Super Bowl Special: Baked Buffalo Wings
Prep time
Cook time
Total time
Although I made the buffalo sauce from scratch, I would not recommend it. Your house will reek of the sharp smell of vinegar for hours. My cats started having sneezing fits! Trust me, buy your buffalo wings sauce. Another important thing to remember is that buffalo wings sauce is NOT the same thing as buffalo sauce. Do not -- I repeat, do not -- douse your wings in a bottle of hot sauce. Your stomach will not be happy. If you must make the buffalo sauce at home, then the recipe is in the Notes.

Once again, the trick to getting crispy wings instead of soggy wings swimming in a cesspool of grease is to elevate the chicken on a baking/cooling rack inside the baking tray.
Recipe type: Appetizer
Cuisine: American
Serves: 3 servings
  • 1 lbs chicken wings
  • 1 tablespoon olive oil
  • 1 teaspoons kosher salt
  • ground pepper, to taste
  • ½ - ¾ cup purchased buffalo sauce
  • Blue cheese dressing, to serve
  • Celery sticks, to serve
  1. Position a rack so that it is in the top-third of your oven. Pre-heat your oven to 450 F (230 C).
  2. Put all the chicken pieces into a large bowl. Pat the wings somewhat dry using paper towels. Add the olive oil, salt and pepper to the bowl and using your hands, mix well so that the seasonings are well-distributed over all the pieces. The mixing step should not take more than 1 minute. Wash this bowl and dry it with drain the water well. You will need it again to coat the chicken in the buffalo sauce.
  3. Place a cooling rack inside a rimmed baking sheet and give it a quick spray with non-stick spray (or wipe down with a bit of olive oil on a paper towel). Spread the wings out on the baking sheet in a single layer with the skin side-up, leaving a bit of room around each piece for the air to circulate. Bake for 25 minutes for small wings, or 30-35 minutes for large wings. The wings are done when they are golden brown and the edges are a bit crispy.
  4. Allow the chicken to cool on the rack for 5 minutes. Using tongs, transfer the chicken to the large bowl. Drizzle in the sauce. Use a wide spatula (or two of them) to toss the wings gently so the sauce coats each piece. Don't use tongs as you may damage the nice skin. Add more sauce as needed.
  5. Serve with blue cheese dressing, celery sticks, and if over the age of 21, a nice cold glass of beer.
If you feel compelled to make your own buffalo sauce, it is equal parts of hot sauce (pick your favourite one) and butter plus a bit of Worcestershire sauce. I used ½ cup butter, ½ cup hot sauce and 2 teaspoons of Worcestershire sauce. Melt the butter in a small saucepan. Once the butter is melted, add the hot sauce and the Worcestershire sauce. Stir until the sauce is fully combined.
Recipe by Thyme & Ginger at