Can I cook buffalo wings in the oven?

Yes! This recipe proves oven-baked wings can be just as crispy as fried. The two-temp method and baking powder are key.

Should you put buffalo sauce on wings before or after baking?

Always after. Tossing wings in sauce too early makes the skin soggy. Wait until they’re crisp and hot, then toss or dip.

Are baked buffalo wings healthy?

They’re definitely lighter than fried. No added oil, lower fat, and still big on flavor. Plus, they’re packed with protein.

Should I bake or fry buffalo wings?

Bake them. It’s easier, cleaner, and just as delicious when done right. You skip the mess but keep the crunch.

Baked Buffalo Wings – Ultimate Crispy Recipe You’ll Love

Description

Crispy oven-baked buffalo wings with a bold, buttery hot sauce and a tangy blue cheese dip. No frying, no fuss – just seriously good wings.

Ingredients

Scale

**For the Wings:**

4 lb chicken wings (wingettes & drumettes)

5 tsp aluminum-free baking powder

3/4 tsp kosher salt

**For the Buffalo Sauce:**

4 tbsp unsalted butter, melted

1/2 cup Frank’s Red Hot Sauce

1 tbsp brown sugar

1/4 tsp kosher salt

**For the Blue Cheese Dip:**

1/2 cup crumbled blue cheese

1/2 cup sour cream

1/4 cup whole-egg mayo

1 garlic clove, minced

1–3 tbsp milk (to thin)

2 tbsp lemon juice

1/2 tsp kosher salt

Black pepper, to taste

**To Serve:**

Celery sticks

Beer (optional)

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Instructions

1. Dry wings overnight on a rack in the fridge or pat dry well with paper towels.

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

3. Line a baking tray with foil and place a wire rack on top. Spray with oil.

4. Toss wings with baking powder and salt until evenly coated.

5. Arrange wings skin-side up on the rack. Bake on the lower rack for 30 minutes.

6. Move tray to the upper rack. Increase oven to 425°F. Bake 40–50 minutes until golden and crispy, rotating halfway.

7. Meanwhile, whisk together all buffalo sauce ingredients. Keep warm.

8. Mash blue cheese and sour cream together. Mix in remaining dip ingredients. Adjust consistency with milk.

9. Toss hot wings in warm buffalo sauce or serve sauce on the side.

10. Serve immediately with blue cheese dip and celery sticks.

Notes

Drying wings overnight gives the crispiest skin.

Use aluminum-free baking powder to avoid a metallic taste.

Wings shrink as fat renders—this is normal.

Frank’s Red Hot gives the best flavor, but other sauces work too.

Reheat plain wings at 390°F for 5–8 minutes until crisp.

Wings stay crispy for 15–20 min after baking or 10–15 min after saucing.

Prep Time: Overnight drying optional, plus prep
Cook Time: 70–80 minutes
Category: Chicken Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 247g
Calories: 476
Sugar: 1.3g
Sodium: 1195mg
Fat: 22g
Saturated Fat: 8.1g
Carbohydrates: 3.1g
Protein: 63.3g
Cholesterol: 210mg