Best Baked Buffalo Chicken Recipes

BAKED BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

BAKED BUFFALO-STYLE CHICKEN TENDERS

Steps:

• Preheat oven to 400°.
• Combine first 6 ingredients in a shallow dish, stirring with a whisk.
• Place egg whites in a shallow dish.
• Place Panko in a shallow dish.
• Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in panko. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and panko.
• Lightly coat chicken strips with cooking spray. Bake at 400° for 15 minutes or until done, turning once.
• Combine hot sauce and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken.
• Serve with Blue Cheese.

BAKED BUFFALO CHICKEN

Steps:

• Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.

BAKED BUFFALO DIP WITH CANNED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix chicken chunks, cream cheese, Cheddar cheese, Buffalo sauce, and ranch dressing together until well combined. Transfer to a baking dish.
• Bake in the preheated oven until bubbly and browned, stirring at least once so the top doesn't burn, 30 to 40 minutes.

QUICK AND EASY BAKED BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.

BAKED BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.
• Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

BAKED BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
• Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
• Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

CRISPY BAKED BUFFALO CHICKEN TENDERS

Steps:

• Heat oven to 400ºF.
• Mix buttermilk and 2 Tbsp. each hot sauce and vinegar in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min., stirring occasionally.
• Meanwhile, mix remaining hot sauce and vinegar until blended; set aside. Combine sour cream and blue cheese; refrigerate until ready to serve.
• Place bread crumbs and garlic powder in shallow dish. Drain chicken; discard buttermilk mixture. Dip chicken, 1 piece at a time, in crumb mixture, turning to evenly coat both sides of each piece. Place in single layer on baking sheet sprayed with cooking spray; sprinkle with red pepper.
• Bake 20 min. or until done. Transfer to platter; drizzle with vinegar mixture. Serve with vegetables and blue cheese dip.

OVEN BAKED BUFFALO CHICKEN WINGS

Steps:

• 1. In a small bowl mix together the flour, paprika, cayenne pepper, and salt.
• 2. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
• 3. Cover dish or bowl and refrigerate for 60 to 90 minutes. (I just make it and leave in the fridge until dinner.)
• 4. Bake on a rack set over a jelly roll pan. I use my cooling cookie racks. That way they are not sitting in their own grease. Spray your rack so the chicken does not stick.
• 5. Place chicken wings on the wire rack.
• 6. Preheat oven to 375 degrees and bake for 45 min.
• 7. Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
• 8. Stir together and heat until butter is melted and the mixture is well blended.
• 9. Remove from heat and reserve for serving.
• 10. Place wings in the serving bowl. Add hot sauce mixture and stir together.

BAKED BUFFALO POPCORN CHICKEN WITH CREAMY HONEY BUFFALO DIP RECIPE - (4.6/5)

Steps:

• Line a baking sheet with foil. Place a baking rack on top of the foil and lightly spray with nonstick cooking spray. Preheat oven to 425 F. Add flour to a large freezer bag. Mix together Panko Breading ingredients in a separate large freezer bag (or separate large bowl). In a large bowl, whisk together 2 eggs and 1/4 cup hot sauce. Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before placing in bag with Panko Breading. Toss with breading until well coated, pressing breading into chicken through the bag. Line chicken on the baking rack, and lightly spray with cooking spray. Bake for 15-20 minutes or until the chicken is cooked through and golden. Broil to desired crispiness. Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together except the hot sauce. After chicken is done, taste a piece to decide how spicy you want to make the dip and proceed to add hot sauce. (I use a full teaspoon and it is hot how I like it :) Start popping!

BAKED BUFFALO CHICKEN WING DIP

Steps:

• Mix all ingredients EXCEPT the shredded cheddar.
• Put in a greased caserole dish and top with shredded cheddar cheese.
• Bake at 350 for 20 minute.
• Serve with tortilla chips or any dipper you like.

BAKED BUFFALO CHICKEN MINI MEATBALLS

Steps:

• line cookie sheet with foil and spray foil with cooking spray. Preheat oven to 350 degrees.
• in a large bowl, mix ground chicken, panko, celery seed, 1/4 cup of the hot sauce, chopped onion, minced garlic, 2 eggs, salt and pepper. The mixture will be very sticky unlike my other meatball mix (but this is correct). With damp hands shape into 1.5-2 inch balls the best you can (they do not need to be perfect) and place evenly on prepped cookie sheet.
• spray the top of the meatballs with a little cooking spray. important. why? it gives you a crispier / more brown meatball.
• bake meatballs at 350 for 20 minutes. Remove from oven, flip them and bake for an additional 10 minutes (if all the mix does not fit on your cookie sheet, refrigerate mix as you will need to bake a second batch. Do not forget to put new foil and spray on the cookie sheet for second round).
• sauce: in small bowl melt 3/4 cup softened butter (about 30 sec in microwave) and add the remaining 1/2 cup of hot sauce. Taste sauce. A little too hot for you or the kids? That's ok, whisk in 3-5 tbsp of tomato paste until the desired 'heat' is reached (I usually add 3 tbsp tomato paste when I make the sauce).
• drizzle the sauce over the meatballs; gently toss to coat.
• transfer to serving dish with some celery sticks and blue cheese dressing.

LOADED BUFFALO CHICKEN BAKED POTATO SALAD

Steps:

• 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
• 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
• 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
• 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.

