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!!
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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.
obbie recipe. Easy. Used sweet tabasco sauce instead of Franks, omitted the brown sugar.
I tried these tonight super bowl. amazing!!!. I did not get a chance to dry out, but they turned out great. Just as good as
the deep fried ones I usually make. p.s. you can try a fennel blulb cut up tossed with salt, vinegar, olive oil as a chaser.
Fantastic to hear!!! So glad you enjoyed this Sally! N xx
Oh my goooodnesssss, These wings are spot on amazing! THANK YOU Nagi!
You’re so welcome Sandy! N x
How many wings are in a serving?
HI Jenni! Depends how large they are 🙂 I usually get 24 or so pieces – jam packed tray!
In the oven now’ can’t wait to try them!
You’re going to LOVE THEM!!!
Hi there! Making these now! When you say rotate half way through, do you mean back to the bottom rack or turning the pan? Thanks!
Hi Debbie! Guess you’ve already scoffed these down now 🙂 I mean turning the tray around, but leave on same shelf 🙂
Getting ready to take these chicken wings out of the oven . Can I wrap them in aluminum foil to transport ?
Hi Dee! Please see recipe notes for best transportation and reheating 🙂
I just have a baking sheet l don’t have the wire rack , will they still be crispy?
They sure will Nadia! Just the points of the base that are touching the pan won’t be quite as crispy but it’s not the whole underside because of the shape of wings 🙂
Wanted to make your wings today but no baking powder and no transportation. Any other suggestions?
Hi Pam! I would dry well, dust in flour 🙂 Quite a bit less crispy but still delish!
So excited to try these today!!! Thank you Nagi!!
Me too!!!
🙌🏻
Hope you love it Sonia! N xx
I’m sooo excited to cook these! Found this recipe last night & my wings have been drying overnight! This sounds like the best simplest way to get the results I want in a wing! 😘
You’re going to LOVE IT!! N xx
This technique is the best! My hubs that is not a wing fan😑 loved these! I did some with Frank’s & some with bbq sauce (kc masterpiece). Best wings ever! Thanks for the recipe!!😍
That’s so terrific to hear!!! N x
HI Nagi, just getting ready to do your wings! Am using Franks and a blue cheese dipping sauce. Wondering if you have a suggested rub to add before baking, or just run with the salt only??
Thx and go Eagles!
Hi Tom! No rub, I promise 🙂 With the small amount of salt (you will be AMAZED how such a little amount spreads using this method) plus sauce that is all you need!
Hi Nagi
I’m getting ready to make these! Very excited
Just curious about drying them overnight in the fridge. Do you just put them in there uncovered
& what does this step do exactly?
Hi Ginger! it dries out the skin which helps the skin get super crispy! But you can just pat dry with paper too 🙂
Just to be clear… if you don’t refrigerate them overnight, you could just pat dry?
Going to try these for tomorrow Super Bowl Sunday!
Thanks
V
Yes you can just pat dry! 🙂
We did the pat dry method and it was great.
Hi – Can these be made in air fryer?
Nope this recipe is for baking! 🙂
I know wings are traditionally tossed in buffalo sauce afterward. Have you tried to cook them AFTER tossing? I know this could lead to not-so-crispy wings, but I’m not a fan of wet wings. Just curious.
Can I leave them in the fridge for a few days before baking?
Yes as long as they don’t have baking powder on them yet. 🙂
I found the skin to be tough and chewy. What did I do wrong? Ultimately very happy but please help.
Hi Jason, I’m totally baffled, I’ve never heard that before! All I can think was that the wings themselves had tough skin???
Making them again tonight. If it happens again I’ll let you know. Not a deal breaker either way.
WHat’s with the pan in the upper part of the oven if you are not using it for baking the wings?
?? Sorry I’m confused!
I don’t understand the two trays are you using both trays with wings or using one tray as a relctor and you do not say what to do with that tray when you move the one up with the wings on it Vague???
Hi Mac, sorry you think it’s vague! I use ONE tray for the wings. I start it on the lower shelf in the oven then I move it up to the top shelf. 🙂