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.
Excited to try this! Has anyone tried doing these in air fryer and if so, recommended temps/times? I’ve heard a rule of thumb of subtracting 25F and dividing time in half, but curious if anyone else has had success.
I love Buffalo wings, but which Franks sauce is used in this recipe?
Is it the Redhot Wings Buffalo sauce, or Redhot Original Cayenne Pepper Hot Sauce?
Help please!
Depends how ‘hot’ you can take. The Franks “Buffalo” is fine for us, but if you want to up the heat, get the extra hot.
I’m making these tonight but I don t have 4 lbs I have 2 1/2 she I readjust my cooking times or something
The prep and cooking time should be exactly the same, just adjust ingredients for how much sauce and dip you need.
Amazing.
Um. Don’t mix up baking/bicarb SODA and baking POWDER.
Still crunchy. Still juicy.
But will taste a bit ick and make you think you’ve poisoned your guests even though you’ve probably just ensured they have very settled tummies…
Sooooo good.
Great recipe. I found the skin was very crispy but tough. Did I over cook it?
This recipe is a favourite in our household. I’ve made it many times & it’s always awesome. So yummy & easy.
Aussie living in the US. I Have never had buffalo wings before so really didn’t have a benchmark, but these were delicious. They weren’t as deeply coloured as Nagi’s but after 40 mins they were definitely cooked. Not a fan of blue cheese but a fresh crisp salad (with celery) was refreshing. My American friends loved them.
Delicious
Hi Nagi, These wings were the best we ever had, no exaggeration. Nice and crisp and we also made the blue cheese dip and it was awesome. I also want to try them with a dry rub sometime. Thank you for this, a real game changer! Sending a hug for you and Dozer! 🙂
Hi Nagi. It’s very hard to find sour cream in Spain, what can I use as sub?
4.58 from 825 votes
How to make Sour Cream recipe – All you need is 3 ingredients and a jar, that’s it!
Print Recipe
How To Make Sour Cream
Prep Time
10 mins
Stand for
12 hrs
Learn How to Make Sour Cream at home and then use it to make your baking even better or enjoy it on its own.
Course: Dessert
Cuisine: American
Servings: 2 cups
Author: DIY Natural
Ingredients
1 cup (8 fl oz / 240 ml) heavy whipping cream (36% fat content works best)
2 teaspoons lemon juice (or white vinegar)
¼ cup (2 fl oz / 60 ml) whole milk
Instructions
In a jar, mix the cream and lemon juice (or vinegar) together, then pour in the milk. Screw a lid on tightly and shake well.
Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band.
Leave it on the counter overnight (up to 24 hours) for it to set up.
After 24 hours it should be quite firm. Give it a stir and cover it with a jar lid. It will keep in the refrigerator for 2 weeks or so if it lasts that long!
Recipe Notes
Because there are no thickeners or gelling agents, your homemade sour cream may be thinner than commercial brands you may be used to. Have no fear, it’s fine. I’ve gotten used to the consistency and like it better since it blends in recipes so well.
Quick sour cream: add 2 tablespoons of good quality (live/organic if possible) yogurt to 8oz of softly whipped fresh cream – allow to stand at room temperature for about 30 minutes – depending on the room. This can be refrigerated then where it will further culture for a lovely sour cream!
Vegan sour cream: strain plant-based yogurt through a fine sterile muslin type cloth, in a sieve, over a bowl in the fridge to get a thick Greek Style yogurt. Enrich this with coconut cream if you wish. This takes about 4 hours, or overnight.
This was an incredible recipe!
We used a popular restaurant’s retail sauce, but the wings themselves were crispy and wonderful! My wife said they were the best wings she’s ever had and she is a chicken wing connoisseur. We will NEVER fry wings again!
Nagi, these wings were truly amazing!
I have tried lots of recipes and they were ok, but not quite.
How crispy!
Stunning and a favourite in our house now, with a beer and weekend footie (UK)!
Hi Nagi! I’m hosting a game night this weekend and would love to try making this wing recipe. Quick question though- if I were to bread the wings, can I mix the baking powder with my breading? Will it stil turn out crispy? There is a breading recipe I’d like to try, so it will be sort of a hybrid version of this wing recipe. Thanks ahead for any input!
I made these a few weeks ago. Love it!
I’ve never bought or tried blue cheese before but I decided to give it a shot. Surprisingly, it was not bad. The celery taste, which my husband doesn’t like, was neutralised by the blue cheese.
Today, I had an even bigger surprise. My husband asked me to get celery when I go grocery shopping. Huh?! Did I hear wrongly? No. He said that of course I also had to buy blue cheese to go with the celery! That is a miracle! Thank you Nagi!
My daughter also asked me later today to buy celery. She wanted to bring for her school snack. Wow! Amazing! Your recipe is changing lives!
Blue cheese sauce on corn on the cob is also banging! Try it!!
Match made in heaven x
Hi team, please convert the cup measurements to metrics for the Blue Cheese dip part of the recipe as it’s missing, thank you.
Made it anyway and it totally works; the wings are as crispy as you say. I will swap Frank’s Sauce for the less salty Sriracha next time to see how it turns out. Great recipe and now added to my favourites.
We use half franks and half sriracha, its lovely.
I have made wings using this recipe several times and they always come out perfect!!!
Great recipe. This isnt spicy. if you want spicy, go franks Xtra spicy. For medium, go half franks original and half extra spicy
These were fab. Definitely less messy than frying. The blue cheese dip is too “blue” for me but easily adjusted if you’re not a fan of blue cheese like me. The buffalo sauce is spot on. Winner winner chicken wings dinner!
Nagi, I made your Buffalo wings and sauce last night and my partner and I went absolutely crazy for them! We didn’t even make it out of the kitchen, instead stood at the counter eating the wings like cave dwellers, along with the broccoli and carrots I’d cut up to go with. We loved the wings so much we’re having them again tonight with a salad, and I hope to actually get our plates onto the dining table this time. Thank you so much for sharing!