Buffalo chicken is a weeknight winner, game day MVP, and comfort food classic, all rolled into one. In this article, you’ll learn exactly how to make baked chicken with buffalo sauce that’s crispy, juicy, and full of flavor without deep-frying. We’ll also cover the best time to add the sauce, oven time tips, and how to serve or store it. Whether you’re cooking for family or a hungry crowd, this spicy favorite is easier than you think.
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The Story Behind This Baked Chicken with Buffalo Sauce
I still remember the first time I made buffalo chicken in the oven. It was a Tuesday. My husband was craving something bold, and I was craving something… easy. Deep-frying? Not going to happen. So, I reached for the buffalo sauce, tossed it with some seasoned chicken thighs, baked it hot and fast, and crossed my fingers.
The result? A crispy, juicy, flavor-bomb of a dish that had him saying “This is insane, make it again next week.” And that’s exactly what I did. Again. And again. Baked chicken with buffalo sauce quickly earned its spot on our rotating dinner list, and not just for game nights.
When I started Dailycious Recipes, I knew this one had to be part of it. It checks all my boxes: bold flavor, minimal cleanup, and dinner on the table without a dozen steps. Like my cheesy garlic butter mushroom stuffed chicken, it brings a restaurant-level taste without the restaurant-level effort.
Over time, I tested a few tweaks, marinating the chicken for extra flavor, brushing on the sauce at just the right moment for max stickiness, and pairing it with a sweet finish like this banana pudding poke cake for dessert. Trust me, that cool and creamy bite after the spicy chicken? Magic.
This recipe has become more than just food. It’s the kind of dish that reminds me why I started cooking in the first place: to feed people I love without stress. It’s easy, it’s delicious, and it disappears faster than anything else on the plate.
Let’s get into the ingredients and how to make it happen in your kitchen too.
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Baked Chicken with Buffalo Sauce
This baked chicken with buffalo sauce is crispy on the outside, juicy on the inside, and full of spicy flavor with just 6 simple ingredients.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
4 bone-in chicken thighs or 2 boneless breasts
1/3 cup buffalo sauce
2 tablespoons melted butter or olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Pat chicken dry and season with garlic powder, paprika, salt, and pepper.
3. Place in a baking dish and drizzle with melted butter or oil.
4. Bake for 25–30 minutes depending on cut.
5. Brush buffalo sauce on chicken during final 5–7 minutes of baking.
6. Broil for 1–2 minutes for crispiness (optional). Let rest and serve.
Notes
Brush additional sauce after baking for extra flavor.
Pair with a creamy dessert to balance the heat.
Store leftovers in fridge up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 285
- Sugar: 1g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
Ingredients & Prepping the Chicken for Buffalo Baked Perfection
Simple Ingredients, Big Buffalo Flavor
If there’s one reason I love making baked chicken with buffalo sauce, it’s the simplicity. This recipe uses pantry staples and transforms them into something spicy, juicy, and crave-worthy. Here’s what you’ll need to bring it to life:
- Chicken thighs or breasts (bone-in or boneless)
- Buffalo sauce (store-bought or homemade)
- Garlic powder
- Paprika
- Olive oil or melted butter
- Salt and pepper
Optional flavor boosters:
- Ranch seasoning
- Crumbled blue cheese for serving
- Fresh parsley for garnish
This is a true one-pan wonder. Just like the chicken and tater tot casserole, baked chicken with buffalo sauce doesn’t ask for much prep, just bold ingredients and the right timing. You don’t need to marinate it overnight. A quick seasoning and bake will do the trick.
Choosing the Best Cuts for baked buffalo chicken
Wondering which cut makes the best baked buffalo chicken? My go-to is skin-on, bone-in chicken thighs. They stay juicy, crisp beautifully in the oven, and soak up the tangy buffalo flavor like a dream.
If you prefer leaner meat, boneless chicken breasts work well too, just pound them to an even thickness so they bake evenly. And don’t forget to pat them dry before seasoning. That one move gives you that irresistible texture without frying.
For meals that feel comforting and flavorful, baked chicken with buffalo sauce is right up there with hearty favorites like Dolly’s chicken and stuffing casserole. It’s spicy, saucy, and shockingly easy to prepare. No deep fryer. No stress. Just straight-up goodness.
Baking Buffalo Chicken to Perfection
How to Bake Chicken with Buffalo Sauce Without Drying It Out
One of the most common mistakes when making baked buffalo chicken is overbaking it. It only takes a few extra minutes to go from juicy and tender to dry and tough. But with the right timing and temperature, it’s easy to get it just right.
Start by preheating your oven to 400°F (200°C). For boneless, skinless chicken breasts, bake for 22–25 minutes. Bone-in, skin-on thighs need about 30–35 minutes. Want to make sure it’s cooked through? Check that the internal temp hits 165°F with a meat thermometer.
