Buffalo Wings Recipe

Heather Dessinger

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Crispy buffalo wings on plate with ranch dressing and celery sticks

My kitchen is usually all about quick, delicious, and most importantly kid-approved recipes – chicken nuggets, “magic” ketchup, chicken fried steak, broccoli-grape slaw and the occasional batch of resistant starch cookie dough bites.

Not this time.

Like my beloved grown-up ice cream, this buffalo wings recipe is just for those of us who know the difference between:

  • callapitters and caterpillars
  • Duh-boo-boo and “W”
  • aminals and animals
  • mustachios and pistachios
  • presidents and presents
  • marshpillows and marshmallows

Sure, that level of knowledge also comes with certain responsibilities, but it comes with its privileges, too. Spicy and smokey and oh-so-perfect for dipping in homemade ranch dressing, these wings are one of my husbands favorite movie night/game day indulgences. I hope you love them as much as we do!

Baked buffalo wings on table
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4.84 from 6 votes

Buffalo Wings Recipe

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 2 lbs
Calories 0kcal
Author Mommypotamus


Buffalo Sauce Ingredients:

  • ¼ cup hot sauce (I use this kind because it has a clean ingredient list and it’s delicious. It's thicker than some hot sauces, which I prefer when making buffalo sauce)
  • ¼ cup melted butter
  • ¼ tsp garlic powder

Wing Ingredients:


To Bake The Wings

  • Preheat the oven to 250F. Place wings on a layer of paper towels and pat them dry, then transfer them to a medium-size bowl.
  • Place 1 tablespoon baking powder (not baking soda) in the bowl with the wings and mix with clean hands until the powder is evenly distributed.
  • Line two 12×16 rimmed baking sheets (to catch the oil) with parchment paper, then place the wings on them. Make sure there is a little space between each wing.
  • Bake at 250F for 30 minutes, then increase heat to 425F and bake for an additional 40-50 minutes.

To Make The Sauce

  • Melt butter and place it in a mixing bowl. Add in hot sauce and garlic and mix together.

Putting It All Together

  • Add in wings and toss until thoroughly coated, then serve.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Oh, and if you love buffalo sauce on more than just wings, I highly recommend these buffalo chicken stuffed sweet potatoes.

Baked buffalo wings on table

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating

7 thoughts on “Buffalo Wings Recipe”

  1. WHOW! First off do not use the chicken contaminated sauce unless it is going back into the oven to be brought up to temperature! Samonilla for everyone! Either Keep some aside or reheat back up to 160*F. With that said yummmmy I totally love wing too! We are doing a honey fried chicken tonight. I have to get my fried chicken in at least twice a year, or I go crazy : ). We use arrowroot powder instead of cornstarch. Spice blend in a slurry of 1/2 arrowroot and 1/4 h2o. Let soak for half and hour. Drain toss in fresh arrowroot powder with salt, pepper, and spices, do in batches to keep from turning into sticky glob. Then double fry with a 20 min drain in-between frys. Mix warmed honey, hot sauce and a little butter or coconut oil. Toss to coat and totally delicious! Keeps crunchy even next day for leftovers. I will do a half and half tonight of spicy and honey spicy : ).

    • Danielle, I’m not sure I understand your comment. What I am recommending is that you toss the wings in the sauce that has dripped onto the pan during baking. It’s not at all a salmonella risk as it has been heated at 400F for 35-40 minutes.

  2. Hi Heather, glad that is clear now. I understood it the same way Danielle did. When I read it again I understood you said to toss wings in sauce that has dripped on the pan during baking. Thank you, recipe sounds great. This will be on my meal plan this weekend.

  3. 5 stars
    Trying this tonight with a 30min marinade for my little one and me! Can’t wait! Thanks for making recipes for normal food in a whole food way. Love your stuff! Use your gummy recipes all the time. Use lots of different recipes of yours all the time! So thankful for you!!

  4. 4 stars
    I love a good quality Ranch dressing on salads, as much as I like my homemade Italian dressing or quality Blue Cheese dressing.
    That being said………
    Being from Buffalo, NY, where Chicken Wings were born, you learn that when compared to a quality Blue Cheese dressing, Ranch does not hold a candle when it comes to flavor or with how it goes with the flavor of the Chicken Wings. That is why Frank and Teresa, the owners of the Anchor Bar and inventors of the Chicken Wing, chose Blue Cheese dressing over Ranch dressing!!!

    Other than the Ranch dressing, this is a very good recipe.

    If you want to skip the baking soda and still want crispy Chicken Wings without the extra fat and calories of deep frying, buy a good quality Air Fryer.
    IMHO, the best ones are the toaster oven style with a capacity in the 24-26 quart range and a rotisserie as they are the most versatile and can cook a MUCH larger quantity and variety of foods.
    Chicken Wings made in an Air Fryer come out just as crispy as deep fried. If you cook them at a higher than recommended temperature they are juicy on the inside and crispy on the outside, PLUS, you avoid all the extra fat and calories of deep frying!!