Perfect Baked Buffalo Wings - these baked Buffalo wings have the classic taste without any of the frying.
The past few weekends have been just perfect. The weather is beautiful and the leaves all around us are gorgeous. And Georgia beat Florida 24-17 in Jacksonville! 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.
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 Wings are a great recipe to cook up for your fans. They taste identical to the classic Buffalo Wing 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.
How to Make Perfect Baked Buffalo Wings
Start by lining a baking sheet with foil. Generously coat a cooling rack with cooking spray and place it in the baking pan. Or you could use a broiler pan. You just need something to get the wings up off the pan if possible. It will make your finished wings a lot less greasy.
Prep the Chicken Wings
Dry the drummettes well with paper towels. Don't skip this step. It helps the flour mixture adhere to the wings better making a crispy coating instead of a wet, gummy one.
Place the flour, cayenne pepper, garlic power and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well. Add the dried drummettes to the bag with the flour mixture and toss until well coated.
Remove the wings, shaking off any excess flour coating, and place them on the prepared cooling rack. Place the prepared wings in the refrigerator, uncovered, for at least one hour.
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.
Make the Sauce
Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining ½ 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.
Serve with a side of my Bleu Cheese Dip and lots of celery sticks.
Enjoy!
Notes: This recipe yields very mild Buffalo wings. If your folks like theirs on the hotter side, 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.
More Game Day Appetizers on Never Enough Thyme:
- Sausage Balls with Two Dipping Sauces
- Turnip Green Dip
- Sausage Stuffed Bacon Wrapped Jalapenos
- Caraway Cheese Spread
- Pico de Gallo
Chicken Wing Recipes from Other Bloggers:
- Rasa Malaysia's Honey Wings recipe
- Bacon-Wrapped Chicken Wings from Leite's Culinaria
- My Baking Addiction's Sweet and Spicy Chicken Wings
- Buffalo Wings from Simply Recipes
- Steamy Kitchen's Baked Parmesan Garlic Chicken Wings
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Baked Buffalo Wings
Ingredients
- Cooking spray
- ¾ cup all-purpose flour
- ½ tsp or more cayenne pepper
- ½ tsp. garlic powder
- 1 tsp. salt divided
- 20 chicken drummettes
- ½ cup butter melted
- ½ cup Frank’s Red Hot Wings Sauce
- 2 tblsp. honey
- 2 tblsp. 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 drummettes well with paper towels.
- Place the flour, cayenne pepper, garlic power and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well.
- Add the dried drummettes 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 ½ 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
Nutrition Information
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.
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.
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sgbabe
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!
Lana
I'm so pleased to know that you enjoyed them! We love them, too, and don't even miss the fried ones any more :-)
Renee
Thank you so much Lana for sharing this recipe. I made this recipe for a movie night and everyone absolutely loved it :)
Lana
Great! Glad to hear that.
Dasha
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 :).
Lana
Hi Dasha. You could substitute either syrup or molasses for the honey. Should work out fine.
Kellie
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!
Lana
Hope you enjoy them, Kellie! Go Dawgs!
Ange
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?
Lana
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.