Crispy Baked Buffalo Chicken Wings Recipe



For the Wings:

  • 2 pounds chicken wings (separated into drumettes and flats, discard tips or save for stock)
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper

For the Buffalo Sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup hot sauce (Frank’s RedHot is a classic choice)
  • 1 tablespoon white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt to taste

Optional Garnishes:

  • Chopped fresh parsley
  • Sliced green onions
  • Blue cheese or ranch dressing
  • Celery and carrot sticks


  1. Preparation:
    • Preheat your oven to 250°F (120°C). Place an oven rack in the lower-middle position and another in the upper-middle position.
    • Line a baking sheet with aluminum foil and set a wire rack on top. Spray the rack with non-stick cooking spray to prevent sticking.
  2. Dry the Wings:
    • Pat the chicken wings dry with paper towels. Removing as much moisture as possible is crucial for achieving a crispy texture.
  3. Coat the Wings:
    • In a large bowl, combine the baking powder, salt, garlic powder, onion powder, paprika, and black pepper.
    • Add the wings to the bowl and toss them until they are evenly coated with the baking powder mixture. The baking powder helps to dry out the skin, resulting in a crispier wing.
  4. First Bake (Low Temperature):
    • Arrange the wings in a single layer on the wire rack. Ensure they are not touching each other to allow for even air circulation.
    • Bake on the lower-middle oven rack at 250°F (120°C) for 30 minutes. This step helps to render the fat from the skin.
  5. Second Bake (High Temperature):
    • After 30 minutes, increase the oven temperature to 425°F (220°C) and move the wings to the upper-middle rack.
    • Bake for an additional 40-50 minutes, turning the wings halfway through to ensure even crisping. Keep an eye on them to make sure they don’t burn; they should be golden brown and crispy.
  6. Prepare the Buffalo Sauce:
    • While the wings are baking, prepare the buffalo sauce. In a small saucepan over low heat, melt the butter.
    • Add the hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper (if using). Stir to combine and heat until the mixture is smooth and well blended. Season with salt to taste.
    • Remove the sauce from the heat and set aside.
  7. Coat the Wings:
    • Once the wings are done baking, transfer them to a large mixing bowl.
    • Pour the buffalo sauce over the wings and toss to coat them evenly. You can use a spatula or tongs for this process to ensure every wing is thoroughly coated.
  8. Serving:
    • Arrange the wings on a platter and garnish with chopped parsley and sliced green onions if desired.
    • Serve immediately with blue cheese or ranch dressing and celery and carrot sticks on the side.

Tips for Success:

  • Dry the Wings Thoroughly: The key to crispy wings is to ensure they are as dry as possible before baking.
  • Use a Wire Rack: Elevating the wings on a wire rack allows hot air to circulate around them, promoting even cooking and crisping.
  • Baking Powder: Make sure to use aluminum-free baking powder to avoid any off taste.
  • Double Baking Method: The low-and-slow initial bake renders out fat, while the high-heat second bake crisps up the skin.

Enjoy your crispy baked buffalo chicken wings!


Leave a Reply

Your email address will not be published. Required fields are marked *