Description

Recreate the famous Buffalo Wild Wings experience right in your own kitchen with this authentic copycat recipe. These crispy, juicy chicken wings use a special two-temperature baking method and the perfect buffalo sauce ratio to achieve restaurant-quality results without deep frying. Perfect for game day, parties, or whenever you’re craving that signature Buffalo Wild Wings flavor!

Ingredients

For the Wings:

2 pounds fresh chicken wings (about 20–24 wings)
2 tablespoons baking powder (NOT baking soda)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

For the Classic Buffalo Sauce:

1/2 cup unsalted butter
2/3 cup Frank’s RedHot Original Sauce
1 tablespoon white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Pinch of salt

Instructions

Pat the chicken wings thoroughly dry with paper towels. Separate the wings at the joints into drumettes and flats if they aren’t already separated, and remove the wing tips. For extra crispiness, place wings on a wire rack in the refrigerator for up to 8 hours to air-dry.
In a large bowl, combine the baking powder, salt, garlic powder, onion powder, and black pepper. Add the chicken wings to the bowl and toss until evenly coated with the seasoning mixture.
Preheat your oven to 250°F (121°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings on the rack in a single layer, ensuring they aren’t touching.
Bake the wings at 250°F for 30 minutes. This initial low-temperature phase renders fat from under the skin.
Without removing the wings, increase the oven temperature to 425°F (218°C). Continue baking for another 40-45 minutes until golden brown and crispy, with an internal temperature of 165°F (74°C).
While the wings are in their final cooking phase, prepare the sauce. In a small saucepan, melt the butter over medium-low heat. Add the hot sauce, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt. Whisk to combine and bring to a simmer. Remove from heat after 1-2 minutes.
When the wings are done, transfer them to a large bowl. Pour about half of the prepared sauce over them and toss to coat evenly using tongs in a figure-eight motion. Add more sauce as desired, saving some for dipping.

Notes

For milder wings: Reduce cayenne to a pinch and add 1 tablespoon of honey
For hotter wings: Double the cayenne pepper
For “Blazin'” hot: Add 1/2 teaspoon of habanero powder and an extra 1/4 teaspoon of cayenne
Air fryer option: Cook seasoned wings at 380°F for 24 minutes, flipping halfway
Always sauce wings just before serving to maintain crispiness
Store wings and sauce separately for leftovers

Prep Time: 15 minutes (+ optional 8 hours for refrigeration)
Cook Time: 1 hour 15 minutes
Category: Appetizer, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 5-6 wings with sauce
Calories: 420
Sugar: 1g
Sodium: 890mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 24g
Cholesterol: 180mg

Keywords: Buffalo Wild Wings Recipe, Copycat Buffalo Wings, Baked Chicken Wings, Crispy Buffalo Wings, Homemade Buffalo Sauce, Game Day Food, Buffalo Wing Sauce, Restaurant-Style Wings, Two-Temperature Wings, Crispy Baked Wings