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Crispy Baked Buffalo Wings

Why fry when you can have Baked Buffalo Wings that are just as crispy with tender, juicy meat, too? A 2-ingredient sauce makes them even better!

Juicy, crispy, baked buffalo wings have long been one of my favorite foods. Great chicken wings need just a few things: crispy skin, tender meat and a wing sauce. And, of course, a creamy dip and/or some celery sticks to help cool things off.

Why fry when you can have Baked Chicken Wings that are just as crispy with tender, juicy meat, too? A 2-ingredient sauce makes it even better!

Air Fryer vs Oven Baked Chicken Wings

If you know how to cook wings right (or just follow this recipe) you can get juicy, super crispy wings using an air fryer or oven. The forced circulating hot air of an air fryer does make it easier and air fried chicken wings cook 3 times faster than a conventional oven.

The oven, however, wins for cooking large amounts of wings (about 1 lb or more) due to the size limitations of an air fryer. You don’t want to overcrowd chicken wings as it can result in unevenly cooked wings and cooking wings in batches with an air fryer is not ideal.

This recipe is for cooking wings in an oven but here is a recipe for cooking wings in an air fryer. It also includes an extra step for going from frozen to straight to an air fryer.

Baked Buffalo Wing Ingredients

Baking chicken wings only requires two ingredients: Wings and cooking oil. This recipe is for buffalo hot sauce recipe but you can use any sauce, dry rub seasoning or leave them “naked” and just follow the cooking instructions.

  • Chicken Wings: Use fresh or thawed frozen drumettes and wingettes.
  • Cooking Oil (Olive, Avocado, Vegetable or Cooking Spray): The oil creates that crispy texture that makes chicken wings so irresistible. For a healthier version and still get super crispy wings, substitute the oil for aluminum free baking powder.
  • Kosher Salt & Freshly Ground Pepper (optional): This is for the buffalo sauce, feel free to season as you prefer.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Baked Buffalo Wings

  • Dry the wings: One of the secrets to crispy wings is to remove as much moisture from the wings before baking.
  • Bake the Wings: Place the wings skin side up on a wire rack and bake for 40-50 minutes. The wings should reach an internal temperature of 165°F.
  • Toss in Sauce: Toss the wings in the buffalo sauce but keep about a 1/4 of the sauce in reserve for dipping.

How to Make Buffalo Sauce

Buffalo sauce is easily made with equal parts of hot sauce and melted butter. Simply add the two ingredients to saucepan, bring to boil and stir for 5-7 minutes. Sometimes I’ll add a smidge of garlic powder or cayenne but try starting with just those two ingredients first to see how you like it.

  • Hot Sauce: You can’t go wrong with Frank’s Hot Sauce but use any brand of hot sauce that you prefer.
  • Butter: Butter adds a layer of richness to the buffalo sauce.
  • Cayenne Pepper (optional): If you want to turn up the heat add some cayenne pepper. You can also skip the cayenne pepper and go with Frank’s RedHot Cayenne Pepper Hot Sauce.
  • Garlic Powder (optional): Add a powerful bite with a smidge of garlic powder.

Variations & Cooking Tips

  • You can use any sauce, dry rub or seasoning you like.
  • Use a wire rack so air flows underneath the wings and gets them extra crispy.
  • The wings will be crispier with less moisture. Dry the wings with papers towels by blotting and firmly pressing on the wings.
  • Baking powder is a great hack if you prefer not to use oil and works well as a crisping agent. You won’t taste the baking powder.
  • For extra crispy wings set the oven to “warm” after they’re done.
  • Line your pan with foil to catch the drippings.

These baked buffalo wings will be perfect for any Super Bowl parties you’re throwing. Make a big batch – they’ll go quickly!

Why fry when you can have Baked Chicken Wings that are just as crispy with tender, juicy meat, too? A 2-ingredient sauce makes it even better!

Crispy Baked Buffalo Wings

Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Crispy, baked buffalo chicken wings are easy to make, absolutely delicious and no need to hassle with the grease. Plus, without the deep frying, you get much healthier wings that are lower in fat and total calories!


Chicken Wings

  • 2 1/2 pounds chicken wing pieces
  • 1-2 tablespoons vegetable oil
  • Kosher salt & freshly ground black pepper

Buffalo Sauce

  • 1/2 cup Frank's Original Red Hot Sauce or your favorite sauce
  • 1/2 cup butter (melted)


Chicken Wings

  1. Preheat oven to 400°F.
  2. Place a wire rack inside a baking sheet lined with foil. Toss chicken wings with vegetable oil, season with salt and pepper. Place wings in a single layer skin side up on top of rack. Bake for 40-50 minutes or until wings are browned and crispy.

Buffalo Sauce

  1. In a saucepan combine hot sauce and butter.
  2. Bring the mixture to a boil and then reduce to a simmer and stir for 5-7 minutes.
  3. Toss cooked wings with 3/4 cup of the sauce, reserving the rest to serve at the table. Serve immediately.


    Serve with blue cheese or ranch dressing plus celery and carrot sticks.

    Have an Air Fryer? Try my Air Fryer Chicken wings including how to cook straight from frozen!

    Try these tasty chicken wing and drumstick recipes!

    Kristy Bernardo
    Latest posts by Kristy Bernardo (see all)


    Tuesday 23rd of January 2018

    Hi, Can I bake the chicken in the morning and then reheat them later on with the sauce. Just want to get as much stuff done ahead of time

    Kristy Bernardo

    Wednesday 24th of January 2018

    Hi Fifi! I haven't tried making them in advance. My thought it that it will work but they may not be quite as crispy. I would bake them until about 15 minutes before they're done then bake again to finish later. Or you could bake them entirely and toss them under the broiler? Let me know how they turn out!


    Sunday 5th of February 2017

    Hi there! So, when I tried to make these, the oil on the wings kept dripping off into the pan below, getting too hot and ultimately smoking up a storm. I didn't bathe them, just tossed them in the oil per the instructions. Anyone else have this problem?

    Kristy Bernardo

    Monday 20th of February 2017

    Hi there! I have never had this problem but others have using the same method: You can read through those comments for help. Thanks!

    Julie Camp

    Saturday 28th of January 2017

    I'm so anxious to make these today!! Do the wings need to be thawed before I cook them?

    Kristy Bernardo

    Saturday 28th of January 2017

    Hi Julie! Yes, they do need to be thawed first. Please let me know how you like them! Cheers :)

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