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Closeup of Oven Baked Buffalo Wings on a wooden plate with a small bowl of dip
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4.50 from 2 votes

Classic Oven Baked Buffalo Wings

These spicy and crispy Classic Oven Baked Buffalo Wings are the perfect handheld food for any occasion, especially during gatherings. Gluten-Free option.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Keyword: appetizer, baked, buffalo, chicken, chicken wings, crispy, dinner, easy, lunch, spicy
Servings: 6 servings
Calories: 199kcal
Author: Shanika

Ingredients

CHICKEN WINGS:

  • 2 ½ lbs. organic chicken wings, disjointed (Cleaned + rinsed)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon cajun seasoning, homemade or store-bought, optional (See Notes for blend ingredients)
  • 1 teaspoon dried parsley

SAUCE:

  • 2 cups classic buffalo wing sauce (I like to use Frank's or The New Primal )
  • 2 Tbsps raw honey
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ½ teaspoon red pepper flakes
  • Pinch of sea salt
US Customary - Metric

Instructions

PREP THE CHICKEN WINGS:

  • Be sure to clean your chicken (but cutting off extra fatty areas) and rinse them with lemon and vinegar, patting them dry once clean. In a bowl, add the chicken wings along with salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, parsley, and cajun seasoning (optional), massaging everything together with your clean hands until wings are fully coated. Add ¼ cup buffalo sauce and mix together. Let wings sit in marinade for 15 minutes or so-----best if done overnight wrapped in the refrigerator.

BAKE THE CHICKEN WINGS:

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper and then add a wire rack atop. NOTE: Doing this step is a MUST to prevent sticking and ensures that the wings crisp up evenly. OPTION 2: Prepare a 12-inch oven-safe iron cast skillet and grease with butter.
  • Line each wing atop prepared wire rack on baking sheet side by side, about 1 inch apart or in the skillet.
  • Bake wings for about 25-30 minutes or until crisp and cooked through before adding the sauce.

MIX TOGETHER THE SAUCE:

  • In a bowl, add the buffalo sauce, honey, garlic powder, salt, black pepper, parsley, and red pepper flakes, stirring everything together until combined.
  • Once the wings have become crispy, spoon the sauce atop wings and let them bake for another 5-6 minutes or until the sauce is "sticky" atop wings.
  • Remove the chicken wings from the oven and serve immediately with your favorite side.
  • Bon Appetit!

Notes

  • STORAGE: Store leftovers in a tightly sealed container in the refrigerator for 3-4 days. Reheat in oven when ready to serve.
  • SWEETENER: You can always substitute honey with Agave or maple syrup if desired.
  • CAJUN SEASONING BLEND: To create your own homemade blend, be sure to check out this Cajun Sweet Potato + Chickpeas recipe. 
  • GLUTEN-FREE OPTION: To make these wings GF, just ensure that all sauce ingredients are GF-friendly.

Nutrition

Calories: 199kcal | Carbohydrates: 7g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 2901mg | Potassium: 162mg | Fiber: 1g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg