This buffalo chicken wings recipe makes crispy, saucy hot wings without the need of an air fryer, deep fryer, or breading. These oven baked wings follow a traditional Buffalo wing recipe but work well with any sauce you like.

Tray of homemade buffalo chicken wings with celery, carrots, and blue cheese. Image shows dipping wing in blue cheese. — This buffalo chicken wings recipe makes the best wings you can imagine!

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Sure, you can find buffalo wings at just about every bar but unless you know the place, they can be hit or miss.

If you master the art of making this buffalo chicken wings recipe, you won’t have to worry whether your wings will be amazing.

Because you know that with this method you’ll get perfectly cooked and seasoned crispy, saucy wings.

They’ll check all the boxes: flavor, crunch, heat, fingerlickin good.

Our buffalo chicken wings recipe is a sure fire way to ensure you get crispy wings without the need for an air fryer or deep fryer.

These wings crisp up on the outside and remain juicy and tender on the inside.

And if buffalo is not your style, you can use whatever sauce is your favorite to dress these wings when you are done.

Ingredients and Kitchen Supplies

Ingredients for our buffalo chicken wings recipe: chicken wings, homemade buffalo sauce, and homemade buffalo chicken dry rub.

Here’s what you need to make our buffalo chicken wings recipe:

Chicken Wings – You want to use both the drumettes and flats, chopping off the tips. You can use fresh or frozen, but if you use frozen, make sure to thaw them in the fridge the night before you want to make them. If you use whole wings, cut them at the joints and throw out the tips.
Wing Rub – This buffalo wing rub recipe is the secret to perfectly crisp, seasoned wings. If you choose to substitute a store bought wing rub, make sure to coat the wings in baking powder first.. This odd ingredient helps the wings to get nice and crispy in the oven and is worth using every time.
Buffalo Wing Sauce – Make your own buffalo wing sauce recipe from butter, Frank’s (this is nonnegotiable!), and garlic. If you must, buy a bottle of your favorite kind, or use a different wing sauce altogether.

Some helpful tools to make buffalo chicken wings include:

cookie or baking sheet
metal wire cooling rack – This not essential, but it helps evenly bake the wings and crisp up both sides.

How to Make Our Buffalo Chicken Wings Recipe

1. Prepare the wings.

Dabbing chicken wings with paper towels to prepare for baking. — Dab the wings with paper towels to remove as much moisture as possible.

Use paper towels to pat the chicken wing pieces dry.

Tossing wings in a buffalo chicken dry rub. — Use tongs or a spoon to toss the wings in the rub.

Put them in a large mixing bowl and coat them with one batch of wing rub.

2. Bake the wings.

Arranging wings coated in buffalo chicken rub on a wire rack. — Arrange the wings on a wire rack, they can be touching.

Spread the wings out on a wire rack that you have sprayed liberally with nonstick spray.

Put the wire rack on a large sheet pan lined with aluminum foil.

Bake the wings at 250 degrees for 30 minutes.

After 30 minutes, turn the heat up to 425 and let the wings continue to cook for another 40 minutes or until crispy and golden brown.

3. Toss the cooked wings with buffalo sauce.

Fully cooked chicken wings with a buffalo dry rub on them. — Wings will be golden brown when done.

Take the cooked wings out of the oven.

Let them cool just enough so that you can handle them.

Transfer the cooked, crispy wings to a large bowl and pour on about wing sauce.

Wings tossed in a homemade buffalo sauce. — Toss wings until evenly coated.

Toss the wings gently with tongs to coat.

Tray of homemade buffalo chicken wings with celery, carrots, and blue cheese. — Serve buffalo chicken wings with blue cheese dressing, carrots, and celery.

Serve with your favorite dipping sauce and enjoy!

Storing

Store these in an airtight container in the fridge for up to 3 days.

Do keep in mind that if you plan to make this buffalo wing recipe ahead of time and serve the wings later, that you shouldn’t coat the wings in the buffalo sauce before storing them since they will get soggy.

Instead, reheat the wings in a 350 degree oven for 10-20 minutes or until they are warmed through or air fry them at 400 for about 5 minutes per side.

Then toss the reheated wings with the sauce and serve.

Tips and Tricks

For added flavor, add both the buffalo chicken rub or another dry rub to the wings.
If you are using a different dry rub, toss the wings with 1/2 tablespoon of baking powder for every pound of wings you have. This helps the wings get crispy.
Do not, under any circumstance, sub in baking soda – this will taste awful and pretty much ruin your wings.
For the love all things good, do not skip spraying the wire rack. They get stuck without the nonstick spray.
Make sure to use the wire rack. This really helps them get crisp since they won’t be cooking in their own fat drippings.
If you don’t have a wire rack, flip the wings every 20 minutes, but keep in mind they may not be as crispy.

Other Buffalo Wing Recipes

Looking for other buffalo wing recipe or wing inspired recipes? Try these:

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