Amazing 370-Cal baked buffalo wings

Name: Amazing 370-Cal baked buffalo wings
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 pounds chicken wings, split at joints and tips removed; 2 tablespoons aluminum-free baking powder; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup hot sauce; ¼ cup unsalted butter; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 1 teaspoon garlic paste; ½ teaspoon paprika; ¼ teaspoon salt; 2 carrots, cut into sticks; 2 celery sticks, cut into sticks

By anna Boncoeur On October 16, 2025

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Baked Buffalo Wings: That’s what we’re talking about today, friends! Forget the messy deep fryer; I’ve spent years tinkering in my kitchen—I’m Anna, a passionate food lover, and I truly believe that simple, flavorful chicken recipes can make everyday cooking way easier and so much more joyful. I’ve perfected the art of getting that incredible, crackly skin in the oven, and trust me, once you try this method, you won’t look back.

These aren’t just any wings; they get this amazing sweet and spicy honey garlic glaze that just clings perfectly to that crispy exterior. It’s my go-to recipe for every single game day, party, or just when I need a serious comfort food fix. We’re talking serious flavor without all the extra oil that comes from frying. These baked buffalo wings are going to be your new obsession, I promise!

Table Of content

Why You’ll Love These Crispy Baked Buffalo Wings

Honestly, these wings just hit different. I developed this recipe because I wanted all the crunch of a fried wing without standing over a vat of hot oil. It’s game day magic made simple, and the resulting texture is unbelievable. You get serious satisfaction here!

They are baked, not fried, which cuts down on the mess and the fat content significantly.
The prep time is seriously fast—we’re talking 10 minutes max before they hit the oven.
That honey garlic buffalo sauce is the perfect balance; it’s sweet, tangy, and spicy all at once.

Quick Prep for Perfect Baked Buffalo Wings

You won’t believe how little time this takes. Seriously, 10 minutes is all you need to get these babies ready for their first bake. The secret is just tossing them really well with the baking powder mixture. You don’t need fancy equipment for the coating step—just a big bowl and your hands!

Flavor Combination That Works Every Time

When I first started testing these, I knew the buffalo sauce needed a friend. That classic vinegar tang is great, but it needs depth. That’s where the honey and garlic come in! Simmering the honey garlic buffalo sauce together creates this thick, sticky glaze that adheres beautifully to the crispy skin. It’s the ultimate sweet-and-spicy combo that everyone always asks me to make again.

Essential Ingredients for Baked Buffalo Wings

Okay, let’s talk about what you need to pull off these incredible baked buffalo wings. The ingredient list looks simple, but every single component plays a huge role in getting that restaurant-quality crunch without the fryer. You’ll notice baking powder right away—that’s not a typo! It’s the secret weapon that dries out the skin just enough so that when the high heat hits it, you get that amazing crackle.

I’ve made sure the measurements here are perfect for about four hungry people. Once you see the list, you’ll know exactly what to grab from the pantry. We’ll break down the chicken prep, the glaze components, and what you need for those cooling sides right below.

Chicken and Coating Components

For the chicken, you need two pounds of wings. Make sure you ask your butcher to split them at the joints, or you can do it yourself—just make sure you remove those little wing tips, as they tend to burn before the rest of the wing is done. For the coating, you only need a little bit of aluminum-free baking powder, salt, and pepper. Toss those wings until they look dusty and dry. That initial coating is everything!

Crafting the Honey Garlic Buffalo Sauce

This sauce is where the flavor explosion happens. You’ll need half a cup of your favorite hot sauce—use the one that has the heat level you like best. Then we balance it with a quarter cup of butter, two tablespoons of honey for sweetness, and a tablespoon of apple cider vinegar for that necessary tang. Don’t forget the flavor boosters: one teaspoon of garlic paste (or dried garlic powder, about half a teaspoon), paprika for color, and just a tiny extra pinch of salt.

