10 ratings

Traditional Oven-Baked Buffalo Wings

A true American icon
Brent Hofacker/Shutterstock

In an homage to Anchor Bar, where the first Buffalo wings were created, this recipe uses a basic hot sauce (Frank's RedHot) but adds butter and a splash of cider vingear to brighten it up a little.

Ready in
55 m
10 m
(prepare time)
45 m
(cook time)
Calories Per Serving


  • 3 Pounds chicken wings (wingettes and drumettes split)
  • 1/3 Cup Olive oil
  • Salt and pepper, to taste
  • 1/2 Tablespoon paprika
  • 2 Tablespoons butter
  • 1/2 Cup hot sauce, prerably Frank's RedHot
  • 1/2 Tablespoon cider vinegar


Step 1: Preheat the oven to 400F.

Step 2: Pat 2 pounds of split chicken wings dry with a paper towel.

Step 3: On a foil-lined baking pan or tray, toss them with 1/3 cup olive oil, salt, pepper, and 1/2 tablespoon paprika. 

Step 4: Bake in the oven, turning once halfway, for 40-45 minutes, until crispy and juices run clear when pierced with a fork.

Step 5: 10 minutes before the wings are done, place 2 tablespoons butter in a saucepan over low heat. When melted, add the 1/2 cup hot sauce and stir. Taste and add a splash of cider vinegar, about 1/2 tablespoon. Cook until the sauce is warmed through.

Step 6: Remove the wings from the oven and toss well with the sauce and eat immediately.

Step 7: Serve alongside celery, carrots and blue cheese or ranch dressing if you'd like.