Once I Started Baking Chicken Wings Like This, I’ve Never Made Them Another Way

No Super Bowl party spread is complete without a platter of Buffalo wings. But there’s no need to order pick-up from your favorite bar or battle with a deep fryer while everyone else watches the game. Why? Because I’ve discovered the secret to the very best spicy, crispy, and saucy Buffalo wings. They’ll make you wish the Super Bowl happened more than just once a year. 

These wings are best when you prep them in advance — even the day before. Once the pregame coverage starts, slide them in the oven so they’re hot and crispy by kick-off. Here’s how to make the very best restaurant-style Buffalo chicken wings at home. 

The Buffalo wings you order at your favorite restaurant are deep-fried in oil. (If that’s the route you want to go, we’ve got you covered. Here’s a recipe for extra-crispy fried chicken wings.)

At home, I’m more likely to use the oven when making Buffalo wings. Luckily I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch.

There are three parts of a chicken wing: the drumette, the flat (or wingette), and the tip. 

Some grocery stores sell chicken wings already separated into flats and drumettes (they may be labeled as party wings). Other times you may find whole chicken wings with the drumette, flat, and tip all connected. You can ask the meat counter employees to separate the wings for you, but it’s simple to learn how to cut whole chicken wings yourself at home. 

Here are the basic steps.

Refrigerate leftover Buffalo chicken wings for up to four days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Toss with more Buffalo sauce before serving. 

A platter of Buffalo wings isn’t complete without a dish of blue cheese dressing or ranch dressing and some celery and carrot sticks. Here are some more ideas for your game-day spread.