soaking the wings.
What to Serve With Buffalo Chicken Wings
Buffalo wings are practically made for a game day spread.
Serve them with celery sticks, carrot sticks, blue cheese dressing, or ranch dressing for the classic combination.
For a bigger party menu, they pair especially well with:
Nachos
Mozzarella sticks
Jalapeño poppers
Onion rings
French fries or seasoned potato wedges
Soft pretzel bites
Pigs in a blanket
A fresh vegetable platter with dip
For a football party, combining Buffalo wings with loaded potato skins, dips, sliders, and one or two BBQ dishes gives guests a good mix of crispy appetizers and more filling foods.
Blue Cheese or Ranch?
Traditional Buffalo wings are famously served with blue cheese dressing.
The cool, creamy dressing balances the heat and acidity of the Buffalo sauce.
Ranch has also become an extremely popular choice and is often preferred by people who do not enjoy the stronger flavor of blue cheese.
For a party, put out both.
Can I Make Buffalo Wings Ahead of Time?
You can partially prepare them ahead, but Buffalo wings are best when freshly cooked.
Season the raw wings and refrigerate them uncovered on a wire rack for several hours or overnight. This actually helps dry the skin and can make the finished wings even crispier.
Prepare the Buffalo sauce separately and refrigerate it.
When you are ready to serve, bake the wings and gently reheat the sauce before tossing everything together.
How to Reheat Buffalo Wings
For the best texture, avoid reheating wings in the microwave when possible.
Place leftover wings on a baking sheet and heat them in a 375°F oven until hot and crisp again.
An air fryer also works extremely well for reheating wings.
Heat them at about 375°F for several minutes, checking frequently, until hot and crispy.
Can I Use Frozen Chicken Wings?
Yes, but thaw them completely first for the best results.
Once thawed, drain away any liquid and pat the wings extremely dry before seasoning them.
Starting with wet or partially frozen wings makes it much harder to achieve truly crispy skin.
Tips for the Best Buffalo Chicken Wings
Use wings that are relatively similar in size so they cook evenly.
Dry the chicken thoroughly before seasoning.
Use aluminum-free baking powder, not baking soda.
Cook the wings on a wire rack so hot air can circulate underneath.
Do not crowd the pan.
Wait until after cooking to add Buffalo sauce.
Toss the wings while both the chicken and sauce are warm.
Serve immediately for maximum crispiness.
Keep extra Buffalo sauce and dressing nearby for dipping.
Frequently Asked Questions
Are Buffalo Wings Breaded?
Classic Buffalo wings are generally not breaded.
The crispy exterior comes from the chicken skin itself.
This oven-baked version uses a small amount of baking powder to help crisp the skin, but it does not create a breaded coating.
What Hot Sauce Is Best for Buffalo Wings?
A vinegar-forward cayenne pepper sauce is the traditional choice.
Frank's RedHot Original is the most recognizable option for classic Buffalo-style flavor, although another similar cayenne hot sauce can be substituted.
Can I Make Buffalo Wings Without a Wire Rack?
Yes.
Place the wings directly on a foil-lined or parchment-lined baking sheet and turn them during cooking.
They can still become crispy, although a wire rack provides better airflow around the wings.
How Many Wings Should I Make Per Person?
If wings are one of several appetizers, plan for roughly 4 to 6 wing pieces per person.
If wings are the main attraction, plan for approximately 8 to 12 pieces per person, depending on what else you are serving.
Crispy Buffalo Chicken Wings Recipe
Prep Time: 15 minutes
Cook Time: 45 to 50 minutes
Total Time: About 1 hour
Servings: 4
Ingredients
Chicken Wings
2 pounds chicken wings, split into flats and drumettes
1 tablespoon aluminum-free baking powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
Buffalo Sauce
1/2 cup cayenne pepper hot sauce
6 tablespoons unsalted butter
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of cayenne pepper, optional
For Serving
Blue cheese dressing or ranch dressing
Celery sticks
Carrot sticks
Instructions
Preheat the oven to 425°F.
Line a rimmed baking sheet with foil and place a lightly greased oven-safe wire rack on top.
Pat the chicken wings extremely dry with paper towels.
Combine the baking powder, salt, garlic powder, onion powder, and black pepper.
Toss the wings with the seasoning mixture until evenly coated.
Arrange the wings in a single layer on the wire rack, leaving space between them.
Bake for 45 to 50 minutes, turning halfway through, until deeply golden, crispy, and cooked through to at least 165°F.
While the wings finish cooking, combine the hot sauce, butter, Worcestershire sauce, garlic powder, and optional cayenne in a small saucepan.
Warm over low heat until the butter has melted. Whisk until smooth.
Transfer the hot wings to a large bowl.
Pour the warm Buffalo sauce over the wings and toss thoroughly to coat.
Serve immediately with blue cheese or ranch dressing, celery sticks, and carrot sticks.
Notes
For even crispier wings, place the uncovered chicken wings on a wire rack in the refrigerator for several hours or overnight before cooking.
Always use baking powder, not baking soda.
For milder wings, increase the butter and slightly decrease the hot sauce.
For hotter wings, reduce the butter slightly and add cayenne pepper or additional hot sauce.
Do not add the Buffalo sauce until after the wings are fully cooked and crispy.
For parties, keep cooked unsauced wings warm and toss them with sauce shortly before serving.
Storage
Store leftover Buffalo wings in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat in a 375°F oven or air fryer until thoroughly heated and crispy.
Serving Suggestions
Serve with blue cheese dressing, ranch dressing, celery, carrots, loaded potato skins, nachos, jalapeño poppers, fries, sliders, Buffalo chicken dip, BBQ ribs, or other favorite game day foods.
