Crispy Barbecued Buffalo Chicken Wing Recipe
Crispy Barbecued Buffalo Chicken Wing Recipe
This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.
Some of our most-loved recipes have their roots in the kitchens of our restaurants, and these Barbecued Buffalo Chicken Wings are no exception. Just like our Smashed Italian Sausage & Pepper Sandwiches, these wings quickly became a customer favorite — and later, a family favorite at home too.
Back in the restaurant, we made them the classic way: fried until golden and crispy, with that irresistible crunch that made them a staple on the menu. We kept the seasoning simple — salt, pepper, paprika, mustard, garlic powder, and a touch of cornstarch — but the result was magic. Crispy wings with just the right balance of smoky, spicy flavor that had people coming back for more.
Over time, I started making them at home too, sometimes grilling or baking instead of frying, but always keeping that same bold flavor. Whether served with a cold drink at the bar or around our own family table, these wings are the kind of dish that proves simple ingredients can deliver unforgettable flavor.
Crispy Barbecued Buffalo Chicken Wing Recipe
Ingredients
For the Wings
- 2 lb chicken wings, split into drumettes and flats, tips removed
- 1 tbsp baking powder (aluminum-free)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the Buffalo BBQ Sauce
- ½ cup buffalo wing sauce
- ¼ cup barbecue sauce
- 2 tbsp unsalted butter, melted
- 1 tbsp honey (optional, for a touch of sweetness)
- 1 tsp Worcestershire sauce
For Serving (Optional)
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
- Chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- Pat the chicken wings completely dry with paper towels. Dry skin is the key to crispy wings.
- In a large bowl, combine the baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the wings until evenly coated.
- Arrange the wings in a single layer on the prepared wire rack, leaving space between each wing.
- Bake for 20 minutes, then flip the wings and continue baking for another 20–25 minutes, or until golden brown and crispy.
- While the wings bake, whisk together the buffalo wing sauce, barbecue sauce, melted butter, honey (if using), and Worcestershire sauce in a small saucepan over low heat. Warm for 2–3 minutes, stirring occasionally.
- Transfer the hot wings to a large bowl. Pour the warm Buffalo BBQ sauce over the wings and toss until evenly coated.
- For extra caramelization, return the sauced wings to the oven or place them under the broiler for 2–3 minutes, watching carefully to prevent burning.
- Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks.
More to Explore
