Save to Pinterest This dish features oven-baked chicken wings seasoned for a crispy texture and tossed in a tangy, spicy Buffalo sauce made with butter, hot sauce, vinegar, and spices. Perfectly balanced with heat and flavor, the wings offer a juicy bite with a golden exterior. Serve with celery, carrot sticks, and optional blue cheese or ranch dressing for a classic complement. Easy to prepare with simple steps, this flavorful dish suits casual entertaining or game day gatherings.
My apartment smelled like a wing joint last Sunday, and honestly, I've never been prouder of my oven. I'd invited friends over for what was supposed to be a casual afternoon of football and snacks, but these wings ended up stealing the show. Someone actually asked if I'd secretly ordered takeout and was just pretending to cook.
I learned this recipe the hard way after years of making soggy wings that slid right off the plate. The wire rack method changed everything, and now I can't imagine doing it any other way. My friend Sarah still talks about the time I forgot to turn them halfway through and ended up with one side perfectly charred and the other sad and pale.
Ingredients
- Chicken wings: The wire rack lets hot air circulate underneath, creating that all-over crunch we're all chasing
- Baking powder: This is the secret weapon, raising the pH level and helping the skin crisp up beautifully in the oven
- Hot sauce: Franks RedHot is the classic choice for a reason, but any vinegar-based hot sauce will work beautifully
- Butter: It mellows the sharp vinegar heat and creates that silky, restaurant-quality coating that clings to every wing
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and set up a wire rack on a foil-lined baking sheet, which saves you from scrubbing baked-on sauce later.
- Season the wings:
- Pat them thoroughly dry with paper towels, then toss with salt, pepper, garlic powder, smoked paprika, and baking powder until evenly coated.
- Bake to perfection:
- Arrange wings in a single layer and bake for 40-45 minutes, turning them halfway through so both sides get equally golden and crispy.
- Make the sauce:
- While the wings cook, melt butter over low heat and whisk in hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne if you want extra kick.
- Sauce and serve:
- Toss the hot wings in the warm sauce until every piece is coated, then serve immediately with celery sticks and your favorite dressing.
Save to Pinterest Last New Year's Eve, I made three batches of these because people kept asking for more. By midnight, my dining table looked like a crime scene of sticky napkins and bare bones, and nobody wanted to leave.
Making Ahead for Parties
You can season the wings the night before and keep them uncovered in the refrigerator, which actually helps them crisp up even better in the oven. Just let them sit at room temperature for about 20 minutes before baking so they cook evenly.
The Air Fryer Shortcut
When I'm cooking for just myself, I skip the oven entirely and use the air fryer at 200°C (400°F) for 25-30 minutes. The wings come out just as crispy, and I don't have to wait for the big oven to preheat.
Sauce Variations
Sometimes I mix in honey with the hot sauce for a sweet-spicy twist that drives everyone crazy. Other times, I add extra garlic powder or a splash of apple cider vinegar instead of white vinegar.
- Try adding smoked paprika to the sauce for a deeper, smokier flavor
- A tablespoon of maple syrup creates an incredible sweet heat balance
- For extra spice, don't be afraid to double the cayenne pepper
Save to Pinterest There's something deeply satisfying about making wings that actually rival your favorite wing joint, and the best part is you can eat them in your sweatpants without anyone judging you.
Recipe FAQs
- → How do I make the wings extra crispy?
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Dry the wings thoroughly and let them air-dry uncovered in the refrigerator for 1–2 hours before baking. Using aluminum-free baking powder helps create a crispier skin as well.
- → Can these wings be made dairy-free?
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Yes, substitute regular butter in the Buffalo sauce with a dairy-free butter alternative, and use dairy-free blue cheese or ranch dressing if desired.
- → What is the best way to cook the wings evenly?
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Arrange wings in a single layer on a wire rack over a baking sheet, turning halfway through cooking at 220°C (425°F) to ensure even crisping.
- → Can I use an air fryer for this dish?
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Yes, cook the wings at 200°C (400°F) for 25–30 minutes, shaking the basket halfway to promote even cooking and crispiness.
- → What sides pair well with these wings?
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Traditional accompaniments include celery and carrot sticks along with blue cheese or ranch dressing for dipping, balancing the spicy and tangy flavors.
