These Buffalo wings (hot wings) are especially good because there’s no frying involved! No mess to clean up on your stove and baking them makes them extra crispy so they soak up more sauce! It’s a win-win for everyone!
Originally published October 1, 2013.
This recipe* for Buffalo Wings is one of the first things I ever found on the internet (right after the Cinnamon Roll recipe I recently posted).
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How do you make easy Buffalo Wings?
These wings are so simple to make, but taste as if they are really difficult to prepare, and to me, the best part is that there is no deep frying involved! Let your oven do all the work while you stir up the hot sauce, then toss it with the wings and you are ready to serve them!
If you love Buffalo Wings, you do not want to wait to make this recipe! The ease is absolutely no reflection on the results as everyone who has tasted or made this recipe has simply raved!
These are seriously one of the easiest recipes I have on my site, and that’s saying something! Perfect for all that football-watching that’s going on this month.
No fry Buffalo Wings (aka Hot Wings)
Ingredients
- 2 1/2 lbs chicken wings, preferably organic
- extra virgin olive oil to drizzle
- Kosher or sea salt
Sauce
- 6 oz Louisiana Hot Sauce (check the label, it should only have peppers, vinegar, salt)
- 1/4 stick (1 oz) butter
- 1 tsp dijon mustard (no preservatives added)
- 3 tbsp apple cider vinegar
- black pepper, freshly ground
- (hot pepper, to increase the heat, if you want super spicy wings)
Preheat oven to 425ºF (220ºC)
Wash and clean the chicken wings; trim off excess fat, and unwanted parts. Drizzle the bottom of a large pan with olive oil, then arrange the wings in the pan. Sprinkle with a little Kosher salt and drizzle with more olive oil.
Place in preheated oven for 30 minutes. Remove from the oven after half an hour and turn the wings, so they brown evenly.
Repeat two more times, for a total cooking time of 1 1/2 hours, or until the wings are golden brown and starting to get crispy. Remove the wings from the pan and place on a paper towel-lined bowl.
(Hint: you can stop here for some finger-lickin’-good chicken wings, but I’d suggest that you continue.)
While the wings are baking, put all the sauce ingredients into a large pot, then bring to a boil while stirring. After a couple of minutes, remove from heat and set aside to cool.
Next, put the wings into the pot with the sauce, cover with a lid and shake to coat them well.
The recipe recommends serving with Ranch, Buttermilk or Bleu Cheese dressing, celery sticks and bread.
*Since I found this recipe many years ago and copied it into my recipe book, I can no longer recall where I found it or to whom it belonged, so I apologize for not giving credit where credit it due–if you happen to know, please pass on the information. Thank you!
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Buffalo Wings (aka Hot Wings) and October Unprocessed
Ingredients
Wings
- 2 1/2 lbs chicken wings, preferably organic
- extra virgin olive oil to drizzle
- Kosher or sea salt
Sauce
- 6 oz Louisiana Hot Sauce (check the label, it should only have Peppers, Vinegar, Salt)
- 1/4 stick (1 oz) butter
- 1 tsp dijon mustard (no preservatives added)
- 3 tbsp apple cider vinegar
- black pepper, freshly ground
- (hot pepper, to increase the heat, if you want super spicy wings)
Instructions
- Wash and clean the chicken wings; trim off excess fat, and unwanted parts. Drizzle the bottom of a large pan with olive oil, then arrange the wings in the pan. Sprinkle with a little Kosher salt and drizzle with more olive oil. Place in preheated oven for 30 minutes. Remove from the oven after half an hour and turn the wings, so they brown evenly. (You can also cook the wings on the grill, instead.) Repeat two more times, for a total cooking time of 1 1/2 hours, or until the wings are golden brown and starting to get crispy. Remove the wings from the pan and place on a paper towel-lined bowl. (Hint: you can stop here for some finger-lickin’-good chicken wings, but I’d suggest that you continue…)
- While the wings are baking, put all the sauce ingredients into a large pot, then bring to a boil while mixing well; then remove from heat and set aside to cool. Next, put the wings into the pot with the sauce, cover with a lid and shake to coat them well.
