No false promises here – these are SERIOUSLY CRISPY Oven Baked Buffalo Wings! Made using the 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!
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 prefer to avoid the mess and calories of deep frying, this is The One.
Hand on heart, these aren’t just “quite crispy but still not like they’ve been deep fried”. These wings are seriously crispy. The skin is paper thin and shatteringly crisp, honestly like they’ve been deep fried. No exaggeration. You can read the hundreds and hundreds of testimonials in the original Truly Crispy Oven Baked Wings recipe that I shared if you want assurance. ❤️
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. The 2 unique steps in this recipe that make all the difference are:
1. 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. baking the wings at a low temperature first, which melts the fat under the skin (which also means less calories!), then cranking it right up to crisp up the skin.
Then toss them in Buffalo Sauce…..
…..and serve with a side of Blue Cheese Dip. Oh – and celery. Crispy wings, spicy buttery Buffalo Sauce, the earthy creamy blue cheese dip and fresh crunchy celery is a 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 first posted these Truly Crispy Oven Baked Buffalo Wings back in June 2015 when I launched my Chicken Wings Cookbook (yes I’m that obsessed with wings!). In the time since then, I’ve learned how to shoot recipe videos which is why I’m reposting this recipe. And while I was at it, I did some fresh new photos too.
Plus, it’s just in time for Super Bowl Sunday this weekend! How could I NOT post the single most sought after football party food in America?? ? – Nagi xx
- 4 lb / 2 kg chicken wings, wingettes & drumettes (Note 1a)
- 2 tbsp baking powder (NOT baking soda / bi-carb soda)
- 3/4 teaspoons salt
- 4 tbsp / 60g unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce (Note 1b)
- 1 tbsp brown sugar
- 1/4 tsp salt
- 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
- Celery sticks
- Lots of beer
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Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
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Preheat the oven to 250F / 120C (all oven types - standard/convection/fan). Put one oven shelf in the lower quarter of the oven and one in the top quarter.
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Place the wings in a large ziplock bag. Add the baking powder and salt. Shake the bag to coat the wings evenly.
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Line the tray with foil. Spray the rack on the baking tray with oil. 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.
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Then move the tray up to the higher shelf and turn the oven up to 425F / 220C. 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.
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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.
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Whisk together the Sauce ingredients. Keep warm or reheat just prior to using.
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Mash the blue cheese with sour cream until smooth (or to your taste).
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Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want.
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Store in the fridge until required. Remove from the fridge 15 minutes before serving.
1a. Here in Australia, chicken wings are usually sold whole rather than cut into drumettes and wingettes. While this recipe can be used for whole chicken wings, I prefer to cut them to make them easier to eat. See below for how to cut wings. My butcher charges almost double if I get him to do it, so I prefer to do it myself!
You will need 2.15kg / 4.3 lb of whole wings to make 2kg/4lb of wingettes and drumettes, after taking into account the wing tips which are discarded.
1b. If you are in Australia, you can find Frank's Hot Sauce at Coles and Woolworths in the section where tomato sauce, tabasco etc are. It costs around the same as other hot sauces. If you can't find Franks, then any other hot sauce will do just fine. Even sriracha works - just add 1 tsp of sugar.
2. You will notice once the wings come out of the oven that they are smaller than usual. This is because the fat under the skin melts off (renders out) while baking in the low oven.
3. The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. They bake to a golden brown. You will know they are done because the skin will be lovely and crispy.
4. The recipe for the wings is from Cook's Illustrated "Meats Book" cookbook. The sauce recipe is my own.
5. To reheat: Allow to cool, then cover and refrigerate - do not coat with sauce. The skin will wrinkle and soften. Preheat oven to 200C/390F. 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.
6. 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.
7. Comprehensive FAQ is available in the original Truly Crispy Oven Baked Wings.
8. Oven Baked Buffalo Wings 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 🙂 ).
Originally posted June 2015.
