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Skinny Buffalo Wings

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These homemade skinny baked buffalo wings aren’t even fried and will be the hit at your next party! Also great for a quick dinner!

These homemade skinny baked buffalo wings aren't even fried and will be the hit at your next party! Also great for a quick dinner!Skinny Buffalo Wings

More healthier versions of traditional party appetizers I love are baked Mozzarella Sticks, a hot Spinach and Artichoke Dip and loaded baked Sweet Potato Skins.

Traditional buffalo wings are deep fried and made with lots of butter. These are broiled to reduce fat and calories and we eliminated the butter altogether. You can adjust the heat to your taste. Great for appetizers, lunch or dinner!

Lighter Buffalo Wings

4.50 from 10 votes
These homemade skinny baked buffalo wings aren't even fried and will be the hit at your next party! Also great for a quick dinner!
Course: Appetizer, Dinner
Cuisine: American
These homemade skinny baked buffalo wings aren't even fried and will be the hit at your next party! Also great for a quick dinner!
Prep: 5 minutes
Cook: 20 minutes
Marinate Time: 30 minutes
Total: 55 minutes
Yield: 9 servings
Serving Size: 2 chicken wings


  • 3 lbs about 18 chicken wings
  • 1/2 cup + 2 tbsp Franks hot sauce
  • 1/4 cup white vinegar
  • 2 tbsp oregano
  • 4 tsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • salt and fresh pepper
  • 2 celery stalks, sliced into strips
  • 2 carrots, peeled and sliced into strips
  • low fat blue cheese dressing, extra pts


  • In a large bowl combine chicken, 2 tbsp hot sauce, vinegar, oregano, paprika, garlic powder, chili powder salt and pepper.
  • Mix well and let marinate for 30 minutes.
  • Place wings on a broiler rack and broil on low, about 8 inches from the flame for about 10-12 minutes on each side. (All ovens are different so be careful not to burn and make sure it is cooked before removing)
  • While chicken cooks, heat the remaining hot sauce until warm.
  • Toss the hot sauce with the chicken and arrange on a platter.
  • Serve with celery and carrot strips and blue cheese dressing or dipping.

Last Step:

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Serving: 2 chicken wings, Calories: 204 kcal, Carbohydrates: 4 g, Protein: 19 g, Fat: 13.5 g, Saturated Fat: 3.5 g, Cholesterol: 56.5 mg, Sodium: 812 mg, Fiber: 0.6 g, Sugar: 1 g


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104 comments on “Skinny Buffalo Wings”

  1. For a pound of wings, I basically halved the liquids in the recipe and turned all the spice tablespoons into teaspoons. I used smoked paprika for paprika and added a pinch of cayenne. Oh wow! It was amazing.

  2. Very yummy recipe! I will definitely make again!! I used Noble Made brand buffalo sauce which has great ingredients.

    My one tip is to dry the wings before adding them to the marinade so you get a nice crunch.  🙂

      1. I just made these in my air fryer.  I brined them over night in pickle juice.  The meat came out super tender and juicy.  

  3. I cooked these in my air fryer, 375 for about 18 minutes turning once. Great recipe and will try again

  4. Sorry, but 13g of fat per serving (and a serving is ONLY 2 wings — really?) is much too much fat to be considered low-fat. For someone on a medically necessary low-fat diet, this is not a viable recipe. Chicken wings are the culprit. Chicken breast tenders would bring the fat content down significantly. As far as I can see, the “lighter” part is eliminating butter from the sauce and broiling the wings instead of deep frying. Maybe a good start for folks watching their weight, but not really a game-changing recipe.

    1. Avatar photo

      You’re mad about 2 full size wings for 204 calories? Not everyone is on a medically necessary low fat diet..if wings are too high in fat for you just move onto some of her other recipes.

  5. Avatar photo
    Jessica Verderame

    Would there be a problem with letting these marinate longer than 30 minutes? Not sure if the vinegar would have a negative effect any longer than that.

  6. I’m thinking of using an air fryer to cook these.  Would you recommend 400 degrees for 25 min? I’ve seen some say 380 x 24 min. Then 400 for 6 min.  

  7. We have used this recipe in the past, but today we trying them on the grill!! Love love your site!!

    1. Hi Paula! Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  8. Avatar photo
    Christie Pasman

    My 20-year-old son enjoyed these wings. He loves buffalo wings and he said these were good. I like them because they are healthier.

  9. Has any one tried these in air fryer? Settings? # of minutes? Help—trying to cook before half time tonight. 

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  15. Any suggestions on reheating? I’m making these for a New Years party and will make them a couple of hours before the guests will eat them due to having to travel to the party. I will have oven space at the party to reheat, but don’t want to overcook them. Thanks!

