My easy Buffalo Wings recipe puts a sweet-and-savory spin on a beloved appetizer. Crispy baked wings are tossed in a homemade buffalo sauce made with hot sauce, butter, and a touch of honey for bold, balanced flavor.
Once you try this version, you may prefer making buffalo wings at home rather than ordering out. They’re quick to prepare, come out piping hot, and crisp when baked properly. Serve them as an appetizer, or make them the centerpiece of a casual meal with a salad and a couple of sides.
Why This Is The Best Buffalo Wings Recipe
- Flexible heat level. Making wings at home lets you control the spice. Reduce the hot sauce or choose a milder variety when cooking for kids or those who prefer less heat.
- Crispy, tangy finish. Baking at a high temperature on a rack produces crisp skin. The sauce combines tangy vinegar-forward hot sauce with honey for a hint of sweetness.
- Simple. A short ingredients list and minimal prep make this an easy recipe to pull together on any weeknight.
What You’ll Need
Below are the basic ingredients used in this buffalo wings recipe. Check the recipe card further down for exact amounts.
For the Wings
- Chicken wings – I trim the wing tips, but leaving them on is fine if you prefer.
- Baking powder – A small amount helps the skin crisp in the oven.
- Garlic powder – Adheres well to the skin and adds consistent flavor.
- Salt and pepper
- Olive oil – Avocado oil can be substituted.
For the Buffalo Sauce
- Unsalted butter – Use salted butter if you prefer, but reduce added salt.
- Hot sauce – Frank’s Original RedHot is classic, but any favorite hot sauce will work.
- Honey – Or brown sugar, to balance the heat with sweetness.
- Salt
How To Make Buffalo Wings
Follow these steps for crispy, saucy wings. Full ingredient amounts and timing appear in the recipe card below.
- Prep: Preheat oven to 425°F and line a baking sheet with foil. Pat wings dry, then toss with baking powder, garlic powder, kosher salt, black pepper, and olive oil.
- Assemble: Arrange the seasoned wings in a single layer on a wire rack set over the baking sheet so air can circulate and skin crisps evenly.
- Bake: Bake 45–50 minutes, flipping once, until the wings are golden and crispy.
- Make the sauce: Melt butter over low heat, then whisk in hot sauce, honey (or brown sugar), and salt. Simmer 2–3 minutes and remove from heat.
- Coat: Place hot wings in a large bowl, pour the sauce over them, and toss until evenly coated.
- Serve: Transfer to a platter and serve immediately with celery sticks and your choice of dipping sauce.
Recipe Tips for Success
Small techniques make a big difference in crispiness and flavor.
- Use baking powder. This easy trick dries the skin and helps it crisp in the oven.
- Try melted butter on the skin. Brushing wings with melted butter before baking creates a different, very crisp result and adds flavor.
- Versatile cuts. The method works with drummettes, drumsticks, or even boneless pieces—adjust cook time as needed.
- Extra sauce. Reserve or double the sauce so guests can dip for extra heat and flavor.
- Adjust spice. Add more hot sauce for heat or choose a milder sauce for a gentler flavor.
Serving Suggestions
Turn wings into a meal with a simple salad and a few sides. A creamy macaroni or cucumber salad pairs nicely, and warm pull-apart bread complements the tangy sauce. For parties, include cooling dips like ranch or blue cheese; honey mustard or BBQ sauce also make good alternatives.
Wings fit into an appetizer spread alongside classic finger foods. Offer fresh celery and carrot sticks for contrast and a chilled beverage to balance the heat.
Proper Storage
- Fridge: Store leftovers in an airtight container for up to 2 days.
- To reheat: Warm in a 350°F oven or air fryer until heated through and crisped again.
More Chicken Recipes To Try
- Alice Springs Chicken
- Chicken Souvlaki
- Pecan Crusted Chicken
- Chicken Mac and Cheese
Buffalo Wings
Ingredients
Crispy Baked Wings:
- 4 pounds chicken wings, wingtips removed
- 1½ teaspoons baking powder
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Buffalo Sauce:
- 4 tablespoons unsalted butter
- ⅓ cup hot sauce
- 1 tablespoon honey, or brown sugar
- ½ teaspoon kosher salt
Instructions
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Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set a wire rack on top to encourage even cooking and crisp skin.
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Pat wings dry. Toss in a large bowl with baking powder, garlic powder, kosher salt, black pepper, and olive oil until evenly coated.
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Arrange wings in a single layer on the wire rack with space between each piece so air circulates for even crisping.
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Bake 45–50 minutes, flipping once, until golden brown and crisp.
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While the wings bake, melt butter over low heat in a small saucepan. Whisk in hot sauce, honey or brown sugar, and kosher salt. Simmer briefly, then remove from heat.
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Transfer cooked wings to a large bowl, add the sauce, and toss until well coated.
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Arrange the wings on a platter, serve with celery and ranch or blue cheese dressing, and enjoy while hot.
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Note: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore crispness.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used. Use your preferred calculator for more detailed info.
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