Hold onto your napkins, folks, because we’re merging two legendary favorites into one epic dish: crispy chicken wings and cheesy pizza. This chicken wing pizza is a flavor bomb that’ll make your taste buds do a touchdown dance. Perfect for game day, lazy weekends, or anytime you want to eat your feelings in the best way possible.

Why This Recipe Works

Double the crunch: Baking the wings before adding them to the pizza ensures they stay crispy, even under a blanket of melty cheese.
Sauce synergy: Tossing the wings in buffalo sauce and drizzling more on the pizza means every bite packs a punch.
Shortcut-friendly: Use store-bought pizza dough or pre-cooked wings to cut prep time without sacrificing flavor.
Crowd-pleaser: It’s the best of both worlds—no need to choose between wings and pizza when you can have both on one plate.
Customizable heat: Adjust the sauce spice level from mild to “call-the-fire-department” hot based on your crowd’s tolerance.

Ingredients

1 lb chicken wings, split into drumettes and flats
1 tbsp baking powder (for extra-crispy wings)
1 tsp garlic powder
1 tsp salt
1/2 cup buffalo sauce, divided (plus extra for serving)
1 lb pizza dough, store-bought or homemade
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup blue cheese crumbles (or ranch for the haters)
1/4 cup thinly sliced celery (for freshness and crunch)
2 tbsp chopped fresh cilantro (optional, for garnish)

Equipment Needed

Baking sheet
Wire rack (for crisping wings)
Rolling pin (if stretching dough by hand)
Pizza stone or another baking sheet (for pizza)
Pastry brush (for saucing)
Meat thermometer (to check wing doneness)

Instructions

Step 1: Crisp Up Those Wings

Preheat your oven to 425°F and line a baking sheet with foil. Pat the wings bone-dry with paper towels—this is non-negotiable for crispiness. Toss them with baking powder, garlic powder, and salt (no oil needed—trust the process). Arrange the wings on a wire rack set over the baking sheet, leaving space between each piece. Bake for 45–50 minutes, flipping halfway, until the skin is golden and the internal temp hits 165°F. Pro tip: For extra crunch, broil for 2–3 minutes at the end, but don’t walk away—they’ll burn fast!

Step 2: Sauce and Toss

Let the wings cool slightly, then dunk them in a bowl with 1/4 cup buffalo sauce, tossing until fully coated. Set aside. Reserve the remaining sauce for the pizza. Want saucy wings? Double the toss. Prefer less heat? Mix the buffalo sauce with melted butter to mellow it out.

Step 3: Build the Pizza Base

Increase oven temp to 475°F. Roll out your dough on a floured surface to a 12-inch circle (or embrace the rustic “free-form” shape). Transfer to a pizza stone or inverted baking sheet. Brush the crust with a thin layer of buffalo sauce—this adds flavor and prevents sogginess. Sprinkle mozzarella and cheddar evenly, leaving a 1/2-inch border for the crust.

Step 4: Add Wings and Finish Baking

Arrange the saucy wings on top of the cheese, pressing lightly so they stick. Scatter blue cheese crumbles (or skip if you’re team ranch). Bake for 12–15 minutes until the crust is golden and the cheese bubbles. For a crispier crust, slide the pizza directly onto the oven rack for the last 2 minutes.

Step 5: Garnish and Serve

Pull the pizza out and drizzle with reserved buffalo sauce. Top with celery slices and cilantro for freshness. Let it rest for 3 minutes (this prevents cheese slippage), then slice and serve with extra sauce or ranch for dipping.

Tips and Tricks

Wing prep secret: Let the wings sit uncovered in the fridge for 1 hour before baking. This air-dries the skin for maximum crispiness.
Cheese hack: Freeze cheese for 10 minutes before shredding—it prevents clumping and melts more evenly.
Dough drama: If using store-bought dough, let it sit at room temp for 30 minutes. Cold dough is stubborn and will snap back like a bad rubber band.
Sauce control: Mix a spoonful of honey into your buffalo sauce for a sweet-heat balance that’ll have people begging for the recipe.
Leftover magic: Reheat pizza in a skillet over medium-low heat with a lid—it revives the crust’s crunch better than a microwave.

Recipe Variations

BBQ Chicken Wing Pizza: Swap buffalo sauce for BBQ, use smoked gouda instead of cheddar, and top with pickled red onions.
Asian-Inspired: Toss wings in a mix of soy sauce, honey, and sriracha; garnish with scallions and sesame seeds.
Breakfast Pizza: Replace wings with crispy bacon, add scrambled eggs, and drizzle with hollandaise after baking.
Veggie Twist: Skip the wings and load up with roasted cauliflower tossed in buffalo sauce, plus extra blue cheese.
Meat Lover’s: Add pepperoni slices under the cheese and crispy bacon bits over the wings for a carnivore’s dream.

Frequently Asked Questions

Can I use frozen wings?
Yes, but thaw them first and pat dry thoroughly. Frozen wings release moisture, which can make your pizza soggy. Bake them as directed, but add 5–7 extra minutes to ensure crispiness.

What if I don’t have a pizza stone?
An inverted baking sheet works fine! Preheat it in the oven to mimic a stone’s heat retention. For extra crisp, brush the crust with olive oil before baking.

How do I prevent the pizza from getting soggy?
Three keys: 1) Don’t over-sauce the base—use just enough to coat lightly. 2) Bake wings separately first. 3) Let the pizza rest before slicing so the cheese sets.

Can I make this gluten-free?
Absolutely. Use GF pizza dough and check that your buffalo sauce and baking powder are gluten-free (some brands contain additives).

How spicy is this?
It depends on your sauce! Mild buffalo sauce keeps it family-friendly, but add cayenne or diced jalapeños to the cheese layer if you want to crank the heat.

Summary

This chicken wing pizza is a guaranteed hit, combining crispy wings, tangy sauce, and gooey cheese on a golden crust. It’s messy, indulgent, and totally worth the napkins.