Oven baked Buffalo chicken wings
- Preparation 20 min
- Refrigeration 30 min
- Cooking 45 min
- Servings 4
- Freezing Absolutely
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Oven-Baked Buffalo Chicken Wings with a Killer Crunch (No Deep Fryer Needed!)
Looking for the kind of recipe for Buffalo chicken wing dip that makes people stop talking mid-bite and just go “oh damn”? Wait—scratch that. What you really need is the wings behind the dip. The real deal. These oven-baked Buffalo chicken wings are crispy as hell, juicy inside, and loaded with heat, flavor, and finger-lickin’ goodness—no fryer, no splattered kitchen walls, just pure Buffalo bliss.
We’re talking Frank’s Red Hot Original, of course—because no Buffalo wing worth eating exists without it. Mix it with a little oil, baking powder (that crispy skin magic), smoked paprika, onion and garlic powder, chili, Italian herbs… basically, a full-on flavor bomb. They’re easy to prep, great to make ahead, and taste just as good during the game as they do straight off the tray while standing at the counter with a beer in hand.
Serve ’em with the holy trinity: creamy ranch, crunchy celery sticks, and extra hot sauce for the brave. Perfect for the Super Bowl, a chill Sunday kitchen session, or anytime you want a snack that doesn’t take itself too seriously—but seriously hits the spot.
All you need is a good appetite, some napkins, and your loudest playlist. Let’s get Buffalo. 🐔🔥
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🥶 Chill time = crispier wings
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Letting the wings sit uncovered in the fridge for 30 minutes helps dry out the skin even more, giving you that ultra-crispy finish straight from the oven.
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Want to push it? Leave them in the fridge overnight.
🧂 Baking powder hack
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Don’t skip the baking powder (not baking soda!) — it’s the secret weapon that creates that crave-worthy crust.
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Make sure it’s aluminum-free to avoid any metallic taste.
🔥 Spice it your way
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Love the heat? Add a pinch of cayenne or a few drops of extra hot sauce in the seasoning mix.
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Prefer mild? Cut the chili powder in half and serve with extra ranch for balance.
🧊 Prep ahead like a boss
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Season and marinate the wings the day before to save time and boost flavor.
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You can also bake them ahead, then reheat at 375°F for 10 minutes to bring back the crunch.
🍽️ Serve like a pro
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Pair with celery sticks and creamy ranch or blue cheese dressing to balance the heat.
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Offer extra Frank’s Red Hot on the side for those who like it wild.
🚫 Freezer tip
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Not ideal for freezing once baked — the texture won’t survive. But you can freeze raw, seasoned wings and bake them fresh when needed.
🍷 Wine pairing alert!
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Pair with Breca Garnacha 2021 for a bold match: its rich dark fruit and spicy notes play perfectly with the heat and crispiness of the wings.
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Ingredients
- 4 lb (1.8 kg) whole chicken wings, separated
- 3 tablespoons Frank’s Red Hot Original Sauce + a bit for the service
- 1 tablespoon canola oil
- 2 tablespoons baking powder (not soda!)
- 2 teaspoons chili powder
- 1 teaspoon sweet smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian spices
- 1/2 teaspoon salt
- Ranch sauce
- Celery sticks
- Pepper to taste
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Preparation
- Rinse the chicken wings several times under cold water and drain well. Using several paper towels, pat dry the wings thoroughly to dry them completely. Throw wings in a large bowl and add Frank’s Red Hot sauce and canola oil. Toss to coat and reserve.
- In another bowl, mix baking powder, chili, paprika, onion powder, garlic powder, Italian spices and salt, then season with pepper to taste. Pour half of the mixture over the wings and mix well to coat. Add the rest and mix well a second time. Reserve in the fridge for 30 minutes uncovered.
- Preheat the oven to 400 °F.
- Cover the bottom of a large roasting pan (or two) with foil and add the grill. Place the chicken wings on the rack, making sure to space them well.
- Bake for 40 to 45 minutes until wings are cooked and crispy. Rotate the roasting pan 180 degrees halfway. Gently remove the wings from the grill and serve with celery sticks, ranch sauce and Frank’s Red Hot sauce!
Absolutely! Frank’s gives you that classic Buffalo wing flavor, but you can totally mix it up with homemade hot sauce, BBQ sauce, or even a honey-sriracha twist for something different.
Cooked wings tend to lose their crispiness after freezing. It’s better to freeze them raw, already seasoned, and bake them fresh when you’re ready to eat.
Yes, but make sure to thaw them completely in the fridge before starting. If not, they’ll release too much moisture and won’t get crispy in the oven.
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