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These baked Buffalo wings are crispy without being fried. They take only 10 minutes to prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or hot sauce if you like them spicier!
Believe it or not, you don't need a deep fryer to make the best Buffalo wings of your life. These sports bar-worthy wings are as crispy as it gets (thanks to an hour of refrigeration time before they hit the oven), but they don't require any oil — and they don't make a mess of your kitchen.
Baked Buffalo Wings Ingredients
You don't need a lot of ingredients to make these oven-baked chicken wings. Here's what to put on your grocery list:
FlourWings are coated in a seasoned all-purpose flour mixture and refrigerated before baking for the crispiest results.
Spices and SeasoningsYou'll need cayenne pepper, garlic powder, and salt. You can adjust the measurements to suit your taste.
Chicken WingsThis recipe makes 20 chicken wings. If you're serving a crowd, it's easy to double or triple the recipe.
ButterA stick of butter is the key to rich, silky, restaurant-quality Buffalo sauce.
Hot SauceUse a cayenne-based hot pepper sauce, such as Frank's RedHot.
How to Make Baked Buffalo Wings In the Oven
It's far easier than you think to make ultra-crispy Buffalo wings in the oven. All it takes is a few simple steps! You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:
Combine flour, cayenne pepper, garlic powder, and salt in a zip-top bag. Add the chicken wings, seal tightly, and shake to coat. Transfer the coated wings to a prepared baking sheet and refrigerate for an hour. Mix the hot sauce and butter in a bowl. Dip each wing in the sauce, then return them to the baking sheet. Bake, turning halfway through the bake time, until the chicken is fully cooked and the skin is crispy.
How Long to Bake Buffalo Wings
This recipe yields perfectly cooked chicken wings in about 45 minutes in an oven preheated to 400 degrees F. To test the chicken's doneness, insert an instant read thermometer into a meaty drumette (don't touch the bone). Chicken wings are ready-to-eat when the internal temperature reaches at least 165 degrees F.
What to Serve With Baked Buffalo Wings
Traditionally, chicken wings are paired with a cooling dipping sauce (ranch and blue cheese are the most popular choices). Store-bought is fine, of course, but homemade is always better. It’s also common to set out some crudites, such as sliced carrots and celery.
If you’re looking for a side dish to serve with a Buffalo wing entree, you might want to opt for something classic and crowd-pleasing — you can’t go wrong with mac and cheese, French fries, or cornbread. For a lighter meal, try roasted veggies or a side salad.
Cookdap Community Tips and Praise
“This is the best baked wings recipe,” according to johnson2000. “We have made many recipes looking for wings that are crunchy outside and tender inside without frying. This one beats all!”
“Loved this,” raves Ken. “Much healthier and easier than the fried ones I’ve been making for years! I added about a tablespoon of vinegar to the sauce. This enhances the flavor and aroma of the hot sauce.”
“The best recipe,” says Amazlilith. “Just make sure to blot the extra moisture and you are good to go. I have made this several times and they prefer them to any other!”
Ingredients
- cooking spray
- ¾ cup all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 20 chicken wings
- ½ cup melted butter
- ½ cup hot pepper sauce (such as Frank's RedHot®)
Directions
Step 1
Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
Step 2
Place flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add chicken wings, seal the bag, and toss until well coated with the flour mixture.
Step 3
Transfer wings to the prepared baking sheet and refrigerate for at least 1 hour.
Step 4
Preheat the oven to 400 degrees F (200 degrees C).
Step 5
While the oven is preheating, whisk together melted butter and hot sauce in a small bowl.
Step 6
Dip wings into butter mixture, and place back on the baking sheet.
Step 7
Bake in the preheated oven for 20 minutes. Flip wings and continue to cook until crispy on the outside and no longer pink in the center, about 25 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 125 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat4g | 21% |
| Cholesterol32mg | 11% |
| Sodium258mg | 11% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein7g | |
| Vitamin C4mg | 21% |
| Calcium6mg | 0% |
| Iron1mg | 3% |
| Potassium58mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This recipe was very easy to follow, however, my final product came out soggy and greasy. The only thing I really enjoyed was the buffalo sauce,,,,, next time I’ll just deep fry them like I usually enjoy them. Thanks anyways……
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I have always baked my buffalo wings, but this is the first time I’ve drenched them in flour prior to baking them. I only added 3 tsp of cayenne pepper to the flour because 5 tsp seemed excessive. The wings were crispy and juicy on the inside. Definitely the best wings I’ve ever made. Thanks for sharing!
