Skip the fryer and make these baked Buffalo Chicken Wings that are just as crispy, without the grease. The sweetness of the honey and the spiciness of the chicken wing sauce make them finger-licking good. Perfect for adding extra protein to the week, or to make a platter of wings for game day snacking.
In This Article
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Amy’s Notes
This buffalo wings recipe came about when my biggest little turned 14. At that age, he loved soccer, knew more than his parents, and his favorite food was crispy chicken wings with hot sauce. The know-it-all thing will come to a humble end upon mature adulthood, but the buffalo chicken wings obsession might be permanent. Here’s why we all love this dish:
- Oven-baked to crispy perfection: You get that crisp texture without messing with deep frying or grease splatter on your stove.
- Easy cleanup: Foil-lined baking sheets make post-game-day cleanup a breeze.
- Naturally gluten-free: Using cornstarch instead of flour keeps these completely gluten-free without sacrificing crunch.
- Sweet and spicy balance: Frank’s hot sauce and sweet honey create a mouthwatering combination. For another favorite spicy-sweet dinner, check out our 15-minute Honey Lime Shrimp.
Key Ingredients
- Chicken Wings: Split into drumettes and flats, then thoroughly dried with paper towels to ensure peak oven crispiness.
- Real butter – We use salted butter for extra flavor.
- Baking Powder & Cornstarch: The dynamic duo that draws out skin moisture and breaks down proteins for maximum oven crunch.
- Frank’s RedHot & Honey: Combines classic tangy chili heat with sweet pure honey for a thick, lip-smacking glaze.
- Tamari Soy Sauce: Adds rich umami depth to balance out the sweet honey and vinegary hot sauce.
Substitutions and Variations
- Sauce Swap: Use pure maple syrup instead of honey for a subtle smoky sweetness.
- Extra Heat Kick: Toss in a pinch of crushed red pepper flakes or extra cayenne pepper while melting the butter.
- Soy Sauce Swap: If you don’t have Tamari soy sauce, regular low-sodium soy sauce or coconut aminos work great.
Step-by-Step Recipe Instructions
- Use paper towels to pat every wing dry. Dry skin is the secret to ultimate crunch.
- In a large sealable bag, shake together garlic powder, black pepper, kosher salt, baking powder, and cornstarch. Add wings and toss until evenly coated.
- Bake the coated wings in the oven until fully cooked.
- Melt butter and stir in honey, Frank’s RedHot sauce, tamari, and lime juice.
- Place the hot wings on a platter, pour desired amount of sauce over top, and toss to coat. Serve immediately while hot and crisp.
How to Prep Ahead
- Prep Ahead: Dry the wings and toss them in the baking powder spice mix up to 12 hours ahead. Store uncovered on a wire rack in the fridge to let the cold air dry out the skin even further.
- Leftovers & Reheating: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 5–7 minutes until crisp again (avoid microwaving, which turns the skin soggy).
Watch Us Make This Recipe
Buffalo Chicken Wings
Ingredients
- 3 pounds chicken wings split, no tips
- 1 tablespoon garlic powder
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon kosher salt coarse
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
For the Sauce:
- 5 tablespoons butter
- ½ cup pure honey
- ¼ cup Frank's hot sauce
- 1 tablespoon Tamari sauce
- 2 teaspoons freshly squeezed lime juice
- Optional garnishes: freshly chopped parsley or chives
Instructions
- Preheat oven to 400F, with rack on upper middle position. Line a large baking sheet with foil and generously grease the foil.
- Very thoroughly pat chicken wings with paper towels; take the time to dry each piece well, so that all excess moisture is removed.
- In a large Ziploc bag, combine garlic powder, pepper, salt, baking powder, and corn starch. Mix well. Add chicken wings, gently shaking to coat thoroughly.
- Place wings in single layer on foil lined baking sheet. Bake 45-50 minutes or until browned and crisp.
- While chicken is baking, make the sauce: In a small pot, melt butter. Add rest of sauce ingredients, constantly stirring, until mixture starts to bubble. Immediately remove from heat and set aside.
- Transfer baked wings to a large serving platter. Pour as much sauce as desired over wings, tossing to coat well. If desired, save some sauce for serving alongside of wings. Serve immediately while chicken is crispy.
Video
Notes
- Want a deeper flavor twist? Swap in an equal amount of sriracha for the Frank’s hot sauce. Sriracha has a richer, deeper flavor and has a thicker texture than that of other common hot sauces.
- Honey is preferred over sugar, as its thick, syrupy texture makes the sauce thicker and tastier.
- We love the sweet and spicy flavors of this chicken wing sauce, but if you want your sauce less sweet, feel free to use less honey.
- Tamari sauce is gluten-free soy sauce with better depth of flavor than normal soy sauce.
- This is part of our Party Appetizers collection.
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What to Serve with Buffalo Wings
Vegetables & Salads
- Air Fryer French Fries are super crispy, without all the grease, and pair well when served on a platter.
- Add a bit of veggies to the mix with this Air Fryer Broccoli recipe. It’s so simple to make.
- This Chopped Apple, Candied Pecan, and Blue Cheese Salad also includes blue cheese, to pair with buffalo chicken wings.
- You can’t go wrong with a simple side like this Tortellini Pasta Salad with Pesto Sauce, Tomatoes, and Mozzarella.
- Once you taste this Creamy Caesar Salad Recipe, you’ll never want the store-bought stuff again.
Potatoes & Sides
- These Air Fryer French Fries are ultra crispy without all the deep-fry grease.
- If you want a make-ahead pasta, this Pesto Tortellini Salad is it.
Frequently Asked Questions
Both refer to crispy chicken wings that are typically deep fried; buffalo wings are dipped in a buttery hot sauce, while chicken wings can be dipped in a variety of sauces like barbecue sauce or ketchup.
While the typical deep-fried buffalo wings aren’t known for being healthy, our oven-baked chicken wings are definitely much healthier. Most of the fat is rendered while baking at high heat in the oven, and there is no additional grease added.
The secrets to crispy baked chicken wings include using cornstarch and baking powder (not baking soda) to coat the wings prior to baking. Also, it’s essential to thoroughly dry every single piece of chicken with paper towels to remove all moisture prior to starting the recipe. Excess moisture will work against the chicken becoming crispy.
Always bake the wings until they’re crispy first. Then, either toss crispy wings in the delicious sauce and serve immediately, or serve chicken wing sauce on the side for people to dip their wings into.
Can I make these buffalo chicken wings in the air fryer?
Absolutely! Air frying is a fantastic shortcut when you’re short on time. Prep and coat the wings exactly as directed in the recipe, then air fry them in a single layer at 400°F for 20 to 22 minutes, flipping halfway through. They come out super crispy and delicious.
Why use baking powder and cornstarch instead of flour?
Flour can get heavy and gummy in the oven, but the combo of baking powder and cornstarch is perfect. Baking powder draws out moisture and breaks down proteins so the skin bubbles up ultra-crisp, while cornstarch creates that light, crunchy outer coating.
More to Cook and Eat
- Air Fryer Chicken Wings: Short on time? These get amazingly crispy in half the time using your air fryer.
- BBQ Chicken Salad: A fun and flavorful spin to make an easy lunch.
- Grape Jelly Meatballs: The ultimate party appetizer that vanishes in minutes.
- Asian Chicken Wings: The flavors of these party wings will have everyone grabbing seconds.
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