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+ servings

Baked Buffalo Wings

Author - Serena Wolf
Yields: 6 sevings


  • 3 lbs chicken wings
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ cup Frank’s RedHot Wings Buffalo Sauce
  • Fat-free Ranch Dressing optional


  • Preheat the oven to 400 degrees.
  • Remove and discard the wing tips (cut them off at the joint).
  • Separate the wings into flats and drumettes. This is the annoying, but pretty simple. Bend the wing backwards at the joint until the bones separate, then use a pair of kitchen scissors to cut between them.
  • Place the wings in a large bowl with the olive oil and salt. Toss to coat.
  • Arrange the wings in a single layer on a large foil-lined baking sheet. Bake for 20 minutes and then flip the wings over. Bake for another 20 minutes until golden brown and crispy.
  • In a small pot, heat ½ cup Frank’s Wings Sauce. Place the cooked wings in a large bowl, add the heated sauce, and toss to coat. Serve the wings hot. Feel free to put them on a fancy platter with some fat-free ranch dressing and celery sticks if you’re into that.