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I really love Buffalo Wild Wings (a buffalo wing restaurant & bar)!! I don’t have one near me unfortunately but whenever I am in a city that has one I always stock up on their spicy sauces!! I used the BWW sauce that I have and just tossed it with finished wings that I baked at 425 for 20 minutes on one side and 15 on the other. Other than that they were cooked as the recipe said with the flour and butter and they were so awesome!!!
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This is a variation on a recipe that I have. I do the flour the same, and coat the wings and allow them to sit at least 30 minutes but then I fry the wings and coat them in the hot sauce/butter mixture. I have always loved this recipe cause you can adjust the heat to your comfort level.
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Sorry, but these came out a soggy MESS for me. They weren’t even close to crispy. I prepared and cooked them as directed, but when I pulled them out, they were swimming in chicken juice and sauce, and they were soggy. The flavor of the sauce was great, though, maybe I’ll try again with just baking the wings in the flour coating, and dipping in the sauce after, right before serving. I don’t know.
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These are the best! Mine came out perfect. I was a litle worried about all the flour in my pan from them sitting in the fridge, but they were just perfect!
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My roommate and I wish we could give this 10 stars! We loved it! They were gone in about 20 minutes. I didn’t have a problem with them being soggy at all. Perfectly crisp and moist. Fabulous recipe, thank yo so much!
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This recipe is great! I bake some with the red pepper and butter sauce and some without. They are really great either way. They come out crispy and delicious.
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I made these tonight and LOVED them. They’re not super saucy…yet they’re spicy, which I liked. Great recipe!
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I didn’t have to change a thing. It was delicious! I only had to add more of the butter/hot sauce mixture, but my wings were a little bigger than normal. =)
So easy to make with very common ingredients. This recipe will be a regular that I will make again and again! Thanks!!
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These were great!!! I usually don’t use flour or dip them in anything (butter mixture) before I bake, but it truly made a big difference. The wings came out crunchy and yummy.
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Delicious! Tobasco sauce… mmmmmmm. Nice and crunchy with no deep frying.
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This recipe offers a good alternative way to make buffalo wings than the traditional deep-fried. It’s easy and tastes great. It’s good to make ahead for parties. If your wings didn’t end up with crispy skin or came out soggy, it may have to do with the wings aren’t dry enough. My suggestion is to dry your wings on a drainer after rising. Then pat dry (or even squeeze a little) with paper towel. If your wings are dry enough, they should coat nicely with the flour. Refrigerate without the plastic wrap can also help drying the wings. Do not soak your wings into the butter and hot sauce mixture for too long. If juice comes out during baking, drain it. This should make the crispy skin. I might also try making them in different favors such as lemon pepper or honey lime, etc.
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Yum! Great taste! Made them for my daughters and her friends at her birthday party, they were a huge hit! Thanks for this one!
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Awesome wing recipe! I followed the recipe with the exception of using Ranch dressing instead of Blue Cheese, and used “Franks Red Hot Buffalo Wing Sauce”. These are by far the best wings I have ever made. Thanks for an easy and delicious recipe!
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The wings didn’t come out as crunchy as i thought they would. I did add more Franks wings sauce which gave them a little more spicy flavor. I love my wings hot!! Thank you for posting though. This was a great recipe!
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I will never fry buffalo wings again after realizing I can make such crispy delicious wings in the oven. I made some changes to the recipe though. I omitted the garlic powder and added paprika. To prevent wasting spices and for more flavor I seasoned the chicken directly, and then added to the bag of plain flour. I kept them in the bag instead of transfering them to a baking sheet. They absorbed more of the coating this way. Make sure you keep the wings in the flour for at least an hour though, its a must. I also didn’t add the sauce until after baking, and I don’t think the wings would’ve came out as crispy, or crispy at all if i did. I used a much higher ratio of hot sauce to butter because I love the heat.
