If you’re anything like me and crave that perfectly crispy, spicy kick of wings without the mess of deep frying, then you’re going to flip for this Crispy Oven Baked Buffalo Wings Recipe. Trust me, these wings come out seriously crispy, juicy, and loaded with that classic Buffalo flavor that my family absolutely goes wild for. I can’t wait to share the insider tips that make these wings just as good (if not better) than your favorite bar or restaurant!
Why You’ll Love This Recipe
- Ultra Crispy Skin: Thanks to a clever baking powder trick, these wings have a crunch that rivals deep frying.
- Classic Buffalo Flavor: The tangy, spicy sauce hits just right without overwhelming the chicken’s natural juiciness.
- Easy Oven Method: No special equipment or oil splatter to worry about – just your oven and simple ingredients.
- Crowd-Pleaser: Perfect for game days, parties, or casual dinners when you want something finger-lickin’ good.
Ingredients You’ll Need
Let’s chat about the ingredients first because they all play a role in how these wings turn out gloriously crisp and flavorful. A key to this recipe’s success is baking powder—not baking soda—which helps dry out the skin and give you that perfect crackle. Also, Frank’s Red Hot is the classic Buffalo wing sauce that balances heat and acidity just right.
- Chicken wings (wingettes & drumettes): Fresh or fully thawed wings work best for crispiness and even cooking.
- Baking powder (not baking soda): This is the secret weapon for crispy skin – don’t substitute!
- Kosher salt: I always recommend kosher salt because its texture helps season evenly without over-salting.
- Unsalted butter: Melted butter adds richness to the Buffalo sauce without overpowering the heat.
- Frank’s Original Red Hot Sauce: The classic Buffalo wing sauce base – its tangy flavor can’t be beat.
- Brown sugar: Just a touch to round out the heat with subtle sweetness.
- Blue cheese (or gorgonzola): For that iconic creamy dip that pairs perfectly with spicy wings.
- Sour cream & mayonnaise: These keep your blue cheese dip smooth, tangy, and balanced.
- Garlic clove (minced): Adds fresh sharpness to the dip that brightens every bite.
- Milk: To thin the blue cheese dip to your preferred luscious consistency.
- Lemon juice: A tiny pop of acidity lifts the dip’s flavor beautifully.
- Black pepper: Freshly cracked, of course, for a gentle spicy finish.
- Celery sticks: A classic side that’s crunchy, refreshing, and perfect for dipping.
- Lots of beer: Optional but highly encouraged for enjoying with your wings!
Variations
One of my favorite things about this Crispy Oven Baked Buffalo Wings Recipe is how easy it is to customize. Whether you want to dial up the heat, cater to different tastes, or even make them a little healthier, there’s a way to tweak the recipe that works for you.
- Mild Buffalo Sauce: When hosting kids or sensitive eaters, I reduce the hot sauce slightly and add a little extra butter—my family loves it that way!
- Spicy Kick: If you like it hotter, add a pinch of cayenne pepper or some smoked paprika to your sauce for a smoky heat boost.
- Gluten-Free: Baking powder is naturally gluten-free, but double-check the brand if you’re gluten sensitive.
- Garlic Parmesan: Swap out the Buffalo sauce for melted butter mixed with garlic powder and parmesan cheese for a different but equally delicious flavor.
How to Make Crispy Oven Baked Buffalo Wings Recipe
Step 1: Prep Your Wings for Maximum Crispiness
Start by patting your wings completely dry with paper towels – this step is absolutely key. Moisture is the enemy of crispiness, so don’t rush this part! Once dry, toss them with baking powder and kosher salt. The baking powder creates tiny bubbles under the skin as it heats, which is what makes the skin so irresistibly crispy. Just be sure to use baking powder and NOT baking soda – I’ve learned this the hard way, and the taste difference is noticeable.
Step 2: Arrange and Bake Slowly
Place the wings skin side up on a wire rack set over a rimmed baking sheet. This lets hot air circulate around the wings so they crisp evenly on all sides without sitting in their own juices. Bake the wings at a steady 250°F (120°C) for about 30 minutes, then crank the oven up to 425°F (220°C) and bake for around 40 minutes more until beautifully browned and crispy. If you spot any skin that isn’t crisping, turn the wings over for the last 5-10 minutes.