Here’s a quick temperature reference:
| Cut | Bake Time @ 400°F |
|---|---|
| Boneless chicken breasts | 22–25 minutes |
| Bone-in chicken thighs | 30–35 minutes |
Once it’s done baking, rest the chicken for 5 minutes. This keeps the juices inside where they belong, which is key for getting the best texture in any baked chicken with buffalo sauce recipe.
If you enjoy comforting, saucy meals like potato and chicken casserole, this one gives you that same homemade satisfaction, but with way more kick.
When to Add the Buffalo Sauce (And Why Timing Matters)
Here’s the big question: Do you put buffalo sauce before or after baking? The answer is: both can work, but one method gives better flavor.
For best results, season and bake the chicken first without sauce. Then, in the last 5–7 minutes of baking, brush it generously with buffalo sauce and return it to the oven. This lets the sauce stick without burning or separating. After baking, brush on more for that shiny, spicy finish.
Want crispier skin? Broil for 1–2 minutes after saucing. Just don’t walk away, buffalo sauce can burn fast under broilers.
This two-step saucing is what gives this baked chicken with buffalo sauce its signature tangy heat and sticky finish, like what you’d find in a sports bar wing platter, only oven-friendly. And just like my dorito chicken Mexican casserole, it’s the kind of dish that disappears as soon as it hits the table.
Serving Ideas, Storing Leftovers & Simple Buffalo Variations
How to Serve Baked Chicken with Buffalo Sauce (Beyond Just Wings)
Baked buffalo chicken isn’t just for plates and forks. This spicy, oven-baked favorite is versatile enough to serve in all kinds of delicious ways.
My personal favorite? Slicing the chicken and tucking it into a warm wrap with crunchy lettuce and ranch drizzle. Or load it into soft buns for easy buffalo chicken sliders, perfect for game day.
Looking to keep things low-carb? Serve it over a fresh salad or inside a lettuce cup with extra buffalo sauce on the side. And for family-style dinners, pair it with classic sides like mac and cheese, cornbread, or even a crisp slaw.
For something sweet to balance the heat, try it with brownie s’more bars for dessert. That combo, spicy followed by gooey chocolate, is always a hit at our house.
And if you’re building out a full buffalo-themed spread, serve your baked chicken with buffalo sauce alongside quick appetizers like my air fryer roll-ups as a savory starter. Trust me, no one complains.
Make-Ahead Tips, Storing & Reheating Without Drying It Out
Got leftovers? Good news—this baked chicken with buffalo sauce reheats beautifully if you do it right.
Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. To reheat, bake at 350°F for 10–12 minutes or air-fry for 4–6 minutes. Avoid microwaving unless you’re okay with losing that oven-crisped edge.
Planning ahead? You can bake the chicken, cool it, and freeze it (without sauce) for up to 2 months. When you’re ready to eat, reheat it in the oven and toss it with fresh buffalo sauce to bring that flavor right back to life.
And if you’re the meal prep type, double the batch. Use one half for wraps, one for salads, and the rest for snacking. It’s just like my parmesan chicken penne pasta—one dish, many lives.
Baked chicken with buffalo sauce isn’t just a recipe. It’s a strategy. And once you’ve got the basics down, the variations are endless.
Frequently Asked Questions
Can you put hot sauce on chicken before baking?
Yes, but it’s not ideal. Hot sauce can dry out or separate at high heat. If you want to marinate in hot sauce beforehand, add a little olive oil to balance it out, then still brush on more sauce after baking for real flavor.
How long should buffalo chicken be in the oven?
At 400°F, boneless chicken breasts take about 22–25 minutes, while bone-in thighs need 30–35 minutes. Use a meat thermometer to confirm doneness—165°F is the magic number.
When to put sauce on baked chicken?
Add it toward the end of baking, around the final 5 minutes. This helps the sauce stick without burning. Once it’s out of the oven, brush it again for even more flavor and a glossy finish.
What’s the best buffalo sauce to use for baking?
Use a buffalo sauce that has some fat content (like butter or oil) so it doesn’t dry out in the oven. Store-bought sauces like Frank’s RedHot or Sweet Baby Ray’s Buffalo Wing Sauce work great, or you can make your own with hot sauce, melted butter, garlic powder, and a splash of vinegar.
Buffalo Baked Chicken That Hits Every Time
There’s something seriously satisfying about a tray of baked chicken with buffalo sauce, crispy edges, juicy center, and that tangy heat that lingers just long enough. It’s a dish I make when I want bold flavor without the mess or fuss. Whether you serve it with wraps, rice, or a cold drink on the side, this one always earns a repeat.
From my kitchen to yours, I hope this spicy favorite becomes part of your dinner rotation. It’s fast, flavorful, and definitely Dailycious.
Hungry for more? Be sure to join me on Facebook and Pinterest to keep the inspiration going.
