There’s something utterly satisfying about juicy chicken legs coated in a tangy, spicy buffalo glaze—and this Buffalo Style Baked Chicken Legs recipe delivers just that. We take humble drumsticks, toss them in a zesty buffalo sauce, and roast them until the skin crisps beautifully. It’s a straightforward, fun dish that brings all the flavor of your favorite buffalo wings with half the fuss. Perfect for game nights, family dinners, or anytime you’re craving bold flavor on crispy baked chicken drumsticks!
Buffalo Style Baked Chicken Legs
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course
Cuisine American
Servings 4 (2 legs per person)
Sheet pan or roasting pan Large enough to hold 8–10 drumsticks in a single layer. Alternatively, a rimmed baking sheet works well.
Wire rack (oven-safe) Helps air circulate under the chicken for crispier skin. If unavailable, place the drumsticks skin-side-up directly on the greased pan.
Large Mixing Bowl For tossing chicken with seasonings and sauce. You can also use a resealable freezer bag.
Measuring cups & spoons Standard set for accuracy.
Basting brush (optional) Handy to add extra buffalo sauce during baking, but you can use a spoon instead.
Instant-read thermometer Great for confirming doneness. If you don’t have one, ensure juices run clear and meat registers at least 165 °F (74 °C).
Chicken Legs (drumsticks + thighs)
- 8 chicken legs about 2 pounds—feel free to mix in a couple of chicken thighs if preferred.
Buffalo Sauce Coating
- ½ cup Frank’s RedHot original buffalo wing sauce or similar
- 4 tablespoons unsalted butter melted
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch cayenne pepper optioal, for extra heat
- 1 tablespoon honey or maple syrup for a touch of sweetness optional
Seasoning Rub
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
For Serving
- Blue cheese or ranch dressing
- Celery sticks and carrot sticks
Prep the chicken
Pat the chicken legs dry with paper towels—this helps the rub and glaze stick and ensures crisp skin. Place them in a large mixing bowl or resealable bag.
Season
In a small bowl, whisk together salt, black pepper, and smoked paprika. Sprinkle this seasoning evenly over the chicken legs. Toss to coat thoroughly.
Make the buffalo glaze
In another bowl, combine buffalo sauce, melted butter, garlic powder, onion powder, smoked paprika, and optional honey and cayenne. Whisk until smooth.
Coat the chicken
Pour about ⅔ of the buffalo glaze over seasoned legs. Reserve the rest for basting. Toss chicken until each piece is coated evenly.
Arrange on rack
Place the wire rack on the sheet pan and arrange drumsticks skin-side-up, ensuring none touch. This allows for even airflow and crispy skin.
Bake first stage
Bake at 425 °F (220 °C) for 20 minutes. This initial high heat renders the fat and starts crisping the skin.
Glaze and finish baking
Remove chicken from oven and brush with remaining buffalo glaze. Return to oven and bake 15–20 more minutes until skin is deeply golden and the internal temperature reaches 165 °F (74 °C).
Broil for extra crispiness (optional)
If you want ultra-crispy skin, broil on High for 1–2 minutes—watch carefully to prevent burning.
Rest
Remove from oven and let rest 5 minutes. This helps juices redistribute, keeping meat tender.
Serve
Arrange on a platter with celery and carrot sticks. Serve with blue cheese or ranch dressing for dipping.
Pairings
Make it a full spread:
- Veggie sides:
Fresh garden salad, coleslaw, or roasted sweet potatoes offer balance to the spice.
- Starches:
Cornbread muffins, cheesy grits, or baked potatoes with sour cream and chives complement the savory flavors.
- Drinks:
Iced tea or lemonade for casual eating, or pair with a crisp lager or pilsner if serving adults.
- Other appetizers:
If you want more finger food, consider serving alongside oven‑baked chicken wings or crispy baked chicken drumsticks for variety.
FAQs
1. Can I use chicken thighs instead of drumsticks?
Absolutely! Chicken thighs in oven dishes also yield great flavor. You’ll follow the same method—just adjust cooking time slightly if using bone‑in thighs; they may cook fully at the same time, so check doneness with a thermometer.
2. What if I don’t have buffalo sauce?
Mix hot sauce (like Frank’s) with melted butter (2 parts hot sauce to 1 part butter) and a dash each of garlic and onion powder. You’ll have the basis for classic buffalo flavor.
3. Should I remove the skin?
The skin crisps beautifully when baked on a rack and adds unmatched flavor and texture. We recommend cooking with skin intact. If you prefer a lower-fat option, remove the skin before coating—but the result will be less crispy.
4. How do I store and reheat leftovers?
Store cooled chicken in an airtight container in the fridge for up to 3 days. To reheat, bake at 375 °F (190 °C) for about 10 minutes or microwave and finish with a brief broil to refresh the skin crispiness.
5. Can I make this spicy or mild?
For extra heat, add a pinch (or more) of cayenne pepper to both the rub and glaze. For a milder profile, skip the cayenne and reduce smoked paprika. You can also stir in a tablespoon of honey to tame the heat slightly.
