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Buffalo wings are a classic American appetizer known for their crispy texture and bold, spicy flavor. This recipe uses an easy oven-baked method to achieve perfectly crunchy wings without deep frying. The wings are coated in a rich, tangy Buffalo sauce made from hot sauce, butter, and seasonings, then tossed until evenly glazed.
Perfect for game days, parties, or casual dinners, these wings are best served hot with crunchy celery sticks and a side of creamy ranch or blue cheese dressing to balance the heat.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Wings:
  • 1 kg chicken wings split into flats and drumettes
  • 1 tbsp baking powder aluminum-free
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
For the Buffalo Sauce:
  • 1/2 cup hot sauce like Frank’s RedHot
  • 1/4 cup unsalted butter
  • 1 tbsp white vinegar
  • 1/2 tbsp Worcestershire sauce
  • 1/2 tbsp garlic powder
For Serving:
  • Celery sticks
  • Carrot sticks
  • Ranch or blue cheese dressing

Method
 

Step 1: Prep the Wings
  1. Pat the chicken wings completely dry using paper towels.
  2. In a bowl, toss wings with baking powder, salt, pepper, and garlic powder.
Step 2: Bake the Wings
  1. Preheat oven to 220°C (425°F).
  2. Place wings on a wire rack over a baking tray.
  3. Bake for 35–40 minutes, flipping halfway, until crispy and golden.
Step 3: Make Buffalo Sauce
  1. In a saucepan, melt butter over low heat.
  2. Add hot sauce, vinegar, Worcestershire sauce, and garlic powder.
  3. Stir well and simmer for 2–3 minutes.
Step 4: Toss & Serve
  1. Toss hot wings in the buffalo sauce until fully coated.
  2. Serve immediately with celery, carrots, and dip.

Notes

  1. Baking powder helps make wings extra crispy without frying.
  2. For extra heat, add cayenne pepper to the sauce.
  3. You can also air-fry at 200°C for 20–25 minutes.