Recipes » Appetizers » Perfect Baked Buffalo Chicken Wings

Perfect Baked Buffalo Chicken Wings

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5 from 2 votes
The Perfect Baked Buffalo Chicken Wings have all the classic taste with no messy frying and no added fat! Serve these at your next football party and enjoy the compliments.
Cook Time 50 minutes
Total Time 1 hour
Finished buffalo wings on a serving plate.

Love wings but don’t like the frying? How about if they were just a bit healthier? My Perfect Baked Buffalo Chicken Wings are the answer to both! These baked chicken wings have the classic taste with no messy frying and no added fat. Yet, they’re lovely and brown and crispy. And, they’re easy to make for a crowd or for the family.

Finished buffalo wings on a serving plate.

The past few weekends have been just perfect. The weather is beautiful and the leaves all around us are gorgeous. And Georgia is unbeaten so far this season! Woo-hooo. We’re big Georgia Bulldogs in this house. Really big.

Even though I love the football games, I rarely just sit and watch. I’m usually doing something around the house with the game on in the background. BeeBop, however, is glued to the television whenever the Dawgs are playing.

College Football is Serious Business in Georgia

Here’s how it goes at our house getting ready for game day. Turn the television on to the game with the volume muted. Now tune the radio receiver, which is connected to the surround sound, to the Georgia Bulldogs Radio Network for the play-by-play. Get your snacks and a drink and plant yourself in your favorite chair. All set.

That’s the ritual and we wouldn’t do it any other way. There’s just nothing better than listening to that radio commentary.

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The radio guys do a fine job of announcing the game every week. But there’s still no one like Larry Munson. Munson was the “voice of the Dawgs” for more than 40 years. His commentary was like no other.

Larry Munson was the voice of Georgia football

Listening to Munson call a Georgia Bulldogs game was almost better than sitting in the stands watching. In fact, lots of people in the stands were listening to Munson calling the game on the radio.

I sometimes think BeeBop liked Munson even more than the team. Years ago before we were married and BeeBop was still in the Navy on a cruise in the Mediterranean, he called me from Italy one Saturday afternoon.

We talked for a little while and then he asked if I had the Georgia game on the radio. I assured him that I did and do you know what he asked me? No, not the score. He said, “could you just hold the phone up to the radio so I can hear Munson?” Homesick indeed.

Whatever your game day ritual is, these Baked Buffalo Chicken Wings are a great recipe to cook up for your fans. They taste identical to the classic Buffalo wings but they’re baked instead of fried. I honestly can’t tell the difference. Now, I’m not saying it’s actually healthy, but it’s way better than frying.


  • They’re just as crispy as fried (really!)
  • Removes some of the guilt from eating fried wings
  • Keeps the kitchen a lot cleaner than frying
  • Who doesn’t love Buffalo wings?

Ingredient Notes

Photo showing all ingredients needed for the recipe.
  • Chicken Wings (Wings are inexpensive and widely available in every grocery store in the country. You can use all drummettes, all wingettes (also called flats), or a mix of both.)
  • Frank’s Red Hot Wing Sauce (I’m really sorry, but there’s just no substitute for this. And if you can’t find it in your store you must live in Siberia or something.)
  • Cayenne Pepper (This recipe makes very mildly spiced wings. If you like yours hot, increase the cayenne.)
  • Honey (Honey helps balance the spiciness of the sauce and adds a subtle sweetness.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

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How to Make Perfect Baked Buffalo Wings

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prep a Baking Sheet

A cooling rack inside a baking sheet lined with foil.

Start by lining a rimmed baking sheet with aluminum foil. Generously coat a wire rack with cooking spray and place it in the baking pan. Or you could use a broiler pan. You just need a way to elevate the wings up off the pan so the flour coating doesn’t get gummy. It will make your finished wings crispy and a lot less greasy.

