Buffalo wings

Who doesn’t love wings? crispy and tossed in a mouth-watering sauce.
We have a favorite place where we order wings from, a small corner shop in town 45 minutes away from our home. They have the best wings, it’s been years and we haven’t found any other place which serves better-tasting wings. I’m sure they know how good their wings are because during the many years we have been going there, the place has not changed at all, and the interior and exterior has remained the same with little to no updates. “Buffalo Wings” that’s the name of this small restaurant, with a 10 by 10 feet area with just a few chairs and four bar stools that look out on a busy street that has small local nearby shops. The whole place is always filled with a delicious smell of wings and steaks and we always have to wait because they have order after order to pack.

In this recipe, the wings are baked not fried, without any breading or coating. Baking makes it a healthier version which is less messy as I don’t like deep frying at all so try to stay away from deep frying anything for as long as I can. this does not mean that the wings are not as good as the fried ones because they are. Don’t forget to read the recipe notes if you follow this recipe. You will have a tray of delicious crunchy wings covered in a flavorful and spicy hot sauce

“Baking powder is the key to crunchy chicken”

To make the chicken crispier add baking powder to the dry flour mixture that you use to coat the fried chicken and even to chicken that’s baked, baking powder is the secret ingredient that makes it extra crisp. This is exactly why we rub the wings with baking powder and salt before baking.

Do not skip the part where you have to pat dry the wings completely with a paper towel, minimum moisture will give you crispier wings.
baking the wings on a wire rack keeps the wings crispier, I bake a whole chicken on a wire rack for that same reason. And just like I do with chicken, I use the broiler to give it a charred look which makes it taste and smell so delicious.
For the sauce, I used classic Frank’s RedHot and add a little garlic powder and some red pepper flakes to make it even hotter, if you like Bbq flavor you may add some bbq sauce too.

“Rotate the sheet halfway through baking”

“Bake the wings until golden and crisp and toss them into a mixture of red hot sauce and sriracha, our favorite”

Oven baked hot wings

  • Servings: 10
  • Difficulty: easy
  • Print

Do not skip the part where you have to pat dry the wings completely.
Baking the wings on a wire rack keeps the wings crispier.
Change the amount of hot sauce and pepper in the sauce to adjust the spice level.


  • 3 1/2 pounds of chicken wings (cut in halves)
  • 2 tablespoons baking powder
  • 1 1/2 cup buffalo sauce


  1. Preheat to 300°F.
  2. place a wire rack into a baking sheet lined with foil.
  3. Pat the wings dry with paper towels and place them into a large ziplock bag.
  4. Combine the baking powder and salt and add to the bag. Shake the bag to evenly coat the wings.
  5. arrange the wings on the wire rack, skin side up.
  6. Bake at 300 on the middle rack for 25 minutes Increase the temperature to 425°F and bake for 30-35 or until golden brown. Rotate the sheet halfway through baking.
  7. Once the wings are golden brown, turn off the oven and broil for 3 to 4 mins on low.
  8. Transfer to a large bowl, add sauce to it, to coat the wings all over. Enjoy!

Buffalo Sauce

  • Servings: 2 cups
  • Difficulty: easy
  • Print


  • 3½ pounds of chicken wings (cut in halves)
  • 1 cup hot sauce ( I use Franks Red Hot)
  • 1/2 cup cold unsalted butter
  • 2 tablespoons white vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • salt to taste


Combine all the ingredients in a heavy-based pot, keep stirring until the butter melts and the sauce starts to bubble Then turn the stove off. The sauce is ready.