Step 3: Make Your Buffalo Sauce
While the wings bake, melt unsalted butter and whisk it together with Frank’s Red Hot sauce, brown sugar, and a pinch of salt. The butter mellows out the vinegar bite from the hot sauce and gives your wings that shiny, luscious coating we all crave. Keep the sauce warm until the wings are ready.
Step 4: Toss and Serve
The moment the wings come out of the oven, toss them right away in the warm Buffalo sauce. The sauce clings perfectly thanks to the crispy skin, giving you that iconic flavor in every bite. Serve immediately with a blue cheese dip and crunchy celery sticks.
Pro Tips for Making Crispy Oven Baked Buffalo Wings Recipe
- Dry Wings Thoroughly: I always give each wing a good pat down to remove any moisture—this tiny step guarantees the skin crisps up perfectly.
- Use a Wire Rack: Baking on a wire rack is a game changer that elevates crispiness and lets fat drip away for less greasy wings.
- Don’t Skip the Lower-Temp Bake: I learned that starting at a lower temperature helps render out fat under the skin so the final blast of heat crisps things up beautifully without burning.
- Toss Immediately in Sauce: Tossing the wings as soon as they come out of the oven helps the sauce stick evenly and prevents sogginess.
How to Serve Crispy Oven Baked Buffalo Wings Recipe
Garnishes
I’m a huge fan of serving these wings with crunchy celery sticks because their fresh, subtle flavor and crisp texture offer the perfect balance to the rich, spicy wings. Blue cheese crumbles on the dip add a creamy contrast, and sometimes I sprinkle a bit of extra crumbled blue cheese directly on the wings just before serving for a little extra indulgence. Freshly cracked black pepper on the dip never hurts either!
Side Dishes
I often pair these wings with simple sides like crispy oven fries, coleslaw, or even a crunchy cucumber salad. The goal is to keep things fresh and light so the wings stay the star of the show. And if you’re feeling extra festive, my family loves some classic ranch dip alongside the blue cheese.
Creative Ways to Present
For parties, I like to arrange the wings beautifully on a large platter lined with celery sticks and small bowls of blue cheese dip spread around for easy access. Another favorite is serving them on a wooden board with a sprinkling of fresh herbs like parsley or chives for a pop of color. And hey, don’t forget to pour some cold beers – it’s basically tradition with Buffalo wings in my house!
Make Ahead and Storage
Storing Leftovers
Leftover wings are surprisingly good the next day if you store them properly. I recommend placing them in an airtight container and refrigerating. To keep the skin from getting soggy, try to separate wings from any extra sauce before storing—then toss in fresh sauce when reheating.
Freezing
If you want to freeze wings, make sure they’re completely cooled, then flash freeze them on a baking sheet before transferring to freezer bags. This keeps them from sticking together. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven to restore crispiness.
Reheating
I never microwave leftover wings because the skin turns rubbery. Instead, I reheat in a 375°F oven on a wire rack for about 10-15 minutes until warmed through and crispy again. This method really brings them back to life better than anything else!
FAQs
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Can I use baking soda instead of baking powder for crispy wings?
Nope, stick with baking powder! Baking soda has a different chemical reaction and taste, which can lead to a bitter flavor and less crispy skin. The baking powder creates the light, bubbly texture on the wing skin that’s essential for true crispiness.
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How do you make buffalo wings without deep frying?
This Crispy Oven Baked Buffalo Wings Recipe is exactly that—oven baking with a baking powder coating to mimic the crunch of deep-fried wings but without the oil mess. Baking on a wire rack allows hot air to crisp up the skin beautifully.
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Can I make the blue cheese dip ahead of time?
Absolutely! The blue cheese dip actually tastes better after sitting in the fridge for a few hours, which lets the flavors meld perfectly. Just give it a quick stir and thin with milk if needed before serving.