COOK’S TIP 
To make this recipe even more economical, you can purchase whole wings and cut them into pieces yourself. It’s simply a matter of cutting through the joints and discarding the wing tips (or save them for stock!). If you need a visual, here’s a great demonstration.

Dry and Coat the Wings

A cooling rack inside a baking sheet lined with foil.

Dry the wings well with paper towels. Don’t skip this step. It helps the flour mixture adhere to the skin better making crispy chicken wings instead of wet, soggy ones.

Flour coating in a sealable bag (left); Chicken wings added to the bag (right).

Place the flour, cayenne pepper, garlic powder, and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well. Add the dried wing pieces to the bag with the flour mixture and toss until well coated.

Coated wings on the rack inside the baking sheet.

Remove the wings, shaking off any excess flour coating, and transfer to the wire rack on the prepared baking sheet. Place the prepared wings in the refrigerator, uncovered, for at least one hour.

COOK’S TIP 
Don’t skimp on the chilling time for the wings. This step is what creates baked crispy wings.

Bake the Wings

Preheat the oven to 400 degrees.

Bake the wings for 25 minutes. Remove from the oven, turn each wing over and return to the oven. Bake for an additional 25 minutes. Wings should be a beautiful golden brown with crispy skin.

Make the Buffalo Sauce

Photo collage showing the ingredients for the sauce.

Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce, and the remaining ½ teaspoon of salt in a small bowl.

Tossing cooked wings in the sauce in a bowl.

Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture. Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes. Remove from the oven, place on a serving dish, and drizzle with the remaining sauce.

Serve with my Blue Cheese Dip (or Ranch dressing if you prefer) and lots of celery sticks on the side.

Finished buffalo wings on a serving plate.

Tips and Variations

  • This recipe yields very mild baked wings. If you prefer more spicy Buffalo wings, you can either increase the amount of cayenne pepper in the flour mixture or add some hot pepper sauce (Tabasco or Texas Pete) to the butter-pepper sauce. Or do both. I prefer to make them mild and pass additional Tabasco for those who want to add a little spice to their wings.
  • Make your wings into a meal by serving a side of french fries or onion rings and a cucumber salad.

FAQs

Can I use margarine instead of butter?

You can use margarine instead of butter in the sauce if you like. The butter or margarine reduces the heat level and gives a richer flavor to the sauce. Adding more margarine or butter and honey will reduce the heat even further.

Can I use a different hot sauce?

I know I said there was no substitute for Frank’s Red Hot Buffalo Sauce, and some people are going to disagree with that. There are other brands on the market and if you prefer a different one, please go for it.

Can I substitute something else for the honey?

You can use light corn syrup, maple syrup, brown sugar, or molasses in place of honey in this recipe.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

Finished buffalo wings on a serving plate.

Perfect Baked Buffalo Wings

The Perfect Baked Buffalo Chicken Wings have all the classic taste with no messy frying and no added fat! Serve these at your next football party and enjoy the compliments.
5 from 2 votes
Print It Rate It
Course: Appetizers
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 689kcal
Author: Lana Stuart

Ingredients

  • Cooking spray
  • ¾ cup all-purpose flour
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon salt divided
  • 20 chicken wing pieces (all drummettes, all wingettes, or a combination)
  • ½ cup butter melted
  • ½ cup Frank’s Red Hot Wing Sauce
  • 2 tablespoons honey
  • 2 tablespoons soy sauce

Instructions

  • Line a baking sheet with foil. Spray a cooling rack generously with cooking spray and place in the baking sheet.
  • Dry the wings well with paper towels.
  • Place the flour, cayenne pepper, garlic power and 1/2 teaspoon of salt in a large Ziploc bag. Shake to mix well.
  • Add the dried wings to the bag with the flour mixture and toss until well coated.
  • Remove the wings, shaking off excess flour coating, and place on the prepared cooling rack.
  • Place the prepared wings in the refrigerator, uncovered, for at least one hour.
  • Preheat the oven to 400 degrees.
  • Bake the wings for 25 minutes.
  • Remove from the oven, turn each wing over and return to the oven.
  • Bake for an additional 25 minutes.
  • Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining 1/2 teaspoon of salt in a small bowl.
  • Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture.
  • Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes.
  • Remove from the oven, place on a serving dish and drizzle remaining sauce over wings.

