Baked Buffalo Wings

677 Reviews 50 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
Recipe by  Leesah

“These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.”

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Ingredients

Adjust Servings

Original recipe yields 20 chicken wings

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Directions

  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

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Reviews (677)

Rate This Recipe
Leesah
1738

Leesah

Make sure your wings are dry before dredging in the flour, should help with them not be so soggy if that's the issue you are having. Also, this recipe is pretty easy to customize to your taste, you can add different sauces and herbs. You can bake these wings on a roasting pan if you want. I've been getting lazy and using parchment paper so that I don't have to use cooking spray, kind of messy, haha. Thanks for everyone's input, I'm so glad you like the recipe!

Aaron
1414

Aaron

Excellent! My suggestions to avoid soggy wings (1) Make sure to dry wings before flour dredge, (2) "Rest" wings uncovered in fridge for longer time (3) Line baking sheet or broiler pan with aluminum foil and place cooling rack or equivalent on lined pan, then bake wings on the rack. The grease will drip down into the pan and the wings will cook without soaking in the grease. This is an excellent alternative to fried wings, and being from the Buffalo area, I can say with confidence that these are comparable to those served in this area. Well done!

alyssa78
1105

alyssa78

I have always baked my buffalo wings, but this is the first time I've drenched them in flour prior to baking them. I only added 3 tsp of cayenne pepper to the flour because 5 tsp seemed excessive. The wings were crispy and juicy on the inside. Definitely the best wings I've ever made. Thanks for sharing!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 3.8 g
  • 1%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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