Baked buffalo wings are crispy on the outside yet tender and juicy on the inside. These are going to be the best wings you have ever tasted!

plate of baked buffalo wings served on a white round plate with a side of celery sticks.

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Everyone loves a good plate of wings, but all too often they turn out too dry or too soft. A perfect wing recipe can be hard to come by.

Don’t worry, though! I am here to help. This baked buffalo wing recipe creates incredible, mouthwatering wings that guarantee deliciousness every time.

So what is my secret to perfect wings? The oven!

Baking wings is healthier than frying them because it doesn’t require oil. Baking also keeps the inside moist and makes the outside crispy.

If you are a wing lover, you definitely need to give these buffalo chicken wings a try! They’re the perfect snack, appetizer, or meal for your next game day or holiday celebration. Plus, they pair well with crab dip, meatballs, and sliders.

topped down image of baked buffalo wings served on a white round plate with a side of celery.

Crispy Baked Buffalo Wings Recipe

Baking wings is a great way to cook them perfectly with ease. The super hot oil in a fryer can burn the exterior of the wings and not fully cook the inside. Baking wings is a much better way to cook them evenly and thoroughly.

I know that frying wings does make the outside nice and crispy but guess what? So does cooking the wings in the oven! I promise that these oven-baked wings are just as crunchy as any fried wings. You’ll see what I mean after one bite. 

Baking wings does take a little bit of time, so you do want to plan ahead. The wings need to sit in the fridge for about an hour to dry out. This step is crucial for ultra crispy buffalo wings!

Then, they need to bake for another 45 minutes. It may not be the fastest recipe to make, but it is easy and it is definitely worth it! The best things in life are worth waiting for, after all. 

ingredients to make baked buffalo wings.


See recipe card below this post for ingredient quantities and full instructions. 

  • Flour – I use all-purpose flour, but you can also use a 1:1 gluten-free all-purpose flour to keep these wings gluten-free-friendly.
  • Ground black pepper
  • Salt
  • Garlic powder
  • Chicken wings – I like to use fresh wings, as they tend to crisp best. You can use frozen wings to make this recipe, but be sure to thaw them completely and pat them dry with a paper towel. The dryer the skin, the crispier the wings will be. 
  • Melted butter 
  • Buffalo sauce – I like Frank’s Buffalo Sauce, but any brand will work. Just make sure you use buffalo sauce and not Frank’s red hot sauce or another hot sauce variety.


Feel free to mix and match different ingredients to switch up this baked buffalo wings recipe and make it your own. Here are my favorite ways to tweak these oven-baked wings:

  • Use barbecue sauce instead of buffalo sauce.
  • Use onion powder in place of garlic powder. 
  • Make the recipe with chicken drumsticks rather than wings. 
  • Sprinkle ¼ teaspoon of ground cayenne pepper over the wings before baking to make them nice and spicy. 
steps to make baked buffalo wings.

How to Make Baked Buffalo Wings

  1. Prepare the pan: Cover a rimmed baking sheet with foil. Then, spray it with cooking spray. 
  2. Season the wings: Mix the flour, pepper, salt, and garlic powder in a bowl. Then, toss the wings in the seasoned flour. 
  3. Dry the wings: Place the floured wings on the prepared sheet pan, and place the uncovered pan in the fridge for an hour. This lets the wings dry out so they become crispier when they bake. 
  4. Make the sauce: Melt the butter and stir in the buffalo wing sauce. 
  5. Dip the wings: Dip each wing in the buffalo sauce, and place it back on the pan. 
  6. Bake the wings: Bake the wings in the oven at 400ºF for 25 minutes. Then, flip each wing, and bake for another 20 minutes. The golden brown wings are then ready to enjoy! 
close up image of a pile of baked buffalo wings.

Quick Tip

Be sure to dry the wings with paper towels before seasoning them with flour. This helps the flour stick to the chicken, and the wings are crispier as a result.

baked buffalo wing dipped in buffalo sauce.

How to Store Baked Buffalo Wings

Once the wings are baked, they are best eaten right away. They will be the crispiest and juiciest when fresh. However, if you have leftover wings, store them in an airtight container in the fridge. They will keep for about 5 days. 

To reheat the wings, pop them back in the oven to reheat at 350ºF for 8 minutes. They will crisp right up!

Serving Suggestions

I could eat a whole plate of buffalo wings all on their own. They are just so good!

However, you can easily pair them with blue cheese dip or homemade ranch dressing for dipping. Air fryer french fries are another fantastic side that goes perfectly with baked buffalo wings. You can’t forget the celery, either!


Is it better to bake chicken wings at 350 or 400?

I bake my wings at 400ºF. I find that this makes the wings much crunchier and it also cooks the wings faster, preventing them from drying out.

Is it better to fry or bake buffalo wings?

I am definitely on the baking team! Baking buffalo wings uses a lot less oil which, in turn, is healthier. Air frying is also not as messy as deep frying can be. The wings are perfectly crisp on the outside and moist on the inside when they are baked.

How long do wings take in the oven?

Our baked wings take about 45 minutes to bake in a 400º oven. When fully cooked, the wings will be golden brown on the outside and no longer pink on the inside. Use a meat thermometer to ensure the internal temperature reaches 165ºF.

Why do some people use baking soda or baking powder with chicken wings?

These help kickstart the browning process and can result in crispier wings, but I don’t find it necessary with this recipe!

More Buffalo Wing Inspired Recipes

A plate of baked buffalo chicken wings.

Baked Buffalo Wings

Baked buffalo wings are crispy on the outside yet tender and juicy on the inside. These are going to be the best wings you have ever tasted!
4 from 3 votes
Course: Appetizer
Cuisine: American
Servings: 25 wings
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 1 hour
Total Time: 2 hours


  • Rimmed baking tray
  • Foil
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Tongs


  • 1 cup flour
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 25 chicken wings
  • 1/2 cup melted butter
  • 1/2 cup buffalo sauce


  • Line a rimmed baking sheet pan with foil and spray with cooking spray.
  • Add the flour, pepper, salt and garlic powder to a large bowl and stir together.
    1 cup flour, 3/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/2 teaspoon garlic powder
  • Pat the wings dry with a paper towel. This will help the flour mix stick to the wings.
    25 chicken wings
  • Add the chicken wings to the bowl and toss them in the flour mixture, coating the wings completely in the flour.
  • Spread the wings on the greased foil and then place the wings, uncovered, in the fridge to sit for one hour. This lets the flour get firm on the wings which will make them crispier.
  • While the wings are chilling, preheat your oven to 400 degrees Fahrenheit.
  • Whisk the melted butter and buffalo sauce together in a medium sized bowl.
    1/2 cup melted butter, 1/2 cup buffalo sauce
  • Remove the tray with the wings from the fridge and dip each wing individually in the butter sauce. Place the dipped wings back on the baking pan.
  • Bake the wings in the hot oven for 25 minutes, then flip each one over using a pair of tongs. Return the wings to the oven to bake for another 20 minutes. The wings should be golden brown and crispy on the outside. Tear one open to make sure there is no pink in the center.
  • Serve the wings while hot with extra buffalo sauce or a side of blue cheese dressing.


Serving: 1serving | Calories: 158kcal | Carbohydrates: 4g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 258mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 184IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Monique H says:

    Is it possible to use wingettes with this recipe? If so, will the baking time change since they are a bit smaller??

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