Buffalo Wings

Ingredients

• 907 g (2 pounds)chicken wingettes and drumettes
• 160 ml (2/3 cup)Buffalo wing hot sauce
• 57 g (1/4 cup)butter, melted
• 1 teaspoonseasoned salt
• 1/2 teaspoongarlic powder
• to tasteranch dressing
• to tastecelery sticks

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C (425°F). Line a 25 × 38 × 2.5 cm (10 × 15 × 1-inch) baking pan with foil and coat the foil with non-stick cooking spray.

2. 2

   Bake the chicken

   Arrange the chicken on the prepared pan and bake for 25 minutes. Drain off the fat.

3. 3

   Mix the sauce

   In a bowl, combine the hot sauce, melted butter, seasoned salt and garlic powder. Pour the mixture over the chicken and stir to coat.

4. 4

   Lower the heat

   Return the pan to the oven and reduce the temperature to 180°C (350°F).

5. 5

   Finish baking

   Bake for 25–30 minutes, stirring occasionally, until the chicken is golden brown and no longer pink inside.

6. 6

   Serve the wings

   Serve with ranch dressing and celery sticks.

What are Buffalo wings?

Buffalo wings are chicken wings coated in a tangy, spicy sauce, a style associated with Buffalo, New York. This version bakes the wings rather than frying them, then finishes them in a buttery hot-sauce mixture.

Ranch dressing and celery bring a cool, crisp contrast to the savoury heat, making the wings a natural centrepiece for a snack spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 12g protein, 0g carbs, 13g fat.

The chicken provides most of the protein, while the butter and chicken skin contribute much of the fat; the hot sauce adds little carbohydrate. Pair a portion with extra celery or other vegetables for a more balanced plate.

Choosing the wings

Wing pieces: Wingettes and drumettes cook together on one tray, so arrange them in a single layer to help them bake evenly.

Hot sauce: Use a Buffalo-style sauce for the intended flavour. Since the sauce is added after the first bake, it can coat the chicken without being exposed to the full cooking time from the start.

Why the chicken is baked twice

First bake: Cooking the wings before adding sauce lets fat drain away and gives the chicken a head start.

Sauce finish: The second bake allows the butter and hot sauce to cling to the wings. Stir occasionally so the coating is distributed across the pieces.

Check the finish

Colour: Look for golden-brown skin by the end of the 25–30-minute second bake.

Doneness: The recipe calls for chicken that is no longer pink inside. Check the thickest part of a piece, avoiding the bone.

Keep the coating balanced

Sauce coverage: Stir gently but thoroughly after pouring the mixture over the chicken so each piece is coated.

Heat level: The hot sauce supplies the spice, while butter rounds out its sharpness. Serve ranch alongside rather than mixing it into the pan.

Serving ideas

Classic sides: Serve the wings hot with celery sticks and ranch dressing, as directed. The crisp vegetables and cool dip complement the rich, spicy coating.

For a fuller spread, add other snackable sides, keeping the wings as the main hot dish.

Recipe notes & tips

• Use a pan with a rim to contain the juices and sauce.
• Spread the chicken pieces out rather than piling them on top of one another.
• Drain the fat after the first bake, as directed, before adding the sauce.
• Stir the wings occasionally during the final bake to redistribute the coating.
• Set out extra napkins when serving the wings as party food.

Variations

• Milder sauce: Use a less spicy Buffalo-style hot sauce.
• Extra garlic: Add more garlic powder to the sauce mixture.
• More celery: Serve additional celery sticks alongside the wings.
• Blue cheese dip: Offer blue cheese dressing in place of ranch.
• Crispier finish: Arrange the wings with space between them on the pan.

Common mistakes to avoid

• Crowding the pan: The wings may cook unevenly; spread them in a single layer.
• Skipping the drain: Excess fat can dilute the coating; drain it after the first bake.
• Saucing too early: Add the sauce after the initial 25-minute bake as directed.
• Leaving the wings unstirred: The sauce may coat unevenly; stir occasionally during the final bake.
• Relying only on colour: Check that the thickest part is no longer pink inside.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in the oven until hot throughout; keep the ranch dressing separate until serving.

Frequently asked questions