Crispy Buffalo Chicken Wings – Just Like the Original!

Get ready for the most addictive appetizer you’ll ever make—crispy, spicy, perfectly sauced Buffalo Chicken Wings that taste just like they came from your favorite sports bar! These classic buffalo wings feature ultra-crispy skin coated in tangy, buttery hot sauce that’s finger-licking good. Whether you’re hosting game day, throwing a party, or just craving something satisfyingly spicy, these authentic buffalo chicken wings deliver every single time.

Buffalo wings are the ultimate crowd-pleaser—everyone loves them, and they disappear faster than you can make them. This recipe teaches you how to achieve restaurant-quality wings at home with extra-crispy skin and that perfect balance of heat, tang, and buttery richness that makes buffalo wings so iconic. You can bake them in the oven (no deep fryer needed!), toss them in that signature spicy buffalo sauce, and serve them with cool ranch or blue cheese dressing for the complete experience. These crispy baked buffalo wings are perfect for Super Bowl parties, casual get-togethers, weeknight dinners, or whenever you need seriously good comfort food that everyone will devour.

History / Background

Buffalo chicken wings have one of the most well-documented origin stories in American food history, and it all started in Buffalo, New York in 1964. The creation of buffalo wings is credited to Teressa Bellissimo, co-owner of the Anchor Bar in Buffalo. According to the most popular account, late one Friday night, Teressa’s son Dominic arrived with a group of hungry friends. She needed to whip up something quick with what she had on hand.

At that time, chicken wings were considered undesirable scraps, typically used only for making stock or soup. They were so cheap that butchers often gave them away for free. But Teressa had an inspired idea: she deep-fried the wings until crispy, tossed them in a sauce made from Frank’s RedHot sauce and melted butter, and served them with celery sticks and blue cheese dressing on the side (supposedly to cool the heat and use up leftover vegetables). The combination was an instant hit.

The Anchor Bar started serving these “Buffalo wings” regularly, and they quickly became a local sensation. Throughout the 1970s, the dish spread across upstate New York and into neighboring states. By the 1980s, buffalo wings had exploded in popularity nationwide, becoming a staple of sports bars, casual dining restaurants, and Super Bowl parties across America.

The city of Buffalo officially declared July 29th as “Chicken Wing Day” in 1977, cementing the dish’s place in American culinary history. Today, Americans consume over 1.4 billion chicken wings during Super Bowl weekend alone! What started as a creative late-night snack has become one of America’s most beloved foods, spawned countless variations and flavors, and created an entire wing restaurant industry.

Frank’s RedHot Sauce remains the traditional choice for authentic buffalo wings, and the classic preparation method—crispy fried wings tossed in hot sauce and butter—has remained remarkably consistent for over 60 years. While boneless wings, different sauces, and various cooking methods have emerged, purists still swear by the original Buffalo-style preparation.

Why You’ll Love This Recipe

These crispy buffalo chicken wings are about to become your go-to recipe for parties, game days, and any time you’re craving seriously good comfort food:

This recipe delivers authentic buffalo wing flavor with extra-crispy skin that rivals any restaurant, but it’s actually easier than you think to make at home. No deep fryer required—these oven-baked buffalo wings get incredibly crispy using a simple technique that works every time. The sauce is the perfect balance of spicy, tangy, and buttery, coating each wing with that classic buffalo flavor everyone craves.

• Restaurant-Quality Crispiness: Achieves that perfectly crispy, crunchy skin without deep frying—just an oven and a simple technique
• Authentic Buffalo Flavor: Uses the classic combination of Frank’s RedHot and butter for genuine buffalo wing taste
• Healthier Than Fried: Baking instead of frying cuts down on oil and calories while maintaining incredible texture
• Perfect for Crowds: Easy to scale up for parties—make as many or as few as you need
• Game Day Essential: The ultimate Super Bowl, playoff party, or sports watching food
• Customizable Heat: Adjust the spice level from mild to “call the fire department” hot
• Budget-Friendly: Chicken wings are affordable, and the sauce uses just two ingredients
• Make-Ahead Friendly: Prep components in advance and assemble when guests arrive
• Mess-Free (Relatively!): Baking is cleaner than deep frying with no splatter or oil disposal
• Guaranteed Crowd-Pleaser: I’ve never met anyone who doesn’t love properly made buffalo wings!

