Traditional Oven-Baked Buffalo Wings

Traditional Oven-Baked Buffalo Wings
4 from 10 ratings
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.
Prep Time
Cook Time
Total time: 55 minutes
  • 3 pound chicken wings (wingettes and drumettes split)
  • 1/3 cup olive oil
  • salt and pepper, to taste
  • 1/2 tablespoon paprika
  • 2 tablespoon butter
  • 1/2 cup hot sauce, prerably frank's redhot
  • 1/2 tablespoon cider vinegar
  1. Preheat the oven to 400F.
  2. Pat 2 pounds of split chicken wings dry with a paper towel.
  3. On a foil-lined baking pan or tray, toss them with 1/3 cup olive oil, salt, pepper, and 1/2 tablespoon paprika.
  4. Bake in the oven, turning once halfway, for 40-45 minutes, until crispy and juices run clear when pierced with a fork.
  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.
  6. Remove the wings from the oven and toss well with the sauce and eat immediately.
  7. Serve alongside celery, carrots and blue cheese or ranch dressing if you'd like.