Ultimate Chicken Wing Pizza Recipe: Crisp, Spicy & Irresistible

You love wings. You love pizza. Why are we pretending they should live separate lives like some tragic food rom-com?

This chicken wing pizza recipe gives you blistered crust, tangy buffalo heat, and creamy blue cheese swagger—without the greasy regret. It’s a flavor freight train topped with crunchy celery and juicy, shredded wing meat. Warning: your group chat will demand the recipe.

Make it once, and your takeout app’s days are numbered.

What Makes This Special

This isn’t just “pizza with chicken.” It’s a wing experience on a crust. You’re getting real roasted wing flavor from bone-in wings that you cook, sauce, and shred. The base isn’t basic red sauce; it’s a buttery buffalo layer that seeps into the dough for next-level punch.

We balance heat with mozzarella for melt and blue cheese for tang, then add crunchy, thin-sliced celery and scallions post-bake so every bite pops.

If you’ve got 60 minutes, you’ve got outrageous game-day energy any day of the week.

Ingredients

• Pizza Dough (1 pound) – store-bought or homemade
• Bone-In Chicken Wings – 1.5 pounds (about 10–12 wings)
• Buffalo Sauce – 1/2 cup (Frank’s-style hot sauce)
• Unsalted Butter – 3 tablespoons, melted
• Garlic – 2 cloves, minced
• Mozzarella Cheese – 2 cups, low-moisture, shredded
• Blue Cheese – 1/3 cup, crumbled (optional but epic)
• Ranch or Blue Cheese Dressing – 1/4 cup for drizzle (optional)
• Celery – 1 rib, thinly sliced
• Scallions – 2, thinly sliced
• Olive Oil – 1 tablespoon
• Cornmeal or Flour – for dusting peel/pan
• Kosher Salt & Black Pepper – to taste
• Crushed Red Pepper – pinch (optional)

How to Make It – Instructions

1. Preheat like you mean it. Set your oven to 500–525°F (or as high as it goes). If using a stone or steel, place it on the middle rack and preheat for at least 45 minutes. Hot oven = crisp bottom.
   

   No compromises.

   
   
2. Roast the wings. Pat wings dry. Toss with olive oil, salt, and pepper. Spread on a wire rack over a sheet pan and roast 35–40 minutes until skin is crisp and meat pulls from the bone.
   

   Air fryer works too: 400°F for 22–25 minutes, shaking once.

   
   
3. Make buffalo butter. In a small bowl, mix hot sauce, melted butter, and minced garlic. Taste and adjust salt. This is your sauce base and wing toss liquid.
4. Toss and shred. When wings are done, toss them in half the buffalo butter.
   

   Let cool just enough to handle, then remove skin and bones, and shred the meat into bite-sized pieces. Reserve any extra juices; flavor lives there.

   
   
5. Stretch the dough. On a lightly floured surface, shape dough into a 12–14-inch round. Don’t overwork it.
   

   If it springs back, let it rest 5 minutes and try again. Transfer to a cornmeal-dusted peel or oiled sheet pan.

   
   
6. Sauce the base. Brush the dough with a thin layer of the remaining buffalo butter, leaving a 1/2-inch rim. You want it glossy, not puddled.
7. Cheese and chicken. Sprinkle 3/4 of the mozzarella, scatter the shredded wing meat evenly, then add the remaining mozzarella.
   

   Finish with crumbled blue cheese if using. Add a pinch of crushed red pepper if you like it loud.

   
   
8. Bake to bubbly. Slide onto the hot stone/steel or bake on your sheet pan for 10–14 minutes, until cheese is melted and the crust is deeply golden with spots of char.
9. Finish strong. Rest 2 minutes. Drizzle with ranch or blue cheese dressing (lightly).
   

   Top with sliced celery and scallions for crunch and freshness.

   
   
10. Slice and serve. Cut into 6–8 slices. Keep napkins handy—this is gloriously messy.

Storage Instructions

• Fridge: Store slices in an airtight container for up to 3 days. Reheat on a skillet over medium heat or in a 400°F oven for 6–8 minutes to revive the crisp.
• Freezer: Wrap individual slices tightly and freeze up to 2 months.
  

