Oven Baked Buffalo Chicken Wings

Okay, okay, I’m guilty of being in the deep-fried Ramadan party but I can’t help it. Deep fried oreos, deep fried Korean chicken tenders – guilllttyyy. BUT I decided to change things up and make oven baked buffalo chicken wings smothered in a bright red Buffalo sauce. 

**I am working with LIA Relief Trust this Ramadan to fundraise £5000 to help feed those who are in need. Any donation helps so are you guys ready to race towards transforming the lives of those in need? Click here to donate.**

If you’re in the deep-fried Ramadan party like me, oven baked buffalo chicken wings may not sound appealing because why not just throw the wings into the fryer? But hear me out, these wings have zero mess so no cleaning the stove top or draining the oil, they are super crunchy despite being just baked, and are simply fantastic. 

The crispy exterior is from a good toss in baking powder before being left in the fridge uncovered for a few hours, helping the wings to dry out. I learnt about this extensively from The Food Lab by Serious Eats and I cannot recommend his recipe book enough (<– affiliate link). 

Place the wings on a rack over a foil-lined tray or if you don’t have a non-stick rack, bake them on parchment paper. The fat from the wings will render out, allowing the skin to crisp up, but beware, it may get a little smokey in the kitchen so crank open the windows. After a 20 minute stint in the oven, you’ll flip them over and bake once more for 20 minutes before the crispiest and healthiest chicken wings of your dreams are ready. 

On to the sauce, I decided to make good ol’ buffalo wings. The tangy heat paired with a creamy, cooling sauce just seems like the best combination after a long day of fasting. But feel free to make any sauce you like; honey garlic, Korean, bbq, tandoori, etc. 

Right, enough chit chat, on to the recipe. 


Serves 4


1kg wings, drums and flats separated (or you can keep them whole)
2 tsp baking powder (1 tsp for every ½ kg of wings)
2 tsp sea salt flakes (1 tsp for every ½ kg of wings)
½ tsp black pepper
1 tsp garlic granules

60g butter (30g per ½ kg of wings) 
60ml Frank’s Red Hot Sauce (30ml per ½ kg of wings) 
1/4 – 1/2 tsp honey/brown sugar * SEE NOTES (optional) 
1/4 tsp Worcestershire sauce 
½ tsp garlic granules 
½ tsp cayenne pepper (optional)


* make sure you taste the sauce to see if you need to add in any honey or sugar. I found the sauce to be very tangy and sour so needed the sweetness to balance it out. 


  1. Pat dry the wings with a paper towel ensuring they are dry. Toss wings with baking powder, sea salt flakes, black pepper, and garlic granules. Leave in the fridge uncovered for at least 4 hours and up to overnight (you do not need to do this step but it makes the wings even crispier). 
  2. Preheat the oven to 230 degrees C and place a wire rack over a foil-lined tray or if no rack, use a parchment paper lined tray. Place the wings on the rack/tray and put in the oven for 20-25 minutes. 
  3. After 20-25 minutes, remove the wings from the oven, flip over, and place back in the oven for a further 20 minutes until the wings have become super crispy. 
  4. In the meantime, in a pan over low heat, melt together the butter and hot sauce. Add in the honey, garlic granules, Worcestershire sauce, and cayenne pepper, if using. Keep on stirring and once everything has infused, remove the pan from the heat. Do not let this boil. 
  5. Place the wings in a deep bowl, add in the sauce, and toss until all the wings are covered. 
  6. Serve immediately with blue cheese sauce or sour cream. 

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