These Baked Buffalo Chicken Wings are seriously the crispiest wings you’ll ever make—without frying! They come out golden and crunchy straight from the oven, and then get tossed in a tangy buffalo sauce for that perfect kick of heat. Whether it’s game day or just a snack craving, these wings are my go-to for something quick, easy, and absolutely delicious. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the 2 pounds of chicken wings dry with paper towels to get them as crispy as possible. Toss the wings with 1 teaspoon salt and 1 teaspoon pepper, making sure they’re evenly coated. Spread the wings out on the baking sheet in a single layer. Tip: Drying the wings is key for that crispy texture, so don’t skip this step! Place the wings in the preheated oven and bake for 45 minutes, flipping them halfway through so they get crispy on both sides. You’ll know they’re done when they’re golden and crispy. Tip: If you want extra crispiness, you can broil the wings for an additional 2-3 minutes at the end. While the wings are baking, melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Stir in ½ cup buffalo wing sauce and cook until everything is combined and smooth. Tip: You can adjust the heat by adding more buffalo sauce or even a dash of hot sauce if you like things spicier! Once the wings are crispy and done, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they’re fully coated. Tip: Let the wings cool for a minute before tossing in the sauce to keep them extra crispy.
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