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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I made these tonight. They were crispy and tasted fried. I won’t make wings any other way. Thanks.
YAY! So glad you’re on board with the baked wings revolution!!! 🙂 N x
Hi! Can I make these with boneless/skinless chicken breasts that I’ve cut into strips? Or what about boneless wings? Would it be the same?
Hi Autumn! Unfortunately not, this only works with chicken with skin 🙂
Does it really matter if I don’t let them sit overnight?
Hi Rose! Nope, that’s totally fine, just pat them dry using paper towels 🙂
I am wondering about experience with either par baking the wings and then finishing off or cooking them fully and reheating. I need to mostly prepare these ahead of time so trying to strategize.
Hi there! These can be made ahead, cooled and refrigerated, then reheated. They reheat great – they come out wonderfully crispy!!! 🙂
Out of this world!
The recipe sounds great! I just wish I would have found it 6-7 hours ago. I dont have an extra 8 hours to let the wings rest. Oh well maybe next time. I have to rate just to leave a comment so I am going with a 4 only because of the time it takes to make these.
Hi Lucylite! There is no requirement to rest the wings for 8 hours!!! 🙂
So glad you loved it Kathryn!!! 🙂
This a the right way to go with buffalo wings. The baking powder trick is very good to know!
Glad you loved it Marni!! N x
Can these be made frozen? Mine didn’t thaw 🙁
Sorry Kayla, these won’t work with frozen wings 🙁
I’ve not made these yet, but hope to soon. Wondering if you ever tried adding pepper, garlic powder, or anything else to the baking powder/salt coating? Sometimes we just want wings without a sauce or dip. Thanks!
Hi Sara! Yup, I sure have! I’ve made loads with rubs, I put all my favorites in the Wings cookbook 🙂 https://discountspot.info/chicken-wings-cookbook/%3C/a%3E When you add a rub, it creates a thicker crust – it’s really delicious! You can totally add whatever spices you want – there is a minor reduction in crispiness but not much! Just coat in baking powder first THEN toss in spices. 🙂
They’re in the oven now!. First time making wings and I’ve been craving them. They were so easy to prepare!. Thanks from New Orleans!
Hope you LOVED THEM John!!! N x
These look so good & great !
I look forward to eating delicious!
Thanks.
Thanks Linda!!! Hope you try it!! N x
I just fixed these wings & yes they do turn out like fried. It is amazing. The buffalo sauce is delicious.
A great recipe. Thanks for sharing.
WOO HOO! So glad you enjoyed it Gloria, THANK YOU for letting me know! N x
Amazing recipe, I just ate my finished result and very happy with it. Bookmarked:)
Thanks Dustin! So glad you enjoyed it!❤️
Im cooking these as we speak. If i double the amount of wings should i double the cook time?
Hi Kenneth! To double this and cook it all at the same time, I presume you have a large commercial oven? Because they need to be on the same rack at the same time – i.e. recipe requires 30 minutes on the low rack at lower temp, then 40 min on the high rack at high temp. So if you double the recipe, all the wings need to be on the same rack at the same time. And the cook time will be the same, assuming you are using a commercial oven large enough to fit two trays on each rack!
I’ve made these several times now and by far this is the best recipe for crispy chicken wings and Frank’s sauce is stunning, love these very moreish!
Cheers Nagi
Awww, thanks so much Scotty! I’m pretty in love with this recipe too….I’ve honestly lost count of how many times I’ve made this!!!
Do you think i would have to double cook time if i do double the wings?
Hi Kenneth! I answered your question below ⬇️ 🙂
Hi! I am making this tonight and I wonder if I could just use a rectangular glass baking dish when baking the
Sorry, I accidentally hit the post button before completing my question. Anyway, is it okay to use the regular glass baking dish when baking the wings? My wire rack is already soiled and have yet to purchase a new one.
Hi Ron – sorry, don’t think a glass baking dish is suited 🙁 Even without a rack, it’s best made on a baking tray. Need the space and no high walls to help the heat circulate!
Just wondering if I have the portioning correct for this recipe. 4 lbs wings that are each cut into 2 edible sections equals about 30 pieces total. Divided by 8 servings equals about 3-4 pieces per serving. Is this right? I’ve found “a wing” is not easy to quantify at least not via google because it could mean a full wing that was baked or roasted or fried or these sectioned wings as in the recipe. I’d tried to figure out nutrition info in the past on wings like this but was a bit flummoxed.
At any rate, we tried this and it was very good. They’d be good with lots of different dipping or tossing sauces. Next we’ll try your Honey Soy sauce, sounds great.
Hi Leenah! About 30 pieces sounds right to me, so yes, about 4 pieces per person 🙂 I know it’s difficult to quantify wings which is why I do this recipe by weight because wings differ in size so much! So my nutrition is based on the weight of wings used. 🙂
First time ever making hot wings. Wanted a baked recipe. The wings are better than I thought being baked. Will definitely always make hot wings now with this recipe! Great recipe!
Thanks Christi! So glad you enjoyed this!!
This recipe looks great & I look forward to eating delicious, crispy chicken! I will use low temp & then high temp baking method – but how do the cooking times change (differ) for making drumsticks aka chicken legs? Thanks- Tina
Hi Tina! The cook time is around the same 🙂 Although please note drumsticks don’t have as much skin so it won’t be as crispy!
I’m planning on making these and was wondering if you cut the wings up before baking. It doesn’t say so in the recipe but the pictures look like they are.
Hi Terry! Pleas foll
Um, your answer seems to be incomplete.
Hi Terry, I think what Nagi was meant to say is to please follow Truly Crispy Oven Baked Chicken Wings with Honey Garlic Sauce recipe. It says cut into wingettes and drumettes (tips discarded).
Thanks mum! 🙂 Sorry Terry, I was out in the country with intermittent internet access, cut out on me mid reply!
What happens if you have larger wings and used much more baking powder? Will too much baking powder affect the taste, or make it burn when getting to the higher shelf of oven?
Hi Zach! It’s based on wings weight not size. So please follow the recipe!