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.
Do i toss the wings in baking powder before i put them in the fridge to dry over night Or i toss the wings in baking powder then sit them in the fridge to dry over night
Hi Victoria! Please follow the steps – dry in fridge then toss! 🙂 N x
This recipe is a success, I used spiced salt and baking powder. The promise of crisp wings was fulfilled, thank you!
I’m so happy to hear that you enjoyed this Yoanna! Thanks so much for letting me know – N x
I followed recipe to a tee and, although crispy as promised, I definitely tasted the baking powder which was disappointing.
I’m sorry to hear that Susan. Did you pat the wings and toss well to coat evenly?? 🙂 N x
For me they where much much better than I expected, crispy, just perfect. I added some garlic to a few of them however I didn’t like those as much as the Baking Powder and Kosher Salt.
So great to hear, thank you for letting me know !! N ❤️
These made an absolutely wonderful Friday night dinner! I paired them with homemade mac n’ cheese, and fresh fruit. It was a hit with the family.
As always Nagi…a truly wonderful recipe!
That’s fantastic to hear Cleopatra! Thanks for letting me know – N xx
if I only want to do a half pound of wings, do I use the same amount of baking powder?
Hi Tim! Nope, please scale the recipe down 🙂
At first I loved the crispness however it was a bit too salty. Would it be ok if I decreased the salt?
Hi Sandy! Yes you can 🙂
Great recipe! I was dubious as to how crispy these would be but they are spot on. First recipe of yours I have tried… wont be the last!
Thank you
That’s terrific to hear Josh! Thanks for letting me know – N xx
I really wanted to buy your e-cook book, but it looks like I can only buy it if I have an iPhone or an I pad, can I buy it if I have an android device?
Hi Jan! It can be read on any device on which PDF’s can be read – I am sure Android has something!
Hi Nagi
I’m very interested in rustling up your batch of Buffalo Wings for our annual *Family Reunion* on the long weekend in June.
I’ve looked around at other recipes, your recipe looked the best. Especially how you have cooked the chicken wings to crisp delight.
However, I’m not fussed on blue cheese of any description 😝 Would you have an alternative dipping sauce you’d recommend?
My thanks in advance
Hi Sonja! There are a bunch of sauces in the notes of this recipe -> https://discountspot.info/crispy-oven-baked-chicken-wings-honey-garlic-sauce/%3C/a%3E%3C/p%3E
Well, I must say, these are absolutely my new favs! My previous recipe coated wings with flour – which ended-up coming out pasty. These truly do have that deep-fried taste and can’t get any easier to make. Nagi, thank you!
That’s so fantastic Ronaldo! I’m so pleased to hear you enjoyed this, thanks for letting me know! N xx ❤️
OH MY GOODNESS!!!!!! I am in love!! Tried these tonight for the whiole family…followed the recipe to the book! PERFECT. CANT THANKYOU ENOUGH! I’m making these on Mothers Day this weekend
So pleased you enjoyed it Kelli! Thanks for letting me know! N xx❤️
I just wanna say big thank you for this recipe. That was great, easy, delicious and I’m so glad I found and chose your recipe from tons of others. Super result, thank you. Will definitely make it again.
Whoot! 🙌🏻 So happy to hear that Irena, thanks for letting me know! N xx
Made these on Wednesday and as I write this, have my second batch baking away. Suffice it to say, they were a HUGE hit! My husband cannot get enough of these and they are so much more healthy (and easier!!!) than fried wings. Thank you so much for such a bad ass recipe!
That’s so fantastic to hear Pricia! Thanks for trying my recipe and letting me know you enjoyed it! N xx
I couldn’t believe how crispy these were! Super delicious and will certainly make again. Thanks Nagi for another great recipe.
WHOOT! So glad you enjoyed this Fiona!!
Hi there, I was curious if you think that these could be hit with smoke, from an electric bbq smoker first, and then finished off in the oven? I know that my smoker can stay steady at that low temperature and then I could finish them up, with the high heat of my oven. My only thought is, will the smoke interfere or make issue, with the wings since they are coated in baking powder?
Hi Nagi, I have followed your recipe exactly on the super crispy chicken wings except for the seond round of baking, instead of 40-45 min at 160*C, I cut down to 30 mins. The chicken wings are super crispy but my family find the meat is too dry and hard. Is there a way to do so that the chiken wings remain mpoist yet super crispy?
Hi Matt! If your smoker can mimic an oven for the low temp part then it should be fine! I very much doubt smoke itself would interfere with the “science” of this recipe 🙂
Hi Nagi,
Wing connoisseur here. I have one issue with your recipe and it’s a common issue I have with lots of buffalo wing recipes I see on the internet these days. I am a chef and have worked as a chef for ten years and I’m keen to know your reasoning. Let me explain:
Why not just dip a wing in the sauce when you feel like eating one? Therefore the wet sauce doesn’t have enough time to compromise the crispy skin?
I don’t understand how you’ve got so much emphasis on making them crispy only to literally smother the whole batch in a wet sauce? Wouldn’t this make them soggy within a minute or two? I mean, even if it doesn’t doesn’t destroy the crispness altogether it must compromise it somewhat.
In my experience, with these kind of recipes one or two wings are great but by the time you’re past them, the rest are soggy.
I don’t get it. As I said, I’m a chef and I’m always keen to learn peoples reasonings behind their way of doing things. But this – this I cannot fathom. I’ve never been given any solid reason as to why people do this. It’s like buying a box of hot, golden, crispy chicken nuggets and pouring cold, wet sweet and sour sauce over all of them instead of just dipping each one. Help.
Hi! I LOVE hearing from real Chefs!!! You have a very good point and I have wondered it myself at times. I guess part of the Buffalo Wings experience is having it doused in that sticky sauce, as opposed to dipping it in 🙂 However, I whole heartedly agree that you get the same result by dipping and the skin stays crunchier for longer!
I have preseasoned wings that I already purchased prior to seeing your recipe but I really want to try it! If it’s just a dry seasoning and not wet marinade will they still turn out crispy and be okay to cook the same way as your recipe? I usually fry my wings but really want to try baking them! Thank you!
Sorry Courtney, I can’t say without knowing what they were pre-marinated in!
Hi Nagi, I have a gas fan forced oven and was wondering if temperature will vary do I still have to change rack position.
Really enjoy your recipes , don’t have to think about what is for tea anymore. Cheers and thanks Dawn
And actually, so has she – and she a stickler for following recipes!
Hi Dawn! Nope, same temp, cook time and rack position 🙂 My mother has a gas fan and I’ve made it at hers many times!
Hi
I followed the recipe exactly and these were truly delicious. This is how I’ll be doing my wings from now on. Thank you
I’m so pleased to hear that Simon, thanks for sharing your thoughts! N xx
Sorry to contradict but do not give any chicken bones to your dog,or rabbit or any poultry…they splinter and can puncture an intestine. French dogs have them all the time but I guarrentee if I gave them to my dog I would end up with a dead ( after some hours of pain) dog,or a huge vet bill….do not take the chance. please
My vet tells me raw is ok???
Raw is fine but cooked makes the bones weak and brittle which can splinter when the dog chews it cutting the dogs.