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We love hot wings at our house, but the deep frying is a giant pain, mess and bad for the hips. This recipe was very good. The wings were crisp and tasty. I did not dip them in the sauce before baking, just did the flour dredging and then refrig before baking. Also, forgot to spray my foil, so they stuck a bit, so I’m sure the non-stick spray is an important step. I tossed my cooked wings in the hot sauce/butter mixture and let it sit for about 10 min before serving. The wings stayed crisp and not soggy. i will make this again (BUT with the cooking spray!!). thanks, I’m sure we will be making these a lot with football season starting! *****Update***** spraying the pan with Pam or other spray is CRITICAL to make sure the wings don’t stick. I forgot AGAIN the second time I made these and they really stuck, when I made a try with spray first, then placed the raw wings on, then cooked the first side, then sprayed again….It worked GREAT!
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I was really hoping these would turn out crunchy since I like the crunchy kind best so I did as some of the reviewers suggested and baked the wings before I coated them in the sauce. I did not leave them in the fridge first since I figured that was a moot point so maybe that was a mistake. The wings were not crunchy but I’m also thinking I might could have tried cooking them longer? I will probably play around with this recipe some more. If you like spicy you will probably want to use less butter/more hot sauce. I had doubled the recipe (we were feeding lots of people) but the sauce I only did 3/4 cup of butter and 1 cup of Frank’s hot sauce and there was MORE than enough sauce. I saved the extra sauce and put it in the fridge for topping burgers and such.
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I made these for my spice-loving Louisiana husband and he liked them however he brought to my attention the fact that a similar recipe is actually printed on the bottle of Frank’s Red Hot Sauce….only difference is that the wings are baked first, THEN dipped in the sauce. Either way, it’s a good recipe for spice lovers. The sauce was enough to liberally coat about 9 large chicken wings.
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This is such an easy dish to make but way too hot & I like hot. I see now there was a correction made to how much cayenne. I used 4 tsp. plus the hot sauce. I tried wings & pork. I’ll use this recipe again with less cayenne & some Ranch dip on the side to cool off!
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Mmmmmmm. These are great. Just a thought, to make them saucier I think that next time I will toss them in a little hot sauce right out of the oven before serving. VERY YUMMY!
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These were good. Whole family enjoyed them. I was hoping they would be crispier. Will try some of the suggestions next time. Definitely will make again.
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absolutely wonderful. full of flavor that sticks to the meat, not your mouth and fingers. it’s also easy to adjust to your preferred levels of spiciness and also easy to add new flavors (little bit of bbq sauce, honey, etc.)
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My husband and I didn’t love these. Although they were nice and crunchy on the outside, they were kind of mushy on the inside. Others may like moist chicken wings. I may be a rarity because I think I like them kind of dry inside. But, this is a nice switch from fried wings and the flavor was nice.
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absolutely delicious! definitely room to add/subtract your desired spiciness!
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PERFECT! I made these for an after-game event for a bunch of football coaches. They were gone in no time!
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I cant remember if I’ve reviewed this one yet but I make it all the time. My husband and I love them!! Thanks for the recipe!
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These were really tasty and nice that they had a healthier twist to them. Also, really easy to make. I just couldn’t put a whole stick of butter into the “sauce” mix, so I did 1/2 stick and a little extra hot sauce to make up fluid content, butI had more then enough sauce to coat about a dozen larger sized drumsticks. They were coming out crunchy until I flipped them and then it was a bit of a battle with wetness. I ended up broiling them for a few minutes at the end. Next time I will either flip them and put them on a new tray, or use a roasting pan and I expect they will be perfect.
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These were amazing! My boyfriend and I love Buffalo Wings….especially during football season. But what we don’t like is all the fat and calories that comes from deep frying them. These were perfect! I even removed most of the skin on the wing prior to cooking to cut down on even more fat. I’ve tried other recipes before but none come close to these. They are the closest you can get to take out wings! Thank you for sharing this…They will most definately be being made weekly in our house!!!
