Just when you thought buffalo wings had to be fried to achieve that perfect crispy texture, this baked version comes along and completely changes the game. Join me as we create the most incredible oven-baked buffalo wings that’ll have your taste buds dancing and your guests begging for the recipe.
Why This Recipe Works
- The double-baking technique creates an incredibly crispy exterior without any frying, making these wings significantly healthier while maintaining that satisfying crunch we all crave.
- Our secret baking powder coating draws moisture to the surface of the chicken skin, creating microscopic bubbles that transform into the most perfect crispy texture you’ve ever experienced from an oven.
- The homemade buffalo sauce strikes the ideal balance between tangy vinegar notes, rich butter flavor, and just the right amount of heat that builds gradually rather than overwhelming your palate immediately.
- Resting the wings after the first bake allows the rendered fat to be reabsorbed, resulting in incredibly moist meat that contrasts beautifully with the crispy skin in every single bite.
- Using a wire rack ensures hot air circulates around every wing evenly, preventing soggy bottoms and giving you consistently crispy results across your entire batch.
Ingredients
- 3 pounds chicken wings, separated into drumettes and flats with tips removed
- 2 tablespoons baking powder (aluminum-free recommended)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup unsalted butter
- 3/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Blue cheese dressing for serving
- Celery sticks for serving
- Carrot sticks for serving
Equipment Needed
- Large mixing bowl
- Wire rack
- Rimmed baking sheet
- Small saucepan
- Tongs
- Paper towels
- Measuring cups and spoons
- Whisk
Instructions
Prepare and Season the Wings
Begin by patting your chicken wings completely dry with paper towels—this is the most crucial step for achieving maximum crispiness. Place the thoroughly dried wings in a large mixing bowl. In a separate small bowl, whisk together the baking powder, kosher salt, black pepper, garlic powder, and smoked paprika until well combined. Sprinkle this dry mixture over the wings, then use your hands to toss and massage the seasoning into every nook and cranny of each wing piece. Make sure every surface is evenly coated—this isn’t the time for shy seasoning! The baking powder will work its magic by raising the pH of the skin, helping it brown better and become incredibly crispy. Let the wings sit at room temperature for about 15 minutes while you preheat your oven to 250°F.
First Bake for Tenderizing
Arrange your seasoned wings in a single layer on a wire rack set inside a rimmed baking sheet—this setup allows hot air to circulate around the wings for even cooking. Place the baking sheet on the middle rack of your preheated 250°F oven and bake for 30 minutes. This low-and-slow initial bake gently renders out much of the fat from the skin while keeping the meat incredibly juicy and tender. Pro tip: If you notice any pooling fat on the baking sheet during this stage, you can carefully tilt the pan to drain it off using oven mitts. After 30 minutes, the wings should look slightly pale but feel firm to the touch. Remove them from the oven and let them rest for about 10 minutes—this allows the rendered fat to be reabsorbed into the meat.
Increase Heat for Crisping
Now we crank up the heat to transform these wings into crispy perfection! Increase your oven temperature to 425°F and let it fully preheat—this usually takes about 10-15 minutes. While the oven heats up, you can reposition the wings on the rack if needed to ensure they’re still in a single layer with space between them. Once the oven reaches 425°F, return the baking sheet to the middle rack and bake for another 40-50 minutes. After the first 20 minutes, use tongs to flip each wing carefully—they should be starting to turn golden brown. Continue baking until the wings are deeply golden brown and incredibly crispy, with the skin looking almost crackly. You should hear a satisfying sizzle coming from the oven!
Prepare the Buffalo Sauce
Toss and Serve Immediately
Once your wings are out of the oven and gloriously crispy, transfer them to a large mixing bowl while they’re still piping hot. Pour about half of your warm buffalo sauce over the wings and use tongs to toss them gently but thoroughly, making sure each wing gets evenly coated in that beautiful orange-red sauce. Add more sauce gradually until you achieve your desired sauciness level—some people like them dripping, others prefer a lighter coating. Serve immediately while still hot and crispy, alongside cool and creamy blue cheese dressing, crisp celery sticks, and fresh carrot sticks. The contrast between the hot, spicy wings and the cool, creamy dressing is what makes this combination absolutely magical!
Tips and Tricks
For the ultimate crispy wings, consider drying them in the refrigerator overnight—place your patted-dry wings on a wire rack set over a baking sheet and refrigerate uncovered for 8-24 hours. This extended drying time removes even more moisture from the skin, resulting in an almost fry-like crispiness that will blow your mind. If you’re serving a crowd, you can complete the first bake up to 4 hours ahead—let the wings cool completely after the initial bake, then store them covered in the refrigerator until you’re ready for the final crisping stage. Just add an extra 5-10 minutes to the second bake time since they’ll be going into the oven cold.
When making your buffalo sauce, consider using clarified butter or ghee instead of regular butter—this prevents the sauce from breaking and gives it a richer, more stable consistency that clings to the wings beautifully. If you want to experiment with heat levels, try mixing different hot sauces—combining Frank’s with a smaller amount of something like Sriracha or habanero sauce can create complex heat profiles. For extra flavor depth, add a teaspoon of brown sugar to your sauce—it won’t make it sweet but will balance the acidity and heat perfectly.
