Buffalo Chicken Wings

Ingredients

• 907 g–1.36 kg (2–3 lb)chicken wings, wingettes and drumettes without the tips
• 30 ml (2 tablespoons)oil
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)smoked paprika
• 3.75 ml (¾ teaspoon)salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 85 g (6 tablespoons), meltedunsalted butter
• 120 ml (½ cup)Frank’s Original Red Hot Sauce
• 30 ml (2 tablespoons)honey
• 2.5 ml (½ teaspoon)salt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set a wire rack on top.

2. 2

   Season the wings

   In a large bowl, toss the wings with the oil, garlic powder, smoked paprika, ¾ teaspoon salt and pepper until evenly coated. Arrange them on the prepared rack.

3. 3

   Bake until crisp

   Bake for 45–50 minutes, turning the wings halfway through, until golden and the skin is crisp.

4. 4

   Make the sauce

   Whisk the hot sauce, honey and melted butter together in a small saucepan. Bring to a simmer and cook for about 2 minutes, until the butter has melted and the sauce has reduced slightly.

5. 5

   Coat the wings

   Transfer the baked wings to a large bowl, pour over the Buffalo sauce and toss to coat evenly.

6. 6

   Serve while warm

   Serve the wings warm with blue cheese sauce or ranch dressing.

What are Buffalo chicken wings?

Buffalo wings are an American appetiser associated with Buffalo, New York: crisp chicken wings are tossed in a lively hot sauce, often enriched with butter. This oven-baked version keeps the familiar tangy, spicy coating while avoiding the need to deep-fry.

The wings are seasoned before baking, then dressed in sauce just before serving. That order lets the skin crisp in the oven and keeps the coating flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 521 calories, 23g protein, 10g carbs, 44g fat.

The wings provide most of the protein, while the hot sauce and honey contribute some carbohydrates. Butter and oil account for much of the fat; serve a moderate portion with a crisp salad or vegetable sticks to round out the plate.

Why bake the wings on a rack?

Air circulation: A wire rack lifts the wings above the baking sheet so hot air can reach more of the surface. Line the sheet below to catch drips and make tidying up easier.

Turning: Flipping the wings halfway through helps them colour more evenly. Leave a little space between pieces rather than packing them tightly together.

The seasoning and sauce

Dry seasoning: Garlic powder, smoked paprika, salt and pepper give the wings savoury flavour before they go into the oven. Toss thoroughly so the spices and oil reach all sides.

Buffalo sauce: Hot sauce supplies the tang and heat, while butter rounds out its sharpness and honey adds a hint of sweetness. Simmer only until the butter melts and the mixture reduces slightly.

How to judge doneness

Look for golden skin with a crisp surface after 45–50 minutes, turning the wings halfway through. The exact time can vary with wing size and how closely they are arranged, so use the stated texture and colour cues as well as the timing.

Toss the wings in sauce after baking rather than before. This keeps the sauce from interfering with the skin as it crisps.

Serving ideas

Serve the wings straight from the bowl while warm, with blue cheese sauce or ranch dressing for dipping. Napkins are useful, as the buttery coating is meant to be eaten by hand.

For a more complete spread, pair them with crunchy vegetable sticks or a simple green salad. These fresh sides offer a cool contrast to the spicy sauce.

Adjusting the heat

For a milder batch, use a little less hot sauce and keep the butter and honey in proportion to your taste. For extra heat, add more hot sauce, then taste the mixture before tossing it with the wings.

The sauce is easiest to distribute when it is warm and fluid. If it thickens while you finish the wings, gently warm it again before coating.

Recipe notes & tips

• Pat the wings dry before seasoning if they are damp, so excess moisture does not slow browning.
• Arrange the wings in a single layer with space around each piece for better air circulation.
• Turn the wings once, halfway through baking, to help them colour evenly.
• Taste the sauce before coating the wings and adjust its heat to suit your guests.
• Toss the wings in the sauce just before serving for the best contrast between crisp skin and buttery coating.

Variations

• More heat: Add extra hot sauce to the butter mixture a little at a time.
• Milder sauce: Reduce the hot sauce and retain the butter and honey for a gentler coating.
• Extra tang: Add a small splash more hot sauce and taste before tossing.
• Blue cheese pairing: Serve with blue cheese sauce and crunchy vegetable sticks.
• Ranch pairing: Offer ranch dressing instead of, or alongside, blue cheese sauce.

Common mistakes to avoid

• Crowded rack: The wings may steam rather than crisp; spread them out or bake in batches.
• Skipping the turn: One side may brown more than the other; flip the wings halfway through.
• Saucing too early: The skin can lose its crispness; coat the wings after baking.
• Over-reducing the sauce: It can become too thick to coat evenly; simmer only until slightly reduced.
• Serving cold: The butter sauce firms as it cools; serve the wings warm.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in a 180°C oven until piping hot, using a rack if available to help the skin crisp again.

Frequently asked questions