If you’re craving something with a kick but don’t want to deal with deep frying, you’ve got to try this Spicy Baked Buffalo Chicken Wings Recipe. I discovered this method when I wanted that classic buffalo flavor without all the mess, and I absolutely love how it turns out—crispy skin, juicy inside, and coated in that perfect spicy, tangy sauce. Stick around, because I’m excited to walk you through every step so your wings come out restaurant-quality right from your oven.
Why You’ll Love This Recipe
- No Deep Frying Required: You get all the spicy goodness and crispiness without the oil splatter or cleanup headache.
- Perfectly Balanced Sauce: The combo of hot sauce, butter, and a hint of sweetness gives just the right tang and heat.
- Juicy & Flavorful Wings: Simmering the wings in sauce first locks in flavor and moisture, making each bite delicious.
- Easy to Make at Home: With simple ingredients and no fancy tools, you’ll become the go-to buffalo wing maker in your crew.
Ingredients You’ll Need
These ingredients come together to hit all the notes—the rich buttery heat you want, a little sweetness to mellow the spice, and just enough seasoning to make it pop. Plus, it’s easy stuff you can find at any grocery store.
- Chicken Wings: I prefer wings cut into flats and drumettes for easier eating and better sauce pick-up.
- Chicken Broth or Water: Using broth adds a bit more flavor during simmering, but water works fine in a pinch.
- Hot Sauce: Classic buffalo sauce style needs a good cayenne pepper hot sauce—I usually use Frank’s RedHot.
- Brown Sugar or Honey: This adds just a touch of sweetness to balance the heat—feel free to adjust based on how spicy you want it.
- Unsalted Butter: Melts smoothly into the sauce, giving it that silky texture and rich flavor.
- Paprika: Gives a smoky depth and vibrant color to the seasoning mix.
- Garlic Powder, Salt, Black Pepper: Basics that bring out the other flavors and give your wings that savory pop.
- Cooking Spray: To keep the wings from sticking to your baking sheet and help them crisp up beautifully.
Variations
I love tweaking this Spicy Baked Buffalo Chicken Wings Recipe depending on my mood or who I’m cooking for. Making it your own keeps it exciting, and trust me—you’ll have your family asking for their favorite version.
- Extra Spicy Variation: I once added a few dashes of cayenne pepper or a chopped fresh chili to the simmering sauce; it gave an extra spicy kick without overpowering the flavor.
- Honey Garlic Buffalo: Swapping some brown sugar for honey and adding a bit of minced garlic to the sauce works wonders for a sweeter, garlicky twist.
- Gluten-Free Version: Just make sure your hot sauce and chicken broth are gluten-free, and you’re good to go.
- Oven Crisp Boost: For crunchier wings, you can pop them under the broiler for a minute or two at the very end (watch closely!).
How to Make Spicy Baked Buffalo Chicken Wings Recipe
Step 1: Prep and Simmer Your Wings
Start by heating your oven to 450°F and greasing your baking sheet with cooking spray or a little oil. This helps your wings crisp up without sticking. Then, in a deep pan or skillet, mix together the chicken broth (or water), hot sauce, butter, brown sugar, and all your seasonings—paprika, garlic powder, salt, and pepper. Bring this combo to a gentle simmer over medium heat. Now toss in your chicken wings and let them simmer for 15 minutes. This step is a game changer—it infuses the wings with flavor while keeping them juicy.
Step 2: Bake Until Golden and Crispy
Transfer the wings to your prepared baking sheet, arranging them in a single layer, which helps them brown evenly. Pop the sheet on the upper rack of your oven. After 15 minutes, flip the wings to let both sides get golden and crispy. Bake them for another 15 minutes or until you see that beautiful golden-brown skin you know wings should have. Meanwhile, don’t forget the reserved sauce in your skillet—turn the heat to medium-low and simmer it down for about 10 to 12 minutes until it thickens slightly.
Step 3: Toss and Serve
Once your wings are baked and the sauce is perfectly thickened, toss the wings back into the pan with the sauce so every piece gets coated with that irresistible buffalo glaze. Serve immediately with your favorite blue cheese dip and some crisp celery sticks—you’ll find that classic buffalo combo just hits the spot every time.
Pro Tips for Making Spicy Baked Buffalo Chicken Wings Recipe
- Simmer Before Baking: This keeps the wings juicy and ensures the spicy sauce penetrates deep into the meat, not just on the surface.
- Use a Rimmed Baking Sheet: It catches any drips and gives your wings room to crisp without steaming.
- Turn Wings Midway: Flipping halfway through baking promotes even browning and crispiness.
- Don’t Skip Thickening the Sauce: It coats the wings better without running off, locking in the spicy flavor perfectly.
How to Serve Spicy Baked Buffalo Chicken Wings Recipe
Garnishes
Whenever I serve these wings, I top them with freshly chopped parsley or green onions—that little pop of color makes them look even more inviting. If you want a cool contrast to counter the heat, classic blue cheese crumbles or a swirl of ranch dressing on the side always steals the show.
