Crispy Baked Buffalo Wings (VIDEO)

Crispy Baked Buffalo Wings - Lexi's Clean Kitchen #glutenfree #wings #superbowl #buffalochicken

These Crispy Baked Buffalo Wings are the perfect appetizer recipe for football Sunday or Super Bowl! They are crispy with frying, and are a great lightened up version of your classic fried buffalo chicken wings!

Crispy Baked Buffalo Wings PlatedCrispy Baked Buffalo Wings

You can’t have a Superbowl party without wings (in my opinion)! You can though, have them crispy and flavorful without being fried. I visited friends at the University of Buffalo years back. We, of course, got the famous Buffalo wings and as you can imagine they were fabulous.

Baked Wings with Buffalo Sauce

In college I was a big fan of Wings over Amherst (these are not healthy). I definitely still think about those fried boneless wings (and the cajun cheese fries). Many of my friends ordered honey mustard, BBQ, garlic parmesan… me? Give me Buffalo any day of the week.

Can you bake chicken wings?

The tip I found years back that I love (and successfully tried with my Sweet Potato Chili Fries), is placing a wire rack on the baking sheet. Gets everything nice and crisp!

Can you use chicken legs or chicken thighs?

Yes! Just adjust cooking time and sauce amount as needed.

Crispy Buffalo Wings Without Frying

Like this wing recipe? Try these:

Watch the video: 

Want more football recipes? Try these: 

Easy chicken wing recipe

5.0 rating
3 reviews

Crispy Baked Buffalo Wings

Yield 4
Prep Time 5 min
Cook Time 45 min
Total Time 50 minutes

Author: Lexi



  1. Preheat oven to 400ºF and line a baking sheet with slipat or parchment paper and place a wire rack on top.
  2. Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, and garlic powder.
  3. Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.
  4. In a saucepan, bring hot sauce and butter to a boil then remove from heat and stir.
  5. Remove wings from oven and toss them in the sauce.
  6. Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).
  7. Remove wings from oven, coat with extra sauce.
  8. Serve hot with dippings of choice, like carrots, celery, and the ranch dressing in my cookbook.

Recipe Notes

  • For fully dairy-free sub butter for your favorite vegan butter or oil of choice.
  • Have time to a marinate? Though not needed for this recipe? Marinate overnight in the sauce, and make additional sauce for tossing!


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January 30, 2018

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20 Responses

  1. Aren’t 40 minutes way too much for these little giys? Are they still juicy?? I would have thought that they only take about 20 minutes since my chicken breast only take that long either.

  2. My husband and I made these wings for a Super Bowl party on Sunday. (We substituted Franks Buffalo Wing Sauce for the hot sauce and left out the butter). We transported the wings and kept them warm in a crockpot. They were DELICIOUS! We have been discussing other sauces we could use like our favorite BBQ sauce or GF teriyaki sauce.

  3. Hiya,

    I have a few questions.

    Firstly, I live in the UK. where can we get this Frank hot sauce, and how does it taste?

    Secondly, I don’t understand how you line a baking sheet with foil :S

    Is there any chance of a photo of the baking sheet/wire rack process?

  4. These are SO good! I’m putting a link to this recipe on next week’s meal plan at The Better Mom and via my email subscribers so I hope it sends lots of new friends your way! Thanks for sharing such delicious recipes like this one! Blessings, Kelly

  5. These came out so great! I made them last weekend and I’m making them again tonight. My husband is on a Whole30 so this is a nice treat for him. Thanks for the great recipe!

  6. These were delicious, but extremely salty and I only used a half teaspoon of salt instead of a whole. Next time I might only use a quarter, or maybe just an eighth of a teaspoon. We also finished these wings off in a grill pan on a gas grill, two minutes a side. I will be making these often.

  7. Thanks for the healthy alternative to fried wings Lexi! Next time I make these wings I will definitely try using the wire rack idea to make the cooking more well rounded. Is that the biggest secret to making the wings crispy or is there anything else that you would suggest doing to bring out the crispiness?

  8. This recipe is the real deal! I followed the recipe and technique to a tee. My drummettes were on the small side so I questioned the cooking time a bit but rode it out and was glad I did. The meat was still tender but was fall off the bone. The skin was perfectly crispy and the sauce was incredible. Thank you for helping me add ‘perfect’ clean wings to my repitore! All the recipes I’ve tried in the past were fine, but something was always off. I think the cooking time (and raised racks) are critical. Thanks again!

    5.0 rating

  9. Yum doesn’t even begin to describe these wings! Hubby and I were bowled over by them; I love that I can make delicious wings and a healthier alternative on my own. Can’t stress the patting dry and cooking on the rack enough!

    5.0 rating

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Author: Lexi



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