Baked buffalo wings are perfect for game day, a casual dinner, or whenever you want something spicy and satisfying. These oven-baked wings get crispy without deep-frying and are coated in a buttery, tangy buffalo sauce that tastes like the classic version. Naturally low in carbs and high in protein, they work as a quick weeknight meal or a crowd-pleasing appetizer. Serve with celery and ranch or blue cheese for a classic finish.
How to Make Baked Buffalo Wings
Start by cutting wings into drumettes and wingettes if they aren’t already prepped. Pat them very dry with paper towels — removing surface moisture is essential for crisp skin. In a bowl, combine salt, garlic, paprika, baking powder, and a sugar-free brown sweetener if you want a touch of sweetness. Toss the wings in that mixture so they’re evenly coated. The baking powder helps the skin become golden and crisp in the oven, so don’t skip it.
Line a baking sheet with parchment paper and arrange the wings close together without overlapping. Bake in the oven at 360°F for two 25-minute rounds, flipping halfway through. This method yields evenly cooked, nicely browned wings with minimal hands-on time — great when you’re multitasking or preparing other dishes for guests.
While the wings bake, make the buffalo sauce by melting butter and whisking in hot sauce and a little sugar-free brown sweetener if desired. Once the wings are fully cooked and crisp, toss them in the sauce until evenly coated. Serve immediately with ranch or blue cheese and celery for a traditional pairing.
Ingredients You’ll Need For This Recipe
- 2 lbs chicken wings, cut into drumettes and wingettes
- 4 tbsp butter
- 5 tbsp hot sauce (Frank’s RedHot or similar)
- ½ tsp salt
- 1 tsp paprika
- 1 tsp granulated garlic
- 1 tbsp baking powder (aluminum-free)
- 1 tbsp sugar-free brown sweetener (allulose or preferred sweetener), optional
Step By Step Instructions
- Pat the drumettes and wingettes thoroughly dry with paper towels.
- In a medium bowl, mix salt, paprika, granulated garlic, and baking powder (and sweetener, if using).
- Add the wings to the bowl and toss until evenly coated with the seasoning blend.
- Preheat the oven to 360°F (180°C). Line a baking sheet with parchment paper and arrange the wings closely without overlapping. Bake for 25 minutes.
- Flip the wings and bake for another 25 minutes, or until golden and crisp.
- Remove the wings from the oven and set aside briefly.
- Prepare the sauce: melt the butter, then whisk in the hot sauce and sweetener (if using) until smooth.
- Toss the baked wings in the sauce until fully coated. Serve hot with ranch or blue cheese and celery sticks.
Tips and Tricks
- Pat the wings very dry — excess moisture leads to soggy skin. Use paper towels and press to remove surface water before seasoning.
- Use baking powder — it helps the skin blister and crisp in the oven. Choose aluminum-free baking powder to avoid off flavors.
- Always sauce after baking — tossing wings in sauce after they come out of the oven preserves their crisp texture and prevents the sauce from burning while cooking.
These baked buffalo wings are easy, flavorful, and reliable — a simple way to get crispy, saucy wings without frying. They’re great for parties, weeknights, or snacking. Enjoy!
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Recipe
Baked Buffalo Wings
Ingredients
- 2 lbs chicken wings, cut into drumettes and wingettes
- 4 tbsp butter
- 5 tbsp hot sauce
- ½ tsp salt
- 1 tsp paprika
- 1 tsp granulated garlic
- 1 tbsp baking powder, aluminum-free
- 1 tbsp sugar-free brown sweetener (allulose), optional
Instructions
- Pat dry the wings thoroughly with paper towels.
- Mix salt, paprika, granulated garlic, and baking powder in a medium bowl.
- Add the wings and toss until evenly coated.
- Preheat oven to 360°F (180°C). Line a baking sheet with parchment and arrange wings closely. Bake 25 minutes.
- Flip the wings and bake another 25 minutes, until crisp and browned.
- Remove wings from the oven.
- Melt butter and whisk in hot sauce and sweetener until smooth to make the sauce.
- Toss the wings in the sauce until fully coated. Serve with ranch or blue cheese and celery.
Nutrition
Serving size: 199 g — Calories: 431 kcal — Carbs: 3.8 g — Protein: 32 g — Fat: 33 g — Net Carbs: 1.3 g