- The recipe recommends serving with Ranch, Buttermilk or Bleu Cheese Dressing, celery sticks and bread.
Nutrition Information:
Yield:
544Serving Size:
one servingAmount Per Serving:Calories: 817 Total Fat: 40g Carbohydrates: 0g Protein: 40g
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I made this, but 1 1/2 hours was too long- either because of my oven or because I cooked them a different method (on a grill over a baking sheet). Not sure which caused the problem. When I turned them over the second time at one hour, they looked great! I should have stopped then, I suppose.
BUT, the sauce was divine. I will make these again this coming weekend and they will turn out perfect. Thanks for the recipe! I’d give it five stars if there was a rating system. The over-cooking was my bad.
Oh darn! But as you said, they’ll be perfect next time. There actually should be a way to rate the recipe on the printable recipe card. Is it not there? Regardless, thank you so much for the lovely review and enjoy them at the weekend again!
I see the rating system now. So, I made these again but this time I cooked the chicken for only 45 minutes total. My 18 year old said they were “amazing” and “super delicious.” He will expect me to make wings on a more regular basis, I’m sure. He did say he wouldn’t mind them a bit spicier, so I will add more hot sauce, as you instructed for those types of palates. Thanks.
Wonderful, Diana! Thanks so much! You might have to add more hot pepper for it to be more spicy (cayenne), but I’m happy your son loves them! :)
[…] Christinas Cucina’s Buffalo Wings […]
I nearly died. Luckily I had some Greek yoghurt and some feeling has just returned to my tongue. This is a great recipe just not for me. I think I’ll have to substitute the hot sauce with some thing a lot milder. My wings were ready in an hour. I’m laughing now about the optional peppers which luckily I didn’t add…. Really easy to make though.
Oh dear, I can only imagine! After our discussion on Facebook, the fact that you used TABASCO sauce and not Louisiana Hot Sauce is the reason you nearly died! ;) Those are what are called “killer hot wings”! haha! I’m impressed that you actually ate them. I love Tabasco, but a few squirts will do it for me!
Do me a favor and find the right Louisiana Hot Sauce and try them again. Your tongue will thank you! :)
So now I got my hands on Louisana hot sauce. I tried the recipe again and still very easy still spicy but not off the scale. Enjoyed it much better this time. So if I can get more of the same sauce I’ll definitely make it again. Sometimes you can’t just substitute ingredients as I found to my peril
I have to admit that I honestly don’t know how on earth you ate that first batch! Wow, it must have been soooo hot! Glad you found the right stuff. :)
These hot wings are so delicious and EASY! All future hot wings will be made with this recipe. My husband and I ate them all.
Wonderful, Elaine! Happy to hear you loved them. (Sorry, I’m just seeing this now!)
I’ve never made hot wings, chicken wings or any other kind of wings… guess it’s time to try it. I’m motivated by the wonderful pictures of your hot wings, Christina!
Really, Sue? They’re so easy when you bake them = no mess! Happy that you’ll give them a try! :)
[…] have you tried my “no fry” Buffalo Hot Wings? You seriously need these […]
I make similar wings for super bowl parties. I brine the wings in cold water, fresh squeezed Lemon juice ( throw in the Lemon peels for their oil) and kosher salt for about an hour before cooking. Be sure to dry the wings before cooking. I cook my wings in a rotisserie basket on my Webber charcoal grill (no frying),. They come out pretty tastey running the rotisserie basket on a gas grill also. Grilling the wings in a rotisserie basket, the wings self baste and you have a crispy outside with a juicy inside. You also have the option of adding wood chips to the grill for smoke flavor. When they are cooked, I’ll make at least two sauces to toss them in for variety.. a good blue cheese dressing is a must. I will try your sauce, thank you!
