Buffalo wings are a game day legend. Spicy. Tangy. Buttery. Crispy baked wings tossed in classic Frank’s RedHot sauce. 35 minutes. Ranch or blue cheese on the side. Celery sticks mandatory.
Keep napkins close.
Serves 4 (about 2 lbs wings).
Step-by-Step Instructions
1
1
Preheat & Prep Wings
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat wings completely dry with paper towels.
- In a bowl, toss wings with baking powder, salt, pepper, and garlic powder.
2
2
Bake the Wings
- Arrange wings on the wire rack in a single layer.
- Bake for 20 minutes. Flip. Bake 10-15 more minutes until golden and crispy.
3
3
Make the Buffalo Sauce
- In a bowl, whisk together Frank’s RedHot, melted butter, vinegar, garlic powder, and cayenne.
4
4
Toss & Serve
- Place baked wings in a large bowl. Pour buffalo sauce over wings. Toss to coat.
- Serve hot with ranch or blue cheese dressing and celery sticks.
Summary
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 40-45 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Best fresh and crispy. Keeps in fridge for 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (microwave makes skin soft). The sauce-soaked wings are still delicious the next day.