Ingredient Notes

Let’s break down what makes these buffalo chicken wings so irresistibly good:

Chicken Wings: You’ll want whole chicken wings (also called party wings), which include the drumette, wingette (flat), and wing tip. Most stores sell them already separated into drumettes and flats with tips removed, which is what you want—it saves prep time. Look for wings that are similar in size so they cook evenly. Fresh or frozen both work; if using frozen, thaw completely and pat very dry. Plan for about 6-8 wings per person as an appetizer, or 10-12 per person as a main dish.

Baking Powder (NOT Baking Soda!): This is the secret ingredient that makes oven-baked wings extra crispy! Baking powder (aluminum-free is best) raises the pH of the chicken skin, which helps it brown and crisp up beautifully in the oven. It works by drawing moisture out of the skin and creating tiny bubbles that make the surface extra crunchy. Do NOT substitute baking soda—it will taste terrible and won’t work the same way. This is different from baking soda, so check your labels carefully!

Salt: Seasons the wings and helps draw out moisture for crispier skin. Kosher salt or sea salt works best, but regular table salt is fine—just use slightly less since it’s more concentrated.

Garlic Powder and Paprika (Optional): Add extra flavor to the wing coating. These are optional but recommended for more complex, savory flavor. Smoked paprika adds nice depth without any heat.

Frank’s RedHot Sauce: The original and still the best for authentic buffalo wings! This cayenne pepper-based hot sauce has the perfect balance of heat and tang. It’s not overwhelmingly spicy—it has medium heat that most people can handle. You can substitute other cayenne-based hot sauces, but Frank’s is traditional and has exactly the right flavor profile. Don’t use super thick hot sauces like sriracha; you need a thin, vinegar-based sauce.

Butter: Creates that rich, glossy buffalo sauce when combined with hot sauce. The butter mellows the heat slightly, adds richness, and helps the sauce cling to the wings. Use unsalted butter so you can control the salt level. For a richer sauce, increase the butter ratio; for spicier, use less butter.

Optional Additions: Some people like to add a splash of white vinegar for extra tang, a touch of Worcestershire sauce for depth, honey for sweet-and-spicy wings, or minced garlic for garlic buffalo wings.

Equipment Needed

You don’t need fancy equipment to make perfect buffalo wings! Here’s what you’ll need:

Essential Equipment:

• Large Baking Sheet: A rimmed half-sheet pan (about 18×13 inches) is ideal. You’ll need 2 pans for a double batch.
• Wire Cooling Rack: This is key for crispy wings! Elevating the wings allows hot air to circulate underneath for even crisping. Get an oven-safe wire rack that fits inside your baking sheet.
• Aluminum Foil: For lining the baking sheet (makes cleanup easier).
• Large Mixing Bowl: For tossing wings with the dry rub and later with the sauce.
• Small Saucepan: For melting butter and making the buffalo sauce.
• Tongs: For flipping wings and tossing in sauce without making a mess.
• Paper Towels: Essential for patting wings completely dry before seasoning.
• Measuring Cups and Spoons: For accurate measurements.

Optional but Helpful:

• Meat Thermometer: Ensures wings reach 165°F internal temperature.
• Silicone Brush: For brushing on extra sauce if desired.
• Cooling Rack: A second rack for draining sauced wings if they seem too wet.
• Kitchen Shears: For separating whole wings if you bought them intact.