OMG, reading your comment made me so hungry (and I JUST ate a huge bowl of porridge)! haha! Sounds fabulous, Matt. :)
I ate too many Buffalo wings in college, and gave them up some 30 years ago! Maybe it’s time to say “hello again?
Too funny! Obviously this answers the question: “Can you eat too many hot wings?” haha! Yes, I’d give them a try again (in moderation)! :)
One of my favorites, thank you for posting the recipe Christina.
You are most welcome! :)
Hi Christina,
I will be bringing these to my son’s on Super Bowl Sunday!
They look so yummy and easy and healthy!
Thanks again!
Luisa from Woodbridge, Ontario, Canada
They really are, Luisa! Better make a lot of them! :) Enjoy the festivities!
This is my go-to recipe for the Super Bowl!
Awesome, Cathy!
What a super idea, Christina. Love it! They look super and so tasty too. You know, I don’t think I’ve had buffalo wings since I was a teenager!
Somehow it’s hard to think of the French eating these! Haha! You guys are missing out, though! :)
Oh wow! These look amazing! I love that they are not deep fried too! :D
Yes! So easy!
Mental note: make wings! These look so festive for Sunday!
They’re so good, too!
Buffalo wings are a family favorite around here! A must have during football season!
Absolutely, Cynthia!
Awesome sauce and I love how easy these are to make at home!! No messy frying. :)
It’s the best part! No wait, eating them is the best part! ;)
I bet the house smells so good when you are making that hot sauce on the stove. So fragrant and inviting. Can’t wait to dig in
I didn’t even mention the lovely smell, but yes, you are so right! Thanks, Nicole!
this looks so yummy! i love wings.. and my usual go-to flavor is lemon pepper, but i love the regular hot wings flavor too! :) we need to try cooking with less processed foods.
I think everyone can always try to cook with less processed food, so the October challenge is great for everybody!
Ooh, those look delicious! I’m a big fan of Buffalo wings.
You’ll love these, Lois!
First time I ever heard of this month, I love the concept, I would also love to be able to do it year round, but it is super hard!
I agree, one month is very doable though and it makes you think about what you eat with a microscope- it’s a good thing! You should sign up to do it this year at http://www.eatingrules.com ;)
Delicious – is there anything more comforting than wing night to get you through a week of work? I think not!
I have to agree! Definitely something to look forward to, Murissa!
I’m all about unprocessed so love this recipe for finger looking good wings that you BAKE. I’ve actually never tried making wings myself. Maybe because I thought they always need to be fried, but your baking version looks just as good, though I’d probably eat the whole batch in one sitting!
haha, Kelly! There’s not that much in a whole batch, so you’d probably be okay! :)
Thank you so much for this great recipe.I love how you added a a few other ingredients besides just the hot sauce and butter like so many other wings do.I also love the no frying.
Well, it’s not really my recipe, but thank you anyway, Jodie! I do love the extra vinegar flavor and the mustard is nice, too! The best part is definitely the no-frying, though. So much easier and less messy! :) CC
OK, I am already licking my lips over these babies!! Love the fact you bake them in the oven, loads easier:)) And the sauce just looks amazing
Hugs
PS Sharing and Pinning
PSS Have you shared these babies over at Freedom Fridays Blog Hop yet?
Thank you, Evelyn! :)
This was great
So glad you liked it!
Oh I love Buffalo wings, I am going to try this, it sounds great!
You’re going to love them!! I love how quick the sauce is to make, and if you like a Buffalo Chicken Sandwich, this is the sauce to use for that too! YUM!
I haven’t made wings since I threw out my deep fryer. Guess it is time to have Buffalo Wings again. Yippeeee!
I’m so glad for you, Cathy! I’ve never made them any other way, but realized after making them for so many years that people and restaurants fry them instead. Sometimes it’s good to have your head in the ground! :)
I can’t tell you how many times I have made this recipe. They are my new favorite way to make wings.
Oh yes, absolutely we LOVE hot wings – yours look AMAZING!
Mary x
Thank you, Mary! Yes, they were yummy…hard to stop eating them! ;)