Skip the deep-fryer and bake or air fry your buffalo wings instead! These baked buffalo chicken wings are smoky, tangy, and sure to be a hit at your next football party. Serve them with lightened-up blue cheese dressing for a crowd-favorite appetizer.
Buffalo Wings
Traditional buffalo wings are made in the deep fryer and are loaded with butter. These baked buffalo wings, made without any butter, are broiled in the oven (or you can air fry them), making them crispy, golden, and so much healthier. You can adjust the heat to your taste or make them in the air fryer following my air fryer chicken wings recipe. They’re perfect as a party appetizer, lunch, or dinner! More classic party appetizers I love are these Baked Mozzarella Sticks, Buffalo Chicken Dip, and Hot Spinach and Artichoke Dip.
About This Homemade Buffalo Wings Recipe
My family loves these buffalo wings, so I’ve been making them using this method for years! I never deep fry anything, so using the broiler or air fryer is my method of choice to get the wings crisp without adding oil. Here’s why this works:
- Party Worthy: Pop these in the oven on game day, and have hot wings ready to serve when your guests arrive. They’re so good your guests will be asking for the recipe!
- Crispy Buffalo Wings: No deep frying is required for these chicken wings so much healthier! Broiling them on low creates the perfect texture.
- Less Mess: Deep frying is messy, these oven wings are so much cleaner. Line the baking sheet with foil for easy clean up!
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free, and keto.
If you make this easy buffalo wings recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Buffalo Wings Ingredients
Hot sauce, vinegar, and a flavorful mix of spices and herbs will make these buffalo wings a hit at your next party! See recipe card below for the exact measurements.
- Chicken Wingettes or Drumettes are parts of the whole chicken wing. Chicken wings are usually sold already cut into smaller pieces, which makes them easier to cook evenly since the pieces are all the same size.
- Frank’s RedHot Sauce is my favorite buffalo sauce, but use whichever brand you prefer.
- White Vinegar infuses the wings with a tangy flavor and tenderizes the chicken.
- Spices and Herbs: Oregano, paprika, garlic powder, chili powder, salt, black pepper.
How to Make Buffalo Chicken Wings
Marinating the chicken wings for just 30 minutes imparts a spicy, tangy flavor that will have you coming back for more! The complete instructions are in the recipe card below.
- Marinate the wings. Combine chicken, hot sauce, vinegar, oregano, paprika, garlic powder, chili powder, salt, and pepper. Marinate the chicken for 30 minutes.
- Prep your oven. Move the top rack 8 inches from the heating element (the second rack from the top).
- Bake. Place the wings on a broiler rack and broil on low for 10 to 12 minutes on each side.
- Heat the remaining hot sauce, and then toss the cooked wings to coat.
Air Fryer Method
To crisp up these chicken wings in the air fryer, cook the wings in batches at 400ºF for 22 minutes, shaking the basket halfway through.
Variations
- Herbs: Swap oregano with dried thyme.
- Garlic Powder: Substitute onion powder.
- Make Them Spicier: Add some cayenne pepper to the marinade.
- Don’t like spicy wings? Replace hot sauce with BBQ sauce.
What to Serve with Baked Buffalo Wings
Keep it classic and pair these buffalo chicken wings with celery and carrot sticks and homemade blue cheese dressing or ranch dressing. They’d be an excellent appetizer for a football-watching party.
As a main dish dinner, serve the wings with a green salad or roasted broccoli to make it a meal.
Buffalo Wing FAQs
A broiler rack is a baking dish with a rack set on top, allowing the fat to drip down into the pan. If you don’t have one, you can make a DIY version by placing a sheet pan on a rimmed baking sheet.
If you can’t set your oven broiler to low, use the high setting. However, broiling on high can take your wings from perfectly crispy to burnt in the blink of an eye. Instead of flipping the wings over at 10 to 12 minutes, check them around the 8-minute mark. If they’re getting too crispy, move the top rack down one spot so it’s not as close to the heating element. Some ovens may also allow you to set the broil temperature, so if given the option, set it to 400°F.
Yes. If you’d prefer to bake instead of broil, bake the chicken wings at 425°F for 45 minutes, flipping them halfway through.
The buffalo wings will be golden and crispy when ready. However, you can also check them with a meat thermometer, which should read 165°F before removing them.
Storage
These baked chicken wings are best served right after they come out of the oven, but if you have leftovers, here’s how to store them:
- Refrigerate leftover buffalo wings for 4 days.
- Freeze wings for 3 months in an airtight container.
- Thaw the chicken in the fridge and reheat it in the microwave or air fryer until warm.
More Buffalo Chicken Recipes
Buffalo Wings
Ingredients
- 36 chicken wingettes and drummettes, or 18 whole 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
- kosher salt, and fresh pepper
- 2 celery stalks, sliced into strips
- 2 carrots, peeled and sliced into strips
- low fat blue cheese dressing, optional for serving
Instructions
- In a large bowl combine chicken, 2 tbsp hot sauce, vinegar, oregano, paprika, garlic powder, chili powder, 1/4 teaspoon salt and black pepper, to taste.
- Mix well and let marinate for 30 minutes.
- Place wings on a broiler rack and broil on low, about 8 inches from the heating element (second rack from top) for about 10-12 minutes on each side. (All ovens are different so be careful not to burn and make sure it is cooked and well browned 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.