Alternative Methods:

• Air Fryer: Makes incredibly crispy wings in less time (see tips section)
• Deep Fryer: The traditional method for ultimate crispiness
• Grill: For smoky flavor and crispy char

Print

 

Tips & Variations

Flavor Variations:

• Honey Buffalo Wings: Add 2 tablespoons honey to the buffalo sauce for sweet-and-spicy wings
• Garlic Parmesan Wings: Skip the buffalo sauce and toss in garlic butter with freshly grated Parmesan
• BBQ Wings: Use your favorite BBQ sauce instead of buffalo sauce
• Teriyaki Wings: Toss in homemade or store-bought teriyaki sauce
• Lemon Pepper Wings: Toss hot wings with melted butter, lemon zest, and lots of black pepper
• Dry Rub Wings: Skip the sauce entirely and season heavily with your favorite spice blend
• Nashville Hot Wings: Add cayenne pepper and brown sugar to the sauce for Nashville-style heat
• Asian-Style Wings: Toss in a mixture of soy sauce, honey, sesame oil, and ginger
• Spicy Korean Wings: Use gochujang-based sauce for Korean fried chicken style
• Extra Hot Wings: Mix in cayenne pepper, ghost pepper sauce, or habanero hot sauce

Cooking Method Variations:

• Air Fryer Buffalo Wings: Cook at 380°F for 25-30 minutes, shaking the basket every 8-10 minutes for incredibly crispy results
• Deep Fried Wings: Fry at 375°F for 10-12 minutes for the traditional method
• Grilled Wings: Grill over medium-high heat for 20-25 minutes, turning frequently
• Smoked Wings: Smoke at 250°F for 90 minutes, then crisp on high heat

Healthier Options:

• Reduced Butter: Use half the butter for a lighter sauce that’s still delicious
• Baked Only: Skip the sauce entirely and just enjoy seasoned, crispy baked wings
• Skinless: Remove skin before cooking for dramatically lower fat and calories (though they won’t be as crispy)

Pro Chef Tips

Here are insider secrets to making the absolute best buffalo wings:

The Overnight Drying Trick: Professional kitchens and serious home cooks swear by this method: after patting the wings dry and seasoning them, place them uncovered on a wire rack in your refrigerator for 8-24 hours. The cold, dry air of the fridge dehydrates the skin, which means when you bake them, they get unbelievably crispy—restaurant-level crispy. It’s the single best thing you can do for texture. Yes, it requires planning ahead, but the results are absolutely worth it.

Temperature Control is Everything: Don’t be tempted to crank the oven higher thinking it will make wings crispier faster. The ideal temperature is 425°F—hot enough to render the fat and crisp the skin, but not so hot that the outside burns before the inside cooks through. If you go too low (under 400°F), the wings will be cooked but not crispy. Too high (over 450°F), and they’ll burn on the outside while remaining undercooked inside. Trust the temperature and give them the full cooking time.

Sauce Temperature Matters: Make your buffalo sauce just before the wings are done, and keep it warm. Tossing hot wings in cold sauce cools them down and can make the crispy coating soggy. Hot sauce on hot wings maintains that perfect temperature and the sauce adheres better. If your sauce cooled down, reheat it gently before tossing.

The Double-Toss Technique: For maximum flavor and beautiful presentation, toss your wings in about 2/3 of the sauce when they first come out of the oven. Arrange them on your serving platter, then drizzle or brush the remaining 1/3 of sauce over the top. This creates layers of flavor and ensures every wing is perfectly coated without being overly saucy.

Rest After Saucing: After tossing wings in buffalo sauce, let them sit for 2-3 minutes before serving. This brief rest allows the sauce to set slightly and adhere better to the wings, preventing it from pooling at the bottom of your serving dish. It also lets the flavors meld together.

Wing Selection Matters: At the store, look for wings labeled “jumbo” if possible—they have more meat and are more satisfying to eat. Avoid packages with lots of ice crystals (indicates freezer burn) or wings that look very pale (they won’t brown as nicely). Consistent sizing means even cooking.

Save That Drippings: The rendered chicken fat and crispy bits that collect under the wire rack in your baking pan are liquid gold! Pour them through a strainer, save the fat in a jar in the fridge, and use it for cooking potatoes, eggs, or vegetables. It’s full of flavor and a terrible thing to waste.