Fresh Sides for Your Baked Buffalo Wings

You absolutely must serve these with cool, crunchy vegetables to balance the spice. I always grab two carrots and two celery stalks. The key here is preparation: cut them into sticks—nice, long sticks—so they are easy to dip into whatever leftover sauce you have floating around on the plate!

Equipment Required for Perfect Baked Buffalo Wings

Before you even think about preheating the oven, let’s make sure your kitchen is set up for success! Having the right tools ready means you can move quickly when it’s time to coat and bake your baked buffalo wings. This process is super straightforward, but airflow is the name of the game for crispiness.

Essential Baking Setup

You need two main things for this setup to work: First, grab a sturdy, large baking sheet. Line that sheet with aluminum foil—trust me, it saves a ton of scrubbing later! Second, and this is non-negotiable for crispiness, you need a wire rack that fits perfectly inside that baking sheet. This allows the hot air to circulate all around the wings, cooking the bottom just as well as the top.

Step-by-Step Instructions for Baked Buffalo Wings

Alright, let’s get these wings into the oven! Follow these steps exactly, especially when it comes to temperature changes, and you’ll have the crispiest wings ever. Don’t rush the initial low-temperature bake—that’s where the magic starts happening to render the fat under the skin.

Preparing the Chicken for Maximum Crispiness

First things first, get your oven heating up! Preheat it to 250°F. While it warms, line a big baking sheet with foil, and set your wire rack right on top. Now for the most important part: take your split chicken wings and pat them down—I mean really pat them down—with paper towels until they are totally dry. If there’s any moisture left, the skin won’t crisp up, and we can’t have that!

In a large bowl, mix up your coating: the baking powder, half a teaspoon of salt, and the pepper. Toss those dry wings in there until every single piece looks evenly coated in that powdery mix. You’re looking for a light, dusty coat, nothing heavy. Then, lay them out on the rack in a single layer, skin side up. Don’t let them touch!

The Two-Stage Baking Process for Baked Buffalo Wings

This two-stage process is what sets these apart. Pop the sheet pan into the lower part of the oven and bake them low and slow for 30 minutes. This helps dry out the skin. Once that timer goes off, crank that temperature way up to 425°F, and move the rack up to the upper level of the oven.

Now, bake for another 45 to 50 minutes. You need to watch them here, but you’re looking for that skin to be beautifully golden brown and seriously crisp. This is how you achieve perfect baked buffalo wings without the mess. While they are finishing up, it’s time for the sauce!

Making the Honey Garlic Glaze

Grab a small saucepan for your sauce. Combine the hot sauce, the butter, honey, apple cider vinegar, garlic paste, paprika, and that final quarter teaspoon of salt. Put this mixture over medium heat. You want it to start bubbling gently. Once it bubbles, just let it simmer for about two or three minutes. You’ll see it thicken up just slightly, enough to coat a spoon nicely. Turn the heat off and get ready to coat!

Finishing and Serving Your Baked Buffalo Wings

When the wings come out looking perfectly done, let them rest right there on the rack for just about two or three minutes. This lets the juices settle a tiny bit. Then, carefully transfer the hot wings right into the bowl with your honey garlic sauce. Toss them gently but thoroughly so every single wing gets a full, delicious coating.

Serve these immediately while they are piping hot, right alongside those fresh carrot and celery sticks. Dig in!

Tips for Achieving Expert Baked Buffalo Wings

I’ve made these wings so many times, I could practically do it in my sleep! But even the best recipes need a little troubleshooting help sometimes. The biggest takeaway I want you to have is that achieving that perfect crispness with baked buffalo wings relies on a couple of non-negotiable steps. Don’t skip these, and you’ll never need the fryer again. It’s all about technique and checking for doneness! If you want to see more of my favorite chicken techniques, check out my oven baked spiced chicken drumsticks.

Moisture Control is Key

If your wings come out rubbery instead of crunchy, I can tell you exactly why: moisture! Before you even think about adding the baking powder coating, you have to pat those wings completely dry. I mean it—use half a roll of paper towels if you have to! Excess moisture turns into steam in the oven, and steam stops the skin from getting that beautiful, crackly texture we are aiming for. Pat, pat, pat!

