Oven Baked Buffalo Chicken Wings with Dry Rub

Ingredients

• 907 g (2 lb)chicken wings
• 15 ml (1 tbsp)olive oil
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)black pepper
• 1.25 ml (¼ tsp)garlic powder
• 1.25 ml (¼ tsp)onion powder
• 1.25 ml (¼ tsp)paprika
• 0.6 ml (⅛ tsp)cayenne
• 2.5 ml (½ tsp)oregano
• 2.5 ml (½ tsp)thyme
• 80 ml (⅓ cup)Frank’s hot sauce
• 45 ml (3 tbsp)butter, melted
• 15 ml (1 tbsp)honey

Instructions

1. 1

   Mix the dry rub

   In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, cayenne, oregano and thyme. Set the mixture aside.

2. 2

   Season the wings

   Wash the wings and pat them dry, then place them in a large mixing bowl. Add 15 ml (1 tbsp) olive oil and toss; add the seasoning and toss again until the wings are evenly coated.

3. 3

   Arrange on rack

   Set the chicken wings on a wire rack placed over a baking sheet.

4. 4

   Bake the wings

   Bake at 200°C (400°F) for 45–50 minutes, turning the wings halfway through. They are ready when the internal temperature reaches 77°C (170°F).

5. 5

   Make Buffalo sauce

   Stir together 80 ml (⅓ cup) hot sauce, 45 ml (3 tbsp) melted butter and 15 ml (1 tbsp) honey.

6. 6

   Toss with sauce

   Once the wings are fully cooked, transfer them to a large mixing bowl. Pour over the Buffalo sauce and toss until the wings are coated.

7. 7

   Serve the wings

   Serve with Ranch dressing and vegetables of your choice, such as celery, carrots or peppers.

What are Buffalo chicken wings?

Buffalo wings are an American appetiser of chicken wings coated in a spicy, buttery sauce, associated with Buffalo, New York. This version builds flavour in two stages: a seasoned dry rub goes on before baking, and the hot sauce mixture is added afterwards.

The method keeps the wings out of a deep fryer while still giving the seasoning time to cook onto the skin. A wire rack also lets hot air reach underneath the wings as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 399 calories, 23g protein, 5g carbs, 32g fat.

The wings provide most of the protein and fat, with butter and olive oil also contributing fat. The small amount of honey supplies most of the carbohydrate; serve the wings with plenty of vegetables, and add a simple side if you want a more balanced plate.

Why use a dry rub?

Dry seasoning: Salt, pepper, garlic, onion, paprika, cayenne, oregano and thyme give the wings a savoury, gently smoky and herbal base. The small amount of cayenne adds heat before the Buffalo sauce goes on.

Even coating: Toss the wings first with olive oil, then with the seasoning. Patting them dry beforehand helps the oil and spices cling rather than slide off.

Getting the wings ready

Dry thoroughly: After washing, pat each wing dry with kitchen paper before seasoning. Moisture on the surface can make it harder for the wings to brown in the oven.

Use a rack: Arrange the wings in a single layer with a little space between them. If they are crowded, the hot air cannot circulate as freely.

How to judge doneness

Turn halfway: Flip the wings once during the 45–50 minute bake so they cook more evenly on both sides. Handle them carefully, as the rack and tray will be hot.

Check the centre: Use a food thermometer in the thickest part of a wing, avoiding the bone; the recipe’s target is 77°C (170°F). If the wings have not reached it, continue baking and check again.

Balancing the Buffalo sauce

Sauce mixture: Hot sauce brings the tang and heat, while melted butter rounds it out and honey adds a little sweetness. Stir the ingredients together before pouring them over the cooked wings.

Coat just before serving: Toss the wings in a large bowl so the sauce reaches all sides. Serving promptly helps keep the coating lively rather than letting it sit and soften.

What to serve alongside

Fresh sides: The recipe suggests Ranch dressing with celery, carrots or peppers. Their cool crunch offers a contrast to the warm, spicy wings.

For a fuller spread, serve the wings with a simple salad or other barbecue dishes. Keep the dressing and vegetables on the side so everyone can choose their own combination.

Recipe notes & tips

• Pat the wings thoroughly dry before adding oil and seasoning.
• Spread the wings out on the rack rather than stacking them.
• Turn the wings halfway through the baking time.
• Check the thickest part of a wing with a food thermometer, away from the bone.
• Mix the sauce while the wings bake so it is ready to use.
• Toss the cooked wings in a bowl large enough to coat them without spilling.

Variations

• Milder heat: Reduce or leave out the cayenne in the dry rub.
• More heat: Add extra cayenne to the seasoning to taste.
• Sweeter sauce: Add a little more honey to the Buffalo sauce.
• Extra herbs: Adjust the oregano and thyme to suit your preference.
• Vegetable platter: Serve with celery, carrots and peppers alongside the Ranch dressing.

Common mistakes to avoid

• Damp wings: Pat them thoroughly dry before seasoning to avoid excess surface moisture.
• Crowded rack: Arrange the wings in one layer with space around each piece.
• Skipping the flip: Turn the wings halfway through so both sides bake evenly.
• Guessing doneness: Check the thickest part with a thermometer and aim for 77°C (170°F).
• Saucing too early: Toss the wings in the Buffalo sauce after they are fully cooked.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven until piping hot; the skin may be less crisp after storage.

Frequently asked questions