How to Make Truly Crispy Oven Baked Buffalo Wings
These truly crispy oven baked buffalo wings deliver all the crunch of fried wings without a drop of oil. The result is a perfect game-day snack with bold, tangy flavor.
Using a Cook’s Illustrated technique, the wings are baked until deeply golden, then tossed in a buttery Buffalo sauce. Serve with blue cheese dip and celery sticks for the full experience.
Key Ingredients for Truly Crispy Oven Baked Buffalo Wings
Chicken wings – Wingettes and drumettes are used for their ideal size and shape, perfect for even crisping in the oven.
Baking powder – The not-so-secret ingredient responsible for the ultra-crispy skin; it helps dry out the surface of the wings during baking.
Kosher salt – Enhances flavor and supports the crisping process, especially when paired with baking powder.
Frank’s Red Hot Sauce – The cornerstone of classic Buffalo flavor—tangy, spicy, and unmistakably bold.
Unsalted butter – Blended with the hot sauce, it mellows the spice and adds luscious richness to the Buffalo coating.
Brown sugar – Adds a hint of sweetness to balance the tangy heat of the sauce.
Blue cheese – Rich and pungent, this soft cheese melts into the dip for a bold counterpoint to the spicy wings.
Sour cream and mayonnaise – Together, they create a creamy, smooth base for the blue cheese dip.
How to Prepare These Buffalo Wings to Crispy Perfection
Start by drying the wings—ideally overnight—to eliminate moisture for better crisping. Coat them in a baking powder-salt mix, then roast low and slow before a final high-temp blast.
Once golden and crackling with crispiness, toss them generously in warm Buffalo sauce. Pair with chilled blue cheese dip and crunchy celery for the ultimate bite.
Recipe Tips for Truly Crispy Oven Baked Buffalo Wings
The key to these wings is dryness—moisture is the enemy of crisp. Letting them rest uncovered in the fridge overnight maximizes crisp potential. If you’re short on time, thorough patting with paper towels works too.
Rotate the tray halfway during the high-temperature bake to ensure even browning. Serve immediately after saucing for best texture. For extra punch, use gorgonzola in the dip for a more assertive blue cheese flavor.
How to Store Leftovers of Truly Crispy Oven Baked Buffalo Wings
Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to revive crispiness. The blue cheese dip can be stored separately in the fridge for up to 5 days—stir before serving.
Frequently Asked Questions
Can I use baking soda instead of baking powder?
No. Baking soda will result in an unpleasant metallic taste. Baking powder is essential for achieving that crisp finish.
What if I don’t have Frank’s Red Hot?
Use another cayenne pepper sauce, but Frank’s is traditional for Buffalo wings due to its balanced heat and flavor.
Do I need to flip the wings while baking?
No flipping required. Just rotate the tray during the high-heat stage to ensure even crisping and browning.
Is the drying step really necessary?
While optional, drying the wings overnight yields the crispiest result. If short on time, patting dry with paper towels is a good alternative.
Truly Crispy Oven Baked Buffalo Wings
Ingredients
- Crispy Baked Wings
- 3/4 teaspoons kosher or cooking salt avoid fine table salt
- 5 teaspoons baking powder ensure it’s not baking soda
- 4 lb / 2kg chicken wings comprising wingettes and drumettes
- Buffalo Sauce
- 1/2 cup Frank’s Original Red Hot Sauce
- 1/4 teaspoon kosher salt
- 1 tablespoon brown sugar
- 4 tablespoons 60g unsalted butter, melted
- Blue Cheese Dip
- 1 clove garlic finely minced
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream
- 1/4 cup mayonnaise whole-egg variety preferred
- 1/2 cup crumbled blue cheese e.g., gorgonzola, softened
- Black pepper to taste
- 1 –3 tablespoons milk to thin the dip if necessary
- 1/2 teaspoon kosher salt
- To Serve
- Fresh celery sticks
- Cold beer optional but recommended
Instructions
- If time allows, place the chicken wings on a wire rack set over a rimmed baking tray and refrigerate uncovered overnight to dry. Alternatively, thoroughly pat them dry with paper towels.
- Preheat the oven to 250°F (120°C), positioning one rack in the lower quarter and another in the upper quarter.
- Line a baking tray with foil, place a rack on top, and lightly coat the rack with oil spray.
- In a large mixing bowl, combine the wings with baking powder and salt. Toss by hand or in a resealable plastic bag to ensure an even coating.
- Arrange the wings skin side up on the prepared rack, allowing them to touch if necessary. Bake on the lower oven rack for 30 minutes.
- Increase the oven temperature to 425°F (220°C) and move the tray to the upper rack. Continue baking for 40–50 minutes, rotating the tray halfway through. Do not flip the wings. They should emerge deeply golden and exceptionally crisp.
- In a bowl, whisk together all Buffalo sauce components until the sugar dissolves. Keep warm or gently reheat before using.
- Transfer the baked wings into a large bowl, pour over the prepared sauce, and toss to coat thoroughly. Alternatively, serve the sauce on the side.
- To prepare the dip, mash the blue cheese and sour cream until nearly smooth. Blend in the remaining ingredients, adjusting milk quantity to achieve the preferred consistency. Store chilled and bring to room temperature 15 minutes before serving.