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the best
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These are great! A regular recipe in our house now. I try to remove as much skin as I can from the wings prior to dredging in flour. I find if I don’t do this there is too much grease from the skin and the cookie sheet I bake them on needs to be drained so they crisp up. I may try baking them on a rack on a cookie sheet so they crisp more easily next time.
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Absolutely wonderful! I used a half of a teaspoon of cayanne pepper and my hubby and 11 year old daughter said they weren’t hot enough. I used my convection on the last 5 minutes and they were perfectly crispy and delicious!
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OMG if u don’t love these then i don’t know what to say. me and my picky husband just loved these. i made them late at night and served them with salad. if i could i would rate them a 10 out 5. i noticed some ppl mentioned that they were not too crispy, i think it may be the meat they are choosing because ours were just perfect. thank u so much for posting…
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These were the best,crispiest baked wings.I baked the breaded wings at 425* for 30 minutes, then took them out, coated with sauce, then cooked them on the other side an additional 25 minutes. I was afraid the sauce would burn if on the wings the entire baking time.
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These were excellent. Have made these several times. I will say however, my oven ended up a mess with all the splattered grease. The last 2 times I made these I put them on the gas grill with the cover down. Must say, much easier clean up than my oven! Thanks for the recipe. Definitely a keeper.
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I have been married for 18 yrs. We are a football and wing family. These are the BEST BAKED WINGS and so easy to adapt. I inject them with several marinades flour and fridge. It works great with the sauce in or out of these wings.
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The whole family loved it! :]
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Excellent! My suggestions to avoid soggy wings (1) Make sure to dry wings before flour dredge, (2) “Rest” wings uncovered in fridge for longer time (3) Line baking sheet or broiler pan with aluminum foil and place cooling rack or equivalent on lined pan, then bake wings on the rack. The grease will drip down into the pan and the wings will cook without soaking in the grease. This is an excellent alternative to fried wings, and being from the Buffalo area, I can say with confidence that these are comparable to those served in this area. Well done!
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These were good but I think I didnt cook them long enough because they were a little pasty. I think the flour mixture needed more seasoning (salt) and will experiment next time. I also cooked them on a rack and I think that prevented them from getting crisy. I also used Frank’s ‘Wing’ sauce as opposed to the regular hot sauce. Not sure if it that makes a difference but the sauce was a bit thicker than I am used to. I am determined to tweak this until I get it right.
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This is a great recipe! My husband who does not like hot wings and my son who only likes pizza and chicken nuggets wolfed them down on New Year’s Eve. It’s not too spicy either. It’s a great party item and the left overs are great for lunch the next day!
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Tasty wings, but it’s not exactly healthy as “Baked” would imply.
Swimming in butter and I don’t think I have quite the right Hot Sauce. The brand I got was so hot that I only used a 1/4 of what the recipe called for and it turned out to be an acceptable hotness but didn’t quite have enough of that spicy and sour flavour. Will keep looking for a better hot sauce. -
I read the reviews before I tried this recipe so I didn’t make the mistake of adding 5 teaspoons of cayenne. I followed the recipe almost to the letter with a couple of exceptions. I used a family sized package of 25 drumettes and coated them in the flour mixture the day before. They were in the fridge, uncovered, for about 18 hours. I baked them in two batches. The first batch I coated in the oil/hot sauce mixture before baking (20 minutes on one side, 25 on the other). The second batch I baked for 20 minutes, removed from the oven, basted with the sauce, turned them over, basted that side and baked for another 25 minutes. Both batches were really crispy and delicious. My husband, who doesn’t much care for hot wings, loved them.
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FANTASTIC!!I had to convince hubby that they were baked, he was sure I fried them. I dried them very well, then kept them in the fridge for over 2 hours. I baked them without the sauce. I think they got more crispy without sauce. I put the sauce on and baked about 5 more minutes. 45 minutes was perfect timing.
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I made these for my brother-in-law! He LOVED them. I like spicy food, but these were WAY to hot for me to enjoy!. For myself, I would cut the cayenne to 2.5 teaspoons. The spicy food lover will certainly be pleased.
