Baked buffalo wings are a perfect choice for game day, a casual weekend dinner, or anytime you want something spicy and satisfying. These wings bake crisp in the oven—no deep fryer required—and are coated in a classic buttery hot sauce. They’re naturally low in carbs and high in protein, making them a great option whether you’re serving them as a party appetizer or a quick weeknight dinner. Serve with celery sticks and your favorite ranch or blue cheese for a familiar finish.
How to Make Baked Buffalo Wings
Start by trimming whole wings into drumettes and wingettes if they are not already prepared. Pat each piece very dry with paper towels—this step is crucial to achieve crisp skin without frying. In a medium bowl, combine salt, granulated garlic, paprika, baking powder, and a sugar-free brown sweetener if you like a hint of sweetness. Toss the wings in this dry mixture so each piece is evenly coated. The baking powder helps the skin crisp and puff up in the oven, so don’t omit it.
Line a baking sheet with parchment paper and arrange the wings in a single layer, close together but not overlapping. Bake them in a preheated 360°F (180°C) oven. The wings bake in two stages for even browning—about 25 minutes on the first side, then flip and bake another 25 minutes. This method creates a deep golden color and a satisfyingly crisp exterior while keeping the meat juicy inside. One of the benefits is you can set them in the oven and get other things ready while they cook.
While the wings finish baking, prepare the buffalo sauce. Melt butter in a small saucepan or microwave-safe bowl, then whisk in hot sauce to taste and a little sugar-free brown sweetener if desired for that restaurant-style balance of heat and hint of sweetness. When the wings come out of the oven, transfer them to a bowl and toss with the sauce until well coated. Serve immediately with blue cheese or ranch dressing and celery sticks for a classic presentation.
Ingredients You’ll Need For This Recipe
- 2 lbs chicken wings, cut into drumettes and wingettes
- 4 tbsp butter
- 5 tbsp hot sauce (use your preferred brand)
- ½ tsp salt
- 1 tsp paprika
- 1 tsp granulated garlic
- 1 tbsp baking powder (aluminum-free)
- 1 tbsp sugar-free brown sweetener (allulose or your preferred sugar substitute), optional
Step By Step Instructions
- Pat the drumettes and wingettes thoroughly dry with paper towels.
- In a medium bowl, mix the salt, paprika, granulated garlic, and baking powder. Add sweetener if using.
- Toss the wings in the dry mix until they are evenly coated.
- Preheat the oven to 360°F (180°C). Line a baking sheet with parchment paper and arrange the wings in a single layer.
- Bake for 25 minutes, then flip each wing and bake for an additional 25 minutes until the skin is golden and crisp.
- Remove the wings from the oven and let them rest briefly while you make the sauce.
- Melt the butter, then whisk in the hot sauce and optional sweetener until smooth.
- Toss the baked wings in the sauce until fully coated. Serve hot with ranch or blue cheese and celery sticks.
Tips and Tricks
- Dry thoroughly: Removing surface moisture is essential. The drier the skin before seasoning, the crispier the final result.
- Use the right baking powder: Choose aluminum-free baking powder to avoid any metallic aftertaste. Baking powder creates the characteristic bubbly, crisp skin in the oven.
- Sauce after baking: Toss wings in sauce after they come out of the oven to preserve crispness. Coating before baking can result in soggy skin or burnt sauce.
These baked buffalo wings are straightforward to prepare and deliver the bold flavor you expect from a classic buffalo wing with less fuss. They reheat well and are easy to double for a crowd—just keep an eye on spacing on the baking sheet so they crisp evenly. Enjoy these wings as your next appetizer or main course.
PIN FOR LATER!
Recipe
Baked Buffalo Wings
Ingredients
- 2 lbs chicken wings, cut into drumettes and wingettes
- 4 tablespoons butter
- 5 tablespoons hot sauce
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1 tablespoon baking powder (aluminum-free)
- 1 tablespoon sugar-free brown sweetener (optional, allulose)
Instructions
- Pat dry: Thoroughly dry the drumettes and wingettes with paper towels.
- Mix: Combine salt, paprika, granulated garlic, baking powder, and optional sweetener in a bowl.
- Toss: Add wings and toss until evenly coated.
- Preheat: Preheat the oven to 360°F (180°C). Line a baking sheet with parchment paper and arrange wings in a single layer.
- Bake: Bake for 25 minutes, flip, and bake another 25 minutes until golden and crisp.
- Make sauce: Melt butter and whisk in hot sauce and optional sweetener until smooth.
- Coat and serve: Toss wings in the sauce until fully coated. Serve with ranch or blue cheese and celery.
Nutrition
Calories: 430.67 kcal (22%)
Carbohydrates: 3.82 g (1%)
Net Carbs: 1.26 g
Protein: 31.95 g (64%)
Fat: 32.62 g (50%)
Fiber: 0.16 g (1%)
Allulose: 2.4 g