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Baked buffalo chicken wings on a white plate with two lime wedges and sprigs of parsley

Baked Buffalo Chicken Wings

Course: Appetizer
Cuisine: American
Keyword: buffalo chicken wings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 18 pieces
Author: Lisa Marie Todd


Baked Chicken Wings

  • 3 pounds chicken wings Makes about 18 wings, cut wing tips if desired
  • 2 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black Pepper

Buffalo Sauce

  • 2/3 cup hot pepper sauce (I like Frank’s)
  • 1/2 cup of unsalted butter
  • 1 garlic clove minced or 1/4 teaspoon garlic powder
  • 1 tablespoon white wine vinegar
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • Kosher salt to taste
  • ½ cup sour cream

Blue Cheese Dip

  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • ¼ cup Italian parsley
  • 1 cup blue cheese crumbled
  • 1 tablespoon milk
  • ¼ teaspoon salt
  • teaspoon black pepper


  1. To Make Chicken Wings
  2. Preheat the oven to 400 degrees. Line a sheet pan with foil and set a wire rack inside the pan.
  3. In a large bowl add olive oil, salt and pepper. Add chicken and coat well. Back wings for 50 - 55 minutes, turning the wings halfway through. Cook until the chicken skin is golden and crispy.

To Make Buffalo Sauce

  1. Prepare the Buffalo Sauce right before the wings are finished baking. In a small saucepan, melt butter garlic, hot sauce, vinegar, honey, celery salt and cayenne pepper over low heat. Stir occasionally. Keep the sauce warm until the chicken is removed from the oven.
  2. In a large bowl, toss wings with Buffalo sauce coating evenly. Transfer wings to a platter and serve with blue cheese sauce, carrot and celery sticks.

To Make Blue Cheese Dip

  1. In a medium bowl, combine sour cream, mayonnaise, lemon juice, parsley, blue cheese, milk, salt and pepper. Mix well, cover and refrigerate.