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Excellent – Big hit at our house. I have made these twice already this week.
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So good! I followed the bit of advice and cooked them halfway before dipping them in the sauce. I also broiled them for a minute at the end. A tip that works for baking or frying wings…let them cool and dry out for about 5 minutes before adding the sauce at the end. It crisps them up even more. Warm up the sauce and don’t add it until right before you eat them.
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Very easy to do. My family doesn’t like spice (aka hot). Used paprika instead of cayenne. Used barbeque sauce instead of pepper sauce. Even my picky eater loved these. Have saved it to my recipe box. Will definitely do again – playing with different flavorings.
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I wasn’t too crazy about these. I could taste the flour mixture on the wings after they were cooked and I didn’t think the sauce stuck to the wings very well. I ended up dipping them in sauce after they came out of the oven too. I guess personal preference is that we only like our wings fried. I was going for something healthier with this recipe, but it’s not even worth it. I ate 2 and I think DH ate about 4.
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My husband absolutely loved these. I did not have time to let the wings sit for an hour in the fridge so I just cooked them immediately. I did not put the hot sauce on when I cooked them and did turn them over half-way through cooking time. At the end I took each wing and dipped them in the sauce and put them back in the oven at 450 for about 5 minutes. They were nice and crispy!
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This recipe was good. The only thing I would do next time is NOT use parchment because the wings stuck. I would do what the recipe called for which was foil. The wings did come out crisp. I would also put the sauce on half way through the process. I will make these again for sure. Thanks for sharing.
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Not quite spicy enough. A big mess for my oven! Not sure if I will make it again, a little oily from the butter.
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This was a very good recipe for buffalo wings. I did make some modifications to the recipe however. I used the small party wing instead of the regular size wings. I only put the wings in the fridge for about 30 minutes. I also increased the amount of garlic powder to 1 tablespoon. I baked the wings on 425 for 1 hours. After 50 minutes in the oven I dipped the wings in the sauce then put back in the oven to bake the additional 10 mintues. They turned out so good and crispy just like we like them. Me and my boyfriend ate all 20 wings, they were just that good.
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We Loved These! Want to make wings for the Super Bowl (Go Steelers) but dont want them deep fried, gave this a trail run last night and we are sold! I waited till the end and basted them with the hot sauce instead of at the start, and gave them about 10 more minutes in the oven with sauce on and…Perfect!!
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These turned out delicious! They do turn out crispier if you leave them in the fridge longer. Tweak the cayenne and hot sauce for your likeness. We did and whew!
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I came across this recipe and have been wanting to try it all week. Finally had the opportunity. I hate the smell of Deep Fat Frying in the house or even in the garage. I made this with just the butter not the pepper sauce. You can always add the heat but you never can take it away. I wanted to try it without the sauce since I have some friends who don’t like the heat. Thanks to the other reviews at the 25 minute mark I transfered to another tray to try to keep them from getting soggy and this seemed to work. I really think next time I will use a cooling or broiler rack. Not sure if I will add this to my Super Bowl arsenal or not this weekend. If you love wings give it a shot, you wont be sorry.
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Loved these. Easy to make and tasted great!
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These are stupendous!!!! Gone in minutes. I did follow some of the other tips that were added by reviewers. I did not add the hot sauce and butter until about the last 15 minutes of baking. I know that I will use this recipe every time I make wings from now on. Thanks for sharing.
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These were excellent — very tender and flavorful. I cut of the tips of the wings. I placed them on a rack in a foil-lined pan and put in the fridge for 3 hours before baking. I baked them for 45 minutes before brushing both sides with the butter/hot sauce mixture. That really made them crispy and delicious. I will definitely be making these again.
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I used 4 lbs of wings with this recipe and the finished product was great….received rave reviews from everyone! They were spicy enough to know it, but not too spicy to keep folks from eating them. Easy….I did broil for a couple of minutes to really crisp up. I did follow the recommendation to really dry the wings before dredging…I can see that would make a difference.
