Crispy Baked Buffalo Chicken Wings
These Crispy Baked Buffalo Chicken Wings are baked until perfectly golden and crispy, then tossed in a buttery homemade buffalo sauce. They’re the ultimate game day appetizer and a crowd favorite for football parties, tailgates, holidays, and family gatherings.
Ingredients
Scale
For the Wings
- 3 to 4 pounds chicken wings, separated into flats and drumettes
- 2 tablespoons grapeseed oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
For the Buffalo Sauce
- ½ cup unsalted butter
- ⅔ cup Frank’s RedHot Sauce
- 1 tablespoon white vinegar
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Salt and pepper to taste
For Serving
- Celery sticks
- Ranch or blue cheese dressing
- Sliced green onions
Instructions
- Preheat oven to 425°F.
- Pat chicken wings completely dry with paper towels.
- Place wings in a large bowl and toss with oil, salt, pepper, and flour.
- Arrange wings in a single layer on a foil-lined baking sheet.
- Bake for 50 to 60 minutes, turning once halfway through cooking.
- While wings bake, combine butter, hot sauce, vinegar, garlic powder, cayenne, salt, and pepper in a small saucepan.
- Heat over medium-low heat until butter is melted and sauce is smooth.
- Transfer baked wings to a large bowl.
- Pour buffalo sauce over wings and toss until evenly coated.
- Garnish with sliced green onions and serve with celery sticks and ranch or blue cheese dressing.
Notes
- Patting the wings completely dry is the secret to crispy skin.
- For extra crispy wings, place them on a wire rack set over the baking sheet.
- Toss the wings in sauce just before serving for maximum crispiness.
- Store leftovers in an airtight container for up to 3 days.