Baked Buffalo Wings Recipe (2024)

I warm the wings under my arms. This takes a while, but the moist heat makes them exceptionally tender.

I've found that using a sheet pan, lined with foil, and an oven-safe rack on top, sprayed with Pam, allows for crispier, superior, results.Having said that, baking powder, garlic powder, onion powder, salt and pepper to taste for the dredge, and skin-drying overnight in the fridge, is sheer genius.Also, I bake, not broil, mine at 400 degrees for about 45 minutes, turning over halfway through. Frank's and butter, only, nothing else for the sauce. No honey, mayo, etc. Keep it real, Buffalo!

I steam my wings for ten minutes prior to going in the oven, this makes them tender, plus renders the fat. which creates often a smoky house.

I used 1 teaspoon of salt instead of 1 tablespoon and broiled at 400 for 12 minutes on each side and was pleased. They were delicious. I will make again.

• Watch salt! Don't use extra salt while air drying until baking powder + salt dry brine. Plus, usedLawry's Seasoning for extra flavoring while cooking.• Cook on Lo Broil. High was too much heat.• Took about 20 minutes total. • Blue Cheese Dip not worth the effort.

Everything was great, except the amount of salt in the initial baking powder toss. I LOVE salt and add tons of it to everything, so I never complain about things being too salty, but yikes. I re-read the recipe after the fact to make sure I hadn't missed something about rinsing the salt off, it was that salty.

Did not broil - baked at 450 for about 45 minutes. Perfectly crispy! Will make again!

I sit on the wings in the car while on the way to work and also on the way home for a week. Then after they turn brown I shred them and roll them up in cigarette paper, and smoke them. Extremely mellow and contains very few carcinogens

I see a lot of unconventional ways to warm the wings and strongly disapprove. Wings should be warmed by hot air from jet engines and rinsed with de-icing fluid. Do not try this at home.

I've found that using a sheet pan, lined with foil, and an oven-safe rack on top, sprayed with Pam, allows for crispier, superior, results. Having said that, baking powder, garlic powder, onion powder, salt and pepper to taste for the dredge, and skin-drying overnight in the fridge, is sheer genius. Also, I bake, not broil, mine at 400 degrees for about 45 minutes, turning over halfway through. Frank's and butter, only, nothing else for the sauce.

Delicious flavor! I broiled on low (400°F) for 10 minutes per side and cut the salt to ½ a teaspoon like many comments suggested.My only other adjustment would be to not put them back into the oven after they're sauced. They're already fully cooked and the skin is so crispy - just serve right then! Cooking them after saucing makes the skin rubbery and dampens the joy of eating crunchy wings.

Instead of using milk to thin out the sauce until spoonable, use Bacardi dark rum.

Made exactly as written except halved the salt. Husband, son and I scarfed them down. Will definitely make again.

You need to use non aluminum baking powder, I think.

Just curious, did you use kosher salt?

These were a hit, following the recipe but subbing Frank's for Sriracha (what I had on hand), and goat cheese for the blue cheese.

This recipe looked so good, but really it’s terrible. There is so much salt in the recipe that I ate a few wings and then threw the rest. I don’t recommend this method at all. Stick with the Franks recipe and you’ll be happy.

This is a large amount of work for really mediocre results. I would suggest you go to "Buffalo Wild Wings" or your local dive bar and the results will probably be better. The prep and cooking instructions are really poor. The wings stuck to the foil coated tray which required a lot of work to pick the foil off the wings. They were overly salty (and yes I used 1/2 the Diamond kosher sat specified), If you really want wings go to a bar, do take out, or find some frozen variety

These are good, but be careful not to over-salt in the first step. Wish I had read the comments! I used half as much chicken and I really should have at least halved the salt.

Is this a mild, hot or very hot sauce?

Wow! I am a huge wings fan, and these are perfect. I substituted olive oil for butter and stil amazing. I will make these again, and again and . . .

Well, this didn't work for me at all! First of all, too salty using Morton (used 1 T because I had more than 3 lbs wings). Should have used only 1/2 T . And I should have broiled at low. They started to burn after about 10 Minutes! We (cooking with Hubber) put them in the oven for about 30 minutes (350-400) and in the end they were delicious, but I wish I had started that way and I really wish I had read these comments! From now on, I'll read the comments before proceeding!

this was SO SALTY it was uneatable - and i LOVE wings. had to toss most of them out. wish i had read more of the reviews before making.

Used about 2 lbs of party wings and adjusted quantities. Used a rack over sheet pan - I don’t know how you’d fit 3 lbs of wings as this filled up a pan! Dry brined in fridge for a few hrs and let it come to room temp before baking at 400 for 45 mins. Came out crackly and crispy! Would use this as a template for other saucy wings as well - thinking of soy garlic next time. Can’t comment on the taste as sadly I have a bad congestion…

Tasty, but far too salty as others have mentioned. And my wife and I generally like salty food. Next time I’ll use less salt and baking soda for the brine (maybe half as much, if that).

Very salty. Make sure to cook longer skin side up. Used rack in lined tray

Ir you put broiler at 500 degrees and put your rack farther down at the third slide from the top the 25 min a side works great.

Foil on the sheet pan was a disaster - wings stuck and skin came off. You don’t even have foil on the sheet pan in the photo above. Ruined the whole effort. Broil was too hot. The sauce recipe was excellent.

It may be my old wedgewood broiler but the wings were charred at the recommended time. Reduces to 10 minutes per side and used the lowest rack and got something closer being edible.

Made for superbowl 24- super easy and totally as good (maybe better) then the ones i've made in the past with no oil to buy, splatter and feel guilty about... added a drop of maple syrup to the sauce to counteract the heat. Be sure to use the parchment paper or foil or you lose some of the crust/skin sticking to pan. Also watch closely- they did not take 15 minutes a side. I tried at low broil per some comments, but wasn't getting the color so switched it up. Only 8-10 minutes/side.