Baked Buffalo Wings are my go-to when I want all the spicy, tangy kick of traditional wings without the mess of deep frying. These wings get nice and crispy right in the oven, then get tossed in that classic buffalo sauce made from butter and hot sauce. The result is wings with a perfect balance of heat and buttery flavor that everyone loves.
I always like to bake my wings on a wire rack so the air can circulate around them and they come out extra crispy. It’s such an easy way to get that great texture without frying. Plus, baking means less stress about oil splatters, and I feel like the wings stay juicy on the inside.
The best part of baked buffalo wings, in my opinion, is pairing them with a big bowl of crunchy celery sticks and a cool ranch or blue cheese dip. It’s a combo that never fails to hit the spot, whether you’re watching a game or just hanging out. Trust me, these wings will quickly become a favorite for game night or any casual get-together.
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best for crispiness. If you only find frozen wings, thaw them well and pat dry before using to ensure they bake crispy.
Baking Powder: This is the secret for crispy skin when baking. Use aluminum-free baking powder to avoid any metallic taste. If unavailable, a mix of cornstarch and baking soda can help, but baking powder is best.
Hot Sauce: Frank’s RedHot is a classic choice that balances heat and tang. If you prefer milder wings, try mixing half hot sauce with half mild sauce or buffalo wing sauce.
Butter: Unsalted butter adds richness and smoothness to the sauce. For a dairy-free option, try a plant-based butter substitute or use olive oil, though butter brings the best flavor here.
Ranch or Blue Cheese Dip: These dips cool down the heat nicely. If you want a lighter option, plain yogurt mixed with a bit of garlic powder and lemon juice also works great.
How Do You Make Baked Wings Crispy Without Frying?
Baking wings to crispy perfection is all about moisture control and airflow. Here’s what I do:
- Use Baking Powder: Toss wings in baking powder and seasonings before baking. It dries the skin, helping crisp up in the oven.
- Elevate the Wings: Place wings on a wire rack over a baking sheet. This lets hot air circulate all around, preventing sogginess.
- High Heat & Turn: Bake at a high temperature (425°F) and flip the wings halfway through. This promotes even browning.
- Pat Dry: Before seasoning, make sure the wings are dry with a paper towel. Less moisture means a crispier skin.
By taking these steps, you’ll get that golden, crispy skin with tender meat inside—all without the extra oil or mess of frying!
Equipment You’ll Need
- Baking sheet – holds the wings and catches drips; easy to clean with foil lining.
- Wire rack – lifts wings off the pan so air can circulate for crispier skin.
- Large mixing bowl – perfect for tossing wings with baking powder and sauce evenly.
- Small saucepan – melts butter and mixes with hot sauce to make the buffalo sauce.
- Tongs – help you turn wings while baking and toss them in sauce without making a mess.
Flavor Variations & Add-Ins
- Try swapping chicken wings for drumsticks for a meatier bite that still crisps well.
- Add a dash of smoked paprika or cayenne pepper to the baking powder mix for extra smoky heat.
- Mix blue cheese crumbles into the buffalo sauce after melting the butter for creamy, tangy flavor.
- Serve with sliced jalapeños or a squeeze of fresh lime to brighten and spice up the wings.
Baked Buffalo Wings
Ingredients You’ll Need:
For The Wings:
- 2 pounds chicken wings, separated into drumettes and flats, tips discarded
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For The Buffalo Sauce:
- ½ cup hot sauce (such as Frank’s RedHot)
- 4 tablespoons unsalted butter
For Serving:
- Optional: chopped fresh parsley for garnish
- Celery sticks
- Carrot sticks
- Ranch or blue cheese dressing, for dipping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35-45 minutes to bake the wings. You’ll also spend a few minutes making the buffalo sauce. Altogether, expect around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare The Wings:
Preheat your oven to 425°F (220°C) and line a baking sheet with foil. Place a wire rack on top and lightly grease it. In a large bowl, mix baking powder, salt, pepper, and garlic powder. Add the chicken wings and toss well so each piece is coated with the seasoning mixture. This helps achieve crispy skin when baked.
2. Bake The Wings:
Arrange the wings in a single layer on the prepared wire rack, making sure there’s space between each wing. Bake them in the oven for 35-45 minutes, flipping halfway through, until the wings turn golden brown and crispy.
3. Make The Buffalo Sauce & Toss:
While the wings bake, melt the butter in a small saucepan over low heat. Remove from the heat and whisk in the hot sauce until smooth. When the wings are done, place them in a large bowl and pour the buffalo sauce over them. Toss to coat the wings evenly.
4. Serving:
Serve the wings immediately with chopped parsley on top if desired. Add celery and carrot sticks on the side, along with ranch or blue cheese dressing for dipping. Enjoy your crispy, spicy baked buffalo wings!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw the wings before baking. Pat them dry with paper towels to remove excess moisture, which helps achieve crispiness in the oven.
How Should I Store Leftover Baked Buffalo Wings?
Place leftover wings in an airtight container and refrigerate for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
Can I Make the Buffalo Sauce Spicier or Milder?
Absolutely! Adjust the hot sauce amount to your heat preference. For milder wings, mix half hot sauce with half melted butter or a milder sauce. For extra heat, add a pinch of cayenne pepper or hot chili flakes to the sauce.
What Can I Substitute for Baking Powder?
Baking powder helps crisp the skin, but if you don’t have any, a mix of 1 teaspoon cornstarch and ½ teaspoon baking soda can work as a substitute. Just note, the wings might be slightly less crispy without baking powder.
