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!!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
This is what a Food Coma looks like.
I have not made yet. I have a question about tin foil. I cannot use tin foil in my oven. The manufacturer says it can interfere with the heating and temperature. Is the lineing with tin foil a deal breaker, In order for the recipe to turn out correctly?
Hi Maggiebeth, no not at all! I simply do it to make washing up a little easier, you’ll achieve the same result without. N x
Wow! My husband was super happy with these wings! He wants to know If we’re having these all weekend! Thanks for a simple yet satisfying recipe!
I’m so glad they were a hit Marie!! N x
i am going to make these tomorrow but i do not have an oven rack; is there another way to bake these in oven that they will still come out crispy?
Hi Laura, anything to elevate them so the air is circulating around and the fat dripping off will work. N x
So the drippings was a bit interesting. My oven has baking elements at the top and bottom. Despite having foil on, the foil was way to hot and caused a Smokey mess. Using Pyrex plates was a better option for me because of how my oven works.
they were wonderful. Unfortunately not hot enough but probably the hot sauce i used. Going to make them tomorrow night again!
OH my goodness Nagi these are soooo good. And quick. And easy. And tasty. And that sauce
Another cracker of a recipe
This is a five star receptor! I was surprised how crispy the got in the oven, I’m going to cook them again and explore new flavours with the souce
You’re converted now MG!!! N x
Loved the recipe so much I immediately bought your “Baked Wings” eCookbook. That being said, I noted a discrepency in this recipe and the eCookbook’s one. This recipe uses 3/4 tsp of salt where the other uses 1 3/4 tsp. Also, this recipe uses 5 tsp baking powder and the other 6 tsp (2 tbsp). Any reason for the difference and do you have a preference? Thanks!
We unsuccessfully tried for years to replicate the Buffalo wings from our favorite restaurant and then we tried Nagi’s recipe. Perfection! These are the chicken wings you need in your life – crunchy, spicy, and finger-licking good! Thanks Nagi!
Wahoo, that’s awesome Ana! N x
Can you freeze the blue cheese dip??
also we love this recipe, it is very straightforward and has good comprehensive notes. Thank you!
Just tried this. Thumbs up from all 5 of us at dinner time! Thanks for all your recipes. I am slowly working through them! Would this recipe also work for chicken drumsticks, adjusting the time as they are larger? Thanks!
Hi Kate, I need to do some testing here to get the oven timings right for drumsticks!
Hi…I can hardly wait to try these wings tonight..Your sauce is the same as the sauce of which I have always made and everyone loves it…I have always deep-fried my wings so I am excited to see how they turn out
Love to know what you think once you try them Dianne!! N x
I made the wings and they were awesome. So nice and crispy. Thank you for sharing
My first time to leave a comment, and I felt to compelled to do so. This is the best chicken wing recipe, so simple and the outcome is phenomenal, very crispy on the outside and tender inside. The sauces are delish as well. Thank you so much for sharing. I’ve bookmark more of your recipes, definitely a fan.
Thanks so much for the feedback Evelyn, I’m so happy you love them! N x
Hi Nagi,
Love this recipe. Did you use to add vinegar to your buffalo sauce?
Hi Carol, no I don’t – the ingredients are there listed in the recipe 🙂 N x
Hi Nagi! I need to ask what baking powder do you use? The only one I can find have that bi soda included in them so our first batch was so salty… my husband is obssessed with getting this recipe right haha..
Hi Samantha, yes bicarb soda is an ingredient in baking powder. Try an aluminium free one 🙂 N x
Thank you Nagi!
Tonight’s batch was actually pretty delicious! I think my husband actually got the 3/4tsp salt part wrong last time haha….
We will keep making those for sure 😀
These are soooo delicious.
Thanks so much Maureen! N x
NAGI! I am an American girl living in Australia and as much as I love it here, the wings just don’t quite cut it compared to home. THESE wings have changed my life (a bit dramatic maybe, but so are my feelings towards hot wings!). They’re perfectly crispy yet juicy, and the sauce is absolutely mouthwatering. Could give some of my favs back home a run for their money. THANK YOU!
That’s awesome Alevia, nothing beats awesome crispy wings! N x
Absolutely loved these wings and home made blue cheese sauce. . Wow wow wow. The wings came out amazing crisp tender and juicy and the blue cheese dip , wow. I never thought of making blue cheese dip from scratch. I normally buy the best brand I can find in the store but I thought of giving it a try. This recipe was not only easy it was incredibly delicious. The wings were fantastic the wing sauce amazing and the blue cheese dip was to die for. Loved it!!!!!!
WOOT! I Love hearing this Loretta!! N x
These are the best chicken wings I’ve ever made. The use of baking powder is genius. They turned out crispy and golden. I air fried them at 200 C in the Ninja for 22 minutes and gave the basket a shake halfway through. Perfection. Thanks again Nagi.
Wahoo!!!! N x
These were excellent! The right amount of crispy, chewy and juicyness in the wings, tangy moreish sauces, and delicious dipping sauce! These were as good as the ones I’ve had in the USA! Thanks Nagi!
Wahoo! I’m so glad you loved them De! N x
The baking powder left an odd texture/feeling in my mouth. Maybe I’ll try using less next time. How long can I store the blue cheese sauce in a jar in my fridge? Thanks
Hi Dee, sorry you had issues here – aluminium free baking powder might be the go for you! N x
My husband and I typically prefer boneless wings, but decided to give it a try since we enjoy so many of your recipes. I am glad we did, these wings are outstanding! So crisp, and the touch of sweetness from the brown sugar in the sauce elevates it to a new level! I couldn’t believe when we reheated them they were as crisp as the day I made them! My husband doesn’t like blue cheese, but since I do I made the sauce anyhow (only change was I added a few dashes of Worcestershire sauce)…it was so good! My husband not only ate it, but said he enjoyed the sauce! Thank you for sharing all these wonderful recipes!
Wahoo, that’s great Stef!!! N x