Buffalo Wings

When it’s game day, there’s no food I crave more than spicy, saucy Buffalo Wings! I always thought they’d be such a pain to make, but baking them in the oven makes the process so easy. This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.

Why Make Buffalo Wings?

Even on Wing Wednesday, buffalo wings can still be pricey. The price per wing really adds up, and I knew there must be a better and cheaper way. It turns out that making them at home was the solution to my wing woes! Seasoned with classic spices like paprika, garlic, and onion, these wings already have so much flavor. Once tossed in that creamy, buttery Buffalo Sauce, you’ll be wondering why you never made them at home before!

Ingredients for Buffalo Wings

Cornstarch: A bit of cornstarch helps keep the wings crispy.
Spices: Paprika, smoked paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt add so much flavor to the wings. Keep the garlic powder handy for the sauce, too!
Cooking Oil: You’ll need just enough to drizzle over the wings so they crisp up in the oven. Canola or vegetable oil both work well here.
Chicken Wings: Wings or drumettes both work for this recipe, so choose one type or both for variety.
Butter: Unsalted butter makes the sauce thick and creamy.
Franks RedHot Sauce: Hot sauce is the one ingredient you’ll want to splurge a bit on. It gives these wings their signature flavor and spice! Use the leftovers to make Spinach Artichoke Dip.
Worcestershire Sauce: This umami sauce adds depth to the buffalo sauce.

How to Serve Buffalo Wings

These classic baked buffalo wings are delicious served as an appetizer with Ranch Dressing or blue cheese for dipping and a side of carrot sticks and celery. You can also make them into a meal by adding a side of Garlic Parmesan Oven Fries, Easy Creamy Coleslaw, or Oven Roasted Broccoli.

Tips for Making Buffalo Wings

Pat the wings dry before seasoning them to remove excess moisture.
Don’t skip the cornstarch. Tossing the wings in cornstarch helps bring moisture to the surface, leading to ultra-crispy wings.
Bake the wings on a wire rack to allow the hot air to circulate evenly around them. This will crisp the wings on all sides!
If making ahead, wait to toss the wings in the sauce until just before serving.

How To Store Leftovers

Once baked and cooled, store leftover buffalo wings in an air-tight container in the refrigerator for up to 3 days. Freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours, before transferring to an air-tight container to store for up to 3 months. Reheat on a wire rack set in a baking sheet in a 350°F oven for 7-10 minutes if refrigerated or 15-20 minutes if frozen.

5 from 1 vote This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying. Author: Krista – Budget Bytes

Servings 4 Cook 55 minutes minsTotal 1 hour hr 10 minutes mins

Ingredients

Chicken Wings

1 Tbsp cornstarch ($0.03)
1/2 tsp paprika ($0.05)
1/2 tsp smoked paprika ($0.05)
1/2 tsp garlic powder ($0.05)
1/4 tsp onion powder ($0.03)
1/8 tsp cayenne pepper ($0.03)
1/4 tsp freshly cracked black pepper ($0.02)
1/2 tsp salt ($0.03)
1 Tbsp cooking oil ($0.08)
2.5 lbs. chicken wings or drumettes ($9.98)

Buffalo Sauce

4 Tbsp butter ($0.53)
1/2 cup Frank’s Redhot Sauce ($1.26)
1 tsp Worcestershire sauce ($0.05)
1/2 tsp garlic powder ($0.05)

Instructions

Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
While the wings are in the oven, melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

Nutrition

Serving: 1

servingCalories: 774

kcalCarbohydrates: 3

gProtein: 52

gFat: 60

gSodium: 1528

mgFiber: 0.3

g Read our full nutrition disclaimer here.

how to make Buffalo Wings – step by step photos

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, 1/2 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/4 tsp pepper, and 1/2 tsp salt.

Pat 2.5 lbs. of chicken wings dry, then place them in a bowl. Drizzle 1 Tbsp cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.

Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.

Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).

While the wings are in the oven, melt 4 Tbsp butter in a small saucepot over medium heat, then add the remaining ingredients (1/2 cup hot sauce, 1 tsp Worcestershire, 1/2 tsp garlic powder).