Baked Buffalo and Orange Chicken Wings 

Delicious baked buffalo and orange chicken wings! These flavorful wings make for a perfect game-day snack or a delightful dinner paired with our Shaved Celery and Fennel Salad. With a simple seasoning of salt and pepper, they are baked to a crispy perfection and dressed in an incredibly easy homemade buffalo sauce made with orange juice. Ready in just 30 minutes, these wings are both crispy and tender.

What ingredients are necessary for these crispy oven-baked chicken wings?

Chicken Wings: You can opt for any wing type—flats, drumettes, or a combination! Personally, I find that whole wings bake better in the oven, while I prefer flats for air frying, grilling, or frying.

Salt and Pepper: We use salt and pepper as the primary seasoning for our wings, but feel free to experiment with other spices such as paprika, cayenne pepper, onion powder, garlic powder, or chili powder.

Butter and Hot Sauce: For our buffalo sauce, combine melted butter with hot sauce, ideally Frank’s Red Hot Sauce, and finish with a splash of fresh orange juice.

If you need dipping sauce options, consider a blue cheese dressing or our Creme Fraiche Ranch Dressing. Carrots and celery sticks also make great accompaniments!

Steps to create these crispy baked wings

Bake Your Wings

• Preheat your oven to 425°F. Prepare a baking sheet by lining it with parchment paper. Place the wings on the parchment, then toss with kosher salt, freshly ground black pepper, and extra-virgin olive oil.
• Position the wings in the oven on the bottom rack with the skin facing down, and bake for 25 to 30 minutes. Turn them halfway through, then move to the top rack with the skin side up until they are golden brown, crispy, and fully cooked.

While the wings are baking, prepare your Buffalo and Orange Sauce

• In a small saucepan, melt the butter over low heat. Mix in the hot sauce until well combined. Season with kosher salt and black pepper, finishing with your freshly squeezed orange juice. Set aside until the wings are ready.
• Once the wings are finished baking, transfer them to a large bowl and toss with the sauce, ensuring they are well coated.

Serve alongside our Shaved Celery and Fennel Salad.

Advice, Tricks, and Alternatives

Are wings better baked or fried? That depends on personal taste! When I want a quicker preparation, I find baking to deliver a satisfying crispiness; however, deep-fried wings are also a treat. Air frying is another option for achieving crispy wings without the frying mess. For both baking and frying, placing the wings on a wire rack after cooking will help maintain their crispness before tossing them in sauce!

Should you use foil or parchment paper for wings? Either option works well, but parchment paper is best for ensuring a crispier skin in the oven. Foil may lead to stickiness instead of crispiness.

Should you apply buffalo sauce before or after baking the wings? It’s best to add the sauce after baking! If you coat your wings with sauce beforehand, it will be challenging to achieve the desired crispness, and they won’t be as saucy upon serving. We recommend a dry rub when baking, followed by tossing with your sauce of choice.

Explore these chicken wing recipes for more inspiration!

If you create this Baked Buffalo and Orange Chicken Wings recipe (thank you!), please leave a comment or rate the recipe! Remember to tag me on Instagram and social media so I can see your creations! If you’d like to stay updated and receive the latest news in your inbox, sign up for our Newsletter here as well!

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