Buffalo Wings – Classic Hot Wings Recipe
Baked wings tossed in hot sauce and butter. Serve with celery and blue cheese dip.
Buffalo Wings – Classic Hot Wings Recipe
Baked wings tossed in hot sauce and butter. Serve with celery and blue cheese dip.
Nutrition Per Serving
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Ingredients
- 1 kg Chicken wings
- 80 ml Hot sauce (Frank's RedHot)
- 40 g melted Butter
- 1 tsp Garlic powder
- to taste Salt & pepper
- for serving Celery sticks
- for dipping Blue cheese dressing
Instructions
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1
Prepare the wings
Pat 1 kg of chicken wings completely dry with paper towels — this is the most important step for crispy skin. Separate into flats and drums if not already done. Toss with 1 tbsp baking powder, garlic powder, salt, and pepper.
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2
Arrange for baking
Place a wire rack on a baking sheet lined with foil. Arrange wings in a single layer on the rack with space between each one. Air circulation underneath is what creates crispy skin without frying. Don't skip the rack.
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3
Bake until crispy
Bake at 220°C (425°F) for 20 minutes, then flip each wing and bake another 20-25 minutes until the skin is golden, crispy, and the internal temperature reaches 74°C (165°F). The baking powder trick creates an alkaline environment that crisps the skin.
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4
Make the buffalo sauce
While wings bake, melt 40g butter in a saucepan. Add 80ml Frank's RedHot (or your favorite hot sauce) and stir until combined. Taste and adjust — more butter for milder, more hot sauce for spicier. Keep warm.
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5
Toss and serve
Transfer the hot, crispy wings to a large bowl. Pour the buffalo sauce over them and toss until every wing is evenly coated. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing on the side.
Notes
- • The drier the wings before baking, the crispier the result. Use paper towels generously.
- • Baking powder (not baking soda!) is the secret to crispy oven-baked wings.
- • Don't sauce the wings until just before serving — the sauce will soften crispy skin over time.
- • For extra heat, add a pinch of cayenne pepper to the butter sauce.
- • Use a wire rack on a baking sheet — wings sitting in their own grease won't crisp properly.
- • Make extra sauce — you'll want it for dipping celery and carrots too.
The Best Baked Buffalo Wings
Buffalo wings don't need to be deep-fried to be incredible. This oven-baked method produces wings with shatteringly crispy skin and juicy meat, using a simple baking powder technique that rivals any bar or restaurant. At only 310 calories per serving with 26g of protein, these are wings you can feel good about eating.
The History of Buffalo Wings
Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo, New York. Teressa Bellissimo created the dish by deep-frying chicken wings and tossing them in a mixture of hot sauce and butter — simple, genius, and now one of America's most beloved foods.
Why Baked Wings Work
The secret is baking powder. When mixed with the chicken skin, it raises the pH level, which breaks down proteins on the skin surface and helps it brown and crisp in the oven's dry heat. Combined with a wire rack for air circulation, this method produces wings with a texture nearly identical to deep-frying — without the oil, mess, or extra 200+ calories per serving.
Game Day Ready
This recipe scales perfectly for parties. Double or triple the recipe, use multiple baking sheets with racks, and make the sauce in a large pot. Toss wings in sauce just before serving for maximum crispiness. Set out celery, carrots, and dipping sauces and let people serve themselves.
Variations
Feel free to change up this recipe and make it your own:
- Mild buffalo: Use a 2:1 butter-to-hot-sauce ratio for a milder, more buttery flavor that's still recognizably buffalo.
- Extra hot: Add habanero hot sauce or cayenne pepper to the buffalo sauce. Not for beginners.
- Garlic parmesan: Skip the hot sauce. Toss baked wings in melted butter with minced garlic and grated parmesan. Garnish with parsley.
- Dry rub wings: Skip the sauce entirely. Season with a bold dry rub (paprika, garlic, onion powder, cayenne, brown sugar) before baking.
Storage
Store unsauced baked wings for up to 4 days refrigerated. Store buffalo sauce separately. When ready to eat, reheat wings on a wire rack at 190°C for 8-10 minutes until crispy, then toss in warmed sauce. Sauced wings are best eaten same day — the sauce softens the skin overnight.
Frequently Asked Questions
Are buffalo wings keto-friendly?
Yes! Classic buffalo sauce (hot sauce + butter) is virtually zero carbs. The wings themselves are zero carbs. Just avoid breaded wings and sweet sauces like BBQ or honey garlic. This recipe is perfect for keto with about 2g total carbs.
How do I make baked wings crispy without frying?
Three secrets: (1) Pat wings completely dry, (2) toss with baking powder which raises skin pH and promotes browning, (3) bake on a wire rack for air circulation. This method produces wings that rival deep-fried results.
What hot sauce is best for buffalo wings?
Frank's RedHot is the original and classic choice — it's what the first Buffalo wings used in 1964. Other good options: Crystal, Cholula, or Tabasco. Each has a different heat level and vinegar profile. Start with Frank's for authentic flavor.
How many calories are in buffalo wings?
This recipe yields about 310 calories per serving (about 6-8 wings) with 26g protein, 22g fat, and only 2g carbs. That's significantly less than restaurant fried wings which can be 500+ calories for the same amount.
Can I make these in an air fryer?
Yes. Air fry at 200°C for 20-22 minutes, shaking the basket halfway. Results are slightly crispier than the oven. Don't overcrowd — cook in batches if needed for proper air circulation.
Blue cheese or ranch with buffalo wings?
Traditionalists say blue cheese — it's the authentic Buffalo, NY pairing. Ranch is the popular alternative. Both add about 70-100 calories per 2 tbsp serving. For a lighter option, try Greek yogurt-based blue cheese dip.
How do I store leftover buffalo wings?
Refrigerate in an airtight container for up to 3 days. To reheat, bake at 190°C for 8-10 minutes to re-crisp the skin. Avoid the microwave — it makes the skin soggy.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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