Baked Buffalo Chicken Wings are the ultimate crowd-pleaser, delivering all the flavor of your favorite bar-style wings without the mess of frying. Crispy on the outside, juicy on the inside, and coated in tangy buffalo sauce, these wings are perfect for game days, parties, or a fun dinner at home.

Baking the wings ensures that irresistible crunch, and they’re surprisingly easy to make! Serve them with blue cheese or ranch dressing for dipping. Bring on the wings!
What You Need
- Chicken wings
- Buffalo sauce (I use Frank’s Redhot sauce)
- Butter
- Worcestershire sauce (optional)
- Garlic powder
Helpful Tips
- Pat the wings dry: Use paper towels to remove excess moisture from the wings before baking. This step is essential for achieving a crispy skin in the oven.
- Use a wire rack: Place the wings on a wire rack set over a baking sheet to allow air to circulate underneath. This helps them cook evenly and get extra crispy.
- Toss in sauce after baking: For the perfect texture, bake the wings until crispy, then toss them in warm buffalo sauce right before serving to keep them from getting soggy.
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Baked Buffalo Chicken Wings
Ingredients
- 1 1/2 pounds chicken wings
- 1/4 cup butter
- 1/3 cup Frank’s RedHot® sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 400° F (200° C).
- Spread out the chicken wings on a large baking tray lined with a silicon mat or parchment paper. Bake for 15 minutes, turn the wings, and bake for 15 more minutes.
- Meanwhile, heat the butter in a large pan over medium to low heat, just until melted. Add the Frank’s RedHot® sauce, Worcestershire sauce, and garlic powder. Stir to combine.
- When the wings are done, add them to the pan with the sauce and toss to coat. Serve them with Blue Cheese or Ranch Dressing.

When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.