Creamy Buffalo Chicken Wings Baked in the Oven

The finishing sauce combines softened butter, Kewpie mayonnaise, and your preferred buffalo sauce for a velvety coating that clings to each wing. Kewpie mayo adds a subtle umami richness; regular mayonnaise works too if you don’t have Kewpie on hand.

This method is ideal for game day, casual dinners, or whenever you want flavorful wings without the mess of frying. Toss the wings while hot so the butter melts into a glossy, well-embraced sauce. Serve with ranch or blue cheese dressing and a sprinkle of parsley.

Easy to scale and straightforward to prepare, these wings are a reliable way to get restaurant-style results from your oven.

For the wings

• 2 lbs chicken wings, about 18 wings
• 1 tbsp neutral oil (canola, vegetable, or avocado)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp baking powder
• cooking spray (or a little oil to grease the rack)

For the creamy buffalo butter

• 1/4 c butter, softened
• 2 tsp Kewpie mayonnaise (or regular mayo)
• 1/4 c buffalo sauce (adjust heat to taste)

Serve with

• dried or fresh parsley, plus ranch or blue cheese dressing for dipping

• Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
• Pat the wings thoroughly dry with paper towels to remove surface moisture—this step is key for achieving crisp skin.
• In a large bowl, combine the wings with the oil, salt, black pepper, garlic powder, onion powder, and baking powder. Toss until every piece is evenly coated.
• Line a baking sheet with parchment paper or foil. Set a wire rack on top of the sheet and lightly grease the rack with cooking spray or a thin brush of oil. Arrange the wings in a single layer on the rack with space between each piece to allow hot air circulation.
• Bake for 45–55 minutes, flipping the wings once halfway through, until the skin is deep golden brown and crisp and the meat is cooked through. Cooking time varies by oven and wing size—look for an internal temperature of 165°F (74°C) if you prefer a thermometer check.
• While the wings finish baking, stir together the softened butter, Kewpie mayo, and buffalo sauce in a heatproof bowl. If the mixture looks slightly separated or lumpy, that’s fine—the warm wings will bring it together when tossed.
• Transfer the hot wings to a large bowl and immediately pour the buffalo butter mixture over them. Toss thoroughly so the butter melts and the sauce evenly coats each wing, creating a glossy finish.
• Serve the wings hot with a sprinkle of parsley and your choice of ranch or blue cheese for dipping. Enjoy right away for the best contrast of crisp skin and creamy sauce.

• For extra-crispy skin, after seasoning, refrigerate the wings uncovered for 30 minutes to an hour. This helps dry the skin and improves browning.
• Kewpie mayonnaise offers a slightly richer, umami-forward flavor, but regular mayonnaise works well as a substitute if needed.
• Don’t skip the baking powder — it helps draw moisture out of the skin and promotes a crisp, browned finish. Use aluminum-free baking powder if you prefer.
• Adjust the amount of buffalo sauce to suit your heat tolerance. For milder wings, reduce the buffalo sauce and add a splash of melted butter instead.
• Leftovers can be reheated in a hot oven or air fryer to restore crispness; microwaving will make the skin soggy.