No false promises here – these are seriously crispy Baked Buffalo Wings that are made entirely in the oven! Using a now-world-famous Cooks’ Illustrated technique, the skin is so shatteringly crispy it’s hard to believe they aren’t fried.
Don’t believe me? I don’t blame you! See and hear it for yourself in the recipe video……
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!!
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
Crispy Baked Buffalo Wings
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 kosher salt / cooking salt (not table salt, too fine)
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 kosher salt / cooking salt
Blue Cheese Dip
- 1/2 cup crumbled blue cheese, softened (I use gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise , preferably whole-egg
- 1 clove small garlic , minced
- 1 – 3 tbsp milk
- 2 tbsp lemon juice
- 1/2 tsp kosher salt / cooking salt
- Black pepper
To Serve
- Celery sticks
- Lots of beer!
Instructions
Crispy Baked Wings
- Dry overnight (optional) – 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. Put a rack on the tray then spray the rack with oil.
- Toss wings – 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.
- Bake 30 minutes on low temp – 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.
- Bake 40 minutes on high – Move the tray up to the higher shelf and turn the oven up to 425°F / 220°C (all oven types). Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. They are ready when dark golden brown and the skin is very crispy.
- Toss in sauce – Transfer the wings into a large bowl. Pour over sauce and toss to coat. (Alternatively, serve wings plain with Buffalo Sauce for dipping).
- Serve immediately with Blue Cheese Dip (for both wings and celery sticks dunking)!
Buffalo Sauce
- Whisk together the Sauce ingredients until the sugar is melted. 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. Republished February 2020 with improved video and photos, then updated with tidy ups in 2023. NO CHANGE TO RECIPE. I wouldn’t dare – it’s perfect as is!
Life of Dozer
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These were fab. Definitely less messy than frying. The blue cheese dip is too “blue” for me but easily adjusted if you’re not a fan of blue cheese like me. The buffalo sauce is spot on. Winner winner chicken wings dinner!
Nagi, I made your Buffalo wings and sauce last night and my partner and I went absolutely crazy for them! We didn’t even make it out of the kitchen, instead stood at the counter eating the wings like cave dwellers, along with the broccoli and carrots I’d cut up to go with. We loved the wings so much we’re having them again tonight with a salad, and I hope to actually get our plates onto the dining table this time. Thank you so much for sharing!
Hi Nagi,
A follow up on my previous message. Had leftover Buffalo Wings and reheated them as per your directions. As you said, they come out crispy! Perhaps not quite the same as when they were freshly cooked, but who could expect that. They were still super yummy for lunch today!!
Ren
I have been meaning to make these Buffalo wings for a long time, and finally got around to it this Saturday night. Oh my goodness…. they were great. My husband was wondering how they got so crispy without being deep fried!
Thanks Nagi!! Yet another ripper recipe!!
Ren x
I made this tonight and they were delicious and so crispy! In a rush, I made a mistake and completely forgot to start off when the wings on the lower rack, so they cooked the whole time on the upper rack but still turned out great. Tossed them with some garlic parm and some in buffalo and me and my hubby had a fantastic dinner. I’ll definitely make these again.
Hooters eat your heart out! So yummy my husband told me I should double the recipe next time (okay, so I used Nagi’s scaling to halve the original recipe) Nagi knows best!
These wings are delicious and super easy. They now rank as #1 in my son’s favorite meal list.
Hi Nagi, I did cook these wings with the delicious sauce for my son and his mates. I also had watermelon and your guacamole. The boys scoffed the lot and all gave a thumbs up. Thank you ❤️
Hi Nagi, I’m excited to cook these wings. I’m having a sleepover at my son’s place- our birthdays are 2 days apart. (56, 27) I’m excited to cook this because his friends are coming over and I know they will scoff these. I love the Dozer pics and always want to send you my beloved warthog Leela. Will let you know how it goes on Saturday.
I cook these a lot and they certainly are a favourite.
I add a bit of Carolina reaper sauce to the hot sauce for that bit extra heat if I want.
I would update this recipe to use cornstarch instead of baking powder. Baking powder is primarily cornstarch but with added nasty stuff like baking soda (which is actually pointed out to avoid) and sodium aluminum sulfate. Cornstarch works as well if not better without the possibility of grit or metallic taste. Potato starch is also great but very hard to find.
Hi Nagi
Wondering if you’ve ever tried keeping the Bugfalo Wings warm after cooking with foil over (without sauce)
I saw your note about staying crispy for 30mins but not sure if foil will make them stay crispy longer 🤷♀️
The foil will cause the wings to soften especially if you cover them when they are warm. Also the condensation will accumulate on the foil and accordingly drip onto the wings.
Made these wings to watch the superbowl and they were amazing. I doubled the blue cheese and sour cream as we prefer a stronger creamy blue cheese flavour and it worked really well. Thank you so much Nagi for providing another excellent recipe, I love when you do these themed recipes that are so useful!
* added rating!
Made these wings to watch the superbowl and they were amazing. I doubled the blue cheese and sour cream as we prefer a stronger creamy blue cheese flavour and it worked really well. Thank you so much Nagi for providing another excellent recipe, I love when you do these themed recipes that are so useful!
As usual great work for Nagi. My wings took a little longer, probably because my oven is terrible, but the result was like magic. Still crispy after being tossed in the sauce. Amazing.
I made them for him to watch SuperBowl, I loved them, he can cook his own meals for now on.
Absolutely delicious!
Thanks for another winner.
Watching Superbowl.
Wings in oven 🤓
Delicious!! I am gluten and dairy free. These are a healthy way to enjoy chicken wings.
First time trying this and will definitely only do wings in the oven. Awesome.