Best Crispy Baked Buffalo Chicken Wings Recipe
This crispy baked buffalo chicken wings recipe delivers shatteringly crisp skin and tender meat without the mess of frying. A happy accident turned into a foolproof method using baking powder and a hot oven for the perfect game-day snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 lbs chicken wings, separated into drumettes and flats
- 1 ½ teaspoons baking powder (aluminum-free)
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon black pepper, freshly ground
- ⅓ cup hot sauce (Frank’s RedHot recommended)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- Pinch of cayenne pepper (optional)
- Celery sticks and carrot sticks (for serving, optional)
- Blue cheese or ranch dressing (for serving, optional)
Instructions
- Preheat your oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and spray it lightly with nonstick cooking spray.
- Pat the chicken wings dry with paper towels. Let them sit on a paper towel-lined tray for 10 minutes after patting.
- In a large bowl, whisk together the baking powder, salt, garlic powder, and black pepper. Add the dried wings and toss until evenly coated.
- Place the wings on the wire rack in a single layer, leaving a little space between each piece.
- Bake for 25 minutes, then flip each piece with tongs. Bake for another 20-25 minutes until golden brown and crispy. Internal temperature should reach 165°F (74°C).
- While the wings bake, combine the hot sauce, melted butter, honey, Worcestershire sauce, and cayenne in a small saucepan. Warm over low heat, stirring occasionally, until smooth.
- Transfer the baked wings to a large bowl. Pour the buffalo sauce over the top and toss gently until every wing is coated. Serve immediately with celery sticks, carrot sticks, and your choice of dipping sauce.
Notes
For extra crispiness, let the wings air-dry in the fridge for an hour after patting dry. If wings aren’t crispy enough after 45 minutes, broil for 2-3 minutes on high. Don’t skip flipping halfway through. Toss wings in warm sauce to avoid sogginess.
Nutrition
- Serving Size: 6 wings
- Calories: 380
- Sugar: 2
- Sodium: 680
- Fat: 26
- Saturated Fat: 10
- Carbohydrates: 4
- Protein: 32
Keywords: buffalo wings, crispy baked wings, chicken wings, game day, oven baked wings, buffalo sauce