Side Dishes
My go-to sides with these spicy wings are crunchy celery sticks and carrot sticks—they’re traditional, refreshing, and help lighten the spice. For a heartier touch, crispy oven-baked fries or a simple coleslaw adds some balance to your meal.
Creative Ways to Present
For game day or parties, I like serving wings in a big rustic wooden board lined with parchment paper, surrounded by small bowls of dips and veggies. Sometimes, I arrange a buffalo wing platter with mini sandwiches on the side—it’s always a crowd-pleaser and looks so festive!
Make Ahead and Storage
Storing Leftovers
I store leftover buffalo wings in an airtight container in the fridge for up to 3 days. It’s best to keep the wings and sauce separate if possible to avoid sogginess—then toss them back with sauce right before reheating.
Freezing
I’ve had good luck freezing cooked buffalo wings by wrapping individual pieces in plastic wrap and placing them in freezer bags. They freeze well for up to 2 months. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
To reheat, I preheat the oven to 400°F and bake the wings on a wire rack over a baking sheet for about 10 minutes. This crisps up the skin again nicely without drying out the meat.
FAQs
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Can I use frozen wings for this Spicy Baked Buffalo Chicken Wings Recipe?
Absolutely! Just make sure to fully thaw them overnight in your refrigerator before you start. This ensures they cook evenly and absorb all that delicious sauce during simmering.
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What’s the best hot sauce to use in this recipe?
I recommend a good-quality cayenne pepper-based hot sauce like Frank’s RedHot, which is the classic choice for buffalo wings. It has the right balance of heat and tang. If you want something spicier, feel free to bump up the amount or add a splash of your favorite fiery sauce.
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Can I make these wings less spicy?
Yes! Simply reduce the amount of hot sauce and add a bit more brown sugar or honey to mellow the heat. You can also serve with extra cooling dips like ranch or blue cheese to balance the spice.
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Is the simmer step necessary?
I won’t lie, it’s the secret to juicy, flavorful wings. Simmering infuses the sauce deeply and tenderizes the chicken before baking. Skipping this step might make the wings less flavorful and drier, so I definitely recommend it!
Final Thoughts
This Spicy Baked Buffalo Chicken Wings Recipe is one that I keep coming back to whenever I want that classic buffalo wing flavor without fighting with a deep fryer. It’s simple, approachable, and hits all the right flavors with minimal effort. I promise if you give this a try, you’ll find yourself reaching for it again and again—whether it’s game day, a casual dinner, or when friends come over. Go ahead, make it your own and enjoy every spicy, buttery bite!
Print
Spicy Baked Buffalo Chicken Wings Recipe
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Hot and Spicy Baked Buffalo Chicken Wings are a crowd-pleasing appetizer perfect for game day or any gathering. The wings are simmered in a flavorful blend of hot sauce, butter, brown sugar, and spices before being baked to a crispy, golden perfection. Tossed in a thickened buffalo sauce, they deliver a perfect balance of heat and sweetness.
Ingredients
Wings
- 2 pounds chicken wings, cut
- 1 cup chicken broth or water
- 3/4 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup brown sugar or honey
- 2 tablespoons unsalted butter
- 1 tablespoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray (for the baking sheet)
Instructions
- Preheat and prepare baking sheet: Heat your oven to 450 degrees Fahrenheit. Lightly coat a rimmed baking sheet with cooking spray or brush it lightly with oil to prevent the wings from sticking.
- Simmer wings in sauce: In a deep pan or skillet, combine the chicken broth, hot sauce, butter, brown sugar, paprika, garlic powder, salt, and black pepper. Bring this mixture to a gentle simmer over medium heat. Add the chicken wings and allow them to simmer for about 15 minutes to absorb the flavors.
- Bake the wings: Remove the wings from the simmering sauce and arrange them in a single layer on the prepared baking sheet. Reserve the sauce in the pan. Bake the wings on the upper rack in the oven for 15 minutes, then turn them over and bake for another 15 minutes until the skin is golden brown and crispy.
- Thicken sauce and toss wings: While the wings bake, return the reserved sauce to medium-low heat and simmer for 10 to 12 minutes until it thickens slightly. After baking, transfer the wings back to the skillet and toss them thoroughly in the thickened sauce to coat evenly.
- Serve: Serve your hot and spicy buffalo chicken wings immediately with blue cheese dip and celery sticks for a classic accompaniment.
Notes
- For extra crispiness, pat wings dry before simmering.
- Adjust hot sauce quantity to control heat level.
- Substitute brown sugar or honey as desired to balance sweetness.
- Serve with blue cheese or ranch dressing for dipping.
- Use fresh chicken wings cut into flats and drumettes for best texture.
Nutrition
- Serving Size: 1/4 of recipe (about 6-7 wings)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg
