No false promises here – these are SERIOUSLY CRISPY Baked Buffalo Wings made in the oven! Using a world famous Cooks’ Illustrated technique, the skin is so shatteringly crisp, it’s hard to believe they aren’t fried.
Unbelievably easy to make, try this once and you’ll be converted for life. Watch the quick recipe video to hear how crispy these really are!
Super Crispy BAKED Buffalo Wings!
The great thing about the internet is that there are loads of options for any recipe your heart desires.
The bad thing about the internet is sifting through all those Google search results to find a recipe that actually works as promised and is exactly what you are after.
So here is what I promise you: If you love perfectly seasoned crispy buffalo wings, tossed in a classic spicy, buttery Buffalo Sauce with a tinge of sweetness, and you prefer to avoid the mess and calories of deep frying, this is The One.
These aren’t just “quite crispy but still not like they’ve been deep fried”. These wings are seriously crispy. Read hundreds of testimonials from people who have tried it!
You can’t see how crispy the skin is when I’ve smothered them in that glorious Buffalo Sauce so here’s a photo of them plain, straight out of the oven. And if you have 90 seconds, watch the recipe video below the recipe so you can hear how crispy they are!
The recipe is ridiculously simple, and it’s a genius discovery by the amazing folk over at Cook’s Illustrated who used science to figure out how to make truly crispy wings in the oven.
How to make Ultra Crispy Buffalo Wings in the Oven
The 2 unique steps in this recipe that make all the difference are:
1. baking powder (secret ingredient!) – tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and
2. bake on low then high – usually, the fat under the skin is part of the reason why baked wings don’t get really crispy. In this recipe, we start at a low temp first which melts the fat under the skin, then we crank up the oven which makes the skin super crispy!
What you need for Crispy Baked Buffalo Wings
And here’s a visual for what you need.
1. The crispy baked wings
2. The Buffalo Sauce
That perfect combination of spiciness from Franks hot sauce, buttery goodness and and hint of sweet.
3. Blue Cheese Dip
I know some people aren’t a fan of blue cheese dip – but I’m all in!! In fact, I love blue cheese dip so much, I like to keep mine a bit lumpy so I get little pops of blue cheese. But usually, restaurants serve it completely smooth. Go with what rocks your boat!
Celery?? YES!
Crispy wings + spicy, buttery Buffalo Sauce + earthy, creamy blue cheese dip + fresh, crunchy celery = MAGICAL COMBINATION
I don’t know who discovered it, but they deserve a Nobel Prize. I remember the first time I tried it, I squinted at the celery sticks and thought, “who would bother with them?”. But they work! It’s like the perfect way to reboot your taste buds in between each wing!!
I’m so obsessed with wings I even made a Chicken Wings cookbook!!
You’ll make a total mess of yourself eating them. It’s just not possible to eat wings elegantly. You’ll get Buffalo Sauce smeared all around your mouth. You’re doing well if your shirt stays clean.
But that’s all part of the Buffalo Wings experience, right?? The dramatic clatter as you toss the naked bones into a bowl. Smack you lips. Suck each finger clean.
Dive in for another.
YES PLEASE. – Nagi x
Baked Buffalo Wings that are CRAZY crispy!
Watch how to make it
PUMP UP THE VOLUME so you can hear how crispy they are!!
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Truly Crispy Oven Baked Buffalo Wings
Ingredients
Crispy Baked Wings
- 4 lb / 2kg chicken wings, wingettes & drumettes (Note 1)
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda) (Note 2)
- 3/4 teaspoons salt
Sauce
- 4 tbsp (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce (Note 3)
- 1 tbsp brown sugar
- 1/4 tsp salt
Blue Cheese Dip
- 1/2 cup crumbled blue cheese, softened (I use gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove small garlic, minced
- 1 - 3 tbsp milk
- 2 tbsp lemon juice
- 1/2 tsp salt
- Black pepper
To Serve
- Celery sticks
- Lots of beer!
Instructions
Crispy Baked Wings
- If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
- Preheat the oven to 250°F/120°C (all oven types). Put one oven shelf in the lower quarter of the oven and one in the top quarter.
- Line the tray with foil. Spray the rack on the baking tray with oil.
- Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
- Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
- Then move the tray up to the higher shelf and turn the oven up to 425°F / 220°C. Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over.
- The wings are ready when they are dark golden brown and the skin is very crispy.
- Toss with Hot Sauce and serve immediately with Blue Cheese Dip and celery sticks. They can be served plain, with a dipping sauce or tossed in sauce. Wings also reheat crispy!
Sauce
- Whisk together the Sauce ingredients. Keep warm or reheat just prior to using.
Blue Cheese Dip
- Mash the blue cheese with sour cream until smooth (or to your taste).
- Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want.
- Store in the fridge until required. Remove from the fridge 15 minutes before serving.
Recipe Notes:
* Salt - only a small amount is required, it's a phenomenon I can't explain but this small amount perfectly seasons 2kg/4lb of wings using this baking method.
* These shrink when baked because the fat under the skin renders out (melts) which is how these become super crisp. So they can be snug on the rack.
* They are JUICY not dry, despite the long cook time. This is because the first bake at the lower temp barely cooks them, it only melts the fat.
