Tired of choosing between pizza and wings on game day? This chicken wing pizza recipe combines the best of both worlds, delivering all the spicy, saucy goodness of buffalo wings atop a crispy, cheesy pizza crust. Trust me, your taste buds will thank you for this delicious fusion that’s perfect for parties, family dinners, or anytime you crave something indulgent and fun.
Why This Recipe Works
- The crispy pizza crust provides the perfect base to hold up to the saucy chicken and melty cheese without getting soggy, ensuring every bite has the ideal texture contrast.
- Marinating the chicken wings in a bold buffalo sauce infuses them with flavor from the inside out, while a final drizzle after baking adds that signature sticky, spicy glaze we all love.
- Combining mozzarella and blue cheese creates a creamy, tangy balance that cuts through the heat of the buffalo sauce, making each slice irresistibly complex and satisfying.
- Baking at a high temperature of 475°F ensures the crust gets golden and crispy while the cheese bubbles beautifully, mimicking the effect of a professional pizza oven right in your kitchen.
- Adding celery and carrots on the side or as a garnish not only pays homage to classic wing accompaniments but also adds a fresh, crunchy element that lightens up each hearty slice.
Ingredients
- 1 pound pizza dough, store-bought or homemade, room temperature
- 1 pound chicken wings, cut into drumettes and flats
- 1 cup buffalo sauce, divided
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup ranch dressing, for drizzling
- 2 celery stalks, thinly sliced for garnish
- 2 carrots, julienned for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Rolling pin
- Pastry brush
- Sharp knife
- Cutting board
- Measuring cups and spoons
Instructions
Step 1: Prepare and Marinate the Chicken Wings
Pat the chicken wings dry with paper towels to ensure they crisp up nicely during cooking. In a large bowl, whisk together 3/4 cup of buffalo sauce, garlic powder, smoked paprika, salt, and black pepper. Add the wings to the bowl and toss until they are evenly coated in the marinade. Cover the bowl with plastic wrap and let it sit at room temperature for 20 minutes to allow the flavors to penetrate the meat. This short marination time is key because it infuses the chicken with that tangy, spicy buffalo flavor without making the texture mushy. While the wings marinate, you can preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup later.
Step 2: Bake the Chicken Wings to Perfection
Arrange the marinated wings in a single layer on the prepared baking sheet, making sure they are not touching to promote even cooking and crisping. Bake in the preheated oven for 25-30 minutes, flipping them halfway through, until the internal temperature reaches 165°F and the skin is golden brown and slightly crispy. Use a meat thermometer to check for doneness to avoid undercooking or drying them out. Once baked, remove the wings from the oven and let them cool for 5 minutes before shredding the meat off the bones into bite-sized pieces. Discard the bones and set the shredded chicken aside. This step ensures your pizza topping is cooked through and flavorful, ready to be piled onto the crust.
Step 3: Prepare the Pizza Dough and Crust
Increase your oven temperature to 475°F to get it nice and hot for baking the pizza. On a lightly floured surface, use a rolling pin to stretch or roll out the pizza dough into a 12-inch circle or rectangle, depending on your baking sheet shape. If the dough springs back, let it rest for 5 minutes before continuing to roll. Transfer the rolled dough to a parchment-lined baking sheet and brush the entire surface with olive oil, which will help create a golden, crispy crust. Use a fork to prick the dough all over to prevent large air bubbles from forming during baking. This step is crucial for achieving that professional-style crust that can support the hearty toppings without getting soggy.
Step 4: Assemble the Pizza with Layers of Flavor
Sprinkle the shredded mozzarella cheese evenly over the prepared dough, leaving a 1/2-inch border around the edges for the crust. Then, distribute the shredded buffalo chicken evenly over the cheese layer. Crumble the blue cheese over the chicken, aiming for a good distribution so every bite gets a tangy punch. Drizzle the remaining 1/4 cup of buffalo sauce over the top in a zigzag pattern for an extra kick of flavor. For an optional touch, you can add a sprinkle of red pepper flakes if you like it extra spicy. The assembly order here matters—cheese first protects the crust from moisture, while the saucy chicken on top keeps everything juicy and delicious.
Step 5: Bake the Pizza Until Golden and Bubbly
Place the assembled pizza in the preheated 475°F oven and bake for 12-15 minutes. Keep a close eye on it after the 10-minute mark; you want the crust to be golden brown and the cheese fully melted and bubbly with some lightly browned spots. Rotate the baking sheet halfway through baking if your oven has hot spots to ensure even cooking. Remove the pizza from the oven and let it cool on the baking sheet for 3-5 minutes before slicing; this allows the cheese to set slightly so it doesn’t slide off when you cut it. Use a pizza cutter or sharp knife to slice into 8 pieces, and garnish with fresh celery and carrots for that classic wing vibe.
