Spicy Oven Baked Chicken Wings

Get ready to ignite your taste buds with these Spicy Oven Baked Chicken Wings! Drenched in a fiery buffalo glaze and baked until the skin reaches that perfect, golden-brown crunch, these wings bring all the heat of a professional wing joint straight to your home kitchen.

5 from 26 votes

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Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: Buffalo Wings, Crispy Baked Wings, Easy Appetizer, Frank's Red Hot, Game Day Snacks, Lavanda Michelle Recipes, Spicy Chicken Recipe, Spicy Oven Baked Chicken Wings

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 415kcal

Equipment

Oven
Non-stick Baking Sheet
Large Bowl
Mixing Spoon
Measuring Cups
Measuring Spoons

Ingredients

3 lb chicken wings (completely thawed if frozen)
2 tbsp olive oil
1 tbsp cayenne pepper (reduce if you prefer less heat!)
1 tbsp garlic powder
2 tsp salt
1 tsp black pepper
½ cup Frank's Red Hot Buffalo Wing Sauce

Instructions

Prep the Oven and Chicken Preheat your oven to 400°F. Use paper towels to pat the chicken wings completely dry. This is the secret step to ensuring the skin gets crispy rather than steaming! Place the dried wings into a large mixing bowl.
Season and Sauce Add the olive oil, cayenne pepper, garlic powder, salt, black pepper, and the buffalo wing sauce to the bowl. Use a mixing spoon to toss the wings thoroughly until every single piece is evenly coated in that spicy goodness.
Arrange for Baking Spread the wings out in a single layer on a non-stick baking sheet. Make sure they aren't crowded; space between the wings allows the hot air to circulate, making them crispier.
Bake to Perfection Slide the tray into the oven and bake for 30 minutes. Carefully remove the tray, flip each wing over, and return to the oven for another 15–30 minutes. You’re looking for a deep golden-brown color and a beautiful crispness.
Serve Remove from the oven and serve immediately while they are piping hot and crunchy!

Notes

A Few Notes on These Numbers:

The Sodium Factor: Most of the sodium comes from the 2 tsp of salt and the Frank’s Red Hot. If you’re watching your salt intake, you can cut the added salt in half since the buffalo sauce already has a good amount!
High Protein/Low Carb: Because you’re baking these with olive oil instead of breading and deep-frying them, they are naturally Keto-friendly and great for your high-protein goals.
Rendering Fat: Since you’re baking them at high heat ( $400^circtext{F}$ ), a lot of the natural fat from the chicken skin renders out onto the pan, which can actually lower the final fat count slightly compared to the raw totals.

Nutrition