Baked Buffalo Wings – Ultimate Crispy Recipe You’ll Love

The first time I made these for game night, the tray barely hit the table before hands dove in. No plates. Just hot wings, cold beer, and cheers from the couch. That mix of fiery sauce and crispy skin hits different when everyone’s hungry and the oven’s done its job right.

Why You’ll Love These Baked Buffalo Wings

These baked buffalo wings turn out unbelievably crispy without any deep frying. The secret? A smart oven method and a sprinkle of baking powder. You get juicy, tender chicken with a golden, shattering crunch.

The buffalo sauce brings bold heat, mellowed with buttery richness. It’s a perfect combo for game day spreads, casual Friday dinners, or a fun twist on a weeknight meal.

They’re fast to prep, super satisfying, and way easier than dealing with a fryer. Plus, your kitchen won’t smell like a fast-food joint for days.

What Makes Them Ultra Crispy?

Crispy wings in the oven? Yep, it’s totally doable. Here’s how it works:

First, the wings go into the oven at a low heat. This helps slowly render the fat and dry out the skin.

Then, we crank up the heat. That high-temp finish transforms the skin into a crispy shell that crackles when you bite.

But the real secret? Baking powder. It helps draw moisture to the surface so it evaporates in the oven. Salt plays a role too—it seasons the meat and helps with drying.

This combo gives you a wing that’s crunchy on the outside, juicy on the inside, and baked—not fried. It’s also lighter than deep-fried wings, but with none of the flavor missing.

Ingredients Overview

For the Wings

You’ll need about 4 pounds of chicken wings—get the kind already split into wingettes and drumettes if you can. They cook evenly and are easier to eat.

Then grab 5 teaspoons of aluminum-free baking powder (not baking soda!) and ¾ teaspoon of kosher salt.

For max crisp, you can dry the wings overnight in the fridge, uncovered. Or just pat them dry really well with paper towels before baking.

For the Buffalo Sauce

This is classic, bold, and buttery:

• 4 tablespoons melted butter
• ½ cup Frank’s Red Hot Sauce
• 1 tablespoon brown sugar
• ¼ teaspoon kosher salt

You can swap Frank’s for another hot sauce, but if it’s not as tangy, add a splash of vinegar and a little extra sugar.

For the Blue Cheese Dip

Creamy, funky, and made for cooling the heat:

• ½ cup crumbled blue cheese
• ½ cup sour cream
• ¼ cup whole-egg mayo
• 1 garlic clove, minced
• 1–3 tablespoons milk
• 2 tablespoons lemon juice
• ½ teaspoon kosher salt, and black pepper to taste

Mash the cheese with the sour cream for texture, then stir in the rest. Adjust the milk for your perfect dip consistency.

To Serve

You can’t skip celery sticks for crunch. And if it’s the weekend? Cold beer is the move.

How to Make Crispy Baked Buffalo Wings (Step-by-Step)

Step 1 – Prep the Wings

Dry the wings well. Overnight in the fridge on a rack is best, but even 15 minutes with paper towels helps a lot.

Toss them in a large bowl with baking powder and salt until coated all over.

Step 2 – Bake for Crispy Perfection

Preheat the oven to 250°F. Place racks in the lower and upper thirds.

Line a tray with foil and top it with a wire rack. Spray the rack with oil to prevent sticking.

Arrange wings skin side up and bake on the lower rack for 30 minutes. This helps dry the skin and start rendering fat.

Then move the tray to the upper rack and crank the oven to 425°F. Bake another 40–50 minutes, flipping the tray halfway through. They’re done when they’re deep golden and crispy.

Step 3 – Toss in Buffalo Sauce

While the wings are hot, toss them with the warm sauce—or keep the sauce on the side for dipping if that’s your style.

Either way, coat while hot so they soak up all that tangy, buttery flavor.

Step 4 – Serve with Dip and Sides

Serve immediately with that creamy blue cheese dip and fresh celery.

If you’re planning ahead, they’ll stay crisp for 15–20 minutes after baking, or about 10–15 minutes after saucing.

Make the Buffalo Sauce

Whisk everything—butter, hot sauce, sugar, and salt—until smooth.

Keep it warm until ready to use, or reheat gently before tossing with the wings.

Creamy Blue Cheese Dip

Mash blue cheese and sour cream to your liking. Mix in mayo, garlic, lemon juice, salt, pepper, and just enough milk to get it dippable.

Let it chill so the flavors meld. Just remember to pull it from the fridge 15 minutes before serving so it’s not too cold.

Pro Tips & Notes

• Use aluminum-free baking powder so the flavor stays clean.
• Frank’s Hot Sauce is the gold standard, but sriracha or others can work with a bit of added sugar.
• Overnight drying gives the best texture, but even 30 minutes helps.
• Wings shrink while baking. That’s normal—it’s the fat rendering out.
• Bake them plain if you want to reheat later. Re-crisp in a hot oven before serving.
• Toss in sauce just before eating if you want them to stay crisp.

Each serving (about 247g) brings big flavor and a balance of protein (63g) and fat (22g). Low carb too, if that’s your thing.

More Such Recipes

If crispy oven chicken is your thing, don’t miss these reader favorites:

• Try my creamy oven baked chicken thighs for cozy weeknight comfort.
• Love crunch? These crispy air fryer chicken thighs hit the spot.
• Want a healthier breaded option? Air fryer chicken parmesan is always a hit.
• For holiday flavor year-round, check out my juicy slow cooker turkey breast.

Baked Buffalo Wings – Ultra Crispy (Oven Method) Recipe Card

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Final Thoughts

These baked buffalo wings are the real deal. Crispy, spicy, saucy, and easy to make at home—no fryer needed.

Whether it’s game night or just a craving that hits, this recipe always delivers.

Try it out, share it with friends, and if you loved it, leave a comment or rating. You’ll come back to this one more than you think.

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