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
  • Debbie foto May 6, 2020, 4:50 pm

    Awesome. The best chicken wings by far….and no deep fat oily fryer.

  • Farwah January 18, 2020, 12:34 pm

    Wow! Very good recipe 🙂 Can I make it with other chicken pieces too? (Instead of only wings?)

    • Joanne January 18, 2020, 3:36 pm

      Yes, absolutely.

    • Bell March 11, 2020, 6:25 pm

      Very easy thanks

  • Evans Epaphras January 31, 2019, 8:27 am

    Looks so delicious. Can’t wait to try it out!

  • Geri Laramore November 11, 2018, 6:40 pm

    Made this tonight was so scrumptious I used 4 lbs chicken wings. I tried others but yours are ideal. My husband keeps telling me what an unbelievable dinner. Thank you so much, Geri

  • Sara March 25, 2018, 10:11 pm

    These turned out better than I thought. They needed a little time in the broiler to crisp up, but turned up great! I’ll definately make again!!

    • Mike March 30, 2018, 11:01 pm

      Did the same. Awesome recipe. I just served one bag of thawed wings. Lightly seasoned @ 400 degrees. Flipped 25 mins in. Seasoned other side. Cooked another 10-15 mins. Splashed with wing sauce. Broiled on high for 3-5 mins. Then let each one rest in a wing suce bath for a min before placing them all in a bowel to cool. Seved with celery n kens chunky blu. Followed up with straw berries n whipped cream. Fed 2 adults 3 kids a snack after skating on Friday night. They probably would of ate a bag and a quater… But their very happy, quiet and fed. Thanks guys.

  • Daniel December 1, 2017, 5:51 pm

    Just wanted to say Thank you. I love cooking for myself. Share recipes, successes and disasters with family and friends through the years. From Sauerbraten, to bouillabaisse to what ever I decide to do. I Also research what dish I want to make, origins, from what culture etc…

    Also when viewing the dish and various recipes from many, I see what I like and also look for a consensus, certain ingredients that are common to the dish of course, the cooking time, etc..

    So Tonight I bought chicken wings already swimming in a buffalo hot sauce in the supermarket. Fine with me, yet hated the Blue cheese salad dressings. The plastic or glass bottled ones that say, ‘Chunky Blue Cheese” Uhmmmm no. Once I got one that was, now it’s like were are the chunks. So I was delighted to see the blue cheese dressing recipe. Wow after all these years never thought of making my own. Have to do it and crumble that blue cheese to my liking.

    So I saw your site on when I searched for chicken wing recipes to do my cooking time etc…

    Yet happily saw your home made blue cheese dressing. Never mind the care you have for this dish and no doubt many, many, more.

    Oh, after the baking I switch to broil, move them up from the middle of the oven for a 30 second or 45 blast, to get that crunchy texture.

    So for that I say Thank you.

  • Ken Blair October 6, 2017, 10:26 pm

    I love hot wing and Frank’s Wing sauce is perfect. I make mine a bit different. I used 1 cup of Franks, 1/2 cup Kraft’s Spicy BBq sauce, 1/2 stick of butter mixed together. I cook mine at a lower temp of 380 for 35 minutes and then put the chicken into the sauce mix and shake it up in a closed container. Then back into the oven at 350 for 15-20 mins. Folks love them here, A little zing and a slightly sweet taste but nothing the overpowers the other’s flavor. (The reason for my way is that I believe it allows for the juices to caramelize together and the sauce to soak in. Think it is better than using it as a condiment such as ketchup or mustard.

  • Jenn P. April 3, 2017, 5:56 pm

    I have made wings like this for a long time. Out here in Southern California, we have these awesome stores called Stater Brothers and they have one of the best meat departments in the country. One of the butchers that works there told me about baking wings and I was a bit doubtful at first but it really, really works. One of the nicer things about this market too is that they will pre-season your meats for you. I have them season the wings with a light dusting of their Malibu seasoning (it’s a little salty, a little spicy, and a little sweet – perfect for chicken) so that I don’t have to season before baking. The only change I would suggest is that, about halfway through the cooking process, kick the heat up to about 475. It really makes a difference as far as as the wings’ crispiness as the skin will get nice and caramelized. We usually do Ranch (I have a picky, “NO BLUE CHEESE” person in my family, but I have made this homemade dressing before for myself and it was so so tasty.

  • Jennifer October 22, 2016, 6:58 pm

    Hey there! Thanks for the recipe! First time making hot wings and this was easy and delicious! Husband and I loved them!

    • Donna Dupre February 5, 2017, 6:53 pm

      I did. Last minute thought on superbowl today! Not a pack of wings to be found in the county. That would be Scottsbluff, NE. Anyway found some small drum stix. Cooked a little longer to compensate for size. Thanks for this easy, Less fat recipe…

  • Sandy September 22, 2015, 2:23 pm

    Love the wingspan! Where did you get the measuring spoons?

    • Joanne September 23, 2015, 11:07 am

      Hmm, I think those might have been from Target or Walmart (bought a long time ago).

  • Will July 10, 2015, 7:22 pm

    In the process of making this. I used less salt (the sauce is salty). I broiled then baked the wings for 15-20 minutes and seasoned the chicken with peoper, garlic powder, onion powder. Awesome so far.

  • HotChick Nashville May 19, 2015, 12:43 am

    I love the easy recipe but the only thing I suggest is that you spice it up a little like we do here in Nashville. Take it from someone who grew up in Cajun Country the Louisiana Style hot sauce is a good call but you should consider Crystals or Tobasco Hot Sauce and give credit where credit is due. Nobody in Louisiana would call Franks “Louisiana style.”

  • paula February 23, 2015, 1:27 pm

    do you have to cut wings at the joint….

    • Adam March 2, 2015, 2:04 pm

      No, not really. You can leave them attached if you like.

    • dorothy brown February 5, 2017, 1:57 pm

      i cut off the lil end and the other part i cut in half at the joint; after that i put them in a bowl put in a lil oil rubbed them around in it and added some hot sauce and mix it together . after they cooked i put some honey in the microwave to loosen it up and added more hot sauce in the honey and drizzled it over the wings and it was goood by it being my first time doing it

  • Carla January 30, 2015, 1:29 pm

    Ha! I LOVE that this recipe is vinegar-free! (Vinegar is great with many things, but not my chicken, tvm!) I will have to try this. 🙂

  • Norma October 23, 2014, 8:30 pm

    I made these tonight and they were a hit! Thank you they were amazing.

    • Joanne October 24, 2014, 12:02 pm

      So happy you enjoyed them.


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