Common Mistakes to Avoid

Mistake #1: Using Wet Wings
This is the number one reason homemade wings turn out soggy instead of crispy. Moisture is the enemy of crispiness! Many people don’t pat their wings thoroughly dry, or they skip this step entirely. Even if the wings look dry, use paper towels and press firmly to absorb every bit of surface moisture. If your wings just came out of a package with liquid, you need to be especially diligent. Wet skin will steam in the oven rather than crisp up, resulting in rubbery, pale wings that nobody wants. Take an extra two minutes to pat them completely dry—it makes all the difference.

Mistake #2: Skipping the Wire Rack
Placing wings directly on the baking sheet is a recipe for soggy bottoms. When wings sit flat against a pan, the underside steams in its own rendered fat and never gets crispy. The wire rack elevates the wings, allowing hot air to circulate completely around each piece. This creates even browning and crisping on all sides. If you don’t have a wire rack, you can flip the wings every 10-15 minutes, but this is more work and less effective. A wire rack is a small investment that dramatically improves results.

Mistake #3: Crowding the Pan
When wings touch each other or are too close together, they steam instead of roast, and you’ll end up with limp, pale wings instead of crispy, golden-brown ones. Each wing needs breathing room—at least 1/2 inch of space between pieces. If you’re making a large batch and everything doesn’t fit comfortably on one pan with space between wings, use two pans or cook in batches. Crowding is one of the most common rookie mistakes that ruins an otherwise perfect technique.

Mistake #4: Not Flipping the Wings
Even with a wire rack, wings benefit from being flipped halfway through cooking. One side gets more direct heat from the bottom of the oven, so flipping ensures even crisping on both sides. It only takes a minute to flip each wing with tongs, and it dramatically improves the final texture. Set a timer for 30 minutes so you don’t forget this important step.

Mistake #5: Tossing Wings Too Early in the Sauce
If you pour buffalo sauce on wings the moment they come out of the oven and then let them sit, the sauce will make the crispy coating soggy. The solution: either sauce them right before serving and bring them to the table immediately, or sauce them, then return them to the warm oven for 2-3 minutes to set the sauce. Timing is everything when it comes to maintaining that perfect crispy-yet-sauced texture.

Storage & Meal Prep

Refrigerator Storage:
Store leftover buffalo wings in an airtight container in the refrigerator for up to 3-4 days. For best results, store the wings and any extra sauce separately. If possible, place a paper towel in the bottom of the container to absorb excess moisture, which helps maintain some crispiness.

Reheating for Best Results:
The microwave will make your wings soggy and sad—avoid it if possible! For the best texture, reheat wings in a 375°F oven on a wire rack for 10-15 minutes until heated through and crispy again. You can also use an air fryer at 350°F for 5-8 minutes, which actually makes them crispier than they were originally. A toaster oven works great for small batches. If you absolutely must use a microwave, reheat on high for 1-2 minutes, then finish under the broiler for 2-3 minutes to restore some crispiness.

Meal Prep Strategy:
Buffalo wings are excellent for meal prep! You can prep the wings through step 3 (seasoned with the dry rub) up to 24 hours in advance and store them covered in the refrigerator. In fact, this extended dry time makes them even crispier. Make the buffalo sauce up to 3 days ahead and store it in the refrigerator—just reheat before tossing. For easy entertaining, bake the wings until almost done, then cool and refrigerate. When guests arrive, finish cooking and toss in fresh, hot sauce.

Leftover Ideas:
Leftover buffalo wings are incredibly versatile! Shred the meat off the bone and use it for buffalo chicken pizza, buffalo chicken dip, buffalo chicken salad, buffalo chicken tacos, or tossed with pasta. The meat is already seasoned and flavored, making it a shortcut for other recipes.

Make-Ahead & Freezer Notes

Preparing in Advance:
You can prep buffalo wings through several stages in advance, making them perfect for entertaining. Season the wings with the dry rub mixture and refrigerate uncovered for up to 24 hours—this actually improves crispiness. You can also bake the wings completely, let them cool, and refrigerate for up to 2 days. When ready to serve, reheat in a 375°F oven until hot and crispy (about 15 minutes), then toss in freshly made sauce.

