Buffalo Chicken Wings
Crispy baked buffalo wings tossed in buttery hot sauce with ranch.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 50 min.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
This Buffalo Chicken Wings recipe takes 50 min and makes 4 servings. These buffalo chicken wings get crispy in the oven without deep frying, then get tossed in classic buttery hot sauce.
Helpful guides
Instructions
Pat wings very dry with paper towels; moisture is the enemy of crisp skin. Toss with baking powder, salt, garlic powder, and pepper until lightly coated. Arrange on a wire rack set over a foil lined sheet pan.
Bake at 425°F for 20 minutes, then flip each wing carefully with tongs. Continue baking 20 minutes more until deep golden, crisp, and cooked to 165°F internal temperature in the thickest part. Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Whisk warm melted butter with hot sauce in a large bowl. Taste and adjust heat with more butter for mild or more sauce for spicy. Keep sauce warm so it coats crisply baked wings evenly.
Toss hot wings in sauce immediately after baking, turning to glaze all sides. Work in batches if needed so each wing gets coated. Let rest 2 minutes so sauce clings instead of pooling.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Serve at once with celery, carrots, and ranch dressing. Provide plenty of napkins and a platter lined with parchment. Do not leave wings at room temperature longer than two hours for safety.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Cool leftovers quickly and refrigerate promptly. Reheat in a 400°F oven on a rack until crisp and steaming. Microwaving softens skin, so use the oven or air fryer for best texture.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If wings are soggy, they were not dried well or lacked rack airflow; use a rack next time.
- If coating tastes metallic, you used too much baking powder; one tablespoon per three pounds is enough.
- If sauce slides off, wings cooled too long; toss while very hot for best cling.
- If wings burn, your oven runs hot; reduce to 400°F and extend time slightly.
Make it your way
- Spicier version: For garlic parmesan wings, toss baked wings in melted butter, garlic, and Parmesan instead of hot sauce.
- For extra crispy wings, refrigerate seasoned raw wings uncovered for one hour to dry the skin before baking.
- For air fryer wings, cook at 380°F for 24 minutes, flipping halfway, then sauce.
- Leftovers work well for lunches because flavors meld overnight in the fridge.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in the oven until wings reach 165°F internal temperature.
Freeze cooked unsauced wings up to 3 months; crisp in oven then toss with fresh sauce.
FAQ
Can I use frozen wings?
Thaw fully in the fridge first and pat very dry. Frozen wings release water and never crisp properly. Start with the suggested amount, then adjust to suit your taste and equipment.
How spicy are these?
Medium heat with butter to balance. Add more butter for mild or extra hot sauce for hotter wings. Start with the suggested amount, then adjust to suit your taste and equipment.
Ranch or blue cheese?
Both are classic. Ranch is milder and kid friendly, while blue cheese is tangier and traditional. Start with the suggested amount, then adjust to suit your taste and equipment.