Baked Buffalo and Orange Chicken Wings 

5 from 4 votes

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Baked Buffalo and Orange Chicken Wings 

Baked Buffalo and Orange Chicken Wings

Baked buffalo and orange chicken wings! These baked wings are a wonderful game-day appetizer or dinner alongside our Shaved Celery and Fennel Salad. An easy seasoning of just salt and pepper, baked in the oven until crispy and tossed with a super simple classic buffalo sauce with orange juice.

These baked wings come together in 30 minutes, are crunchy and tender.

Baked Buffalo and Orange Chicken Wings 

What ingredients do you need for these crispy oven baked chicken wings?

Chicken Wings: You can use any wings of choice, flats, drumettes, or both! I do find that for baking in the oven, I prefer a whole wing, otherwise I do like flats if I am air frying, grilling or frying.

Salt and pepper: We are using salt and pepper on our wings to season, but you can use seasonings of your choice such as paprika, cayenne pepper, onion powder, garlic powder, or chili powder.

Butter and Hot Sauce: To make our buffalo sauce, we are mixing butter and hot sauce, preferably Frank’s Red Hot Sauce, finishing with a squeeze of fresh orange juice.

If you’re looking for a dipping sauce, some ideas are a blue cheese dressing, or our Creme Fraiche Ranch Dressing. You can also serve alongside some carrots and celery sticks!

Instructions to make these crispy baked wings

Bake Your Wings

  • Preheat your oven to 425°F. Line a baking sheet pan with parchment paper. Place your wings on the parchment and toss with kosher salt, freshly ground black pepper, and extra-virgin olive oil.
  • Transfer to the bottom rack of your oven skin side down, and bake for 25 to 30 minutes, turning halfway through and then transferring to the top rack, skin side up, until golden brown, crisp, and fully cooked through.

While your wings are in the oven, make your Buffalo and Orange Sauce

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

Serve with our Shaved Celery and Fennel Salad.

Baked Buffalo and Orange Chicken Wings 

Tips, Tricks and Substitutions

Are wings better in the oven or fried? It depends on your preference! Sometimes when I want to prepare something quicker, I will put them in the oven, and they will still get crispy, but they are also delicious when deep frying. You can also put your wings in the air fryer, which will give your wings a crispy finish like fried wings, without the mess. With both of these methods, I would transfer to a wire rack to ensure they stay crisp before you toss with the sauce!

Is it better to cook wings on foil or parchment paper? Either will work, but using parchment for baking in the oven will ensure crispier skin. On foil, it will get more sticky versus crispy skin.

Do you put buffalo sauce before or after baking wings? After! If you are baking your wings and tossing your sauce before, it will be harder to crisp up, and won’t be as saucy when serving. We prefer a dry rub for baking, then tossing with your sauce or choice.

Baked Buffalo and Orange Chicken Wings

Check out the below chicken wing recipes for more inspiration!

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Baked Buffalo and Orange Chicken Wings
5 from 4 votes

Baked Buffalo and Orange Chicken Wings 

Baked buffalo and orange chicken wings! These baked wings are a wonderful game-day appetizer or dinner with salad.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 pounds chicken wings
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup unsalted butter
  • 1/4 cup hot sauce, such as Franks Red Hot Sauce
  • Juice of 1 small orange, around 1 1/2 to 2 tablespoons

Instructions 

  • Bake Your Wings: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Place your wings on the parchment and toss with kosher salt, freshly ground black pepper, and extra-virgin olive oil.
  • Transfer to the bottom rack of your oven skin side down, and bake for 25 to 30 minutes, turning halfway through and then transferring to the top rack, skin side up, until golden brown, crisp, and fully cooked through.
  • While your wings are in the oven, make your Buffalo and Orange Sauce: In a small saucepan, melt your butter over low heat. Stir in the hot sauce until fully combined. Season with kosher salt and black pepper, finishing with your freshly squeezed orange juice. Set aside until your wings are ready.
  • Once the wings are done baking, transfer them to a large bowl and toss over your sauce. Coat to combine.
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