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I tried this recipe for the Super Bowl using skinless chicken tenders and it came out great. I baked them at 400F for 32 minutes and they came out tender and juicy with plenty of taste. I used the 5 tsp. of cayenne and added 2 tsp of blended peppers to create taste with a slow-burn effect. They were well received by the crowd.
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These were great! they hit the spot, but i was looking for something more garlicky. I used the Mexican hot sauce Tapatio for the hot sauce and it worked for me! Also floured my chicken. Thanks for the recipe!
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Excellent recipe used Texas Pete Hot Sauce. Will make again!
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Spicy and delicious!!!!!
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had this at a party and needed to get the recipe. delicious and easy to make, no substitutions.
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My family loved this recipe and the best part was that I could leave out some of the hot stuff so my boyfriend could eat it without it causing problems with his diverticulitis. The wings were great. They were moist on the inside and crispy on the outside. An all around great dish!!!
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We love this recipe. Our wings have turned out great every time!! It’s nice to bake them rather than deep-fry.
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These were good, but did not come out crispy using parchment paper.
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These were awesome! My boyfriend loved them. I sliced up some celery and added a side of ranch, and they were almost as good as fried! Thanks!
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these come out awesome.
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I loved it. Not the first time to bake my wings, but the first time to leave out the first step of frying them first and baking them off after coating them in hot sauce to dry them out a bit. My original recipe was from my friends Grandma who grew up in Buffalo, and this is a great fix to make it easier, less steps and mess, and fewer calleries. I left out the butter!
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Our 3 grand kids, ages 6, 9 &12, love Buffalo wings and their ability to withstand and enjoy spicy foods is astonishing. They can take the heat more than I. With this recipe, I used only 1 teaspoon cayenne and then followed the recipe as written. Still spicy enough for the adults and never slowed the kids down at all. Good ratio, very tasty and one we’ll do often! Thank you for sharing a great recipe.
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awesome! MY husband and I loved these! So awesome and relatively easy..just time consuming. You have to plan ahead for these..so worth it! I used Franks Red Hot Buffalo sauce. I did not have any cayenne so I used a little garlic powder and chili powder. And heavy on the black pepper.
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Burned to the pan badly. Otherwise a wonderful recipe.
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Loved the coating!
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This recipe was easy to follow and the wings were “the best”. As lovers of chicken wings, my family enjoyed these for the first time on Halloween 2008. It wasn’t hard ripping that trick or treat candy out of the hands of my little ones when they saw the huge platter of wings.(As a family of 8, I more than doubled the quantity,minus all the cayenne of course!) We have enjoyed these wings several times since! Thanks for the AWESOME recipe!
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If it was solely up to me, I’d probably give this recipe three stars, but my husband really liked it so I decided to compromise. I followed it exactly (except for decreasing the cayenne to 1/2 tsp per all the reviews. I used drumsticks instead of wings.
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I ended up doing the flour part and leaving them in the fridge overnight. This must’ve been okay because they turned out great! Not soggy in the least, can’t wait to have these again.
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I did this same recipe using chicken tenders. It was great, used fat free ranch dressing for dipping.
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These turned out yummy. I used about 2 tsp of cayenne and PC Hot Buffalo Wing Sauce instead of the butter/Frank’s. They turned out nice and crispy with a nice yummy spicy flavour. Hubby raved about them. Would make these again 🙂
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These were really good. I did not think they were soggy at all. I did not drench them in butter before baking them. I drizzled the butter on when they were almost done. I only refrigerated them for half an hour and I doubled the garlic powder. I also only used 3 tsp of cayenne. But I think they turned out great!
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I tried these, hoping for a healthier option for buffalo wings and I followed the other reviews suggestions of patting them really dry and using a wire rack over the cookie sheet so they wouldn’t sit in juice etc… these were still soggy and I will not try them again.
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Well, I waited the whole hour before cooking these baby’s I gotta say, boy howdy! These were espically hot. I cooked them for the alloted time on the first side at the right temp but had to turn it up to 425 degrees for the last 25 minutes to crisp them properly. Really good with blue cheese chuncky dressing.