  Reheat from frozen at 425°F for 12–15 minutes.

  
  
• Sauce: Extra buffalo butter keeps in the fridge for 1 week. Warm gently before using.

Why This is Good for You

We’re not pretending this is kale, but there’s a smarter side here. You get high-quality protein from real chicken, not mystery “pizza topping” bits.

Mozzarella and blue cheese add calcium and satisfying fats, which help with fullness so you’re not inhaling half a pie without realizing it.

Fresh celery and scallions bring fiber and antioxidants with a clean, crunchy contrast. And because you’re baking hot and fast, the crust stays crisp without soaking up extra oil. It’s indulgent, sure, but it’s intentional indulgence, IMO.

Don’t Make These Errors

• Using bland chicken. Boiled or plain shredded chicken won’t cut it.
  

  Roast or air-fry wings for true wing flavor.

  
  
• Over-saucing the dough. Too much buffalo butter makes a soggy base. Brush lightly; you can always add a drizzle after.
• Cold dough. If your dough is fridge-cold, it will fight you and bake dense. Let it sit at room temperature for 45–60 minutes before stretching.
• Skipping the high heat. A lukewarm oven gives a floppy crust.
  

  Go 500°F+ for the win.

  
  
• Adding celery before baking. It turns limp and sad. Add fresh after for crunch.

Mix It Up

• BBQ Wing Pizza: Swap buffalo sauce for smoky BBQ. Use smoked mozzarella or Gouda, finish with pickled onions and cilantro.
• Lemon Pepper Style: Toss wings with lemon pepper seasoning and melted butter.
  

  Use a garlic-parm cream drizzle instead of blue cheese.

  
  
• Nashville Hot: Add a touch of brown sugar and cayenne to the buffalo butter. Finish with sliced pickles. Chaotic?
  

  Yes. Delicious? Also yes.

  
  
• Ranch Base: Replace buffalo base with a thin layer of ranch, then add spicy shredded wings on top.
  

  More mellow heat.

  
  
• Low-Gluten Route: Use a gluten-free dough and check sauces for GF labels.
• Boneless Shortcut: Toss roasted chicken thighs in buffalo butter if you’re not a wing purist. Faster, still great.

FAQ

Can I use rotisserie chicken instead of wings?

Yes. Toss shredded rotisserie chicken in buffalo butter to mimic wing flavor.

It won’t have the same depth as roasted wings, but it’s a solid, time-saving option.

What cheese works best if I don’t like blue cheese?

Try a mix of mozzarella and provolone for stretch plus flavor. Finish with a sprinkle of Parmesan after baking to add a salty kick without the funk.

Do I need a pizza stone or steel?

No, but they help. A preheated stone/steel supercharges bottom heat for a crisp crust.

If using a sheet pan, oil it lightly and bake on the lowest rack for better browning.

How spicy is this?

Moderate by default. For less heat, use more butter to dilute the hot sauce or choose a mild buffalo sauce. For more heat, add cayenne or a few dashes of your favorite hot sauce to the buffalo butter.

Can I prep anything ahead?

Absolutely.

Roast and shred the wings up to 2 days ahead. Store the buffalo butter separately. Stretch, assemble, and bake when you’re ready to eat.

FYI: cold toppings should come to room temperature for 15 minutes before baking for even melting.

How do I keep the crust from getting soggy?

Use a light sauce layer, preheat your stone/steel thoroughly, and don’t overload with wet ingredients. A few minutes of rest post-bake helps the steam escape and keeps the base crisp.

Is there a way to make it lighter?

Go lighter on cheese, use part-skim mozzarella, and swap ranch drizzle for a yogurt-based sauce. Load up on fresh celery and scallions for volume without extra calories.

The Bottom Line

This chicken wing pizza recipe is the love child of your favorite bar food and a crave-worthy, blistered pie.

It’s bold, fast, and honestly unfair to regular pizza. Make it for game night, date night, or a Tuesday that needs attitude. One slice in, and you’ll understand why this combo has main-character energy.