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In our house, chicken wings are practically staples. We love them for game days, movie nights, casual dinners – basically, anytime we need a guaranteed crowd-pleaser.
But after one too many overpriced takeout orders (and let’s be real, tiny wings that barely count as a snack), I decided to start making my own. And honestly? These homemade chicken wings are now the go-to.
They’re simple, they’re juicy, and the flavor combos are totally customizable.
Our Football Sunday Tradition
We are very much a football household, despite the lifelong heartbreak our team loyalty has caused. (If you know, you know. Let’s just say I haven’t had true hope since 2006…)
At this point, I’ve accepted that my husband is never going to be satisfied with just chips and dip on game day. That man is constantly angling for wings and pizza—and as the CFO of our kitchen, I had to find a more budget-friendly fix.
Enter: the bulk bag of chicken wings from the grocery store. SO much more affordable, bigger, and juicier than what you get from most restaurants.
And with tasty and spicy hot sauces, such as Elijah’s Xtreme hot sauces, you’re sure to have irresistibly delicious wings any day.
The Secret to Crispy Oven-Baked Wings
The key, I discovered, is in SEARING the wings prior to baking. That quick sear before baking locks in flavor, crisps the skin, and sets your wings up for greatness.
Pat each wing dry and make sure you have a hot pan. I only had non-stick skillets, but I’ve heard stainless works better for a sear. You don’t need long, a few minutes per side. The chicken won’t be done, but you’ll be baking it anyway.
For the Buffalo wings, I used only salt, pepper, and Frank’s Red Hots sauce. I seasoned the wings with the salt and pepper and seared them first. Next, baste with Frank’s (or other sauce), and set in the oven to bake.
How to do it:
- Sear each side for a few minutes. They won’t be cooked through yet, but that’s fine—you’ll finish them in the oven.
- Pat each wing dry (moisture = mushy skin).
- Use a hot pan—stainless steel works best, but a non-stick skillet will do.
Game Changer: Mix the Sauce with melted butter before basting the wings
Once seared, place the wings on a baking sheet and baste with your spicy buttery mixture. Bake at 400°F for about 45 minutes, until fully cooked and golden brown.
Give them one final saucy glaze before serving and boom—you’re done!
Flavor Ideas to Try
- Classic Buffalo (Frank’s + butter)
- Garlic Parmesan (butter + garlic powder + grated parm)
- Sweet Heat (honey + Elijah’s Xtreme Roasted Pepper Sauce)
- Lemon Pepper Dry Rub
- Asian-Inspired (soy sauce + sesame oil + chili paste)
This recipe is totally adaptable. Choose your favorite sauce or spice combo, and let the wings do their thing.
What’s Your Wing Style?
Do you go for bold heat? Sweet and sticky? Dry rub all day?
Drop your favorite wing flavors in the comments—I’m always looking for new combos to try!
Easy & Delicious Homemade Chicken Wings
Ingredients
- 2 dozen chicken wings
- 1/2 stick butter, melted
- 1 cup Frank’s Red Hot Sauce or buffalo sauce of choice
- 1 cup BBQ sauce I like Sweet Baby Ray’s
- salt and pepper to taste
Instructions
- Pat wings dry for a good sear. Season with salt and pepper and place in hot skillet for a few minutes per side to sear. Mix your buffalo sauce with melted butter and baste half your batch of wings (or however many you want buffalo style). Baste the rest with your BBQ sauce. Lay out on a baking sheet and bake in an oven at 400 degrees for about 45 min, or until cooked through. This can depend on the size of your wings. Throw on another basting of sauce per wing before serving.
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