Rinse chickpeas in a colander and pat dry, removing excess skin if desired.
Place chickpeas on a baking sheet covered in aluminum foil in a single layer.
Bake for 20 minutes.
While chickpeas are baking, combine the remaining ingredients in a small bowl.
Remove chickpeas from oven and toss to coat with buffalo mixture.
Return chickpeas to oven and cook for 10-15 minutes more or until chickpeas "rattle" in the pan. Check after 10 minutes and jiggle pan to move chickpeas around to ensure that bottoms do not brown.