Freezing Raw Wings:
Raw chicken wings freeze beautifully for up to 6 months. Pat them dry, season with the dry rub if desired, then arrange in a single layer on a baking sheet and freeze until solid (about 2 hours). Transfer the frozen wings to freezer bags, removing as much air as possible. When ready to cook, you can bake from frozen—just add 10-15 minutes to the cooking time. Or thaw overnight in the refrigerator for best results.

Freezing Cooked Wings:
You can freeze fully cooked wings (before saucing) for up to 3 months. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to freezer bags. Reheat from frozen at 375°F for 20-25 minutes until hot and crispy. Make fresh buffalo sauce just before serving rather than freezing sauce-coated wings, as the sauce can make them soggy when frozen and reheated.

Party Planning Timeline:

• 1 Month Before: Freeze raw or cooked wings if making ahead
• 2 Days Before: Make buffalo sauce, refrigerate in airtight container
• 1 Day Before: Thaw frozen wings in refrigerator; or prep and season raw wings, refrigerate uncovered overnight
• 2 Hours Before Party: Start baking wings
• Right Before Serving: Reheat sauce, toss wings, and serve immediately

Serving Suggestions

Buffalo chicken wings are traditionally served with specific accompaniments that have become just as iconic as the wings themselves:

Classic Accompaniments:

• Ranch or Blue Cheese Dressing: The cool, creamy dressing is essential for balancing the heat and adding richness. Traditional buffalo wings are always served with blue cheese dressing, but ranch is equally popular. Homemade versions of either are even better!
• Celery Sticks: Crisp, cool celery provides textural contrast and a refreshing crunch between spicy bites
• Carrot Sticks: Another cooling, crunchy vegetable side that’s perfect for dipping

Side Dishes That Complete the Meal:

• French Fries or Sweet Potato Fries: Classic bar food pairing
• Onion Rings: Another fried favorite that complements wings
• Coleslaw: Cool, creamy slaw balances the heat and adds freshness
• Potato Wedges or Tater Tots: Hearty, satisfying starch
• Corn on the Cob: Summer BBQ perfection alongside wings
• Mac and Cheese: Creamy comfort food that pairs beautifully
• Loaded Potato Skins: For the ultimate indulgent spread
• Garden Salad: Provides freshness and balances the richness
• Nachos: When you want a full party appetizer spread

Game Day Spread Ideas: Create an epic game day spread with:

• Buffalo wings as the main attraction
• Multiple dipping sauces (ranch, blue cheese, extra buffalo sauce)
• Vegetable tray with celery, carrots, peppers, and cucumbers
• Chips and dip (guacamole, salsa, queso)
• Pizza or sliders for variety
• Beer, soda, and iced tea for drinks

Beverage Pairings:

• Beer: Light lagers, pilsners, or wheat beers complement spicy wings perfectly—avoid heavy IPAs which intensify heat
• Iced Tea: Sweet tea or unsweetened tea with lemon provides refreshment
• Lemonade: Citrus helps cut through the richness
• Soda: Classic cola or root beer
• Wine: If you prefer wine, go with off-dry Riesling or Gewürztraminer to tame the heat
• Milk: For serious spice warriors, cold milk neutralizes capsaicin better than anything

Serving Presentation: Arrange wings on a large platter or in a basket lined with parchment paper. Place small bowls of dressing around the platter for easy dipping. Scatter celery and carrot sticks throughout or arrange them around the edges. Provide plenty of napkins—buffalo wings are gloriously messy, and that’s part of the fun!

FAQs Section

Can I make buffalo wings without Frank’s RedHot sauce?
Yes, though Frank’s is traditional and has the perfect flavor profile for authentic buffalo wings. You can substitute other cayenne pepper-based hot sauces like Crystal, Louisiana Hot Sauce, or Texas Pete. These vinegar-based sauces work similarly to Frank’s. Avoid using thick hot sauces like sriracha or Tabasco (which is much more vinegary and intense)—the consistency should be thin and pourable. If you only have thick hot sauce, you can thin it with a bit of white vinegar and water to get the right consistency.

