Crispy Baked Buffalo Wings
Crispy oven-baked Buffalo wings with a buttery, tangy sauce that clings to every crunchy bite, no deep fryer needed.
Equipment
- Rimmed baking sheet
- Wire rack (fits inside the baking sheet)
- Paper towels
- Large mixing bowl
- Small saucepan (or microwave-safe bowl)
- Tongs
- Instant-read thermometer (optional but helpful)
Ingredients
- 2 lb chicken wings drumettes and flats
- 2 tsp aluminum-free baking powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup hot sauce Frank’s RedHot-style
- 4 tbsp unsalted butter
- 1 –2 tsp honey optional
- 1 tsp Worcestershire sauce optional
- Blue cheese or ranch dressing for serving
- Celery sticks for serving
Instructions
- Heat the oven: Preheat to 450°F (230°C). Place a wire rack inside a rimmed baking sheet.
- Dry the wings well: Pat wings very dry with paper towels. The drier the skin, the crispier the results.
- Season for crisp: In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika until evenly coated.
- Arrange to roast: Place wings on the rack in a single layer with space between pieces.
- Bake: Roast 25 minutes, flip, then roast 20–25 minutes more until deeply golden and crisp. (Optional: check for 165°F/74°C internal temp.)
- Make Buffalo sauce: While wings bake, warm hot sauce + butter in a small saucepan until melted and combined. Stir in honey and Worcestershire if using.
- Sauce and serve: Transfer hot wings to a clean bowl, pour over sauce, and toss well. Serve with celery and blue cheese or ranch.
Notes
- Pat wings very dry before seasoning for the best crisp.
- Baking powder must be aluminum-free for a clean flavor.
- Toss wings in sauce just before serving to keep them crunchy.
- For milder wings, add extra butter and a touch of honey, and serve extra dip.