Is there a more classic game-day dish than Buffalo wings? For many, football season doubles as wing season. I love Buffalo sauce so much I could put it on almost anything. Every season I make Buffalo wings for at least one or two watch parties, and they always disappear fast. While many restaurants deep-fry wings for crispiness, baked Buffalo wings can be just as crisp — sometimes even better — if you follow a few key steps.
Baked Buffalo Wings
This recipe uses the same method as my baked honey barbecue wings — only the sauce changes. I often make half Buffalo and half barbecue when I’m hosting, but if forced to pick, Buffalo wins every time.
The trick to crispy baked wings is cooking them long enough to render much of the fat from the skin without drying the meat. Soggy skin is the worst, and undercooked, fatty wings aren’t appetizing. To avoid that, parboil the wings first: place the wing segments in a pot of boiling, salted water, bring the water back to a boil, and maintain that boil for about 8 minutes. This helps release excess fat and jump-starts the cooking so the skin crisps in the oven.
Baked Buffalo Wings
After parboiling, drain the wings in a colander and transfer them to a wire rack to dry. When they’ve cooled slightly, pat them thoroughly with paper towels or a clean kitchen towel. Line a baking sheet with foil and spray it with cooking spray. Arrange the wings with space between each piece so they brown evenly. Finish by sprinkling with your favorite seasoned salt.
Baked Buffalo Wings
Bake the wings at 450°F for 25 minutes, then flip them with a spatula and bake an additional 5–10 minutes until they are nicely browned and crispy. If your wing segments are smaller than the ones pictured, reduce the final bake time by a few minutes to avoid overcooking.
While the wings bake, prepare the Easy Blue Cheese Dip — a classic partner for Buffalo wings. If you don’t like blue cheese, an easy ranch dip is a perfectly good alternative. To make the blue cheese dip, stir together mayonnaise, sour cream, blue cheese crumbles (or Gorgonzola), lemon juice, salt and pepper. If you have time, refrigerate it for 30 minutes so the flavors meld.
Baked Buffalo Wings
Make the Buffalo sauce while the wings are in the oven: melt butter, then whisk together melted butter with Frank’s hot sauce and a dash of Worcestershire sauce. This simple sauce is spicy, tangy and perfect for coating the crispy wings.
Baked Buffalo Wings
When the wings are done, they should be browned and crisp without the mess of deep frying. Transfer them to a large mixing bowl, pour the Buffalo sauce over the wings, and toss until they’re evenly coated.
Baked Buffalo Wings
Serve the wings with blue cheese dip, carrot sticks and celery sticks for a traditional presentation. These crispy baked Buffalo wings are easy to make, crowd-pleasing, and perfect for game day or a casual meal any time of year.
Baked Buffalo Wings
These wings are a simple, reliable recipe that yields restaurant-quality results from your oven — no deep fryer required.
Baked Buffalo Wings
Baked Buffalo Wings with Easy Blue Cheese Dip
Marsha Maxwell
30 mins
30 mins
1 hr
Appetizers
24 wings
56 kcal
Equipment
Ingredients
For the blue cheese dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup blue cheese or Gorgonzola crumbles
- 2 teaspoons lemon juice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the wings:
- 24 chicken wing segments
- Kosher salt, to taste
- Seasoned salt, to taste
For the Buffalo sauce:
- 3/4 cup Frank’s hot sauce
- 3 tablespoons melted butter
- 1 1/2 teaspoons Worcestershire sauce
Instructions
- Make the blue cheese dip by stirring together the mayonnaise, sour cream, blue cheese crumbles, lemon juice, salt and pepper. Chill for 30 minutes if possible to let flavors meld.
- Preheat the oven to 450°F. Line a large baking sheet with foil and spray with cooking spray.
- Place the wing segments in boiling salted water. When the water returns to a boil, continue boiling for about 8 minutes.
- Drain the wings in a colander and transfer them to a wire rack to dry. Once slightly cooled, pat them thoroughly with paper towels.
- Arrange the wings on the prepared baking sheet, leaving space between pieces. Bake at 450°F for 25 minutes. Flip the wings and bake an additional 5 minutes (more or less depending on size) until crisp and browned.
- While the wings bake, melt the butter and whisk it with Frank’s hot sauce and Worcestershire sauce to make the Buffalo sauce.
- Place the baked wings in a large bowl, add the sauce and toss until evenly coated. Serve with celery sticks, carrot sticks and blue cheese dip.
Notes
Nutrition
Disclosures: The author was not compensated for this post. The post may contain affiliate links that help cover publishing costs.
Photos by Marsha Maxwell and vm2002/Shutterstock.com.
