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).
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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)
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!
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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
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I love this Recipe! Easy and everyone loves the sauce!
That’s so great to hear, Marie! Thank you!
Christina, I enjoy your posts and often try your recipes. Your buche de Noel is the best one I’ve EVER made. Just wondering about these chicken wings………..90 minutes at 425???? don’t they get DRY with that much high heat roasting??? I”ve high heat roasted chicken wings for 30 min and thought them fine……….what does the extra hour do that I’m missing? thanks so much
Geoffrey Selling
Aww thanks, Geoffrey! I appreciate it!
Yes, the wings should be cooked in half an hour, but they won’t be crisp. To absorb the sauce more, I recommend longer, and no, they do not dry out. Everyone loves this recipe, so give it a try. :)