As I was going through my recipes for the Game Day Party Food roundup I noticed that I have a lot of buffalo chicken recipes, which is not too surprising given that I am totally addicted, but what I realized was that I did not have a recipe for the dish that inspired them all, buffalo chicken wings! (See below the recipe for all of my buffalo chicken recipes!) In fact, I had never cooked wings at home before and I did’t really know why; it just never occurred to me to try. Upon realizing that, I knew that I would have to rectify the problem and that I would have to get to making some buffalo chicken wings!
It turns out that it couldn’t be easier to make chicken wings at home especially buffalo chicken wings! Although you could batter your wings up and deep fry them, you can also bake them and the skin gets nice and crispy all by itself! All you need to do is throw the wings into the oven, bake until crispy and then toss them in your favourite hot sauce and you have finger lickingly tasty chicken wings with less than 10 minutes of effort! While I was researching buffalo chicken wing recipes I noticed that the recipes for some other kinds of chicken wings are much more onerous and may even require you to marinate the wings or even give them a spice rub before baking but otherwise they are just as easy! Get ready for me to bring on the chicken wing experiments! I need to make up for lost time!
Given how easy they are to make, there is no excuse to not make them for snacking on while watching the game! Just have plenty of napkins handy.
Easy Crispy Baked Buffalo Wings
Easy home made crispy baked buffalo chicken wings that are the perfect party food for watching the game with friends.
ingredients
- 2 pounds chicken wings, rinsed and pat dry
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup hot sauce
- 1 tablespoon butter
directions
- Toss the wings in the oil, salt and pepper, place them on a rack, on a foil lined baking sheet and bake in a preheated 400F/200C oven on the upper shelf until golden brown and crispy, about 45-50 minutes.
- Toss in the hot sauce and butter and serve while warm with blue cheese or ranch dressing for dipping.
Crispy Baked Peanut Sweet Chili Chicken Wings
More Buffalo Chicken Recipes:
Jalapeno Popper Stuffed Buffalo Chicken Meatballs
Cheesy Buffalo Mushroom Poppers
Buffalo Chicken Salad
Buffalo Chicken Salad Quesadillas
They look really good!
Cheers,
Rosa
thanks so very much… baked wings for events and parties….
I'm going to have to give these a try.
this is a perfect classic wing recipe! yummm! I'll be making these for the superbowl 🙂
What kind of hot sauce do you recommend for the baked buffalo wings?
That is how I do my hot wings, but I toss in butter, Redhot & chili power mixed.
I recently started a lowcarb diet & popular with low carbers is a wing recipe called Heroin wings, because they are so addictive. A very simple recipe.
Cut wings in 2pcs, dip into melted butter then into a coating made from parmasan cheese (can stuff is fine), parsley, paprika, seasoning salt & garlic powder.
Then bake at 350 for an hour, flipping halfway. These are amazing! I have use the same coating on chicken breasts as well.
One of my favorite tips for having some mind blowing chicken wings is to half cook them in the oven and then flash fry them the rest of the way in a pan. You get that nice smokey oven flavor mixed with the fried crispy skins. Delicious.
I love chicken wings and this version of buffalo wings looks so delicious.
Anonymous: I like Franks Red Hot sauce for buffalo wings.
Kim: Parmesan wings sound good!
Sounds great.
I am smiling right now. The wings look amazing but I love that you added a beer opener & remote control to your photo. Perfect for game day!
It's hard to beat a classic like this, Kevin! I'm pretty sure I could eat that entire plate of wings, no help needed 🙂
YUM! They look great, haven't had wings in ages.
I love the wings baked! Try mixing them in both hot and bbq sauce…sweet and hot!
wow, these look fantastic! I'm not a huge wing person, but I bet I would love these!
Made them today – they were delicious!! Thanks!
I have Franks Red Hot Sauce but I don't want it too hot any suggestions?
I don't have Franks red hot buffulo sauce but I have Red hotsauce will that due?
