Baked buffalo chicken wings

Baked buffalo chicken wings

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(46 ratings)

Prep: 10 mins Cook: 1 hr


Serves 12 as a canapé
Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Nutrition and extra info

Nutrition: per serving

  • kcal210
  • fat14g
  • saturates4g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein17g
  • salt0.94g
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  • 3 garlic cloves, crushed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp cider vinegar
  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp Worcestershire sauce
  • 2 tsp celery salt
  • 4 tbsp pepper sauce (we used Frank's hot sauce)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1½ kg chicken wing, halved at the joint


  1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

  2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

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Comments, questions and tips

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11th Jan, 2020
Very tasty, made this twice now and all enjoyed them. Made a blue cheese dip recipe too from here to go with, was equally yummy! They did not need an hour to cook though (40-50mins max in my oven)
vintagemunchkin's picture
19th Aug, 2019
I’m vegetarian but made these for meat eating husband. Found Frank’s sauce in Sainsbury’s and added 2 tablespoons, just in case it was too spicy, but he said to add more next time. Other than that, all went v smoothly, followed advice in comments not to leave them in oven as long as stated and they looked brilliant.
Tom Conibear's picture
Tom Conibear
8th Nov, 2018
These turned out lovely! Definitely didn't need the recommended hour cooking time though, mine were perfectly done after 40 minutes.
Sam Evanson's picture
Sam Evanson
19th Sep, 2018
These came out well. I'm a big, big wing-nerd so I would go a step further and say that Franks Red Hot Sauce is not merely a recommendation, it is a complete necessity. Any other sauce and you have a hot-wing, not a Buffalo-wing. Buffaloes are specifically made with Franks, it's got a unique acidic taste to it that you don't get elsewhere and the originals made in Buffalo New York were used specifically with Franks. Sorry, ENJOY
14th Jan, 2018
Used sweet smoked paprika and tobasco pepper sauce - only put in 2 tsp (rather than the 4 tbsp of the recipe) and it still had a big kick, a little too much for us so will try just 1 tsp next time. Also two lots of 30 minutes in the oven is too much, did a total of 45 and everything was cooked fine. Skin could have been a little crispier so will try 30 minutes total and turn up the heat for the last 10 minutes next time. Flavours were very nice though.
Tedsville's picture
26th Apr, 2016
I've made this many many times now. Absolutely delicious. Find I need to do use 1.5x the ingredients for the sauce in order to get enough of it to properly coat the wings. But damn do they satisfy.
9th Apr, 2016
These are sooooo good. What more can i say......
8th Feb, 2016
Absolutely delicious!
22nd Nov, 2015
Lovely and really easy. Could have done with longer to marinade but as it gets put back on the chicken wings, the flavour seemed to be retained anyway.
Ethertb's picture
5th Jul, 2014
Cooked three times already for this years barbacue session. Worked great every time and very popular with guests. Would recommend


Jessica Moffatt
13th Nov, 2018
Can I freeze them ?
goodfoodteam's picture
14th Nov, 2018
For best results, we don't recommend freezing this recipe. It's much better fresh!
31st Mar, 2017
Celery salt? Can I replace it with a normal salt?
goodfoodteam's picture
10th Apr, 2017
Thanks for your question. Celery salt has a unique savoury flavour but if you don't have any and don't want to buy it specially, we 'd suggest using 1/2 - 1 tsp salt.
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