Spicy Buffalo Wild Wings Recipe
There are some dishes that just transport you. For me, the moment I smell that sharp, tangy, buttery aroma of proper Buffalo wings, I’m instantly thinking of lively gatherings, shared platters, and happy, messy fingers. We’ve all had wings from a restaurant, but I’m here to show you that creating an authentic, incredibly satisfying Buffalo Wild Wings recipe at home is not only possible, but it’s a journey your taste buds will thank you for. This is my go-to recipe when I need something that feels special but is built on straightforward, honest cooking. Forget deep-frying; we’re going to achieve a shatteringly crispy skin right in your oven, all ready to be drenched in a luscious, spicy sauce you’ll want to put on everything.
This recipe is all about getting the details right. It’s the chemical magic of baking powder that gives the chicken skin its glorious crunch, mimicking a fried texture without the fuss or the vat of oil. Then there’s the sauce – a perfect balance of heat from Frank’s RedHot, richness from melted butter, and a sharp tang from vinegar that cuts through it all. It’s a combination that truly sings. This is the kind of food that works beautifully for a casual Saturday night with the family, a big match day with friends, or anytime you fancy a treat that delivers big on flavour. And if you’re looking for other dishes that always get compliments, my Smoky Grilled Chicken Skewers Recipe is another fantastic choice.
Recipe Overview
This recipe walks you through creating oven-baked Buffalo wings that are genuinely crispy and coated in a classic, tangy sauce. The flavour profile is spicy, savoury, and buttery with a sharp vinegar finish. During testing, I found that placing the wings on a wire rack is non-negotiable for achieving that all-over crispness, as it allows hot air to circulate underneath.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Buffalo Wild Wings Recipe
- Genuine Flavour & Texture: You’ll get impossibly crispy skin without a deep fryer, all drenched in a buttery, tangy, and perfectly spiced homemade Buffalo sauce that clings to every nook.
- Ready in About an Hour: From prepping the chicken to pulling a tray of glistening wings from the oven, the whole process comes together in just over an hour.
- Flexible Recipe: You can easily dial the heat up or down by adjusting the cayenne pepper in the sauce. You can also adapt this method for an air fryer if you prefer.
- Great for Gatherings: This is brilliant for a weekend film night, watching the match with friends, or as part of a larger spread of party food.
- Family Tested: Everyone in my house adores these wings. My youngest isn’t a huge fan of intense spice, so I always make a small, separate batch of sauce for her with just butter and a tiny splash of the hot sauce.
Ingredients You’ll Need
The ingredients for these Buffalo wings are simple and readily available. For the hot sauce, I strongly recommend using Frank’s RedHot Original Cayenne Pepper Sauce – its specific vinegar content and flavour profile are the foundation of a true Buffalo wing sauce and other brands won’t taste quite the same.
- For the Wings:
- 1.5kg chicken wings, separated into drumettes and flats, tips discarded or saved for stock
- 1 tbsp baking powder (not bicarbonate of soda)
- 2 tsp plain flour
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- For the Buffalo Sauce:
- 120g unsalted butter
- 150ml Frank’s RedHot Original Cayenne Pepper Sauce
- 1 tbsp white wine vinegar
- 1 tsp Worcestershire sauce
- ¼ – ½ tsp cayenne pepper (optional, for extra heat)
- For Serving (Optional):
- Blue cheese dip
- Celery sticks
- Carrot sticks
Elena’s Tip: Make sure your baking powder is fresh and in date. It’s the key ingredient that draws moisture out of the skin, helping it to crisp up beautifully in the oven.
How to Make Buffalo Wild Wings
The process is straightforward. We focus on preparing the wings to get them as dry as possible, baking them at high heat for ultimate crispiness, and then tossing them in a simple, flavour-packed sauce.
- Preheat and Prepare: Preheat your oven to 220°C (200°C fan). Line a large baking tray with foil (for easy cleanup) and place an oven-safe wire rack on top. Lightly grease the rack with a little oil.
- Dry the Wings: This is a crucial step. Pat the chicken wings thoroughly dry with paper towels. The drier the skin, the crispier they will become. Place the dried wings in a large mixing bowl.
- Coat the Wings: In a small bowl, whisk together the baking powder, flour, salt, garlic powder, and smoked paprika. Sprinkle this mixture over the wings and toss well until every piece is lightly and evenly coated.
- Arrange and Bake: Place the coated wings on the prepared wire rack in a single layer, ensuring they aren’t touching. This allows air to circulate for even cooking. Bake for 25 minutes.