Anonymous: Franks Red Hot Sauce will work fine and if you do not like things too hot, you can add it a little at a time to get it to where you want it. Dipping the wings in the blue cheese or ranch dressing will also mellow the heat and the celery sticks will help tame the heat as well. Enjoy!
I Love WINGS!!! My favorite is Lemon Pepper winge. Toss with lemon pepper seasoning and chili powder……..Yummy Yum…………..
Enjoy……….
Thank you so much for this recipe! I made them for the Super Bowl and they were AMAZING! How come I never thought of making them at home before?
Hi! Found you through a google search! Making these wings for the big game tonight!! Thank you!
Hi Kevin!
I have a question. I want to make these this week, and I just bought a bag of frozen chicken wings. Can I make these from frozen, or should they be thawed?
Thanks!
Alyssa B: You are going to want to thaw them first. Enjoy!
I've now used this recipe several times to great success. Every friend who tries them insists they are the best wings they've ever had! I use Frank's for the sauce. I also bake the wings in the lower third of the oven. The one housekeeping issue is, of course, the oil splatter. At this point, I now line the bottom of the oven with foil. If you have a self-cleaning oven, run it as soon as possible. Definitely have to turn off the smoke alarm for the duration of the baking. Another tip: try peeling your celery before eating it (just use a regular potato peeler), it makes the celery more digestable.
Made this recipe tonight ..added a few extras..love it!! Thanks!
Hi Kevin. Do I melt the butter in double boil with the hot sauce,toss it with the cooked chicken wings and serve?
Chay Lynn: That will work, you really just want to combine them. It is better if the hot sauce is not chilled from coming directly from the fridge or the butter will separate and form little bits in the sauce.
Hey Kevin,
I've made this recipe twice now (hubby and I love it!), but everytime I've made it it smokes horribly! I also haven't been able to find racks to put in the oven, any racks I find are cooling racks, any suggestions where I can purchase some? And also how to do this and now smoke up the whole house? :-X
Thanks!
Kitten: Glad you like them! If your cooling racks are metal and not coated with anything, they will work in the oven. I have seen teflon coated cooling racks that say they are oven safe up to 400F so they would be ok as well. Unfortunately I have not found a great solution for the smoke yet. I have a fan in the window which help blow it out. If your oven is below your stove and it has an overhead fan, that might help a bit.
I'm sorry. Living where I do is so depressing regarding your recipes. :'( how would I make a hot sauce. Could you give me alternatives and maybe some cof what you suggest is available here please and if successful I will pray at your feet for ever.
Judy Goldin: I have not tried making my own hot sauce yet but that sounds like fun! Some of the bigger brands of hot sauces are Franks Red Hot and Tabasco.
A solution for the smoking problem is to steam them for 10 minutes prior to putting them in the oven. This helps get some of the fat out of the skin and still allows them to get crispy in the oven.
Matt Smith: Thanks for the tip! I will definitely try that!
Perfect for the Super Bowl!
I hope this isn't a crazy question but do I steam before I oil n season them????
Anonymous: No, you do not need to steam them. It is as easy as toss in oil and bake. Enjoy!
This recipe looks great! Can't wait to try for the Super Bowl! Do you recommend marinating the wings (or giving a spice rub) as you mention, to give it more flavor? If so, would this be done before baking and for how long?
smilesnyc700: I am not sure that the wings would get crispy if you marinated them ahead of time but a spice rub would be nice! Enjoy!
I always have trouble with my wings sticking to the pan / foil. What's the trick? I try to take them off and they just completely rip apart.
P.S. found your site a few month back and absolutely, hands-down, best recipes I've seen. I want everything! can't stop thinking about that brussel sprout & mushroom hash I NEED to make.
Katie: I normally use a wire rack and a bit of cooking spray works well but you do have a bit of scrubbing with the rack! Well worth it though! 🙂
I dont have a rack for my flat pans so I use parchment paper instead of the foil. No sticky…no problem
They were sooo good!!! thank you!!!
I made these last night and they definitely were not crispy? I followed your directions exactly – put the shelf in upper position (although not the very top one under the broiler) and cooked for 50 minutes. They came out slightly golden but definitely not crispy. Any thoughts on this?