Why aren’t my wings getting crispy?
Several factors affect crispiness: the wings weren’t dried thoroughly before cooking (moisture prevents crisping), you skipped the baking powder (it’s essential for crispy skin), the oven temperature was too low (needs to be at least 425°F), you’re baking wings directly on the pan instead of on a wire rack (prevents airflow), or the wings are crowded together on the pan (they steam instead of roast). Make sure you’re hitting all these points, and consider doing the overnight refrigerator drying method for maximum crispiness.

Can I make buffalo wings in an air fryer?
Absolutely! Air fryers make incredibly crispy wings. Pat wings dry, season with the baking powder mixture, and arrange in a single layer in your air fryer basket (don’t overcrowd—cook in batches if needed). Air fry at 380°F for 25-30 minutes, shaking the basket every 8-10 minutes to ensure even cooking. The wings are done when golden brown and crispy. Toss in buffalo sauce immediately after removing from the air fryer. Air fryer wings are actually crispier than oven-baked in less time!

How can I make buffalo wings less spicy?
For milder wings, increase the butter-to-hot-sauce ratio in your buffalo sauce. Instead of 1/2 cup butter to 2/3 cup hot sauce, use equal parts butter and hot sauce, or even more butter than hot sauce. You can also mix the hot sauce with ketchup or BBQ sauce to mellow the heat while maintaining flavor. Another option is to serve extra ranch or blue cheese dressing for cooling. Kids often enjoy “baby buffalo wings” with mostly butter and just a little hot sauce for flavor without much heat.

Do I really need to use a wire rack?
For the crispiest results, yes! The wire rack elevates the wings off the pan, allowing hot air to circulate completely around each piece. This creates even browning and prevents the bottoms from steaming. If you absolutely don’t have a wire rack, you can flip the wings every 10-15 minutes to prevent one side from getting soggy, but this is more labor-intensive and doesn’t work quite as well. Oven-safe wire racks are inexpensive and make a huge difference in results—they’re worth getting.

Can I use boneless chicken instead of wings?
You can make “boneless wings” (which are really just chicken nuggets or tenders tossed in buffalo sauce), but the flavor and texture are completely different from traditional wings. Use boneless, skinless chicken breast cut into 2-inch pieces. Coat them in the baking powder mixture and bake at 425°F for 20-25 minutes, flipping once, until crispy and cooked through (165°F internal temperature). Toss in buffalo sauce just like regular wings. They’re delicious but lack the rich, crispy skin and varied textures that make real wings special.

How do I keep wings warm at a party?
For parties, keep finished wings in a warming drawer set to low, or in an oven set to 200°F. Place them on a wire rack over a baking sheet so they don’t get soggy. Don’t cover them tightly—trapped steam makes them lose crispiness. For best results, make wings in batches throughout the party, serving fresh-from-the-oven wings every hour or so. Alternatively, fully cook wings ahead of time, cool them, then reheat and sauce just before serving. Fresh hot wings are always better than wings that have been sitting.

Conclusion

There you have it—everything you need to know to make incredible, restaurant-quality crispy buffalo chicken wings right in your own kitchen! These oven-baked buffalo wings prove that you don’t need a deep fryer or fancy equipment to create wings with ultra-crispy skin and that perfect tangy, buttery, spicy sauce that makes buffalo wings so addictive.

Whether you’re gearing up for the Super Bowl, hosting friends for game night, or just treating yourself to some seriously delicious comfort food, these buffalo chicken wings deliver every single time. The technique is straightforward, the ingredients are simple, and the results are absolutely crave-worthy. Once you master this recipe, you’ll never need to order wings for delivery again—yours will be better!

The beauty of buffalo wings is that they bring people together. There’s something about gathering around a platter of hot, saucy wings with cold drinks and good company that just feels right. These wings have become an American tradition for a reason—they’re fun to eat, endlessly customizable, and universally loved.

I’d love to hear about your buffalo wing adventures! Did you make them extra spicy? Try one of the variations? Serve them at a party? Drop a comment below and let me know how they turned out.