Crispy Baked Buffalo Wings are the perfect at-home appetizer when you’re craving classic restaurant-style chicken wings. Doused in a homemade wing sauce, these wings are baked rather than fried for a healthier take. Don’t worry, they’re just as crispy, and the homemade sauce is just the right combination of heat and tang with a touch of sweet.
Ingredients needed to make Crispy Baked Buffalo Wings
The ingredients list is simple and straightforward. All you need are some chicken wings, baking powder, garlic powder, smoked paprika, cayenne pepper, salt, hot sauce of choice, butter, and coconut sugar. I bet most of these ingredients are already in your pantry!
Tools used to make Crispy Baked Buffalo Wings
Luckily, these wings require minimal tools to achieve the perfect crispiness level. You’ll want a sharp chef’s knife, large mixing bowl, small sauce pan, and a couple of rimmed baking sheets. That’s it! Oh, and your oven of course.
How to make Crispy Baked Buffalo Wings
This recipe has one technical component when it comes to breaking down the chicken wings. Most chicken wings are sold as the whole wing, which includes the drum, the flat, and the wingtip. In the recipe, you’ll notice instructions for how to break them down, but don’t let this step scare you! All you do is run your knife along the corner joint between the flat and the drum until you feel separation. Then, simply slice off the wingtip from the flat, as they burn and don’t contain much meat anyway. You can save the wingtips to make your own chicken stock, or just discard.
The wings get tossed in a dry spice blend and baked at a high temperature to ensure optimal crispiness. The homemade wing sauce is the best part- literally just throw everything in a small saucepan on the stove and there you have it!
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4lbs chicken wings, broken down (see recipe notes)
2 tbsp baking powder
1 tsp garlic powder
1 tsp smoked paprika
¼ tsp cayenne pepper
½ tsp salt
¾ cup hot sauce
4 tbsp butter
3 tbsp coconut sugar
- Preheat the oven to 425 degrees Fahrenheit. Line two large, rimmed baking sheets with foil.
- Break down the chicken wings. Using a chef’s knife, cut between the wing joint, tugging slightly, until the flat and drum separate. Slice off the wing tip and use for stock, or discard.
- Combine the baking powder, garlic powder, smoked paprika, cayenne, and salt. Toss the chicken wings in the mixture, coating evenly.
- Arrange wings on the baking sheet, drums on one sheet and flats on the other, ensuring room between each wing to achieve optimal crispiness. Separating the drums from the flats will allow for better texture, as the flats will likely be finished before the drums.
- Bake for 20 minutes, then flip and continue cooking until the internal temperature reaches 165 degrees Fahrenheit. Depending on the size of the wings, total cooking time could be anywhere from 30-50 minutes. Keep checking and rotating until they are finished and desired browning is achieved.
- In a small saucepan, melt the butter. Add the coconut sugar and stir until the sugar has dissolved. Whisk in the hot sauce until combined, then pour over the cooked wings, tossing to coat.
- Serve immediately with your favorite dipping sauces and celery sticks alongside. Enjoy!
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