Love wings but don’t like the frying? How about if they were just a bit healthier? My Oven Baked Buffalo 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.
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 when getting ready for game day. Step 1 – Turn the television on to the game with the volume muted. Step 2 – Tune the radio receiver, which is connected to the surround sound, to the Georgia Bulldogs Radio Network for the play-by-play. Step 3 – Get your snacks and a drink. Step 4 – 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 also 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 deployment to 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 Oven Baked Buffalo 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.
What You’ll Like About This Recipe
- They’re just as crispy as fried (really!) and a healthier alternative without compromising on taste.
- Relieves some of the guilt from eating fried wings.
- This oven frying cooking method keeps the kitchen a lot cleaner than frying.
- Who doesn’t love hot, crispy wings with a bowl of blue cheese dressing?
Ingredient Notes
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- Chicken Wings – Wings are 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.
- Soy Sauce – My secret ingredient that deepens the sauce’s flavor.
- Butter – Gives a smooth finish to the sauce. Use either salted or unsalted butter, according to your preference.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Oven Baked Buffalo Wings
Prep a Baking Sheet
- 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.
👉 PRO TIP: To make this recipe 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
- 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.
- 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.
- Remove the wings, shaking off any excess flour coating, and place on the prepared cooling rack.
- Place the prepared wings in the refrigerator, uncovered, for at least one hour.
👉 PRO 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
- Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce, and the 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 with the remaining sauce.
Troubleshooting Tips
- Not Crispy Enough: If you find your wings aren’t as crispy as you want, there are a few things you can do. (1) Make sure the oven is properly preheated before baking. (2) Make sure the wings are placed in a single layer on the baking pan with some space between them. (3) Extend the baking time by 5-10 minutes, keeping a close eye to avoid overcooking. (4) Remember, the size of the wings can affect cooking time – larger wings may need a bit more time.
- Flour Coating is Soggy: To prevent a soggy flour coating, it’s crucial to dry the wings thoroughly with paper towels before coating them. Any moisture on the wings can cause the flour to become gummy. Also, don’t skip refrigerating the wings for at least an hour before baking. This step helps the coating adhere better and results in a crisper texture.
- Sauce Too Spicy or Too Mild: If the sauce is too spicy, balance it out by adding more honey or a bit more melted butter to mellow the heat. If it’s too mild, increase the cayenne pepper or add a splash of a hotter sauce like Tabasco. Start with a small amount and work up to the heat level you want.
- Uneven Cooking: If it seems that some wings are cooking faster than others, try rotating the baking sheet about halfway through cooking time. Also, make sure the wings aren’t overcrowded.
- Sauce Not Adhering: For the sauce to stick properly, the wings should be hot when you apply it. Toss the wings in the sauce immediately after they come out of the oven.
How to Make Baked Hot Wings in Advance
To make this recipe in advance, prepare the wings up to the point of baking. Then store them in the refrigerator, uncovered, for up to 8 hours. Prepare the sauce and store it in the refrigerator. When you’re ready to serve, bake and add sauce according to the recipe instructions (you’ll want to bring the sauce up to room temperature while the wings bake). This works great for parties or large family gatherings.
Recipe Variations
- Sauce Varieties: Even though Frank’s Red Hot is the standard, don’t hesitate to experiment with other flavors. Try barbecue sauce, teriyaki, or even a honey mustard glaze.
- Sweet and Spicy Blend: For a sweet and spicy taste, mix some brown sugar or maple syrup into the sauce.
- Citrus: Add some zesty citrus flavor by using a bit of lemon or lime juice in the sauce.
- Herb and Garlic: For those who prefer no heat, make an herb and garlic version. Mix minced garlic, rosemary, thyme, and a bit of lemon zest into the butter mixture.
- Dry Rub: Instead of a wet sauce, try a dry rub for a different texture. Combine spices like paprika, garlic powder, onion powder, dried herbs, and a touch of brown sugar for a smoky, savory finish.
How to Serve
Pair these wings with blue cheese dip or ranch dressing and lots of celery sticks. To make it a meal, serve with french fries, onion rings, or a heat-taming cucumber salad.
How to Store the Leftovers
Store leftover baked wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven. Leftovers won’t even return to their original crispiness, but they’ll still taste delicious!
Questions About Oven Baked Buffalo Wings
Yes, you can use frozen chicken wings, but make sure to thaw them completely and dry them very well before using. Frozen wings hold extra moisture, which can affect the crispiness of the final product.
Chicken, wings included, is done when its internal temperature reaches 165°F. Use an instant-read meat thermometer to check the temperature in the thickest part of the wings. They should also be golden brown and crispy on the outside.
Yes, you can use an air fryer, but cooking will likely have to be done in several batches. Preheat the air fryer to 400°F and cook the wings for about 20-25 minutes, flipping halfway through. Keep in mind that cooking times will vary based on the air fryer model.
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.
I know that 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.
You can use light corn syrup, maple syrup, brown sugar, or molasses in place of honey in this recipe.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Oven Baked Buffalo Wings
Ingredients
- Cooking spray
- 20 chicken wing pieces (all drummettes, all wingettes, or a combination)
- ¾ cup all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 1 teaspoon salt divided
- 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.Cooking spray
- Dry the wings well with paper towels.20 chicken wing pieces
- Place the flour, cayenne pepper, garlic power and 1/2 teaspoon of salt in a large Ziploc bag. Shake to mix well.¾ cup all-purpose flour, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, 1 teaspoon salt
- 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.½ cup butter, ½ cup Frank’s Red Hot Wing Sauce, 2 tablespoons honey, 2 tablespoons soy sauce
- 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
- For the chicken wings, you can use all drummettes, all wingettes (also called flats), or a mix of both.
- The amount of cayenne pepper used in this recipe makes very mildly spiced wings. If you like yours hot, increase the cayenne.
- Don’t skimp on the chilling time for the wings. This step is what creates baked crispy wings.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on November 1, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.