Recipe

Light Buffalo Wings Recipe

Crisp oven wings tossed in a bright, herby Buffalo sauce that brings the heat without feeling heavy.

By Matt Campbell

•

4.8

Crispy baked chicken wings on a parchment-lined sheet pan with fresh herbs and a small bowl of buffalo sauce on the side

Buffalo wings are supposed to be a little messy, a little spicy, and completely worth it. The only problem is the classic version can feel like a butter bomb that knocks you out halfway through the plate.

This is my lighter, savory, herbal take: wings get crispy in the oven (no fryer, no drama), then they get tossed in a Buffalo-style sauce that still has that tangy cayenne bite, but with a smarter balance. Think less butter, more flavor building: garlic, lemon, and a handful of herbs that make the sauce taste fresh instead of flat.

Make these for game day, a weeknight craving, or anytime you want wings that hit hard but do not leave you feeling like you need a nap immediately after.

Baked chicken wings being tossed in a stainless steel mixing bowl with buffalo sauce and chopped herbs

Why It Works

Crisp edges without frying: Baking powder plus a hot oven helps the skin dry out and crisp up.
Lighter sauce that still tastes like Buffalo: A mix of hot sauce, a smaller amount of butter, and olive oil keeps it glossy, not greasy.
Herbal finish: Parsley and chives add freshness that cuts through the heat and makes you want another bite.
Easy to scale: Double the wings, keep the same method, and rotate pans halfway through.

Pairs Well With

Storage Tips

Fridge: Cool wings completely, then store in an airtight container for up to 3 to 4 days. For best quality, store extra sauce separately so the skin stays crispier.

Reheat for crisp: Bake at 400°F on a rack over a sheet pan for 10 to 14 minutes until hot and re-crisped. Air fryer works great too at 380°F for 6 to 9 minutes.

Microwave: It heats them fast, but the skin will soften. If you do it, finish in a hot oven or skillet for a couple minutes.

Freeze: Freeze cooked wings on a sheet pan until solid, then bag them for up to 2 to 3 months for best quality. Reheat from frozen at 400°F for 18 to 25 minutes, then toss with warmed sauce.

Common Questions

What makes these wings “light”?

Two things: they are baked instead of fried, and the sauce uses less butter than classic Buffalo. It is “lighter than the usual,” not a low-calorie promise. We keep a little butter for that signature flavor, then let olive oil, herbs, garlic, and lemon do the heavy lifting so it tastes bold, not greasy.

Do I have to use baking powder?

It is highly recommended. Baking powder (not baking soda) helps dry the skin and promotes better browning and crisping in a hot oven. If you skip it, the wings will still taste good, just less crisp.

Can I make these with frozen wings?

Yes, but thaw them first, then pat very dry. Extra moisture is the enemy of crisp skin.

How spicy are they?

Medium. Use a milder hot sauce to bring it down, or add a pinch of cayenne to turn it up. Serving with yogurt ranch or blue cheese dip also balances heat.

Can I make them ahead for a party?

Yes. Bake until crisp, cool, refrigerate, then reheat at 425°F until hot and re-crisped. Toss with warm sauce right before serving.

What kind of salt should I use?

This recipe is written for Diamond Crystal kosher salt. If you are using Morton’s kosher salt (denser and saltier by volume), use 1 teaspoon instead of 1 1/4 teaspoons.

Any ingredient notes?

Worcestershire usually contains anchovy and may contain gluten depending on the brand. If you need gluten-free, check the label or swap for tamari plus a tiny splash of vinegar.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan
Wire rack that fits inside the sheet pan (optional but best for crisp)
Large mixing bowl
Small saucepan or microwave-safe bowl
Measuring spoons and cups
Instant-read thermometer (helpful)
Small bowl for mixing the seasoning

I love Buffalo wings, but I also love being able to stand up afterward and continue living my life. The first time I tried lightening them, I went too far and ended up with spicy wings that tasted like straight hot sauce and regret. The fix was simple: keep a little butter for that classic Buffalo backbone, then build everything else around it. Garlic for savoriness, lemon for pop, and herbs for that fresh finish that makes the whole thing feel intentional. Now these are my go-to wings when I want crisp edges and big flavor without the food coma.

Light Buffalo Wings Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 (about 2 pounds wings, roughly 16 to 24 pieces depending on size)

Ingredients

For the wings

2 lb chicken wings (separated into drumettes and flats, tips removed)
1 tbsp baking powder (aluminum-free if possible)
1 1/4 tsp Diamond Crystal kosher salt (or 1 tsp Morton’s kosher salt)
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp black pepper

For the savory, herbal Buffalo sauce

1/3 cup Buffalo-style hot sauce (like Frank’s RedHot)
2 tbsp unsalted butter
1 1/2 tbsp olive oil
1 tbsp honey (optional, helps round the heat)
2 tsp Worcestershire sauce
1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
1 tsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (or thin-sliced scallion greens)

Optional for serving

Celery sticks and carrot sticks
Greek yogurt ranch or blue cheese dressing
Lemon wedges

Instructions

Heat the oven: Set oven to 425°F. If you have a wire rack, set it inside a rimmed sheet pan and lightly oil it. The rack helps air circulate so the wings crisp better. No rack? Line the pan with parchment and lightly oil it. (They may stick a bit more, and the underside will not crisp as evenly.)
Dry the wings really well: Pat wings dry with paper towels. This is not busywork. Dry wings equal crisp wings.
Mix the seasoning first (no bitter spots): In a small bowl, whisk together the baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly blended. Sprinkle over the wings and toss well so everything coats evenly. Spread wings on the rack or sheet pan with a little space between them.
Bake: Bake for 20 minutes, flip, then bake another 20 to 25 minutes until deeply golden and crisp. Wings are safe at 165°F, but for best texture and less chew, many people prefer wings closer to 175 to 185°F (not required for safety, just nicer eating).
Quick rest (optional but smart): Let wings sit for 2 to 3 minutes before tossing. A tiny rest helps steam settle so the skin stays crispier under sauce.
Make the sauce: While wings bake, warm hot sauce, butter, olive oil, honey (if using), Worcestershire, and grated garlic in a small saucepan over low heat just until melted and combined. Keep it warm, but do not boil (boiling can make the sauce split and can turn the garlic harsh). Turn off heat, then stir in lemon juice, parsley, and chives.
Toss: Add hot wings to a large bowl. Pour over sauce and toss until glossy and coated. If you like extra saucy wings, reserve a few spoonfuls of sauce to drizzle on top at the end. For a heavier coating, you can double the sauce.
Serve: Plate immediately with celery, carrots, and your dip of choice. Taste one wing, then adjust like a real kitchen friend would: more lemon for brightness, more hot sauce for bite, or a pinch of salt if it needs a little lift.

Platter of crispy buffalo wings garnished with chopped parsley and chives with celery sticks and a bowl of yogurt ranch dip

Nutrition information is estimated.

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