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HEATONIST Oven-Baked Chicken Wing Recipe

Crispy Oven-Baked Chicken Wing Recipe by HEATONIST

Make Buffalo Wings with Hot Sauce Expert & HEATONIST Founder Noah Chaimberg

For years, hot sauce lovers have asked us one question more than any other: “How do I make chicken wings!?” With the release of our first ever Hot Ones Buffalo Hot Sauce, we knew it was finally time to share our HEATONIST HQ secret recipe. Learn how to make crispy wings at home with HEATONIST’s Founder and OG Hot Sauce Sommelier Noah Chaimberg:

For this hot wing recipe, Noah takes a three step approach to get his wings extra-crispy using appliances found in most home kitchens. First, Noah creates a dry-brine using just baking powder and salt, then leaves the chicken wings uncovered to dry in the fridge overnight. Next, he steams the wings for 10 minutes to remove some of their fat before oven baking at 420* for 36 minutes until the wings are sizzling and golden brown. 

Hot sauce lovers have asked us again and again, “How do I make the wings?!” HEATONIST Founder Noah Chaimberg has a secret recipe for making the crispiest hot wings at home - no frying required.

Then comes the most important part - the sauce! Noah uses Hot Ones Buffalo Hot Sauce to achieve Buffalo wing goodness without ever having to melt and add butter - the butter is already baked into every bottle of Hot Ones Buffalo sauce - to his hot sauce. If you’re using a different sauce at home, go ahead and melt 1 tablespoon of butter to mix with every tablespoon of hot sauce. At HEAT HQ, our preferred sauce to wing ratio is 5 fl oz (one bottle) of hot sauce for every 2 dozen / 24 wings. But if you like it extra saucy, go ahead and get wild! 

Check out the full ingredients list and step-by-step recipe below:

 HEATONIST Extra Crispy Oven-Baked Chicken Wing Recipe

Servings: 2 | Cook time: 46 minutes


  1. Thoroughly dry chicken wings by patting them with paper towels
  2. Mix 2 tsp baking powder with 2 tsp kosher salt and rub the mixture over the wings
  3. Cover a baking sheet in aluminum foil
  4. Arrange wings on a wire rack over the baking sheet, leaving room so the wings do not to touch each other
  5. Refrigerate uncovered for 8 - 24 hours
  6. Add a steamer insert to a large pot with just enough water to cover the bottom
  7. Bring the water to a boil
  8. Once boiling, steam the wings for 10 minutes
  9. Then remove and pat dry with paper towel
  10. Set the oven to bake at 420 degrees
  11. Cover a baking sheet in parchment paper 
  12. Arrange wings on a wire rack over the baking sheet so they don't touch
  13. Bake for 18 minutes, then flip and bake another 18 minutes, or until golden and crispy
  14. In a large bowl, toss wings with enough Hot Ones Buffalo Hot Sauce to coat and enjoy! If not using Hot Ones Buffalo Hot Sauce, pick any hot sauce of your choice and combine with an equal amount of butter in a small saucepan over low heat, stirring constantly. When the butter and sauce are thoroughly blended, toss with wings and stay spicy!

To make more wings: 

  • Double or triple the recipe, working in batches
  • A general rule of thumb is 5 oz sauce per 2 dozen wings
  • Stock up on sauce & save with a Buffalo 3-pack!
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