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The Best Crispy Baked Buffalo Wings baked in the oven with a special method that results in golden brown, flavorful, perfectly spicy chicken wings! These are the perfect game day snack!
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Pin It NowCrispy Buffalo Wings (Baked, Not Fried!)
Look, I’ll admit it—I usually doubt baked versions of foods that are meant to be fried. Take onion rings, for example. When fried, they’re irresistibly crispy and delicious, yet most baked recipes fail to deliver that same crunch.
But my Crispy Baked Onion Rings proved me wrong, and now, these Crispy Baked Buffalo Wings do it again.
This recipe delivers. These baked wings turn out crispy, crunchy, and golden brown—no deep fryer needed. They have the same crackly texture as fried wings, without the hassle of hot oil. If you’ve ever questioned whether baked wings can match up, this recipe will change your mind.
What Makes These Wings Extra Crispy?
The secret to crispy wings in the oven is baking powder. It draws moisture from the skin, allowing it to crisp up beautifully as it bakes.
Baking the wings at a low temperature first lets the fat render out, and then cranking up the heat creates that signature crunch.
If you’re looking for the perfect chicken wings recipe for the Super Bowl, this one is it!
I can’t wait to hear about how you cooked baked these buffalo wings and nailed it! 😁
❤️ Ashley
Pro Tips for the Best Baked Wings
- Use a wire rack on top of a baking sheet: this allows air to circulate around the wings which helps them crisp up evenly.
- Thoroughly dry the wings: removing excess moisture is key to crispy skin!
- Rotate the tray: ensuring even heat distribution helps all of the wings get that perfect crunch.
- Want extra spice? Add some cayenne pepper and red pepper flake to the buffalo sauce for an extra punch of heat.
Baking powder (do not use baking soda!) is the key to crispy baked chicken wings. Use aluminum-free baking powder to prevent a weird aftertaste.
How to Cut Chicken for Wings
I prefer to buy whole wings that have been separated into drumettes and flats. This simplifies the entire process. However, if you buy whole chicken wings that haven’t been separated yet, follow these steps:
- Locate the joints – lay the wings flat on a cutting board. You’ll see a joint between the drumette and the flat and another between the salt and the wing tip.
- Separate the drumette – hold the wing firmly and bend it slightly to see where the joint between the drumette and flat is. Use a knife to slice through the joint. The drumette looks like a small drumstick.
- Cut off the wingtip – locate the joint between the flat and the wingtip. Slice through it and discard the tip.
Serving Suggestions
Buffalo Chicken Wings are the ultimate Big Game food. Serve these with homemade ranch or blue cheese dressing for dipping, along with carrots and celery sticks.
If you don’t like buffalo sauce, feel free to toss these wings in whatever sauce you enjoy. Here are some ideas to get your started:
- Honey sriracha
- Spicy garlic parmesan
- Korean Gochujang
- Honey BBQ (my personal favorite – BBQ sauce combined with honey for that perfect sticky-sweet glaze!)
- Lemon pepper butter
I hope you enjoy this recipe for easy, crispy baked buffalo wings. As always, I love to hear from you! Please feel free to leave a comment and let me know how they turn out. Enjoy! Oh, and if you’re looking for a vegetarian version of buffalo chicken wings -you’ve gotta try my Baked Buffalo Cauliflower Wings! 😋
More Big Game Recipes!
Baked Buffalo Wings
Ingredients
WINGS INGREDIENTS
- 4 pounds chicken wings
- Oil spray
- 2 tablespoons baking powder
- 1 ¾ teaspoons salt
BUFFALO SAUCE INGREDIENTS
- 4 tablespoons unsalted butter melted
- ½ cup Frank’s Original Red Hot Sauce
- 1 tablespoon sugar
- ¼ teaspoon salt
RANCH DIPPING SAUCE INGREDIENTS
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup milk or almond milk
- 2 teaspoons lemon juice
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 250 degrees F. Place one oven rack in the lowest position and one in the highest position. Lightly spray a baking rack on a baking sheet with oil.
- Pat wings dry with paper towels. In a large Ziplock bag, toss wings with baking powder and salt until evenly coated.
- Arrange wings on the rack, skin side up. Bake on the lower rack for 30 minutes.
- Move wings to the top rack, increase heat to 425°F, and bake 40–50 minutes until crispy, rotating the tray once.
- While baking, mix buffalo sauce and ranch dipping sauce ingredients.
- Toss hot wings in buffalo sauce and serve immediately with ranch.
Recipe adapted from
RecipeTin Eats
