Some recipes earn a permanent spot in your kitchen simply because they always hit the spot. For me, Buffalo Chicken Wings are one of those dishes. Whether it’s a game-day get-together, a weekend movie marathon, or just a Thursday when I want something bold and satisfying, this recipe brings the heat — and the comfort — every single time.
What makes it even better? You get that perfect crispy skin without deep frying, thanks to one simple ingredient: baking powder. Yep, the wings come out of the oven golden and crackly, ready to soak up that tangy, buttery, spicy Buffalo sauce.
I first made these for a summer barbecue where the grill ran out of propane halfway through (classic). We pivoted to the oven, and honestly? I’ve never gone back.
These wings turn out so perfectly every time — crispy edges, juicy meat, and that unmistakable Buffalo flavor with just a whisper of sweetness from a dash of sugar in the sauce.
Serve them with a chilled Orange Tea Shot for a citrusy contrast, or cool things down with a side of creamy Caesar Salad. They’re oven-baked, irresistibly crispy, and unapologetically flavorful. That’s the magic of this recipe.
And with over 1.4 billion chicken wings consumed during Super Bowl weekend alone, it’s clear: Buffalo Wings are always trending.
Why You Will Love This Dish?
- Crispy Without the Deep Fryer: I was honestly shocked the first time I tried the baking powder trick. The wings came out crispy, golden, and so satisfying — no hot oil, no mess. It’s now my go-to method for wing nights, especially during busy weeknights.
- Always a Crowd-Pleaser: These wings have become my signature dish when friends come over. They’re incredibly easy to make, and somehow they always steal the spotlight. I get asked for the recipe almost every time I serve them.
- Heat Balanced with a Hint of Sweet: Over time, I’ve adjusted the sauce to find the perfect balance. That tiny spoon of sugar softens the sharp heat of hot sauce, making it friendly even for those who usually shy away from spice.
- Perfect with Fresh Pairings: Pairing the wings with a chilled Caesar Salad or a zesty Orange Tea Shot turns it into a fun, flavorful meal. It’s not just wings — it becomes an experience.
- Lighter Than Takeout: Since they’re oven-baked, I can indulge without the guilt. No greasy fingers or heavy feeling afterward — just flavorful, crispy wings that feel a lot more balanced.
Buffalo Chicken Wings Recipe
Equipment
- Large mixing bowl
- Baking sheet
- Wire rack (optional but helps crisp the wings)
- Parchment paper or foil
- Tongs
- Small saucepan (for sauce)
- Basting brush or spoon
Ingredients
- 3 lb chicken wings wings and drummettes split, wingtips removed
- 1 Tbsp baking powder (use aluminum free)
- 1 tsp fine sea salt
- 2 tsp garlic powder
Buffalo Sauce:
- 1/4 cup unsalted butter melted
- 1/4 cup Franks Original Red Hot Sauce
- 1 tbsp granulated sugar or brown sugar
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss chicken wings with baking powder, salt, and garlic powder.
- Line a baking sheet with foil and place a wire rack on top.
- Arrange wings in a single layer on the rack.
- Bake for 25 minutes, flip, then bake another 20–25 minutes until crispy.
- While wings bake, melt butter in a saucepan and mix in hot sauce and sugar.
- Once wings are done, toss them in the warm Buffalo sauce.
- Serve hot with your favorite dip or side!
Nutrition Info:
| Nutrition | Value |
| Calories | 265kcal |
| Carbohydrates | 3g |
| Protein | 17g |
| Fat | 20g |
| Sugar | 2g |
| Sodium | 590mg |
Helpful Tips From My Experience!
- Let the wings air-dry in the fridge for a few hours (or overnight if you can). This removes extra moisture and gives the baking powder more power to crisp up the skin.
- Don’t overcrowd the baking sheet. Even spacing is key — crowding will steam the wings instead of crisping them. If needed, bake in batches for the best texture.
- Use aluminum-free baking powder only. Regular baking powder with aluminum can give wings a weird metallic taste — definitely not what you want when going for bold and buttery.
- Warm the sauce gently — don’t boil it. Boiling the Buffalo sauce can cause it to separate or lose that silky finish. Just melt and stir until smooth.
- Toss the wings in sauce just before serving. This keeps them crispy and fresh instead of soggy. If you’re serving buffet-style, keep the sauce on the side.
- Go for a mix of flats and drums. It’s a small detail, but some people swear by flats — giving both options makes everyone happy.
- Add a pinch of smoked paprika or cayenne to the dry mix if you want extra depth before baking. It won’t overpower but adds a subtle smoky kick.
