Classic Buffalo Wings
Crispy baked chicken wings tossed in a sweet and spicy homemade buffalo sauce.
1h 20m4Servings
Nutrition
589kcal
42gProtein
11gCarbs
43gFat
Ingredients
Chicken Wings
2 lb
Vegetable Oil
2 tbsp
Garlic Powder
1 tsp
Kosher Salt
To taste
to taste
Freshly Ground Black Pepper
To taste
to taste
Hot Sauce
¼ cup
Honey
2 tbsp
Butter
4 tbsp
Ranch Dressing
Optional
serving
Blue Cheese Dressing
Optional
serving
Carrot Sticks
Optional
serving
Celery Sticks
Optional
serving
Instructions
1Prepare the Wings
20m
20mPreheat Oven and Rack
Preheat oven to 400°F (200°C). Place a wire rack over a baking sheet.
Season Wings
In a large bowl, toss chicken wings with vegetable oil. Season with garlic powder, kosher salt, and freshly ground black pepper.
Arrange Wings
Transfer the seasoned chicken wings to the prepared baking sheet with the wire rack.
2Bake the Wings
1h
1hBake
Bake for 50 to 60 minutes, flipping the wings halfway through, until the chicken is golden brown and the skin is crispy.
3Make the Buffalo Sauce
5m
5mCombine Sauce Ingredients
In a small saucepan, whisk together hot sauce and honey.
Simmer and Add Butter
Bring the mixture to a simmer, then stir in the butter. Cook until the butter is melted and the sauce is slightly reduced, about 2 minutes.
4Sauce and Broil Wings
5m
5mBroil Oven
Heat the broiler on low.
Coat Wings
Transfer the baked wings to a clean bowl. Pour the buffalo sauce over the wings and toss until completely coated.
Broil to Caramelize
Return the sauced wings to the wire rack. Broil for 3 minutes, watching carefully to prevent burning, until the sauce caramelizes.
5Serve
Plate and Serve
Serve the buffalo wings immediately with ranch dressing or blue cheese dressing, and carrot and celery sticks on the side.
Tips
For extra crispy wings, ensure air can circulate underneath by using a wire rack set inside a baking sheet.
Preheat your oven fully before baking the wings to promote even cooking and crisping.
Cook and refrigerate wings (without sauce) up to 3 days ahead. Re-crisp in a 400°F oven for 10-15 minutes before saucing.
Store any leftover sauced wings in an airtight container in the fridge for up to 4 days. Reheat in an air fryer or oven to crisp them up.