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Buffalo Chicken Wings Made Easy in the Oven
In American Recipes

Buffalo Chicken Wings Made Easy in the Oven



Buffalo Chicken Wings Made Easy in the Oven

2 lbs. Chicken Wings
1 ½ tbsp Flour
2 tbsp Baking Powder
½ tsp Salt
½ tsp Black Pepper
1 ½ cups Buffalo Sauce

Buffalo Sauce:
2/3 cup Frank’s Red Hot sauce
½ cup unsalted Butter
2 tbsp White Vinegar
1 tsp W Sauce
¼ tsp Cayenne Pepper
1/8 tsp Garlic Powder
Salt to taste

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36 Comments

  12. Erik Carter

    Those look so gooood! I wonder if adding a bit of smoked paprika to the sauce would taste nice. Might have to try that.

  15. Kevin H

    I watched this guy before I normally just wing things….I am now subscribing to watch more

  22. S L Martinez

    I LOVE SPICY BUFFALO WINGS but I do NOT, repeat, DO NOT like "wet wings". Do you have a recipe for Spicy Buffalo Wings that are oven baked that does NOT have a sauce coating? If there is no sauce covering the wings, I assume you have to add more spicy ingredients. Your thoughts?

  23. Larry Marks

    Just put these in the oven and realized I also forgot to spray the pan on the rack with no stick spray

  31. L. S.

    Hello, in one video you used cornstarch in this one you use baking powder which is best? Thank you

  36. Britt Pierce

    Good video. I fermented my own cayenne hot sauce with peppers from the garden. I used mostly cayenne's, but also some red poblano's, and Peri Peri (similar to cayenne, but hotter), and garlic from the garden. I did this specifically to try to do buffalo wings this holiday/football season. Though, I want to try turkey wings.

    Only things I may change:
    My own sauce instead of Frank's 🙂

    Instead of baking powder, I would try cornstarch, or maybe add both. I know cornstarch adds to the crunch, not sure about baking powder…yours sounded good.

    When tasting my sauce, I don't think I need cayenne powder…it's plenty hot. I also smoked my peppers so it has a bit of a smokey flavor. If I used Frank's, I would consider adding liquid smoke…I like that "smoked" addition to the flavor.

    The "W sauce", Worceshire? That's an interesting add that I had not thought of that I think would work well with my sauce.

    Overall, you gave me some good ideas and a basic "how to" to follow. Thanks.

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