Baked Buffalo Chicken Wings

5 from 1 votes

Buttery hot buffalo chicken wings that are baked in the oven until they are fall off the bone tender!

Prep Time20

Cook Time45

Chilling Time3

Course: Appetizer

Cuisine: American

Servings: wings

Calories: 157kcal

Line a baking sheet with aluminum foil, and place an oven safe baking rack on top. Lightly spray the rack with the cooking spray.
Piece out your chicken wings, if needed, into 24 drumettes and flats. Pat dry, then place on the wire rack on the baking tray in the refrigerator to dry out for an hour or two - up to overnight if possible.
Place flour, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add chicken wings, seal the bag, and toss until well coated with the flour mixture.
Place the wings back onto the prepared baking sheet and refrigerate for an hour. You can also prepare these in the morning and cook them later that day.
When ready to bake, preheat your oven to 400°F.
Whisk together the melted butter, hot sauce, and brown sugar in a small bowl until the sugar has dissolved into the mixture.
Dip each wing piece into the hot sauce, coating the wing completely in the sauce, then place back onto the wire baking rack.
Bake in the preheated oven for 20 minutes, then turn the wings over and continue to bake until crispy and browned, about 25 more minutes. The wings should reach 195°F for fall off the bone, tender meat. If in doubt, cook until the juices run clear, then cook another 5-10 minutes for tender meat.
Remove from the oven, plate, and serve hot.

When I say 24 wings, that is 24 pieces, so that is 12 whole chicken wings parted out into 24.

This recipe will do up to 36 wings with the amount of flour and sauce mixture.

** Nutritional information is incorrect as it calculates all of the sauce and flour mixture, which you do not use.