Baked Buffalo Wings Recipe
These crispy baked Buffalo wings are seasoned and oven-baked until golden, then tossed in a buttery homemade Buffalo sauce. No breading or deep-frying needed.
Servings: 3
Calories: 398kcal
Equipment
- Rimmed baking sheet
- Oven-safe wire rack optional
- Mixing Bowls
Ingredients
For the Wings
- 1.5 lbs Chicken wings thawed, sectioned into flats and drumettes
- 1/4 tsp Sea salt
- 1/2 tsp Black pepper
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1.5 tbsp Baking powder
- 2 tbsp Olive oil optional, to help the seasoning stick
Homemade Buffalo Sauce
- 1/2 cup Frank's RedHot Original Hot Sauce
- 1 tbsp Butter unsalted, melted
Instructions
For the Wings
- Preheat the oven: Set the oven to 425°F.
- Dry the wings: Pat the thawed chicken wings dry with paper towels to remove as much moisture as possible.
- Mix the seasonings: Combine the sea salt, black pepper, smoked paprika, garlic powder, onion powder, and baking powder in a small bowl.
- Season the wings: Toss the wings with the seasoning mixture until evenly coated. Add the optional olive oil if needed to help the seasoning stick.
- Bake until crispy: Arrange the wings in a single layer on a parchment-lined baking sheet or an oven-safe wire rack set over a baking sheet. Bake for 20–25 minutes per side, until golden brown and crispy.
For the Buffalo Sauce
- Mix the sauce: Whisk the hot sauce and melted butter together in a small bowl until combined.
Finish the Wings
- Toss and serve: Transfer the baked wings to a large bowl. Pour the Buffalo sauce over them and toss until coated. Serve immediately.
Nutrition
Calories: 398kcal | Carbohydrates: 4g | Protein: 23g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 1546mg | Potassium: 820mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 280mg | Iron: 2mg
