There’s no debate: Buffalo wings are the game day snack. In my book, a Super Bowl spread just isn’t complete without a plate (or two) of chicken wings ready to be devoured, and these Buffalo wings are the most classic version of the party staple. To skip the mess (and time commitment) that comes from making fried wings, I turn to these baked wings instead. They’re easy to make, and still result in perfectly crispy, saucy, and caramelized wings I can’t get enough of. Here’s everything you need to know:

What People Are Saying:

"I usually do wings the frying in oil way. Well, let me say these were outstanding! Do not hesitate to make this recipe. You won’t be sorry." - Addie

How To Make Buffalo Wings

INGREDIENTS

Buffalo Wings

Chicken Wings: Wondering how many wings are needed to feed all your party people? 2 lbs. should feed around 4 people, and 1 lb. more feeds around 2 more people, so calculate how many lbs. based on how big your crew is. Not buying by the pound? 3-4 wings per person works too.
Vegetable Oil: A neutral oil like vegetable oil is my preferred choice here.
Garlic Powder: A little bit of garlic powder (and salt and pepper to taste) adds the perfect amount of flavor to these wings.
Hot Sauce: You can choose any hot sauce you please, but Frank’s Red Hot is a personal favorite. Not feeling Buffalo? Use one of our other wing sauce recipes.
Honey & Butter: A little bit of honey adds the perfect touch of sweetness, while melted butter creates that ideal Buffalo sauce texture and richness.
Dipping Sauce: Ranch is my preferred dipping sauce, but if you're in the blue cheese camp, feel free to serve that alongside instead.

STEP-BY-STEP INSTRUCTIONS

Preheat the oven to 400°, and put a wire rack over a baking sheet. Add your chicken wings to a large bowl, then toss with oil before seasoning with salt, pepper, and garlic powder.

Buffalo Wings

Once your chicken wings are tossed and coated well, transfer to the prepared baking sheet. Bake for around 50-60 minutes (flipping halfway through), or until the skin is golden and crispy.

Buffalo Wings

Now, while the chicken wings are cooking, let’s get started on the best part: the Buffalo sauce. In a small saucepan, whisk together the hot sauce and honey.

Buffalo Wings

Bring the mixture to a simmer, then add in the butter. Cook until the butter is melted and slightly reduced, which should take around 2 minutes.

Buffalo Wings

Once your wings are done, remove from the oven, and heat the broiler on low. Transfer the baked wings to a bowl, pour in the Buffalo sauce, and toss well. I’m serious, make sure these wings are fully coated.

Buffalo Wings

Return the wings to the rack and broil until the sauce caramelizes, around 3 minutes. Watch carefully here—they can easily burn!

Buffalo Wings

Once they're done to your liking, serve alongside your favorite dipping sauces and some fresh veggies (carrots and celery are a must, IMO).

Buffalo Wings

Full list of ingredients & instructions can be found in the recipe below.

Recipe Tips

Why are they called Buffalo wings? One of the most popular bar snacks in the U.S. was actually born in a small bar in Buffalo, New York in 1964. Without the Anchor Bar and the ingenuity of its owner (who wanted to repurpose leftover cooked wings to feed her family), many a game day, bar-hopping American would likely never know you should toss crispy wings in sweet-hot sauce.
How to make crispy buffalo wings. The key to extra-crispy wings is to put the wings on a wire rack inside of a rimmed baking sheet. The rack allows air to circulate underneath the wings and promotes even cooking. Also, remember to preheat your oven fully before baking. Just give yourself plenty of time! Depending on the size of the wings, they'll need between 50 to 60 minutes in the oven before being sauced.
Make them in the air fryer. Check out our recipe for air fryer wings if you just can’t get enough of the magic air fryer.
Make them in the Instant Pot. Looking for a more hands-off recipe? Check out our Instant Pot wings.

How To Serve Buffalo Wings

Buffalo + blue cheese is a classic combo, but if you’re more in the ranch dressing camp, (like me) you can go for that too (sorry blue cheese purists). Pair with some cut veggies, homemade French fries, or sour cream and onion dip to complete your spread.

Make Ahead

You can cook and refrigerate the wings (without the sauce) up to 3 days ahead of time. When ready to re-crisp, place them on a rack set in a baking sheet, and cook them in a 400° oven for about 10-15 minutes, then sauce them and proceed with the final recipe step.

Storage

If you have any leftovers, store them in an airtight container for up to 4 days in the fridge. When ready to enjoy, pop them in the air fryer or oven to crisp them back up.

Yields: 4 servings

Prep Time: 20 mins

Total Time: 1 hour 20 mins

Ingredients

2 lb.
chicken wings
2 tbsp.
vegetable oil
1 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
1/4 c.
hot sauce (such as Frank's)
2 tbsp.
honey
4 tbsp.
butter
Carrot sticks, for serving
Celery sticks, for serving

Directions

Preheat oven to 400° and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and broil—watching carefully!—until sauce caramelizes, 3 minutes. Serve with ranch dressing and vegetables.