WATCH HOW TO MAKE IT
Truly Crispy Oven Baked Buffalo Wings recipe video! PS PUMP UP THE VOLUME so you can hear how crispy they are!!
HOW TO CUT CHICKEN WINGS
Here in Australia, chicken wings are usually sold whole rather than cut into drumettes and wingettes. While this recipe can be used for whole chicken wings, I prefer to cut them to make them easier to eat.
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
With fur like that, of COURSE there’s a pine tree in the backyard. ?
MY CHICKEN WINGS COOKBOOK
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 had purchased pre-sauced wings so couldn’t follow this recipe exactly, but did follow the cooking method exactly and they turned our perfect! will cook them like this every time! I think placing them on a rack is crucial. I also made the blue cheese dip, but it came out quite runny, (though very tasty) and never added the milk, so will follow a tried and true recipe the next time.
What if I don’t have a rack to put them on top? Will they not be as crispy ?
Hi Tania! Yep they sure are, it is just that the parts touching the tray (and no, it’s not the entire underside) end up sitting in oil so it’s better to elevate. 🙂 But still super crispy! N x
Hi, Nagi.
Quick question… What does moving the chicken from the lower rack to upper rack do? I ask because I’m considering making two batches at once, using both racks at the same time. But if this shortcut method messes things up, I’ll just stick with switching racks as you recommend and do them in separate batches.
Hi Mike! It’s hotter right at the top of the oven 🙂 So moving it up ensures maximum heat for maximum crispiness!
This recipe was fantastic! I followed to a t except I added paprika to the baking powder and salt which added a bit of the red colour. They were crispy and the sauce on top YUM even though it was so simple. The blue cheese dip was also fantastic. Thanks! Great tip about the sauce at woolies very easy to find.
LOVE HEARING THAT MJ! N x ❤️
Hey Nagi, thanks for publishing this. They are really good, for the most part. I think the saltiness people are referring to is the baking powder. I don’t know but I suspect depending on the baking powder the other ingredients (phosphate and sulfate) give it that salty/gritty feel. I found another recipe supposedly from Cook’s Illustrated that just used corn starch to provide that crisp. Also, I didn’t feel like it was going to crisp up without any oil so I sprayed with canola oil and they were great.
I made buffalo wings for the first time by using this recipe and they were really amazing. But for some reason my entire mouth felt really raw and chafed from the first bite. I wonder if it’s from the baking powder or the sauce..
Hi Panna – how odd! I’ve honestly never heard that before! Can you liken the feeling to something else I might be able to relate to?? 🙂 N xx
What a great recipe!
I was looking to make a big batch of these for a party so I wanted to make full use of the oven. In my test run I had a tray in the top rack and bottom rack at the same time and they still turned out crispy. My husband was so impressed we ate 1kg in one sitting.
The next day we reheated the next kg as per the instructions. Still got the crispiness, but the fresh batch was still a little bit better.
It was a little bit salty for me so might decrease the amount of salt or is the saltiness in the baking powder? What is the main purpose in baking powder here? I haven’t really used it in this way (non baking) before.
Hi Aizza! The baking powder is the secret to the crispy wings! The saltiness is only from the salt which is actually a tiny amount for such a giant mound of wings!! But if you want, just reduce the salt 🙂 Glad you enjoyed it! N x
Last year, my husband and I had a “wing” competition at home. He didn’t believe that wings could come out crispy for oven baking. And my experience told me the same, but I had faith in this method and recipe. He did a flour based coating and fried the wings. The competition result, theseboven baked wings are now our household’s standard/method for wings!!
LOVE hearing that Alexandra!!! So glad you enjoyed it! N x
Very very good, but a little too salty. Do I need to use salt in the baking powder?
Hi Dean! I’m a little confused – what do you mean the salt IN the baking powder?? There’s only 3/4 tsp salt for the wings 🙂
Mine are in the oven as I type! They smell so good! I just realized I forgot to spray the rack, though. I hope they don’t stick! Thanks for this recipe. I can tell they’re going to be crispy. Kids weren’t crazy about the soggy ones I’ve produced. Something tells me we are going to have Buffalo Wings a lot more around here!
