Buffalo wings are an American iconic finger food for family gatherings, movie and sports game nights. These chicken wings feature golden, crispy chicken drenched in a hot sauce that is spicy, buttery, sweet, and tangy all at once.

They’re a true delight for all five senses: the glisten of the sauce, the crispy crunch, the aroma of vinegar and spice, the explosive flavor of the sauce, and the satisfying feel of picking up a drumette. Best of all, this incredibly delicious dish is easy to make at home—no deep fryer required.

Buffalo Wings (Oven-Fried Method)

Buffalo wings are a popular American food consisting of chicken wings that are deep-fried and then coated or dipped in a vinegar-based cayenne pepper hot sauce and melted butter. They are traditionally served with celery and carrot sticks and a side of blue cheese dressing or ranch for dipping.

Unlike many other fried chicken dishes, authentic buffalo wings are not breaded or floured before frying. Therefore, it’s easier for the crispy skin to soak up the sauce.

Here comes the best part: this recipe is perfect if you don’t have a deep fryer or want to avoid greasy smells in your kitchen. By using our secret ingredient combination—baking powder and cornstarch—you can easily create restaurant-style buffalo wings that are incredibly crispy right in your own oven with ease.

If you’re sensitive to heat, you’re in luck—these Garlic and Parmesan wings are the perfect choice for you.

What You Will Need

Ingredient List

For this recipe, you will need the following ingredients:

Chicken wings: If possible, choose air-chilled wings rather than water-chilled. Regardless of type, pat the wings completely dry with paper towels. If you can only find whole wings, don’t fret—simply cut through the joints to separate them into three sections (drumette, flat, and wing tip) and discard the tips (or give to your doggos).
Baking powder: Be sure to use baking powder, not baking soda (also known as bicarbonate of soda). Be cautious: some brands can impart a metallic aftertaste. For the best results, I highly recommend using an aluminum-free variety, such as Bob’s Red Mill.
Cornstarch (corn flour): Tossing the wings in cornstarch absorbs surface moisture, which is essential for creating an incredibly light and crisp skin in the oven.
Salt: Use sea salt of pink salt.

Spicy hot sauce: The original buffalo wing sauce is using Frank’s RedHot.
Butter: Unsalted butter.
Honey (optional): I add a bit of honey to give it subtle sweetness.
Garlic powder

How To Make

Instruction

Preheat your oven to 450°F (230°C) fan-forced. Pat dry your chicken wings completely with kitchen paper towels. This is a crucial step, don’t rush it.
Place wings in a large mixing bowl. Add salt, baking powder and cornstarch, toss them until they are evenly coated.

Line a baking sheet with aluminum foil and fit a wire rack on top. Arrange your chicken wings on the rack in a single layer without overlapping and make sure the chicken skin are spread out but not folded. Bake in the oven for 20 minutes.
Take out the chicken wings from the oven, flip them over to the other side with a tong and right back to the oven and cook for further 10 minutes.

While the wings are baking, make the sauce. In a small saucepan, combine the butter, hot sauce, honey, and garlic powder. Warm over medium heat, stirring frequently with a whisk until the butter is completely melted and the sauce is smooth. Let it simmer gently for 1 minute, then remove from heat and set aside.
Take out the cooked wings and place them in a large mixing bowl. Pour your hot wings sauce into the bowl then toss vigorously until they are well-coated. Serve them with blue cheese sauce, celery and carrot sticks. Dig in and get messy! Enjoy!

Our Tips

Choose air-chilled chicken wings than water-chilled wings if possible.
Dry your wings as much as possible: Thoroughly dry the wings. This is a non-negotiable step; the chicken must be completely dry before adding the dry ingredients to ensure maximum crispiness.
Use aluminum-free baking powder (I recommend Bob’s Red Mill), not baking soda!
Lining your pan with aluminum foil is an effective solution to prevent smoke. When cooking especially greasy foods like bacon or a whole chicken, crumple the foil into a loose ball first, then smooth it out to fit the pan. This wrinkled surface holds the drippings in its crevices, keeping them away from the direct heat of the pan and minimizing smoke.
If you can’t find Frank’s RedHot, a good substitute is Crystal Louisiana Hot Sauce.

What To Serve With

If the wings are the main event, these sides will make the meal truly satisfying.

French Fries / Potato Wedges: A universal favorite. Crispy, salty fries are perfect for dipping in that extra blue cheese or ranch.
Onion Rings: Another fantastic fried option. Their sweet, crispy batter pairs wonderfully with the spicy wings.
Macaroni and Cheese: The ultimate comfort food combination. The rich, creamy, and cheesy pasta is a fantastic way to soothe a spicy palate.
Mozzarella Sticks: Because more fried cheese is never a bad idea. They continue the theme of dippable, cheesy goodness.

Vegetable Sides:

Crisp Green Salad: A simple salad with a sharp, tangy vinaigrette (like a classic Greek salad or one with a red wine vinaigrette) helps cleanse the palate between bites. Avoid creamy dressings here—you already have that covered.
Coleslaw: A vinegar-based slaw is especially good as the acidity cuts through the fat.
Cucumber Salad: Cool, refreshing, and acidic—this is a light and bright side that acts as a palate cleanser.

Try this recipe tonight and let the compliments roll in! ❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!