These crispy baked Buffalo chicken wings bring classic game-day flavor home without a deep fryer. A short refrigerator rest dries the skin, while baking powder helps it brown in a hot oven. They finish in a buttery cayenne sauce, so you can adjust the heat and serve them straight from the pan.
Give each wing room on a wire rack set over a rimmed sheet pan. Crowding traps steam instead of encouraging browning. For a casual spread, pair them with crispy homemade French fries and fresh vegetables. Check the thickest wing with a food thermometer and follow the USDA’s safe minimum temperature chart.
Why this oven method works
Dry skin browns more readily, and a light coating of baking powder encourages a crisp finish. Use baking powder rather than baking soda, mix it evenly with the seasonings, and set the wings in a single layer. The rack allows hot air to circulate underneath. Tossing the wings with sauce at the end keeps them glossy without softening them during the bake.
Serving and storage tips
For milder wings, use less hot sauce and a little extra butter; for more heat, add cayenne gradually. Toss only the portions you plan to serve right away and offer extra sauce at the table. Refrigerate leftovers in a covered container within two hours, then reheat on a rack in a 400°F oven until hot and crisp.
Estimated Nutrition
Estimated nutrition per serving (about 1/4 of the recipe). Values vary with brands, ingredients, and portion size; this is not a laboratory analysis.
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Carbohydrates | 3 g |
| Protein | 39 g |
| Total fat | 43 g |
| Saturated fat | 14 g |
| Fiber | 0 g |
| Total sugars | 1 g |
| Sodium | 1,150 mg |
Ingredients
Method
- Heat the oven to 425°F (220°C). Line a rimmed pan with foil, set a wire rack on top, and lightly oil the rack.
- Whisk the baking powder, salt, pepper, paprika, and garlic powder. Toss the wings until lightly coated, then arrange them with space between each piece.
- Bake for 20 minutes. Turn the wings and bake another 20 to 25 minutes, until browned and crisp. Confirm the thickest pieces reach 165°F (74°C).
- Melt the butter in a small saucepan over low heat. Stir in the hot sauce and honey. Toss the hot wings with just enough sauce to coat; serve the rest at the table.