Hi Karen! Use a spatula if they are a bit stuck to the rack, don’t want to lose any of that crispy skin! 😂
This recipe is AWESOME, Nagi!
My wife uses the deep fryer which I hate for the oil smell and the unhealthy end product. I found your recipe, am a huge fan of Cooks’ Illustrated, and took the plunge. These wings are absolutely fantastic… I mean the best I have ever had, deep fried or not.
Now I can finally hide the deep fryer and trot out this delicious and healthy recipe instead. Our teenage boys told me to double the number of wings next time… they loved them.
Thank you, thank you, thank you for sharing this wonderful recipe!
PS, love the video, too!
I’m so happy to hear that Chris! Cooks’ Illustrated are the best 🙂 N x
Hi Nagi,
I am preparing to make this recipe today for my family and a friend that loves wings but they MUST be crispy for her like. In the past, many of my wing recipes have lacked that crucial crispy component. This recipe makes sense to me -the way you presented it, the construction and the expected results. Even without trying, I am feeling confident. Thank you so much for taking the time to put this out there. I found your website today searching for a good wing recipe and plan on going deep on your site trying your creations!
Just curious, how does a Japanese gal get an obsession with Buffalo style wings in Aussie? Is this a common thing/appetizer there?
Ha! That’s a GOOD QUESTION! My obsession stems from the very fact that we DON’T have them here in Australia. At least, not true authentic ones 🙂 But luckily we do have Frank’s here, so I’ve always made my own. It’s very much like many iconic foods from all around the world that I can’t get here in Australia (or at least, hard to find), I do my darnest to figure out the best way to make it at home. Pork Carnitas, Southern Style ribs, jambalaya, southern fried chicken, gumbo. Some of my very favourite foods are America 🙂 N x
That’s great! And an answer I can certainly understand. One of my favorite videos on the interweb is “Eating American BBQ with North Koreans”. Good food is good, no matter where it is eaten and by whom.
Just so you know, I have prepared and my family has chowed your recipe for wings now 3 times and going for a fourth time this evening. I have found that following the directions exactly as stated, measuring instead of eyeballing, yields the best results. I am still working on getting the wings dry enough for superior crispness but honestly, the flavor is so delish that doesn’t matter as much to me.
If you haven’t done so already, I would love a good Asian or Thai style wing sauce put forth.
Thanks!
Oh wow, forget that last comment on Asian style sauce. I just found the Baked wing book. 33 wing recipes? AWESOME!
I live in New York and usually get my chicken wing crave going on once or twice a week. Yup, It has to be buffalo and there has to be lumpy blue cheese dip w celery on the side. I’m obsessed — I dream about Buffalo Wings. After years of trying to master the wing thing I am positive this is the absolute best recepie. On point, easy to follow and freakin delicious. This is the second time this week i make them from this recepie. THANK YOU!!!!!
Possibly the highest praise I have EVER received for these wings! 🙌🏻
Hi Nagi could i do this recipe with skinless chicken strips/goujons ?
Sorry Susan, it needs to have skin!
These are fantastic wings! They’re every bit as delicious as the fried ones (and are hopefully healthier!) Thanks so much!
So glad you enjoyed this Michael! Thank you for letting me know! N xx
Hi Nagi, I made your Oven Baked Buffalo Wing Recipe for Super Bowl Sunday and it was a huge hit. The blue cheese dressing was fabulous and so easy to make. I will never buy commercial blue cheese dressing again. I’m looking forward to trying many more of your recipes. Thank you for posting, Sue
That’s wonderful to hear Sue! Thanks for letting me know! N x ❤️
So delicious!
Thank you!!!
Made these on Sunday for super bowl and family loved. It’s only Tuesday and me hubby made some more for lunch!
Love hearing that!