Baked Frank's Buffalo Chicken Wings

Buffalo wings coated with red hot sauce, served with dip and celery sticks on a plate

The Spruce Eats / Cara Cormack

Prep: 30 mins
Cook: 35 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
1112 Calories
79g Fat
3g Carbs
90g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1112
% Daily Value*
Total Fat 79g 102%
Saturated Fat 28g 142%
Cholesterol 574mg 191%
Sodium 436mg 19%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 90g
Vitamin C 12mg 61%
Calcium 78mg 6%
Iron 3mg 19%
Potassium 1039mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although there are many stories as to why the crispy and saucy chicken wings are called Buffalo wings, most stories point to Buffalo, NY, being the place of birth of this party food that has been an American staple since the '60s.

Flavorful and decadent, chicken wings are a wonderful appetizer for gatherings of family and friends, but also can be a fun meal for a weeknight family meal. Classic Frank's hot sauce, a mild-in-spice sauce, has been an ingredient used for decades in creating the succulent sauce that coats the wings—the sauce is also good on ribs, fries, hot dogs, or other snacky foods. If you are making the sauce with a spicier brand, be sure to taste and adjust accordingly.

We swapped the fryer for the oven to make a simple variation on classic Buffalo chicken wings, equally tasty but without the extra calories from the frying oil. Some added-sugar in the sauce and optional cayenne to make the wings even hotter complete our take on the classic. For a fully authentic experience, serve with celery stalks and blue cheese dressing on the side. This recipe makes about 40 wings by the time you get them cut into flats and drums. If transporting them, place the finished wings in a slow cooker. Low heat will keep them nice and warm.

"Who ever thought you could make delicious buffalo chicken wings at home, with the added feature of baking rather than frying? This recipe is definitely a keeper; perfect as a starter for a gathering, or a simple weeknight meal." —Diana Andrews

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A Note From Our Recipe Tester


For the Wings:

  • Cooking spray

  • 5 pounds whole chicken wings, or pre-cut wings

  • Kosher salt, to taste

  • 1 cup Frank's hot sauce, or other mild hot sauce

  • 1/2 cup unsalted butter, or margarine

  • 2 tablespoons white vinegar

  • 1 tablespoon brown sugar

  • Cayenne pepper, to taste, optional

  • Celery, optional

  • Blue cheese dressing, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Frank's red hot buffalo wings recipe gathered

    The Spruce Eats / Cara Cormack

  2. Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray. If working with whole wings, split into 3 pieces (rather than discarding the wing tips, save for chicken stock).

    Chicken wings cut up on a cutting board

    The Spruce Eats / Cara Cormack

  3. Pat the wings dry with paper towels. Season the wings with salt and spread them out evenly on the baking pan. Do not crowd them and use 2 pans if necessary.

    Seasoned chicken wings spread out on a baking sheet

    The Spruce Eats / Cara Cormack

  4. Bake the wings for about 20 minutes. Remove from the oven and turn the wings over. Cook for another 15 to 16 minutes until the wings are cooked through and well-browned.

    Browned baked chicken wings on a baking sheet

    The Spruce Eats / Cara Cormack 

  5. While the chicken wings are baking, mix the hot sauce, butter, vinegar, and brown sugar in a saucepan over medium heat.

    Hot sauce, butter, and vinegar stirred in a pot

    The Spruce Eats / Cara Cormack

  6. Bring it to a simmer, stir, then turn off the heat. Taste the sauce and add cayenne pepper, if using, to suit your taste.

    Thickened smooth sauce being stirred with a wooden spoon on the stove

    The Spruce Eats / Cara Cormack

  7. Transfer the fully baked wings to a large mixing bowl. Pour the sauce over the hot wings, tossing with a spoon or spatula to completely coat.

    Baked wings being tossed with hot sauce in a large bowl

    The Spruce Eats / Cara Cormack

  8. Let sit for 10 minutes and toss again. The chicken wings will soak in the sauce while resting.

    Chicken wings coated with hot sauce in the bowl

    The Spruce Eats / Cara Cormack

  9. Toss one last time and transfer to a serving platter. Serve with celery stalks and a bowl of blue cheese dressing. Enjoy.

    Buffalo wings coated with red hot sauce, served with dip and celery sticks on a plate

    The Spruce Eats / Cara Cormack

Break Tradition

Traditionalists will tell you that blue cheese and celery sticks are always served with Buffalo wings. While it is a great combination, there's no shame in trying something new. Serve the wings with your favorite sauce, like ranch dressing, chipotle, or mustard mayonnaise. Perhaps a refreshing bowl of cucumber-dill tzatziki, yogurt sauce, or a simple labneh. Try adding fresh carrots, sliced green apples, or jicama sticks into the platter. There's nothing like trying something new.