Baked Buffalo Wings (aka Hot Wings) No Frying Involved!
Baked 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 baked buffalo wings is one of the first things I ever found on the internet (right after the cinnamon roll recipe I recently posted).
As an Amazon Associate I earn from qualifying purchases.
How do you make easy Baked 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!
You’ll love these spicy jalapeno poppers, too!
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! No fry hot wins are erfect for all that football-watching and game parties that’s going on this month. Add this super easy caramel popcorn to the menu!
Baked Buffalo Wings (aka Hot Wings)
serves 6 FULL PRINTABLE RECIPE BELOW
Ingredients
- chicken wings, preferably organic
- extra virgin olive oil
- Kosher or sea salt
Sauce
- Louisiana Hot Sauce (check the label, it should only have peppers, vinegar, salt)
- butter
- dijon mustard
- apple cider vinegar
- black pepper, freshly ground
- (hot pepper, to increase the heat, if you want super spicy wings)
Directions
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 the chicken wings in a 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 baked wings into the pot with the sauce, cover with a lid and shake to coat them well.
The recipe recommends serving with Ranch dressing, buttermilk dressing, or blue 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!
Don’t miss another post! Sign up for my free subscription at the top.
Buffalo Wings (aka Hot Wings)
Ingredients
Wings:
- 2 ½ lbs chicken wings (preferably organic)
- 3 Tbsp extra virgin olive oil (to drizzle, more as needed)
- ⅛ tsp salt (Kosher or sea salt)
Sauce:
- 6 oz Louisiana Hot Sauce (check the label, it should only have Peppers, Vinegar, Salt)
- 2 Tbsp butter
- 1 tsp dijon mustard (no preservatives added)
- 3 Tbsp apple cider vinegar
- ⅛ tsp black pepper (freshly ground)
- ⅛ tsp hot pepper (optional, to increase the heat if you want super spicy wings)
Instructions
Make the 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. (You can also cook the wings on the grill, instead.) Repeat two more times, for a total cooking time of 1 ½ 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…)
Make the sauce:
- 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.
- Serve with buttermilk ranch or blue cheese, celery sticks, and bread.
Notes
- You can also serve with this blue cheese roasted pecan dip.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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! :)
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!)