The first bite of these hot wings in the oven delivers shatter-crisp skin and a fiery, buttery glaze made with Frank’s Red Hot. Because they bake instead of fry, you get extra crispy baked chicken wings without messy oil—perfect for game day or a simple night in.
Table of contents
Irresistible Hot Wings in the Oven
Course: MainCuisine: AmericanDifficulty: Easy6
10
minutes1
hour30
minutes100
minutes360
kcal1
hour40
minutesCrispy oven-baked wings tossed in a bold Buffalo sauce—no deep fryer required.
Ingredients
3 lb chicken wings
1.5–4.5 Tbsp corn starch
1 cup Frank’s Red Hot sauce
1/4 cup butter (melted)
2 Tbsp white vinegar
2 Tbsp ketchup
1.5 Tbsp gochugaru flakes
2 tsp Knorr chicken bouillon
1 tsp smoked paprika
1/2 tsp cayenne powder
Directions
- Pat wings dry with paper towels.
- Toss wings with corn starch until evenly coated.
- Arrange wings skin-side down on a parchment-lined sheet pan.
- Bake at 250°F for 30 minutes.
- Flip wings, raise oven to 405°F (convection if possible).
- Bake 30–60 minutes more, until deeply golden and crisp.
- Meanwhile, simmer sauce ingredients for 10 minutes.
- Toss hot wings in warm sauce until coated.
Notes
- Serve with ranch dressing and celery sticks for a classic pairing.
What You’ll Need
Gather these ingredients and a large sheet pan before you begin:
- 3 lb chicken wings (whole or separated)
- Corn starch (about 1 Tbsp per pound)
- Frank’s Red Hot sauce
- Unsalted butter (half stick, melted)
- White vinegar
- Ketchup
- Gochugaru flakes (Korean chili flakes)
- Knorr chicken bouillon powder
- Smoked paprika
- Cayenne powder
- Parchment-lined rimmed baking sheet
- Wire rack (optional for extra airflow)
Detailed Cooking Instructions
Time needed: 1 hour and 40 minutes
Crispy oven-baked hot wings finished in a bold Buffalo sauce.
- Preheat u0026 prep pan
Preheat oven to 250°F (120°C). Line a rimmed sheet pan with parchment for easy cleanup.
- Dry and coat wings
Pat wings dry, then toss with corn starch until evenly dusted.
- Arrange on pan
Place wings skin-side down on the pan, leaving space between pieces.
- First bake
Bake 30 min at 250°F to start rendering fat.
- Flip u0026 raise heat
Flip wings, increase oven to 405°F (207°C); use convection if available.
- Second bake
Bake 30–60 min more until skin is deep golden and crisp.
- Simmer sauce
Melt butter; stir in Frank’s Red Hot, vinegar, ketchup, gochugaru, bouillon, paprika, cayenne. Simmer 10 min.
- Toss wings
Transfer hot wings to a bowl and coat with warm sauce.
- Serve
Serve at once with ranch dressing and celery sticks.
Tips & Tricks
- Use convection heat. The fan moves hot air, helping you achieve super crispy baked chicken wings even without baking powder.
- Control the spice. Cut the cayenne in half, or add a drizzle of honey for a milder, sweet-heat finish.
- Answer to “How to make wings crispy in the oven?” Keep the wings in a single layer and bake long enough for fat to render—about 60 minutes at high heat.
- Make ahead. Bake the wings through Step 6, cool, then refrigerate. Re-crisp at 425°F for 8 minutes before saucing.
- Leftover storage. Cool completely, then refrigerate in an airtight container up to 3 days. Reheat on a wire rack at 400°F until hot and crisp.
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Frequently Asked Questions
For the crispiest skin, bake at 400°F or higher after an initial low-and-slow phase. Higher heat renders more fat and gives that sought-after crunch.
Plan on about 90 minutes total—30 minutes at 250°F to start, then 30–60 minutes at 405°F until the skin turns golden and crisp.
Dry the wings thoroughly, coat lightly with corn starch, and bake on a rack with high heat airflow. The fat renders and the skin crisps naturally.
Oven-baking with a two-temperature approach combines convenience and crunch, delivering restaurant-style results at home without deep-frying.
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