Internal Temperature Check

Safety first, always! Since we are baking chicken indoors, we need to confirm it’s cooked through properly. Don’t just rely on the color of the skin, especially since we blast it with heat at the end. You must use a meat thermometer. Stick it into the thickest part of the wing, avoiding the bone, and you are looking for that magic number: 165°F, or 74°C. Once you hit that, you know they are safe and ready to be sauced! For more safe cooking tips, you can always check out my Pinterest board.

Storing and Reheating Your Leftover Baked Buffalo Wings

I’m lucky if I have any leftovers, but when I do, I like to treat them right so they taste almost as good the next day! The biggest enemy of a crispy wing is moisture trapped inside the container. If you’ve already tossed them in the sauce, you’ve got a slightly stickier situation, but it’s totally fixable.

For the absolute best results, try to cool any leftovers down completely before storing them. This prevents condensation from building up inside your container, which is what makes them soggy overnight. I recommend keeping a little note about how you store them so you remember the best reheating method later! If you are looking for other great ways to use chicken, you might enjoy my recipe for boneless chicken thighs baked at 400F.

Best Practices for Storage

If you can manage it—and this is a big “if” when the wings are this good—store the leftover wings and the leftover honey garlic sauce separately. Keep both in truly airtight containers. If you already sauced them, that’s fine, just make sure the container seals tightly and pop them in the fridge. They should be good for about three to four days this way.

When you’re ready to eat them again, you want to reheat them in the oven or an air fryer, not the microwave! The microwave is the enemy of crispiness. Pop them on a rack set over a baking sheet at about 375°F (190°C) for about 8 to 10 minutes. That little blast of dry heat will bring back a lot of that original crunch.

Common Questions About Baked Buffalo Wings

I get so many questions whenever I post these wings online! It makes sense; everyone wants that perfect crispy texture without the hassle of frying. I’ve gathered the most common things people ask me about prepping, saucing, and serving these baked buffalo wings. Hopefully, this clears things up so you can get started!

Can I skip the baking powder when making baked buffalo wings?

Oh, I really, really advise against skipping it! The baking powder is what makes the skin dry out and puff up just enough to get that beautiful crispiness when it hits the high heat. If you absolutely cannot find it, you could try tossing the dry wings in a tablespoon of cornstarch mixed with your salt and pepper, but honestly, the texture just won’t be the same. Baking powder is the trick here!

How do I adjust the heat level of the honey garlic buffalo wings?

This is totally up to your personal preference! Remember, the recipe calls for half a cup of hot sauce. If you like a milder flavor, maybe start with a quarter cup and taste the sauce before you toss the wings. If you want them borderline spicy, use a different, hotter brand of sauce, or even add a pinch of cayenne pepper right into the sauce mixture when you’re simmering it. It’s easy to control the heat of your honey garlic wings! For more spicy chicken ideas, check out my spicy chicken dinner recipe.

What is the best way to serve oven baked wings?

The best way is exactly how I showed you! Serve the sauced wings piping hot, right next to a big platter of fresh, cold carrots and celery sticks. The veggies are essential because they give your mouth a cool break from the spicy glaze. Plus, they are just perfect for dipping into any extra sauce left over on your plate. These oven baked wings are best enjoyed right away!

Nutritional Estimate for Baked Buffalo Wings

I know so many of you are counting macros or just curious about what you’re eating, especially since these are baked! Keep in mind that the buffalo sauce adds sugar and sodium, but overall, this is a much lighter option than deep-fried wings. The following estimates are based on the recipe yielding four servings, so divide everything by four!

Data Table for Baked Buffalo Wings

Here is a quick look at the estimated numbers for one serving of these delicious baked buffalo wings. I tried to keep the ingredients simple, so these numbers should be pretty accurate for you!