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American

Buffalo Chicken Wings

Buffalo chicken wings bake until crisp, then get tossed in a buttery cayenne-style hot sauce for a classic party plate.

Published and reviewed by Kitchgrow on 10 August 2026Updated

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Buffalo Chicken Wings

1 hrtotal

30 min hands-on30 min hands-off

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 30 minutes for drying the wings in the refrigerator before baking for crisper skin.

Method

  1. Heat the oven to 220°C. Pat the measured chicken wings very dry with kitchen paper.

  2. Toss the wings with baking powder, garlic powder, salt, and black pepper until evenly coated.

  3. Arrange the wings on a rack set over a baking tray. Bake, turning once, until the skin is crisp and the chicken is fully cooked.

  4. Mix the hot sauce with melted butter to make a glossy Buffalo sauce.

  5. Toss the hot wings in the sauce just before serving and serve with celery sticks.

How to tell it's done

The wings should be crisp on the outside, juicy inside, and coated in a glossy orange-red sauce.

Getting it right

Tip

The wings must be very dry before baking; surface moisture prevents the skin from crisping.

What to serve it with

Serve immediately with celery sticks and a cooling dip if desired.

Common mistakes

The skin is flabby rather than crisp.
Dry the wings thoroughly and give them room on a rack so air moves underneath. The baking powder only works on a dry surface; wings straight from the packet steam themselves.
The sauce slides off into the bowl.
Toss them the moment they come out of the oven and serve straight away. Buffalo sauce clings to hot wings and pools off cooled ones.

Substitutions

  • Use a cayenne-style hot sauce for the most recognizable Buffalo flavor.
  • Do not use baking soda in place of baking powder; it can taste soapy.
  • For milder wings, reduce the hot sauce slightly and increase the butter.
  • Fried wings are traditional in many restaurants, but this baked version is more practical for home cooking.

Storing and reheating

Keep three days in the fridge, unsauced. Reheat in a hot oven to bring the skin back — a microwave ruins them. Sauce only what you are eating; sauced wings go soft within the hour and never crisp again.