How to Make Crispy Baked Buffalo Chicken Hot Wings

Crispy buffalo chicken hot wings are easy to make at home. With our method, you can skip the oil and fryer and make amazing baked chicken wings that rival your favorite restaurants. Jump to the Crispy Baked Chicken Hot Wings Recipe

Crispy Baked Chicken Hot Wings

Making the Best Homemade Buffalo Chicken Wings

We love hot wings, but the last thing we want to do at home is to get out a deep fryer. That’s why we’re such big fans of this easy baked chicken wings recipe.

Crispy Baked Buffalo Chicken Hot Wings

Our chicken wings recipe guarantees crispy and delicious wings. They are also perfect for serving a crowd. This simple recipe lets you make big batches of wings with little work from you.

Making chicken wings at home is so easy. Below we share how we make them, how long to bake wings so that they are crispy, as well as a simple restaurant-style buffalo sauce to coat them in. There’s also a quick recipe for our favorite blue cheese dipping sauce.

There are three things to keep in mind for making the best buffalo chicken wings:

  1. It’s up to you whether you separate the chicken wings. Some grocery stores sell them already separated into the drumstick and wingette. If the wings you buy are not, you can do it yourself. Or, leave them unseparated. The recipe will work both ways. Here’s our tutorial for how to cut a chicken wing, if you want to see how to do it.
  2. Instead of frying them, bake the chicken wings on a wire rack set inside a rimmed baking sheet. By cooking the chicken wings on a wire rack, fat drips away from the chicken wings while they bake and helps to make them extra crispy.
  3. Bake the chicken wings at a high oven temperature — we choose 400º F. The wings bake for 35 to 45 minutes. (You can bake wings at an even higher temperature, but depending on your oven, you might find the oven smokes a little).
Seasoning Chicken Wings

How to Make Restaurant-Style Buffalo Wing Sauce

While the wings bake, you can make the buffalo wing sauce. It’s easy. Melt some butter in a saucepan and then stir in hot pepper sauce (we love Frank’s hot sauce). When it’s combined, season the sauce with garlic powder and salt.

Coat the crispy baked wings in the sauce and serve with celery as well as your favorite dipping sauce. We love dipping wings into a blue cheese dressing. You can see how we make it from scratch below!

Adding the sauce for Hot Wings

Five Minute Blue Cheese Dipping Sauce

When serving chicken wings, we love having a cool creamy sauce on the side. Blue cheese and Ranch are both popular, but we always go for blue cheese. Bonus, it’s easy to make yourself.

To do it, add equal parts mayonnaise, and sour cream to a bowl then stir in lots of blue cheese, fresh parsley, and salt. The dressing is thick, creamy, and perfect with spicy buffalo chicken wings.

Blue Cheese Dipping Sauce Ingredients

This makes a delicious salad dressing, too. Thin out the dip with a splash of milk or buttermilk, and then use over salad greens — here’s our blue cheese salad dressing recipe, it’s delicious!

We love chicken wings around here, if you are the same, we highly recommend taking a look at these chicken wing recipes — they both use the same method for baking the wings. Instead of buffalo sauce, we toss these baked chicken wings with a sweet chili sauce. If you don’t like wings to be spicy, try our homemade barbecue baked chicken wings. The sauce is made from scratch and so simple!

For another spin on chicken wings, try grilled wings! We have two versions on Inspired Taste: Our pho-inspired grilled chicken wings are packed with flavor thanks to ginger, garlic, and lime. We also love these lemon garlic grilled chicken wings served with parmesan cheese on top.

Here are more buffalo chicken inspired dishes:

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

How to Make Crispy Baked Buffalo Chicken Hot Wings

  • PREP
  • COOK

Spicy with a kick of vinegar, these crispy baked buffalo chicken hot wings will leave the plate in no time. To serve, make sure you have lots of blue cheese dip (store-bought or the dip below) and celery. Easily double, triple, or quadruple for a crowd.

Makes 2 to 3 servings

Watch Us Make the Recipe

You Will Need

Chicken Wings

1 pound chicken wings, separated at joints, tips discarded

4 tablespoons unsalted butter

1/3 cup hot pepper hot sauce (suggested brand: Frank’s Red Hot)

1/2 teaspoon garlic powder


Celery, for serving

Blue Cheese Dressing

1/2 cup sour cream

1/2 cup mayonnaise

6 ounces crumbled blue cheese

1 tablespoon minced parsley

Salt and fresh ground pepper


  • Bake Chicken
  • Heat oven to 400 degrees F. Set a wire rack inside a large rimmed baking sheet.

    Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.

    • Make Wing Sauce
    • Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in hot sauce and garlic powder. Season with salt, to taste.

      Toss the baked chicken wings in the sauce and serve with celery and blue cheese dip.

