Crispy Baked Buffalo Wings

Why You’ll Love This Recipe

These buffalo wings are baked, not fried, but still come out irresistibly crispy thanks to a smart oven technique. They’re coated in a mouthwatering homemade buffalo sauce and easy to make in big batches. Whether you’re serving them with ranch, blue cheese, or celery sticks, these wings are sure to disappear fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken wings, split into flats and drumettes
• Baking powder (aluminum-free, not baking soda)
• Salt
• Garlic powder
• Onion powder
• Black pepper
• Unsalted butter
• Hot sauce (like Frank’s RedHot)
• White vinegar (optional, for added tang)
• Honey or brown sugar (optional, to balance heat)

Directions

1. Prep the Wings: Pat the wings completely dry with paper towels. This step is key for crispiness.
2. Season: In a large bowl, toss the wings with baking powder, salt, garlic powder, onion powder, and black pepper until evenly coated.
3. Arrange on Rack: Place the wings on a wire rack set over a baking sheet lined with foil. Leave space between each piece.
4. Bake: Bake in a preheated oven at 250°F (120°C) for 30 minutes, then increase the temperature to 425°F (220°C) and bake for another 40–45 minutes until golden and crispy.
5. Make Buffalo Sauce: While wings bake, melt butter in a saucepan. Stir in hot sauce and optional vinegar or sweetener. Simmer briefly and remove from heat.
6. Toss and Serve: Once wings are done, toss them in the warm buffalo sauce until evenly coated. Serve immediately with your favorite dipping sauce and sides.

Servings and timing

This recipe serves 4 people and takes about 1 hour and 15 minutes. Prep time is around 15 minutes, and total baking time is 1 hour and 15 minutes (including both temperature phases).

Variations

• Extra Spicy: Add cayenne pepper or more hot sauce to the buffalo mix.
• Milder Version: Use less hot sauce or add more butter to mellow the heat.
• Sweet Heat: Stir honey or brown sugar into the buffalo sauce.
• Garlic-Parmesan Wings: Skip the buffalo sauce and toss in melted butter, garlic, and grated Parmesan.
• BBQ Wings: Toss baked wings in your favorite barbecue sauce instead of buffalo.
• Dry Rub Wings: Skip the sauce and serve with extra seasoning for a dry-rubbed version.
• Smoked Paprika: Add smoked paprika to the dry seasoning for a smoky kick.
• Air Fryer Version: Cook wings in an air fryer at 400°F for 25–30 minutes, shaking halfway.
• Boneless Alternative: Use chicken tenders instead of wings for a boneless option.
• Vegan Option: Substitute cauliflower florets and follow the same method.

Storage/Reheating

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 10–15 minutes to restore crispiness. Avoid microwaving if you want to maintain the crispy texture. Toss with fresh buffalo sauce after reheating for best flavor.

FAQs

What makes baked wings crispy?

Drying the wings well and coating them in baking powder helps render the fat and create a crispy exterior in the oven.

Why use baking powder?

Baking powder raises the pH and promotes browning, leading to a crispy skin without frying.

Can I make these ahead of time?

Yes, you can bake the wings in advance and reheat at high heat before tossing with sauce.

What kind of hot sauce works best?

Frank’s RedHot is classic for buffalo wings, but any cayenne pepper-based hot sauce will work.

Are these healthier than fried wings?

Yes—baked wings use less oil and are lighter than deep-fried versions, but just as tasty.

Can I use frozen wings?

Yes, but thaw them completely and dry them thoroughly before seasoning and baking.

What if I don’t have a wire rack?

You can bake them directly on a foil-lined sheet, but flip them halfway through to promote crispness.

How spicy are they?

The heat level depends on your hot sauce and ratio of butter. Adjust to your preference.

What dipping sauce goes best?

Ranch or blue cheese dressing is traditional. Celery and carrot sticks are great accompaniments.

Can I double the recipe?

Absolutely. Use two baking sheets and rotate them halfway through for even cooking.

Conclusion

Crispy Baked Buffalo Wings are proof that you don’t need a deep fryer to enjoy wings that are crunchy, juicy, and full of flavor. With just a few simple tricks and ingredients, you can make these restaurant-worthy wings right at home. Perfect for parties, game nights, or weekend cravings—they’re guaranteed to be a hit every time.

Crispy Baked Buffalo Wings

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Crispy Baked Buffalo Wings are oven-baked chicken wings that come out juicy inside, crunchy outside, and coated in a tangy-spicy buffalo sauce. They’re a healthier, mess-free alternative to fried wings—perfect for game days and parties.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 2 lbs chicken wings, split into flats and drumettes
• 1 tbsp baking powder (aluminum-free)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 cup hot sauce (such as Frank’s RedHot)
• 4 tbsp unsalted butter
• 1 tsp white vinegar (optional)
• 1 tsp honey or brown sugar (optional)

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Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat wings dry thoroughly with paper towels.
3. In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, and pepper until evenly coated.
4. Arrange wings on the wire rack in a single layer. Bake for 30 minutes at 250°F.
5. Increase oven temperature to 425°F (220°C) and bake 40–45 minutes more, until wings are golden and crispy.
6. Meanwhile, melt butter in a small saucepan. Stir in hot sauce, vinegar, and honey or sugar if using. Simmer 1–2 minutes, then remove from heat.
7. Toss baked wings in warm buffalo sauce until coated.
8. Serve immediately with ranch or blue cheese dressing and celery sticks.

Notes

• Drying the wings well before baking ensures maximum crispiness.
• Baking powder, not baking soda, is key for crispy skin.
• If no wire rack, bake directly on a foil-lined sheet and flip wings halfway.
• Adjust butter-to-hot sauce ratio to control spiciness.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420
• Sugar: 1g
• Sodium: 1260mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 165mg