- Flip for Crispiness: After 25 minutes, remove the tray from the oven. Using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown, crisp, and cooked through.
- Make the Buffalo Sauce: While the wings are in their final stage of baking, prepare the sauce. In a small saucepan over medium-low heat, melt the butter. Once melted, remove from the heat and whisk in the Frank’s RedHot, white wine vinegar, Worcestershire sauce, and optional cayenne pepper until smooth and emulsified. Keep it warm.
- Sauce the Wings: Once the wings are perfectly crispy, remove them from the oven. Let them rest for just a minute. What works best for me is to transfer the hot wings to a large, clean bowl. Pour the warm Buffalo sauce over them and toss gently until every wing is beautifully coated and glossy.
- Serve Immediately: Serve the wings straight away with your favourite blue cheese dip and fresh celery and carrot sticks to cut through the richness.
Tips From My Kitchen
- Temperature Control: The high initial oven temperature is key for rendering the fat and starting the crisping process. Don’t be tempted to cook them at a lower temperature, or you’ll end up with rubbery skin.
- The Secret Step: I learned that letting the coated wings sit uncovered in the fridge for an hour or two before baking can make them even crispier. This extra step allows the baking powder to work its magic, drying out the skin even further.
- Make-Ahead: The Buffalo sauce can be made up to 3 days in advance. Just store it in an airtight container in the fridge and gently reheat it on the hob before using. The dry coating mix can also be prepared beforehand.
- Storage: Leftover wings can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking tray in an oven preheated to 190°C (170°C fan) for 10-15 minutes until hot and re-crisped. Avoid the microwave at all costs!
Equipment You’ll Need
- Large baking tray
- Oven-safe wire rack
- Large mixing bowl
- Small saucepan
- Whisk and tongs
What to Serve With Your Buffalo Wings
These wings are the star of the show, but a few well-chosen accompaniments will complete the experience. For another simple but delicious side that everyone enjoys, try my recipe for Simple Egg Fried Rice For Dinner.
- Classic Blue Cheese Dip: The creamy, tangy funk of a good blue cheese dip is the traditional and, in my opinion, best pairing. It cools the heat and complements the vinegar in the sauce.
- Crisp Vegetable Sticks: Celery and carrot sticks provide a refreshing, crunchy contrast to the rich, spicy wings.
- Drink Pairing: A cold, crisp lager or a hoppy IPA works wonderfully here, as the beer’s carbonation helps cleanse the palate between bites. For a non-alcoholic option, a sharp, fizzy lemonade is excellent.
Frequently Asked Questions
Buffalo Wild Wings Recipe
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 220°C (200°C fan). Line a large baking tray with foil (for easy cleanup) and place an oven-safe wire rack on top. Lightly grease the rack with a little oil.
- Dry the Wings: This is a crucial step. Pat the chicken wings thoroughly dry with paper towels. The drier the skin, the crispier they will become. Place the dried wings in a large mixing bowl.
- Coat the Wings: In a small bowl, whisk together the baking powder, flour, salt, garlic powder, and smoked paprika. Sprinkle this mixture over the wings and toss well until every piece is lightly and evenly coated.
- Arrange and Bake: Place the coated wings on the prepared wire rack in a single layer, ensuring they aren't touching. This allows air to circulate for even cooking. Bake for 25 minutes.
- Flip for Crispiness: After 25 minutes, remove the tray from the oven. Using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown, crisp, and cooked through.
- Make the Buffalo Sauce: While the wings are in their final stage of baking, prepare the sauce. In a small saucepan over medium-low heat, melt the butter. Once melted, remove from the heat and whisk in the Frank's RedHot, white wine vinegar, Worcestershire sauce, and optional cayenne pepper until smooth and emulsified. Keep it warm.
- Sauce the Wings: Once the wings are perfectly crispy, remove them from the oven. Let them rest for just a minute. What works best for me is to transfer the hot wings to a large, clean bowl. Pour the warm Buffalo sauce over them and toss gently until every wing is beautifully coated and glossy.
- Serve Immediately: Serve the wings straight away with your favourite blue cheese dip and fresh celery and carrot sticks to cut through the richness.
Notes
I really hope you give this Buffalo Wild Wings recipe a try. There’s something so rewarding about pulling a tray of these perfectly crispy, vibrant wings out of the oven, knowing the incredible flavour that awaits. They never fail to get rave reviews in my house. If you do make them, please drop a comment below and let me know how they turned out for you! Happy cooking, Elena.