* These bake to a golden brown, not a deep golden brown. You will know they are done because the skin will be lovely and crispy. 5. Source: The recipe for the wings is from Cook's Illustrated "Meats Book" cookbook. The sauce recipe is my own. 6. To reheat: Allow wings (not tossed in sauce) to cool, then cover and refrigerate. The skin will wrinkle and soften. Preheat oven to 200°C/390°F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again. Works 100% perfectly! 7. Make Ahead: These stay crispy for as long as the wings are warm, so around 20 – 30 minutes. The skin stays crispy for around 10 – 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy. 8. Comprehensive FAQ is available in the original Truly Crispy Oven Baked Wings. 9. Nutrition for just plain crispy wings (419 cal) and including the hot sauce (476 cal), both assuming 8 servings. Note that the wings have been adjusted to reflect the amount of fat that is rendered out (I measured the fat I poured off the tray 🙂 ).
Nutrition Information:
Originally posted June 2015.
How to cut Chicken Wings
If you can only get whole wings, you can either use the wings whole or cut them into drumettes and wingettes (as pictured).
Here is how I cut chicken wings. The knife just glides through the joints – you won’t need to use any force or bang the knife with your hand to cut it through. Once you get the hang of it, it’s really fast. It takes me around 2 – 3 minutes to cut up 2 kg / 4 lb of wings (not showing off, just saying!).
- Pick up the drumette end of the wing and hold the wing to form a “V”. Holding the wing this way stretches the joint open, making it easier for the knife to glide through the joint;
- Cut vertically through the joint. Don’t use too much force, you knife will find the path of least resistance because the joint is stretched open;
- Now repeat for the wing tip – hold it in a “V” and cut straight down through the base of the “V”; and
- You’re done! Discard the wing tip – save them to make stock (or give to your pup!).
Life of Dozer
This is what a Food Coma looks like.
My Chicken Wings eCookbook
Because yes, I’m that obsessed with wings, I made an entire cookbook of recipes solely dedicated to wings. Crispy, crunchy, sticky, glazed, breaded/crumbed – all my favourites are in here along with essential dipping sauces. Find out more here! ❤️
I have made this twice in 3 days on demand from my family. I was skeptical about the crisp fried-like factor. I shouldn’t have been. Perfection! Just having to figure how to do these on a bigger scale for my after COVID party that I’m dreaming of. These wings need to be shared! (My 3 boys smash 2kg easily!)
WOOT! You’re converted now!! N x
Made these with wings and drumettes and LOVED them…
But, this time I accidentally bought regular drumsticks. Will this still work? Cook longer?
Hi – it will work, they will just take longer to cook, I’d start with 40 minutes on a low heat then follow the recipe to crisp them up at step 6. Love to know how they turn out! N x
Delicious and as easy as it sounds. My new go to recipe for wings.
Wahoo! Winner winner chicken dinner! 😂
Oh my word! I made this tonight (smaller qty) for dinner! Total success and has converted my hubby to the joy of chicken wings! Thank you, thank you, thank you 🙂
Wahoo!!! That’s awesome Ariane! N x
Question: I want to make these. The wings at our favorite restaurant have a sauce on them, but it’s not super wet. It’s like it has dried a bit onto the wings, but they’re still crispy. Is there a way to do that at home? Perhaps sauce them and then put under the heat of the oven for a few min.?
Hi SaintsBaker – just use less sauce, it will soak into the skin and remain slightly crispy 🙂
Thank you! Love your site!
Can I freeze them after sauce is on them? If so, what is the best way to it?
Hi Caprice – I wouldn’t recommend it – they won’t stay crispy. N x
Cooked this recipe today minus the sauce. Instead I mixed parm cheese, garlic powder, and lemon powder in a bowl and toss the cooked chicken in it. Amazing!!!!Grease free and so crunchy. I had 4 young people in the house who demolished the whole tray. Almost did not get a piece. Definitely the only recipe for wings for now on.
Sounds great Ruth!! N x
Best wings by far, crispy juicy and delicious. Thank you!
Thanks so much for the feedback Adrianne! N x
I am hanging to make this recipe but have an aversion to hot stuff (curry, chilli etc) so was wondering if the Franks hot sauce can be substituted with something else instead to make up the sauce poured over the chicken!
Hi Linda, depends on what kind of flavour you’re after! If you prefer BBQ sauces you could just sub your favourite BBQ sauce or even try one here: https://www.recipetineats.com/pulled-pork-with-bbq-sauce/
Hi! So I made your crispy baked buffalo wings and they were all you claimed… ESPECIALLY crispy! I made them late so was thinking he would take them to work in the morning but after he tasted one he resolved that he’d just deal with the heart burn and ate all 16 BY HIMSELF!! 🤣🤣🤣Definitely saving this recipe! Thank you for not lying.. you came through on your promise😂😂😂 so much better than frying but still crispy! What air fryer?🧐 thanks again for sharing ☺️
I LOVE hearing this!!! N x
Hi Nagi,
We bought an air fryer some months ago and it cooks chicken so well. Do you happen to know the best way to modify this to work in an air fryer? Lots of foods crisp up simply by spraying cooking oil on them, so not sure if the baking powder is needed?
Hi John – I haven’t tried to be honest – would love to know if it works! N x
Thank you for this great recipe. Have made it numerous times and my family and I love it. Amazing how these are so crispy and delicious through baking.
That’s great – thanks for letting me know Ron!!
Air fryers are just very small convection ovens…nothing more.
Love your recipes, one & all.
Just absolutely love Dozer!
Thanks so much Pat! N x
I tried this once with a twist on cooking…no good, followed instructions exactly next time, best wings ever…follow this recipe exactly, you will not be disappointed
Thanks so much Chuck!! N x
Best Buffalo Wing recipe I’ve ever tried! Simply perfect. EZ cleanup too! What more could you want!
Thanks so much Doug, that’s great to hear!