Notes

Ingredients —
  • For the chicken wings, you can use all drummettes, all wingettes (also called flats), or a mix of both. To make this recipe even more economical, you can purchase whole wings and cut them into pieces yourself. If you need a visual, here’s a great demonstration.
  • Recommend Frank’s Red Hot Wing Sauce brand.
  • The amount of cayenne pepper used in this recipe makes very mildly spiced wings. If you like yours hot, increase the cayenne.
  • Honey helps balance the spiciness of the sauce and adds a subtle sweetness. You can also use light corn syrup, maple syrup, brown sugar, or molasses in place of honey.
Tips and Variations —
  • Don’t skimp on the chilling time for the wings. This step is what creates baked crispy wings.
  • Make your wings into a meal by serving a side of french fries or onion rings and a cucumber salad.
  • You can use margarine instead of butter in the sauce if you like. The butter or margarine reduces the heat level and gives a richer flavor to the sauce. Adding more margarine or butter and honey will reduce the heat even further.
  • You can use light corn syrup, maple syrup, brown sugar, or molasses in place of honey in this recipe.

Nutrition Information

Serving: 1 | Calories: 689kcal | Carbohydrates: 22g | Protein: 38g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1906mg | Potassium: 353mg | Fiber: 1g | Sugar: 7g | Vitamin A: 933IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Finished buffalo wings on a serving plate.

— This post was originally published on November 1, 2011. It has been updated with new photos and additional information.

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51 Comments

  1. Hi Lana,

    I have been making baked hot wings for years but tried your method last weekend. OMG but it was delicious and just perfection! The skin was crisp yet moist with the hot sauce and butter drizzled all over. My Texan friend (we are in London, UK) said they were the best hot wings she has ever tasted and I agree!

    I used garlic salt instead of garlic powder and salt and I skipped the honey and soy (I cook a lot with soy so wanted to keep this recipe ‘all American’ ha ha) and it still turned out amazing! We had it with celery sticks and blue cheese dressing (I cheated and used a bottle dressing). My excuse is that I also made fresh strawberry margaritas to go with them!

    Mmmmmm, what can I say but my hubby and friend were VERY pleased and now her hubby (who was busy that evening and didnt come over) is bugging her to make these too!

    Thanks again!

    1. I’m so pleased to know that you enjoyed them! We love them, too, and don’t even miss the fried ones any more :-)

  2. Thank you so much Lana for sharing this recipe. I made this recipe for a movie night and everyone absolutely loved it :)

  3. This looks too yummi! Definitely trying it this weekend. Can you suggest using another ingrident besides honey (out of all things in the world, the only one I am allergic to is honey)? Your recipies are delicious, I just printed 4 or 5 to make this week :).

  4. ZipList posted this recipe today, and I thought it looked good. Then when I came and read the ingredients, and better yet the commentary, I am even more psyched!! Woohooo!! A fellow UGA fan!! Can’t wait to try your recipe and it will taste even better knowing I got it from a Georgia fan! Thank you and Gooooo Dawgs! Sic’em!

  5. These look sooo good…but I have a lot of little ones, so have to make boneless..plus I am lazy and easier to eat them boneless. Would you still make them the same way, just with cut up breast chunks?

    1. I’d give it a try. You might not need to cook quite as long, though. I’d be interested in knowing how they turn out.

      1. Lana, do you want to read details about my favorite football team??? I think not! And I DO sit and watch every play!

      2. Not sure what your problem is. If you don’t like the post, you are more than welcome to skip it. There are a million other recipes on the internet.