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  17. Were these wings thawed when you put them in broiler? I have a bag of frozen wings, should I take out the suggested amount and thaw them first?

  18. Made these wings last night…OMG, they were soooooooo delicious!  And super easy to make. Thank you Gina for all your wonderful recipes! 

  19. Is the marinate supposed to come out like a paste? With only 1/4 c vinegar and 2 T hot sauce, the spices make it very thick. Did I do something wrong? Do you scrape of the paste before you broil it?

  20. Another amazing skinnytaste recipe! Thank you Gina!
    I did use Texas Petes hotter then hot sauce and added cayenne pepper along with the chili powder we also grilled them


  21. Gina, do you think I could use Sriracha instead of hot sauce? That would save me a trip to the store…

    1. Avatar photo

      I'm wondering the same. I only siracha. I guess I'll try this weekend and see what happens.

  22. For a little extra calorie and fat reduction – boil the wings for 10 minutes or so before broiling them – that renders out a lot of fat… 🙂

  23. Ever since my diet, I haven't been able to go to our favorite local wing place (one wing for almost 300 calories, yikes!). I tried this recipe with an open mind though not expecting a comparable taste. This was a GREAT substitute. My boyfriend was shocked that these tasted better than the restaurant while being so much healthier! We will definitely be having these again soon. Thank you so much Gina for all your hard work. 🙂 I have lost 30 pounds so far by exercising and using your amazing recipes. Can't wait for the book.

  24. made them tonight they were sooooooooooo good making more tomorrow my roommate is making me lol great recipe love this site…..

  25. I want to make these for supper tonight; I have one problem though. I can't handle spicy food. My husband loves spicy so this is perfect for him. However, for me can I just substitute BBQ for the Franks Red Hot?

  26. If you're worried about broiling them or having trouble with it, this is what I do. It takes longer, but they will come out as crispy as fried chicken without any frying.
    – Pre-heat the oven to 450 degrees.
    – Drop the wings in Boiling water with lots of salt (too salty to be tasty, but not enough to make you gag) for 8 minutes. Pat them all dry. I usually just use a couple towels for this, and soak them in a sanitizing solution while they cook.
    – Use *non-stick* aluminum foil, and even then I would recommend a light coating of cooking spray. They will stick very easily. Line the baking sheets with it.
    – Bake them for 40 minutes in total. The first 15 minutes I take them out and drain any grease from the fats quickly and pop them back in. Turn them over entirely for the last 10 minutes.

    These have always come out crispy-as-fried, tender and falling off the bone inside with no extra coatings of anything.

  27. I'm super excited to try these tonight! Ever since I got married 4 months ago, I've been cooking almost exclusively from this site and my husband is amazed with every meal!
    I'm doing this recipe with drumsticks- will they still get cooked through by broiling or should I bake them first?

  28. Made these for my husband and his friends for their superbowl party, and they were a hit! They never would have known they were "light". I was so worried when he wanted me to make the wings but these turned out great, thanks!!!

  29. These were great, made for superbowl. I baked them and then broiled them the last few minutes. Awesome.

  30. Fantastic! My husband is a big wing fan and he thought they were better than the ones he gets at one of those wing restaurants.

  31. Avatar photo
    Jelena Blala


    would this Buffalo sauce work with your baked chicken nuggets?

    would you put sauce before or after baking them?

    I love the sauce but hate the chichen wings, so I was thinking of trying it with nuggets 🙂

    please help…tnx…xoxo

  32. My family loves hot wings and I can't wait to try these. Would Franks Buffalo wing sauce work too? Do you bring the remainder of the sacue to a boil before putting it over the cooked wings since it has raw chicken juice in it?

    1. Avatar photo
      Elaine Dieball

      The remainder of the sauce wouldn't have raw chicken juice in it. You only put 2tbsp on the chicken for the marinade.

    2. Avatar photo
      Elaine Dieball

      The other 1/2 cup of franks sauce come out of the bottle when the wings are done. You just warm it so as not to cool off the chicken.

  33. Avatar photo

    These are delicious! They don't taste healthy at all which is a good thing in this case 🙂 I also used the same recipe on chicken drumsticks in the crock pot and it turned out good too

  34. This recipe was awesome! Not too spicy either and super moist. If you ever make honey garlic or dry chicken wings, I'd love a good recipe for those!

  35. I tried these they were sooo good, instead of marinating them 30 minute prior I did the night before and I actually cooked them in the oven because I didnt know how to place them in the broiler, anyways these came out so delicious!! I'm making these again this friday for a Halloween party! can't wait to try these again!

  36. I can recommend to steam the wings for 10 – 15 minutes, then dry and cool them, mix with spices and then bake them – that way they lose even more fat and get super crispy!

