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!
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Hi Nagi – these look great, and I plan to make them this weekend. Would coconut oil be an OK substitute for butter here? If not, what non-dairy substitute would you recommend?
Hi Chris! I’m sorry I haven’t tried with anything other than butter and can’t guess for this one! N x
Thank you for sharing this recipe. I just tried it now and my husband and I are truly pleased and satisfied with the result. It’s my first time to try my hand in making buffalo wings and will defintely stick to this recipe. Thanks again!
That’s wonderful to hear Lala!! Thanks for sharing your feedback! N x ❤️
I cook Wings always this way after trying it your way. They turn out great and not greasy like at our local bar. The best wings I have ever made. I use Franks hot sauce and will try adding it to your Buffalo wing sauce recipe tonight.
Thanks again Nag to the best way to cook wings.
I’m so pleased to hear that Mie! Thanks for letting me know! N xx ❤️
These were wonderful we really enjoyed them.
That’s so great to hear Nancy! Thank you! N x
I used flour about 1/2 cup to the bag and the baking powder with the seasoning.They came out wonderful. It was as good as the ones that I fried in oil. Very nice and I really enjoyed them. I will definitely made them again.N
I’m so pleased to hear that Nancy! Thanks for sharing your feedback! N x 😊
Hi
Had couple of questions before attempting this recipe.
1) I am thinking of using honey teriyaki sauce. Since I cant marinate the wings in sauce, can I at least pour the sauce half way through the baking?
Or can I coat them in baking powder+salt and then give another coat of the sauce and then bake?
2) Read through alottt of the reviews. Came across quite a few saying the wings were dry on the inside. Could this be because of low temp then high temp and longer cooking time? Usually I bake chicken legs, thighs or breast at 400F for 30-40mins and they’re fantastic. I am very hesitant about following the cooking instructions..afraid wings will turn out dry?
Whats the science behind cooking at low temperature first and then followed by high temperature?
Thanks!!
Hi! In response to your questions: 1) Nope because it will make the skin soggy, toss it through or use as a dipping sauce later 2) Wings are so fatty, it is difficult to make them dry unless very small wings are used. This recipe NEEDS the long cook time in order to make the wings crispy. The science behind this is that during the low temp, the fat melts and at the high temp, the baking powder reacts with the skin and without the fat under it, it becomes crazy crispy!
Thank you Nagi that recipe really worked. We had buffalo wings in Toronto and New York and wanted to recreate our experience back in London. This recipe has given me that opportunity so thank you for your video and clear explanations . We watched the American football and enjoyed our very crispy wings.Our wings from the supermarket are sold ‘intact’ so watching how to cut them up was invaluable , thank you again xxx
That’s great to hear Rosalind!! Thanks for letting me know you enjoyed it! N xx ❤️
simply amazing, the best baked buffalo wings that I’ve ever tasted
Yesssss!!! so glad to hear that Alessandro! N x ❤️
These were awesome! Never made buffalo wings before and was looking for a recipe that you could do in the oven. Did a trial run with just a few wings last weekend. Made them today for a football party using the full recipe. Thumbs up by all even my son’s friend who just eats basically pizza, wings and chicken fingers(and he is 27!lol). Everyone agreed the sauce was awesome! Just the right amount of heat. I think the addition of the brown sugar makes all the difference! Thank you for posting!
I’m so happy you enjoyed this Victoria! Thank you for letting me know – N x ❤️
Hi! love your recipes! is the buffalo sauce spicy? I am planning on making this recipe tomorrow but I don’t do well with spicy foods.
Thanks,
Melissa
Hi Melissa! Yes Buffalo Sauce is spicy 🙂 But it is tempered from the sugar. I would suggest just using less – stick your finger in and do a taste test! nN x
Hands down, some of the best wings I have ever had! Crispy even without a rack. The buffalo sauce was incredible, didn’t even need ranch! I wish we had more than 10 wings, because my roommate and I ate them all in minutes and couldn’t stop talking and thinking about them. 10/10 thank you for this recipe!
That’s terrific to hear Marielle! Thank you for taking the time to leave a review – N x
Hello, thanks for the recipe. Do you think I can add garlic powder? how much garlic powder if yes? thanks
Yes! I’d add about 3/4 tsp 🙂 N x
This recipe is magic! My husband, a self-proclaimed chicken wing snob, was incredibly skeptical and went in with very low expectations. He humored me during the process, but at the end of dinner with a pile of naked bones in front of him proclaimed these among the best wings he’d ever eaten — even at a restaurant! The cooking process seems counter-intuitive, but IT WORKS!!! My guess is that the biggest key to success here starting with very dry wings. Regardless, this is going into the regular rotation for football-watching and parties! THANK YOU!!!
I’m so pleased to hear you enjoyed this Tammy! Thanks so much for taking the time to let me know – N x
Who taught you to cook? Why would you need to cook wings more than 30 mins?
Hi Ray – this is not your usual chicken wings recipe. Trust me. Read the hundreds and hundreds of reviews below. 🙂
We have tried different wing recipes over 10 years to find equal to those in our favourite New York bar. This was the end of the search. Amazing! Thank you! Thank you! Thank you!
I’m so pleased you enjoyed this Nikki! Thank you for sharing your feedback. 🙂 N x
Just had to write to let you know that not only does this taste amazing from the oven but they also turn out perfect on the grill! I wanted to do wings for dinner but in the middle of summer, on a beautiful day, who wants the oven on for that long? I tossed them on the BBQ with corn on the cob (still in husks) and baked some potatoes. Couldn’t ask for a simpler filling meal and a way to keep the house cool too!
That’s great to hear Jane! Thanks for taking the time to share your feedback! N xx
I bought some wings at Canberra Markets and then looked for a recipe. This worked a treat and produced excellent crispy wings. We are up for more wings next week.
That’s terrific to hear Peter! I’m so pleased to hear that. 🙂 N xx
My fiancee wanted wings for his birthday dinner, and this is the guide I followed. He loves crispy skin, but deep frying wings makes his sick.
I was a bit skeptical, I’ll be honest, but I followed the recipe and was thrilled to see that the skins turned golden brown and crispy. They would have been crispier, but A) due to time constraints, I only left the wings at 250 for 20 minutes instead of 30, and B) I forgot to make sure all the wings were skin-side up. The ones that were turned out perfect, the ones that were skin-side down stayed soggy, sadly. Still, when done right, it’s amazing!
I’m so pleased to hear that Jessica! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Thank you! This wing recipe is easy and wonderful. Definitely a keeper!
I’m so pleased you enjoyed it Radka! Thank you for letting me know – N xx
Found your web site a short time ago:
Since making your hot wings my husband does not want to buy any other wings. Just loves yours.
Now making his and Honey Garlic for me, in batches. Freeze great and reheat perfectly.
Celery sticks ,few carrot slices, sour cream dip on the side and hubby is a very happy camper on ” Wing Night”.
WHOOT! So pleased you and your husband enjoyed these Sandi, thanks for letting me know! N xx