adults onlyParty Food & IdeasRecipes

Baked Buffalo Chicken Wings

It’s National Chicken Wing Day! I considered writing that all in caps because I am actually that excited.  Instead of heading out I decided to make these myself. It’s for the blog you know… not for selfish reasons at all. On a day like today I just couldn’t help myself, these Baked Buffalo Chicken Wings are absolutely delicious.

I fell in love with buffalo chicken wings in college. On Friday or Saturday nights we would order pizza and wings from WHOP (Waterville House of Pizza). Yup that’s what we called it WHOP. These evenings were a mish-mash of food we ordered and whatever was stocked in our dorm rooms. I got into the habit of having my wings with white rice and Nori Komi Furikake. I know, I know. Some of you are saying what?? It’s a delicious rice seasoning with salt, seaweed, ground fish, sesame seeds and several other ingredients. It’s delicious and has been a habit since college. Of course, I get the side eye from hubby when I have it. But hey, you like what you like.

Actually, here’s the kicker, I don’t like my wings fried and then coated in sauce. But I knew I had to find a way to create a nice crisp wing without the breading so everyone in the family would be happy. Unlike hubby, I’m not the fryer of the family. But I had to figure something out. Then I remembered crispy skin was possible in the oven.  Luckily, thanks to the test kitchen, finding a cooking method that would make the whole family happy wasn’t too difficult.

Baked Buffalo Chicken Wings

Makes 4 servings


  • 16 chicken wings
  • 1/2 tsp salt
  • 3 tbsp baking powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder

Buffalo Wing Sauce

  • 1/2 cup hot pepper sauce (I use Franks)
  • 1/3 cup melted butter

Tools: sharp knife, large bowl, wire rack, baking sheet


Preheat oven to 250 degrees.

Remove feathers and hair from the chicken. If you’re having trouble, it may be helpful to burn the remaining hair and feathers off.

Cut wing into sections. Cut between the joints with a sharp knife. Discard the tip. Pat the chicken dry with a paper towel.

Mix salt, baking powder, paprika and garlic powder in a bowl.

Dreg chicken in the mixture and place on a wire rack on a large baking sheet.

Cook for 30 minutes at 250 degrees. Then increase the temperature to 425 degrees and cook for an additional 30 minutes on the top rack (watch your chicken).

Remove from oven and toss wings in “Buffalo Wing Sauce”AKA hot sauce and butter and you are done. If you like this recipe you might also like my skillet jalapeño cheddar cornbread recipe.

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