Tips and Tricks
For an extra crispy crust, pre-bake it for 5-7 minutes at 475°F before adding toppings. This helps create a barrier against sogginess, especially with wet ingredients like buffalo sauce. If you’re using a pizza stone, preheat it in the oven for at least 30 minutes before baking for a restaurant-quality crisp. To save time, use rotisserie chicken or pre-cooked shredded chicken tossed in buffalo sauce instead of baking wings from scratch. Just warm it slightly before adding to the pizza to avoid cooling down the dough. For a smoother sauce distribution, mix a tablespoon of melted butter into your buffalo sauce before drizzling; it adds richness and helps the sauce adhere better. If you’re making your own dough, let it rise in the fridge overnight for better flavor development and easier handling. To prevent a soggy center, avoid overloading with toppings—stick to the recommended amounts for the best texture. For a neat slice, use a pizza wheel and cut in one swift motion without pressing down too hard. If you like a charred effect, switch the oven to broil for the last 1-2 minutes of baking, but watch closely to prevent burning. Leftovers reheat best in a toaster oven or air fryer at 350°F for 5-7 minutes to restore crispiness without making the crust chewy. For a gluten-free version, use a pre-made gluten-free pizza crust and check that all sauces and cheeses are gluten-free certified. To make it ahead, assemble the pizza without baking, wrap tightly in plastic, and refrigerate for up to 24 hours; add 2-3 minutes to the baking time when ready to cook. If you don’t have blue cheese, feta or goat cheese can provide a similar tangy contrast. For a milder version, use half buffalo sauce and half barbecue sauce to tame the heat while keeping the flavor profile interesting.
Recipe Variations
- BBQ Chicken Wing Pizza: Swap buffalo sauce for your favorite barbecue sauce, use cheddar cheese instead of blue cheese, and top with red onion slices and cilantro after baking for a sweet and smoky twist.
- Honey Sriracha Chicken Wing Pizza: Mix equal parts sriracha and honey for the sauce, use pepper jack cheese for extra heat, and garnish with sesame seeds and green onions for an Asian-inspired flavor explosion.
- Veggie-Loaded Chicken Wing Pizza: Add sliced bell peppers, red onions, and mushrooms during assembly for extra nutrition and color, and consider using a cauliflower crust for a lower-carb option that still delivers on taste.
- Breakfast Chicken Wing Pizza: Use a breakfast sausage gravy as the base sauce, top with scrambled eggs, shredded chicken, and cheddar cheese, then bake and serve with a side of hash browns for the ultimate brunch pizza.
- White Sauce Chicken Wing Pizza: Substitute buffalo sauce with a garlic Parmesan white sauce, keep the blue cheese for tang, and add spinach and artichoke hearts for a creamy, decadent variation that’s equally addictive.
Frequently Asked Questions
Can I use pre-cooked chicken for this recipe?
Absolutely! Using pre-cooked chicken, such as rotisserie or leftover grilled chicken, can save you time. Simply shred about 2 cups of cooked chicken and toss it with 3/4 cup of buffalo sauce before assembling the pizza. Since the chicken is already cooked, you’ll only need to bake the pizza for the time specified to melt the cheese and crisp the crust, typically 12-15 minutes at 475°F. This shortcut still delivers great flavor and texture, making it perfect for busy weeknights when you want a quick yet impressive meal without compromising on taste.
How do I prevent the pizza crust from getting soggy?
To avoid a soggy crust, start by brushing the rolled-out dough with olive oil before adding toppings—this creates a moisture barrier. Also, bake the pizza on the lower oven rack to ensure the bottom crust crisps up properly. Don’t overload with sauce; use just enough to coat the chicken and a light drizzle on top. If you’re extra cautious, pre-bake the crust for 5-7 minutes at 475°F before adding toppings, which helps set the structure. Finally, let the pizza cool for a few minutes after baking so the cheese sets slightly, making it easier to slice without releasing too much liquid onto the crust.
Can I make this recipe gluten-free?
Yes, you can easily make a gluten-free version by using a gluten-free pizza dough, available at most grocery stores or homemade with gluten-free flour blends. Ensure your buffalo sauce and other ingredients like blue cheese are certified gluten-free, as some brands may contain hidden gluten. Bake according to the same instructions, but keep an eye on the crust as gluten-free doughs can sometimes brown faster or have a different texture. For best results, consider par-baking the crust for 5 minutes before adding toppings to help it hold up better against the saucy chicken and cheese.
What can I use instead of blue cheese if I don’t like it?
If blue cheese isn’t your thing, there are several great substitutes. Feta cheese offers a similar tangy and crumbly texture without the strong blue mold flavor. Goat cheese is another excellent option, providing creaminess and a mild tang that pairs well with buffalo sauce. For a milder taste, try shredded Monterey Jack or even extra mozzarella for pure cheesiness. If you want to skip cheese altogether, a dollop of cool ranch or Greek yogurt after baking can add that creamy contrast. Experiment to find what you prefer—the recipe is flexible enough to accommodate various cheese choices without losing its delicious essence.
How should I store and reheat leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave as it can make the crust soggy. Instead, use an oven or toaster oven preheated to 350°F; place slices on a baking sheet and heat for 5-10 minutes until warmed through and crispy. An air fryer works wonders too—reheat at 350°F for 3-5 minutes for a perfectly crisp result. If the pizza seems dry, drizzle a tiny bit of extra buffalo sauce or ranch before reheating to revive the moisture. For longer storage, you can freeze baked slices wrapped tightly in foil for up to 2 months, then reheat from frozen adding a few extra minutes.
Summary
This chicken wing pizza merges spicy buffalo chicken with cheesy pizza perfection, ideal for game day or any gathering. With a crispy crust, flavorful toppings, and easy customization, it’s a crowd-pleaser that’s simple to make and utterly delicious.