If you’re watching your sodium intake, you can reduce the salt in the dry rub by half—the hot sauce and other seasonings provide plenty of flavor. For those who prefer darker meat, this method works equally well with chicken drumsticks—just increase the first bake time to 45 minutes and the second bake to 50-60 minutes. Always let your wings rest for 5-10 minutes after the final bake before saucing them—this allows the rendered fat to settle and prevents the sauce from making the skin soggy too quickly.
For easier cleanup, line your baking sheet with aluminum foil before placing the wire rack on top—this catches all the drippings and makes post-cooking cleanup a breeze. If you don’t have a wire rack, you can place the wings directly on a foil-lined baking sheet, but be sure to flip them every 15 minutes during the second bake to ensure even crisping. For extra crispy wings, you can briefly broil them for 1-2 minutes after the second bake—just watch them carefully as they can burn quickly under the broiler!
Recipe Variations
- For honey buffalo wings, add 2 tablespoons of honey to your sauce mixture—the sweetness beautifully balances the heat and creates a gorgeous glaze that caramelizes slightly on the crispy wings. You can also add a teaspoon of smoked paprika to the honey version for extra depth of flavor.
- Create Asian-inspired wings by replacing the buffalo sauce with a mixture of 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger. Garnish with toasted sesame seeds and sliced green onions for a completely different flavor profile that’s equally addictive.
- For garlic parmesan wings, skip the buffalo sauce entirely and toss your crispy baked wings with 3 tablespoons melted butter, 4 minced garlic cloves (sautéed until fragrant), 1/2 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and a pinch of red pepper flakes. The cheese creates a delicious crust that complements the crispy skin perfectly.
- Try a sweet and spicy mango habanero version by blending 1 cup mango chunks, 2 habanero peppers (seeds removed for less heat), 1/4 cup honey, 2 tablespoons lime juice, and 1 teaspoon garlic powder until smooth. Simmer the mixture for 10 minutes until thickened, then strain if desired for a smoother sauce that packs serious fruity heat.
- For a smoky barbecue twist, replace the buffalo sauce with your favorite barbecue sauce mixed with 1 tablespoon apple cider vinegar and 1 teaspoon liquid smoke. Brush the wings with the sauce during the last 10 minutes of baking for a sticky, caramelized exterior that’s finger-licking good.
Frequently Asked Questions
Can I make these wings ahead of time?
Absolutely! You can complete the entire first baking stage up to 24 hours in advance. After the initial 30-minute bake at 250°F, let the wings cool completely, then store them in an airtight container in the refrigerator. When you’re ready to serve, simply proceed with the second bake at 425°F—you might need to add an extra 5-10 minutes since they’ll be starting from cold. The finished wings can be kept warm in a 200°F oven for up to 30 minutes before saucing, but they’re best served immediately after tossing with sauce for maximum crispiness.
Why use baking powder instead of baking soda?
Baking powder is specifically recommended because it contains both an acid and a base, which creates a more controlled reaction that perfects the crispiness without leaving any chemical aftertaste. Baking soda alone can sometimes give wings a metallic or soapy flavor if used in too large quantities, while baking powder provides the same crisping effect without any off-flavors. The aluminum-free variety is preferred by some cooks, but regular baking powder works just fine—the small amount used won’t affect the overall taste of your delicious wings.
Can I use frozen wings for this recipe?
While fresh wings are ideal, you can certainly use frozen wings with one crucial step: they must be completely thawed and thoroughly dried before seasoning. The best method is to thaw them in the refrigerator overnight, then pat them extremely dry with paper towels—any remaining ice crystals or moisture will steam rather than crisp the skin. You might need to extend the first bake time by 5-10 minutes if your thawed wings still feel particularly cold. I don’t recommend cooking from frozen as the exterior will overcook before the interior reaches a safe temperature.
How spicy are these buffalo wings?
The heat level primarily depends on your hot sauce choice—Frank’s RedHot provides a medium heat that builds gradually rather than overwhelming immediately. If you’re sensitive to spice, you can reduce the hot sauce to 1/2 cup and increase the butter to 3/4 cup for a milder version. For extra heat, add more cayenne pepper or include some of the optional seeds from the hot peppers. Remember that the cooling blue cheese dressing and crisp vegetables help balance the spice, making the overall experience enjoyable even for those who typically prefer milder foods.
What’s the best way to reheat leftover wings?
To restore crispiness to leftover wings, avoid the microwave—it will make them soggy. Instead, preheat your oven to 375°F and place the wings on a wire rack over a baking sheet. Heat for 10-15 minutes until crispy and heated through. If you sauced them previously, you might want to add a little extra sauce after reheating since some may have dried out. For single servings, an air fryer at 375°F for 5-8 minutes works spectacularly well, bringing back that fresh-from-the-oven crispiness that makes these wings so irresistible.
Summary
These baked buffalo wings deliver incredible crispiness without frying, featuring a perfect spicy-tangy sauce and juicy interior. The double-bake method ensures restaurant-quality results every time, making them ideal for game day or any gathering.