BUFFALO CHICKEN STUFFED BAKED POTATO WITH LIME SOUR CREAM AND QUICK PICKLED CELERY

Steps:

• To meal prep the potatoes: Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until a paring knife inserted into the center goes in easily without any resistance, about 1 hour. If the potato holds onto the knife, or you lift the potato up while removing the knife, continue to roast in 10-minute increments until cooked through. Let cool, then store in an airtight container in the refrigerator. The potatoes will keep well in the refrigerator for up to 4 days.
• To meal prep the bacon: Reduce the oven temperature to 350 degrees F.
• Lay the bacon slices on a baking sheet and bake until golden brown and crisp but still bendable when lifted, 16 to 18 minutes. When meal prepping bacon, it's important to remove the bacon at this point so you can reheat it without overcooking it. Let cool slightly. Pour off the bacon fat and reserve for another use such as scrambling eggs, sautéing breadcrumbs or making fried rice. The bacon fat will hold in the refrigerator for up to a month. Cool the bacon completely, then store in an airtight container in the fridge for up to 4 days.
• To meal prep the lime sour cream: Whisk together the sour cream, chives, garlic, lime zest and juice of the 1 lime in a medium bowl. Season with salt and pepper. Hold the sauce in an airtight container in the refrigerator for up to 4 days.
• To meal prep the quick pickled celery: Toss together the celery, juice of the remaining lime (2 tablespoons) and salt and pepper to taste in a medium bowl. Let stand at least 10 minutes or refrigerate in an airtight container for up to 4 days.
• To meal prep the Buffalo chicken: Melt the butter in a medium sauté pan over medium heat. Add the hot sauce, whisk the mixture together and bring to a simmer. Add the chicken and stir to evenly coat and warm the chicken through, 3 to 4 more minutes. Remove from the heat and add salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 4 days.
• To serve the stuffed baked potato: Preheat the oven to 350 degrees F.
• Cut a slit down the center of as many potatoes as you're serving (keep the remaining refrigerated). Gently press the sides to open up the potatoes. Season with a pinch of salt and pepper and use a fork to break up the potatoes. Place each potato on a baking sheet and top each with 1 tablespoon of the Cheddar. Bake until the cheese is almost melted and the edges of the potato skins are beginning to crisp, about 15 minutes. Add 1/2 slice of bacon per potato to the baking sheet and continue to bake until the bacon is crisped and warmed through, the cheese is melted and the potatoes are heated through, another 5 minutes. When cool enough to handle, crumble the bacon.
• Meanwhile, reheat 1/4 cup of the Buffalo chicken mixture per potato in the microwave or in a sauté pan over medium-low heat.
• Top the melted cheese on each potato with some of the chicken mixture, a dollop of the lime sour cream, a sprinkle of crumbled bacon and some quick pickled celery. Serve immediately.

CREAMY BAKED BUFFALO DIP WITH ROTISSERIE CHICKEN RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Remove all rotisserie chicken off bone. Shred the chicken in the Classic Batter Bowl using the Mix-N-Chop, or with two forks. Once it is all shredded, pour hot sauce over to coat the chicken completely. Mix well with a scraper. Cover and refrigerate for at least 3 hours or overnight. Make sure cream cheese is room temperature, and spread it out evenly on the bottom of the Deep Dish Baker. Cover the cream cheese with the marinated chicken. Spread Blue cheese dressing over the chicken using the small spreader to make an even coat. Top with 2 cups of shredded cheese and bake for 25 minutes or until cheese is melted and bubbly. Enjoy with tortilla chips and celery!

BAKED BUFFALO CHICKEN JALAPEñO POPPERS

Steps:

• Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray.
• Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
• Combine cream cheese, cheddar and scallions in a medium bowl.
• Mix in shredded chicken and hot sauce.
• Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
• Fill peppers with chicken cheese filling with a small spoon or spatula.
• Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
• Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
• Remove from oven and serve immediately. Serve hot, make 20.

BUFFALO CHICKEN BAKED ZITI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the ziti is cooking, melt butter in a cast iron skillet over medium heat. Add garlic and cook until golden, about 2 minutes. Add flour and whisk to combine; cook for 1 minute. Add heavy cream and whisk until no clumps remain; bring to a simmer. Be careful not to curdle the cream--adjust temperature if necessary; simmer until thickened, about 2 minutes.
• Add cream cheese; break up with a wooden spoon until combined and melted. Stir in Buffalo sauce and ranch seasoning until combined.
• Drain ziti and add to the skillet with shredded chicken; stir until coated. Top with Cheddar cheese.
• Bake in the preheated oven until Cheddar is melted and golden, 15 to 20 minutes. Garnish with green onions and serve.

BAKED BUFFALO CHICKEN QUESADILLAS

Steps:

• 1. Add about half cup franks hot sauce to chicken and mix. Lay tortillos out and spread each with a little cream cheese, Like your buttering toast. Add chicken and tbls or more of cheese to half of tortilla. Fold and press.
• 2. Ready for grilling frying or baking a few min on each side. Let cool for 2min before cutting.
• 3. Serve with equal parts hot sauce and blue cheese mix, for dipping.

BUFFALO CHICKEN TWICE-BAKED POTATOES

Steps:

• Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
• Bake at 425° for 1 hour or until potatoes are tender.
• Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
• Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
• Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
• Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.