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Buffalo Style Baked Chicken legs

Buffalo Style Baked Chicken Legs

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 (2 legs per person)

Equipment

  • 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).

Ingredients
  

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

Instructions
 

Prep the chicken

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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)

  1. If you want ultra-crispy skin, broil on High for 1–2 minutes—watch carefully to prevent burning.

Rest

  1. Remove from oven and let rest 5 minutes. This helps juices redistribute, keeping meat tender.

Serve

  1. Arrange on a platter with celery and carrot sticks. Serve with blue cheese or ranch dressing for dipping.