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Yummy! I didn’t have time to refrigerate at all, only used 1/2 tsp of cayenne pepper, flipped half way through baking, and brushed with sauce again after baking. Came out crispy and crunchy!
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I substituted Fish Fry for flour, but did everything else the same. I also split the chicken and made 1/2 without buffalo sauce. I then made home-made blue cheese dressing & my fiance fried some potatoes. I however, ate my wings on a green salad. It was excellent!
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I’m lazy so instead of making my own sauce I used a good wing sauce I had in my fridge. I just used raw chicken legs (patted them with a paper towel to remove excess moisture)dipped them in plain flour, baked (375 for 45), and then dipped them in a hotwing sauce I had in my fridge. I even put them pack in the oven for five minutes afterward. Awesome crisp juicy and full of flavor plus about three times the size of regular buffalor wing!
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I waited to add the sauce until the wings were cooked through. I just tossed the sauce with the wings and then served them. They were great.
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I made this for our family and since two of my kids don’t like spicy things, I made a batch according to the recipe and a batch where I subsituted bbq sauce for the hot sauce. Both were fabulous. I followed other reviewers and made sure to pat dry before flouring. Everyone gobbled them up and they were looking for more. Will definitely make again.
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Very tasty…used 2 tsps cayenne and Diannes chicken and rib bbq sauce. Definately switch pans upon turning to increase crispiness. Only need 25 min on one side and 10 once flipped!
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I had been using a mix with a baking bag or buying frozen, but this was delicious and easy. I make 6 “Buffalo Breast” and substituted a hot barbecue rub (we were out of cayenne). I only chilled for 15-20 minutes and it still worked well. You can make bone-in breast for dinner – it bakes at 400 deg for 45 minutes then broil for 5-10 more. You could probably do this with tenders to make an appetizer and this would bake much more quickly.
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I changed the recipe a bit, I used the flour mixture and then dip them in sweet baby rays bbq sauce. My husband wasn’t very satisfied with adding in hot sauce though.
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I think these wings are awesome. Whenever I serve them I get rave reviews. The only thing I changed was reducing the cayenne pepper to 2-3 teaspoons.
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When company was coming I looked for an alternative to frying batch after batch of wings. These were pretty good but I still prefer the fried ones. How I made mine: I baked them on a non-stick rack for an hour without any sauce. I then dipped them and returned to the over for 5 minutes. I didnt have any garlic powder so I simmered some fresh in the butter before adding the hot sauce. These werent spicy enough for us and I had already changed the hot pepper sauce ratio to 3/4 cup pepper sauce to 1/4 cup butter. Next time I will increase the cayenne to 1 1/2 tsp. I had no problem with sogginess, I made sure my wings were really dry and left them in the fridge for way longer than an hour. Make sure to turn them when half done to crisp both sides.
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These were really good. I used chicken tenders instead of chicken wings and I cut waaaay down on the cayenne, and also went a bit easier on the Frank’s because we’re don’t like our chicken too spicy. These would have been a 5 if the breading was crispy; ours wasn’t but still good. I will make this again for sure and play around with it to find a way to make the tenders crispy.
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I didn’t read the reviews and used 5 teaspoons of cayenne and super hot buffalo sauce and they turned out just fine. They did come out a bit soft and I put them in at 420F for 30 minutes. but the next day I put them in the toaster oven at 400F for 20 and they came out great. Also when I flipped over the chicken I changed the foil to dry them a bit. I thought they were great.
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Great alternative to frying! These were super tasty, but I forgot to pat dry the wings prior to dipping them so they turned out just a little soggier than expected. My husband and I loved them! I will definitely use this recipe from now on!
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I LUV buffalo wings, and I hate how much wing shops charge for them. I was super excited to find a recipe for them so I don’t have to pay 3x as much at a shop. I don’t recommend putting them in the fridge after coating them. Otherwise, excellent recipe.
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VERY tasty! I was surprised by how crispy they got. They can get a little greasy though, so I would recommend going light on the butter. I actually used olive oil to brush on mine and they still turned out great.
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Very spicy, but I liked the way they cooked. I added BBQ sauce, lime juice and some honey for me and the kiddos.
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these were ridiculously good!
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