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Buffalo wings, these hot wings are on a white plate with celery in the background, and a hand holding one chicken wing up.
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4 from 5 votes

Buffalo Wings

Crispy buffalo wings tossed in the best homemade buffalo sauce. These hot wings are crunchy, juicy, and delicious.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Appetizer
Cuisine: American
Keyword: Buffalo chicken, buffalo chicken wings, buffalo wings, Chicken Wings, Crispy Baked Chicken Wings, hot wings
Servings: 4
Calories: 657kcal
Author: Rachael


  • 4 lb chicken wings
  • 5 teaspoons baking powder
  • 3/4 teaspoons salt

Buffalo Sauce

  • 1 tablespoon white vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup Frank's red hot sauce
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1/4 teaspoon paprika
  • ¼ tsp salt
  • 4 Tbs unsalted butter


Baked Wings

  • Defrost wings completely before using.
  • Pat wings dry with paper towels to remove excess moisture. And set aside.
  • Prepare your oven: placing one oven rack on the lowest height setting and one rack near the top.
  • Preheat the oven to 250F
  • Place wings in a large zip top bag. Add the baking powder and salt to the bag, and shake to evenly coat wings. Make sure there are no clumps
  • Place a wire cooling rack over/inside a baking sheet, and spray cooling rack with cooking spray or brush with oil.
  • Place the coated wings on the rack, leaving a little space between each wing, but you don't need a ton of room.
  • Spray wings with cooking spray or brush lightly with oil.
  • Bake on the lower oven rack for 30 minutes.
  • After 30 minutes, move tray to the higher rack, and turn the oven up to 425F / 220C.
  • Bake an additional 25-35 minutes until skin is golden brown and crispy, and internal temperature reaches 165 degrees.
  • Bake longer if desired crispiness is not reached.
  • Remove from oven.

Buffalo Sauce

  • Meanwhile, in a small saucepan combine: vinegar, Worcestershire, Frank’s hot sauce, cayenne pepper, garlic powder, onion powder, brown sugar, paprika and salt, and bring to a low simmer.
  • Remove from heat and whisk in 4 Tbs cold butter, sauce should thicken up. Set aside
  • When wings are golden brown and crispy, remove them from oven and toss with Buffalo Sauce.
  • Serve immediately with celery.



Calories: 657kcal | Carbohydrates: 4g | Protein: 45g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 219mg | Sodium: 1694mg | Potassium: 887mg | Fiber: 1g | Sugar: 1g | Vitamin A: 830IU | Vitamin C: 1.7mg | Calcium: 249mg | Iron: 2.7mg