We have made so many of your recipes and they are always delicious! We made this the other night in the air fryer and they were amazing. Every air fryer is a little different so time for us was about 7-8 min on each side.
Glad you enjoyed them!
Amazing and husband loved! Super easy. Tastes as good as restaurant wings!
We really enjoyed these! Next time I will put them on a rack on the backing sheet because mine didn’t crisp up as much as I wanted.
This was so good! My boyfriend who loves spicy chicken wings approves. Only thing I’d do differently is put them on rack on the backing sheet so they crisp up more. Mine sat in the sauce a bit while cooking and weren’t super crispy
it was a massive hit with the family, definitely a keeper
Awesome!
These are easy and delicious. I did mine in the air fryer
About how many pounds of chicken is in your recipe? Trying to figure out adjustments. I have 2lbs.
Looking forward to making these!
Thank you
AMAZING! My kids said, “these are literally better than Wingstop and Buffalo Wild Wings”!!
Awesome, I love it!
These are great! Spicy without being overbearing. Are tasty easy and quick. Perfect in the air fryer.
Fabulous flavour. Used it as a marinade only for about 20ml it’s before cooking and was perfect!!
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.
Made these tonight. Turned out great. Always enjoy your recipes.
I have to agree about not being light. Over 59% of calories is from fat.
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. 🙂
Just made these in our air fryer tonight. They were really good.
Could these be done in an air fryer?
yes! 400F about 22-25 min shaking halfway
I just made these in my air fryer. I brined them over night in pickle juice. The meat came out super tender and juicy.
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.
I cooked these in my air fryer, 375 for about 18 minutes turning once. Great recipe and will try again
I was wondering about using the airfyer. Thanks!
These were so good! I felt really good after eating them 😊 glad I have a recipe for hot wings!
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.
Way too salty. Couldn’t eat them.
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.
Is the fat in grams with the skin?
We have used this recipe in the past, but today we trying them on the grill!! Love love your site!!
We loved this recipe. I didn’t have the same brand hot sauce but it was still yummy!
Hi Gina.
What are the freestyle points.?
I came up with 2 different numbers.
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.
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.
Has any one tried these in air fryer? Settings? # of minutes? Help—trying to cook before half time tonight.
Any plans to test these in the airfryer ?
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!
They are best served right away.
I’m going to make them this way for Superbowl they sound delicious.
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?
Yes.
Made these wings last night…OMG, they were soooooooo delicious! And super easy to make. Thank you Gina for all your wonderful recipes!
Glad you liked them ! 🙂
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?
Can you marinate these overnight?
If you're boiling the chicken before broiling, when are u marinating it?
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
fantastic!!!
Made these last night on the grill and they were finger lickin delicious! Thanks for the recipe!
Gina, do you think I could use Sriracha instead of hot sauce? That would save me a trip to the store…
I'm wondering the same. I only siracha. I guess I'll try this weekend and see what happens.
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… 🙂
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.
made them tonight they were sooooooooooo good making more tomorrow my roommate is making me lol great recipe love this site…..
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?
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.
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?
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!!!
These were great, made for superbowl. I baked them and then broiled them the last few minutes. Awesome.
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.
Gina,
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
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?
The remainder of the sauce wouldn't have raw chicken juice in it. You only put 2tbsp on the chicken for the marinade.
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.
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
Made these last night and they were delish! So easy and quick. Another great recipe Gina!
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!
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!
Gina, what is the sodium content?, I need to watch my sodium.
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!
Delicious skinny version of wings! They turned out great, my husband loved them! Thank you for sharing 🙂
Is white vinegar and white wine vinegar the same thing?
Any ideas on how I could use this same buffalo recipe on shrimp? I LOVE buffalo shrimp!
Tried the wings tonight. Very good!! Are you serious about points in garlic powder and paprika???
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!
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 🙂
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!
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 🙂
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.
wow!! You are so talented! These are soooooo good, it was hard to stop at 2 – but I did 🙂
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.
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!).
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!
Have the same question.
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.
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.
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.
Delicious!
What if you don't have a low broiler setting? My oven just has "broil" as an option.
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
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!!!
Making these to have while watching football today! They are in the oven right now, can't wait to try them!
Rozanne- Vinegar tastes good Marinaded on chicken.
Skinny heaven, love that!
I marinate them after they thaw.
Do marinate the wings while still frozen or should they be thawed out? Love your blog!
Another amazing recipe I am in skinny recipe heaven ever since I found your website! Thanks Gina!
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!
Sure, 400° until golden or you can grill them!!
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 :/
Only the wings.
Yummy! these look beautiful! I LOVE wings!! I'm curious, does the calorie count include the sauce, or is it only for two wings?
Leave them refrigrated, enjoy!
Hi Gina,
When marinating the wings, do I put them in the fridge or leave them to marinate on the counter? Please help.
They'll be great!
OK. Making these for the first time today. Wish me luck.
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!
I've made these several times now & we all just love them! Thanks for posting!
Hey Gina – these look magnificent – will definately be trying in the near future… have to say that I love your blog!!
Hi Gina!
I’m absolutely thrilled to have found your blog! I can’t wait to try some of your recipes!
Carol
broiling these is a great idea! broilers are so underrated….
I love Frank’s hot sauce. Yum. This is a great way to indulge without the bulge. 🙂
thanks for the recipe…i love wings!!
They look delicious!