  37. Delicious skinny version of wings! They turned out great, my husband loved them! Thank you for sharing 🙂

  38. Tried the wings tonight. Very good!! Are you serious about points in garlic powder and paprika???

  39. Will try grilling these this evening for BF, but when I calculate the recipe on WW site I come up with 12 points plus for 1/9th of the recipe. Doesn't matter to me as I'm not a fan but he will still benefit from the cooking method. Who knew garlic powder and paprika have points!?!?!? Thanks for the blogging and recipes!

  40. I have a suggestion…Before I make wings I steam them to render the fat- it's gross how much fat is left in the water when I'm done and helps them turn out even crispier! It does add a bit of prep work to them but I just do it and throw them in the refrigerator after lunch and bake them up for dinner! Just a suggestion, take it or leave it but it may help decrease the fat and calories even more 🙂

  41. Made these last night and my buffalo wing-craving daughter loved them! They were super easy. One word of caution though, I would go by the weight of the chicken when buying wings rather than the number. I bought 3-pounds of chicken at my local grocery store which only worked out to be 12 wings. (They were pretty big)
    Also, I did put a tablespoon of light butter in the sauce at the end before tossing with the wings. A little bit of butter goes a long way to adding richness to the sauce.
    Thanks Gina for all of the great recipes!

  42. I also made these for Superbowl, along with the Blue Cheese dressing. Both are delicious! I love that there is no butter! I used chicken tenders and they were nice and juicy. I used the marinade as written, and only brushed on the hot sauce at the end- loved it! Used some of the Blue Cheese for an iceberg wedge salad the next night-soooo good! Thank you for all of your wonderful recipes! ~Amy 🙂

  43. Just made these and they're fantastic! My boyfriend, who is very picky about his buffalo wings, said these are the best he's had in a while.

  44. These sound great. I heard if you put chicken on a cooling rack on a baking sheet, then it will come out crispier. Are those crispy? I was thinking I could bake @ 425. I have an electric oven with broiler settings.

  45. Do you think chicken breast cut up into chunks or strips would work? I'm making them for my boyfriend and myself and he hates chicken on the bone and dark meat…(weird, I know!).

  46. Where I live our wings come cut in half. Are the points per two "wings" and two "drumsticks" or per one wing if not cut in half?

    Thank you!

  47. Avatar photo
    Gina @ Skinnytaste

    I'm not sure how your oven works, broil is usually a flame that flame broils. I don't want to guess and give you the wrong info but I would set it to a high heat.

  48. Hi there,
    What temperature on the broil? My oven makes me select a temp. I am making these along with your buffalo chicken dip and crock pot 3 bean turkey chili. The chili is amazing. This is the second time I am making it.

  49. Avatar photo
    Gina @ Skinnytaste

    If your broil only has one setting just keep an eye on it so they don't burn. If you can adjust the distance from the flame, move it about 6 inches from the flame.

  50. I have a question – I am putting these into my WW online recipe favorites. Their calculator assigns a point plus value of 3 to just one wing, cooked, with skin and bone. Am I doing something wrong in the calculations? thx! Tricia

  51. THESE ARE AWESOME!!!! Left out the oregano (on purpose) & paprika (mistake) and my husband said he can NEVER eat any other chicken wings! these were the best EVER!!!

  52. Making these to have while watching football today! They are in the oven right now, can't wait to try them!

  53. Avatar photo
    Gina @ Skinnytaste

    Rozanne- Vinegar tastes good Marinaded on chicken.

    Skinny heaven, love that!

    I marinate them after they thaw.

  54. I'm curious, what is the purpose of the vinegar? The hot sauce is typically a vinegar base to begin with. I see there hasn't been an unhappy cook, so obviously they're great the way they are!

  55. If you can't broil these, would just baking them in the oven work?!? What temp and how long would you say? I want to make these, but don't have a broiler setting on my oven :/

  56. Yummy! these look beautiful! I LOVE wings!! I'm curious, does the calorie count include the sauce, or is it only for two wings?

  57. Hi Gina,

    When marinating the wings, do I put them in the fridge or leave them to marinate on the counter? Please help.

  58. Avatar photo

    O M G!!!!!!!!! I made this tonight with boneless skinless chicken thighs since hubby is one of the few men who doesn't care for wings, or any chicken on the bone.

    I am sure it would have been even more flavorful on the bone, but we didn't miss it. SOOOOO good and super juicy. Gina, thanks for the tips on low broil setting. I used to do chicken on high and it always overcooked. This works sooo well-faster than the oven but still mmm mmm juicy.

    We were bad and had them with baked sweet potato fries. YUM!

  59. Hey Gina – these look magnificent – will definately be trying in the near future… have to say that I love your blog!!

  60. Hi Gina!
    I’m absolutely thrilled to have found your blog! I can’t wait to try some of your recipes!