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Buffalo Chicken Wings

These Buffalo chicken wings are crispy, juicy, and coated in a bold, buttery hot sauce. Baked until golden and tossed in a classic Buffalo sauce, they're the perfect appetizer for game day, parties, or an easy dinner. Serve them with ranch or blue cheese dressing for the ultimate wing experience.
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Prep Time 10 minutes
Cook Time 44 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings split into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Buffalo hot sauce
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • 1 teaspoon honey optional, for a touch of sweetness
  • 1 tablespoon chopped fresh parsley for garnish, optional
  • Celery sticks and ranch or blue cheese dressing for serving, optional

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if using.
  2. Pat the chicken wings completely dry with paper towels.
  3. Toss the wings with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
  4. Arrange the wings in a single layer on the prepared baking sheet.
  5. Bake for 40 to 45 minutes, flipping halfway through, until the wings are crispy and reach an internal temperature of 165°F (74°C).
  6. While the wings bake, whisk together the Buffalo hot sauce, melted butter, Worcestershire sauce, garlic powder, and honey if using.
  7. Transfer the hot wings to a large mixing bowl and pour the Buffalo sauce over them.
  8. Toss until every wing is evenly coated.
  9. Garnish with chopped parsley if desired and serve immediately with celery sticks and ranch or blue cheese dressing.

Notes

  • Patting the wings dry helps create an extra crispy texture.
  • Use your favorite Buffalo sauce to adjust the spice level.
  • For even crispier wings, refrigerate them uncovered for 1 hour before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F oven for 8 to 10 minutes or in the air fryer until hot and crispy.