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What’s the best way to keep wings crispy when reheating?
Reheat wings in the oven on a wire rack at around 375°F for 10-15 minutes. This keeps the heat even and the skin crispy, unlike microwaving, which tends to make the skin soft and rubbery.
Final Thoughts
I absolutely love how this Crispy Oven Baked Buffalo Wings Recipe gives you that crave-worthy crunch and classic Buffalo flavor without the hassle of frying. When I first tried this baking powder trick, it blew my mind how close it got to deep-fried wings. Now it’s my go-to for weeknight snacks and entertaining alike. If you want wildly crispy wings that are simple to make and perfect every single time, why not give this recipe a try? I can’t wait for you to taste how insanely good homemade wings can be!
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Crispy Oven Baked Buffalo Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Truly Crispy Oven Baked Buffalo Wings are a game-changer for wing lovers craving crispy, flavorful wings without deep frying. Using a clever baking powder technique, the wings come out with irresistibly crispy skin, smothered in classic tangy Buffalo sauce, and served with a creamy blue cheese dip and celery sticks for a perfect appetizer or game day snack.
Ingredients
Wings
- 4 lb / 2 kg chicken wings, wingettes & drumettes (see Note 1)
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda) (see Note 2)
- 3/4 teaspoons kosher salt / cooking salt (not table salt, too fine)
Buffalo Sauce
- 4 tbsp (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce (see Note 3)
- 1 tbsp brown sugar
- 1/4 tsp kosher salt / cooking salt
Blue Cheese Dip
- 1/2 cup crumbled blue cheese, softened (I use gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise (preferably whole-egg)
- 1 small garlic clove, minced
- 1 – 3 tbsp milk
- 2 tbsp lemon juice
- 1/2 tsp kosher salt / cooking salt
- Black pepper, to taste
To Serve
- Celery sticks
- Lots of beer!
Instructions
- Prep the Wings: Preheat your oven and prepare a wire rack over a baking sheet. Pat the chicken wings dry thoroughly with paper towels to remove moisture, which is key for crispiness.
- Coat with Baking Powder Mixture: In a large bowl, toss the wings with baking powder and kosher salt until evenly coated. The baking powder helps create the crispiest skin possible when baked.
- Bake the Wings: Arrange the wings on the wire rack in a single layer. Bake in the preheated oven for about 70 minutes, turning the wings halfway through cooking to ensure even crisping on all sides.
- Make the Buffalo Sauce: While wings bake, melt unsalted butter and mix with Frank’s Red Hot Sauce, brown sugar, and kosher salt until combined.
- Toss Wings in Sauce: When the wings are crispy and cooked through, remove from the oven and immediately toss them in the prepared Buffalo sauce until evenly coated.
- Prepare Blue Cheese Dip: Combine blue cheese, sour cream, mayonnaise, minced garlic, lemon juice, and kosher salt. Add milk tablespoon by tablespoon until the dip reaches desired consistency. Season with black pepper to taste.
- Serve: Serve the hot, crispy Buffalo wings with the blue cheese dip and fresh celery sticks on the side. Don’t forget a cold beer to complete the experience!
Notes
- This recipe uses a genius baking powder technique discovered by Cook’s Illustrated to achieve ultra-crispy wings in the oven—almost like deep frying but healthier.
- Use baking powder, not baking soda or bi-carb soda, for the chemical reaction that crisps skin.
- Frank’s Original Red Hot Sauce offers the authentic Buffalo flavor, but you can substitute your favorite hot sauce if preferred.
- Pat wings dry very well before tossing with baking powder to maximize crispiness.
- Cooking salt (kosher or sea salt) is preferred for seasoning over fine table salt for better flavor distribution.
- See full FAQ in original Crispy Baked Wings recipe for detailed tips and tricks.
Nutrition
- Serving Size: 247 g
- Calories: 476 kcal
- Sugar: 1.3 g
- Sodium: 1195 mg
- Fat: 22 g
- Saturated Fat: 8.1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3.1 g
- Fiber: 0 g
- Protein: 63.3 g
- Cholesterol: 210 mg
