Oven-baked Buffalo Wings Recipe
16 PIECES all-natural chicken, tangy buffalo sauce
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Ingredients
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Chicken & Dry Coating
Buffalo Sauce
Finish & Serving
Method
Chicken & Dry Coating
- 1
Prep and dry
Pat the 16 chicken wings thoroughly dry with paper towels. Removing surface moisture ensures a crisp skin when baked.
- 2
Coat with baking powder and season
Place the wings in a large bowl. Sprinkle 2 tablespoons aluminum-free baking powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper over the wings. Toss thoroughly until each piece is evenly coated in the dry mixture.
- 3
Rack & pan prep
Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Lightly brush or rub 1 teaspoon neutral oil on the rack so wings do not stick. Arrange wings skin-side up in a single layer, leaving space between pieces.
- 4
Low-temperature bake (render fat)
Bake at 250°F for 30 minutes. This low-temperature step helps render fat under the skin and produces crispier results after the high-heat finish.
- 5
Increase heat & crisp
After 30 minutes, increase the oven temperature to 425°F (220°C). Continue baking the wings on the same rack for an additional 40–45 minutes, rotating the pan halfway through, until the skin is deep golden-brown and crisp and the internal temperature reaches 165°F (74°C). Total bake time after preheat should be about 70–75 minutes including the initial 30-minute step.
Buffalo Sauce
- 6
Melt butter & combine
While the wings are in the high-heat phase (about 10 minutes before they are done), combine 4 tablespoons unsalted butter, 3 tablespoons hot sauce, 1 teaspoon light brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small saucepan over low heat. Stir until butter is melted and the mixture is smooth and slightly emulsified, about 2–3 minutes. Do not let it boil.
- 7
Adjust seasoning
Taste carefully and adjust balance: add more hot sauce for heat, a pinch more sugar for sweetness, or another 1/4 teaspoon vinegar for brightness. Keep warm on the lowest heat setting or transfer to a heatproof bowl.
- 8
Toss wings in sauce
When wings are fully cooked and crisp, transfer them in small batches to a large heatproof bowl. Pour a portion of the warm buffalo sauce over the wings and toss gently to coat evenly. For a lighter glaze, reserve some sauce to serve on the side. Return sauced wings to the rack for 2–3 minutes in the 425°F oven if you want the sauce to set slightly.
Finish & Serving
- 9
Garnish & serve
Arrange the sauced wings on a platter. Sprinkle chopped fresh parsley over the top if using. Serve immediately with 1/2 cup blue cheese dressing or ranch and 8 celery sticks on the side.
- 10
Leftover storage
Cool any leftover wings to room temperature, place in an airtight container, and refrigerate for up to 3 days. Reheat in a 400°F oven for 10–12 minutes to re-crisp, then toss with a little extra warmed buffalo sauce before serving.