      • Make Blue Cheese Dressing
      • Stir mayonnaise, sour cream, blue cheese, and parsley together in a bowl. Season with salt and pepper, to taste.

Adam and Joanne's Tips

  • If you do not have a wire rack that will fit inside a baking sheet, you can still make wings. Arrange them on the baking sheet, without the rack and rotate a few times during baking.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. 1 pound of wings will be 8 to 12 wings, depending on size. We did not include the blue cheese dipping sauce in our calculations.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/2 the recipe / Calories 487 / Protein 29 g / Carbohydrate 0 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 41 g / Saturated Fat 20 g / Cholesterol 222 mg
AUTHOR: Adam and Joanne Gallagher

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51 comments… Leave a Comment
  • orlena October 2, 2014, 6:27 pm

    made the wings tonight ……WONDERFUL LOVE THEM

  • shantorrey evans September 17, 2014, 8:31 am

    it taste really good my kids enjoyed it very much im going to cook it again

  • willis June 4, 2014, 12:47 am

    U wanna cds c dees nuts

  • Diana February 2, 2014, 2:34 pm

    Love this recipe….wings came out perfect…love that they are baked.
    Is it possible to make the wing sauce before hand…..or will the butter seperate?

    • Joanne February 4, 2014, 11:06 am

      You should be fine, you just might need to whisk things a little before tossing with the wings.

  • Murray Dale January 26, 2014, 3:39 pm

    What’s with the match stick celery slivers?

    • Joanne January 30, 2014, 12:42 pm

      We love adding celery to the plate for some crunch (plus it cools things down a bit after eating hot wings).

  • Diane July 15, 2013, 8:13 pm

    Just made this, got the teenager approval! Very simple and tasty!

  • daina July 13, 2013, 11:51 am

    i love your measuring spoons … Recipe looking so yummy

  • Holly July 23, 2012, 10:22 pm


    Great recipe! I will try this soon! I made your portobello mushroom fries and they were a hit! 🙂 I was wondering, where/what brand is your cooling rack? I’m trying to look for one that is oven safe.

  • Rachelle May 26, 2012, 12:28 pm

    Just a question, Any SUGGESTION for replacing the BLUE CHEESE as I am extremely allergic to it (swollen tong etc). Thanks

    • Joanne May 26, 2012, 1:18 pm

      Hi Rachelle — Try feta cheese, instead.

    • Steven Hall December 29, 2013, 3:49 pm

      I usually just go with ranch dip.

  • rajee April 15, 2012, 7:20 am

    I can only see big chicken drumstick, not like the small drumstick above. Please let me know how to look for the small drumstick pieces to try your recipe above

    • Joanne April 16, 2012, 8:51 am

      Hi Rajee, When you go to the store, you should see wings next to where they sell other poultry. Most likely you will find them with the drumette and wing attached, not separated. You can see our tutorial for how to separate them by going here:

      If they aren’t there, ask someone at the store, we would be surprised if they didn’t have them.

  • Simply Tia December 4, 2011, 12:56 pm

    Beautiful job on these…they look just amazing. Wings are among my favorite appetizers and snacks. Yours look so yummy!

  • Ryan Lee December 4, 2011, 12:41 am

    Love your recipe! I was just wondering where you found your fun measuring spoons?

    • Joanne December 4, 2011, 9:12 am

      Thanks! Hmm… we have had those for so long, we are racking our brains trying to remember where they came from! If we were to guess, they probably are from Target (we had those in our college years and Target was pretty much the only place we shopped). I checked the spoons themselves and no logo.

  • Castello December 3, 2011, 9:58 pm

    Ohh great job. Looks delicious! Which blue cheeses do you prefer with your sauce?

    • Joanne December 4, 2011, 9:08 am

      Hi Castello – We actually used a generic blue cheese from the grocery store bought in a tub. (It was easy and cheap). If you wanted to try something more special, go for a tangy blue cheese like Maytag or maybe Roquefort with has great flavor, but with a nice creamy texture.

  • the wicked noodle December 3, 2011, 8:03 am

    I make hot wings often (I’m a spice junkie) and this is how I usually make them. They’re so good! Blue cheese dressing – homemade – is a must. They look fabulous!

    • Joanne December 3, 2011, 8:34 am

      no kidding, they are addictive!

  • Lora Sambora December 2, 2011, 10:37 pm

    Good job on the wings, Joanne! That’s exactly the sauce we would make here in Buffalo, NY! I love your take on the blue cheese dressing-I will have to try it. BTW I agree with you on baking the wings with high heat–less mess than frying and they come out nice and crispy!

    • Joanne December 3, 2011, 8:33 am

      YAY – so glad we kept to tradition 😉


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