Go Back
A generous platter of crisp oven-baked Buffalo chicken wings coated in glossy orange-red sauce, celery and a small bowl of blue-cheese dip, realistic browned skin and natural sauce texture. The lower title bubble reads Buffalo Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Buffalo Chicken Wing Recipe

Crispy oven-baked chicken wings tossed in a buttery Buffalo sauce, with practical timing and doneness cues for a dependable batch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 48 minutes
Resting 5 minutes
Total Time 1 hour 8 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes; tips removed
  • 1 tablespoon aluminum-free baking powder not baking soda
  • 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 cup cayenne pepper hot sauce such as a Buffalo-style hot sauce
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon honey optional, to round out the heat

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Instant-read thermometer
  • Large mixing bowl

Method
 

  1. Set a rack in the upper-middle position and heat the oven to 425°F. Line a rimmed sheet pan with foil and place a wire rack on top.
  2. Blot the wings thoroughly on every side. Remove loose skin or feather fragments, but do not rinse raw poultry.
  3. Mix baking powder, salt, garlic powder and pepper. Toss with the wings until the coating looks thin and even rather than chalky.
  4. Arrange the wings skin-side up with space between them. Roast for 25 minutes, turn, then roast 18 to 25 minutes more until deeply browned.
  5. Check several thick pieces near—but not touching—the bone. Every piece should reach at least 165°F; continue in 3-minute intervals if needed.
  6. Whisk hot sauce, melted butter and optional honey. Rest the wings 5 minutes, toss with only enough sauce to coat, and serve the remaining sauce separately.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for poultry and recommends measuring in the thickest area away from bone.
  • This recipe was developed through culinary research and editorial review.