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.
Please tell me I can make these on a Weber Q2000?
My oven just died and no chance of replacement any time soon!
Weber recipe here
https://www.weber.com/AU/en/recipes/poultry/buffalo-wings/weber-190417.html
Hi Nagi been following you for several months and have cooked over 20 of your dishes. Brilliant…they turn out just like you say and unbelievably look the same. Friends and family well impressed. Buffalo wings were superb 😁would I be able to add a dry rub for a different flavour?
You should try anything flavor you want
Superb recipes here…all of them! Have made the wings many, many times: Delicious and crispy. The blue cheese dip is brilliant.
These were so good, a hit with my husband who is always on the hunt for crispy wings! These will be going into the dinner rotation. Thanks Nagi!
Have been baking these heavenly wings for over a year everyone LOVES THEM! Huge Champions League Final tonight (Come on Liverpool) getting them ready now for half time. 11/10 x
The ULTIMATE football food!!! (or any sport, really!!) N x
Do yours smoke coming out of the oven? Mine had a lot of smoke so I got worried, but they came put perfectly crispy on the outside and moisture on the inside. 5/5
Anything that gives off oil when cooking can smoke in the oven – try to make sure you don’t splash the fat anywhere and that your oven is clean when you start so any oil on the base or sides of the oven doesn’t smoke! I’m glad you enjoyed them!! N x
They come out way to dry according to your recipe.
Judging by the majority of positive reviews, maybe you need to look at your technique Chris 🤔 Give it another go following recipe exactly. Another hint is to check your ovens temp, it may be running hotter than you set.
Simply delicious! Crunchy outside and juicy on the inside and the buffalo sauce is so easy to make! The best buffalo wings recipe!
That’s amazing Sheryl! I am glad that you liked them! N x
These are simply yummm, great tip on the baking powder Nagi.
Chicken came out dry
Solid recipe. Did convection and took a little less than 40 min on the 425 uptick. Crispy and holds the buffalo flavor nicely.
Woo hoo Will!! I am so glad that you enjoyed it!! N x
Love this recipe. My go to for Buffalo Wings. Works perfect every time & a crowd Favourite. Thanks
Another winner! I can’t believe how crunchy and simple these are!!
My go to recipe site and it never fails.
Fabulous!!!! Perfect texture and crunch. I did not have enough baking powder (how does one run out of baking powder?) so I used Tapioca flour and they were perfectly golden brown and crispy. This is now my new go-to wing recipe! I will be looking for other creations on your blog!
Very innovative Ginny! I am glad that they worked out for you!! N x
Can you use corn flour instead of baking powder???
So I tried but perhaps my higher shelf (mid) is not high enough?? Anyway not quite golden looking after 40+ min on higher shelf so continuing but starting to worry about.
Hi Joanne – every oven is a bit different. Do you have a top element on your oven? You can leave them a bit longer to brown up or move your shelf a bit higher! N x
I make these about every other week. I have three teenage boys who absolutely love them. Like the recipe says they taste like they’ve been fried. The blue cheese dip is delicious as is the buffalo sauce.
Gotta feed those growing boys! I am happy you liked them Jres! N x
These are as good as, and in the majority of cases better, than wings served at restaurants and bars. I should know – I used to be the guy cooking them 🙂 I don’t think the sauce requires any sugar or salt, Frank’s and butter alone is a winning combination. But, a fantastic recipe that allows me to indulge on buffalo wings without all the oil. Thank you!
I am happy that you liked it Luke! N x
Crispiest wings I Ever Made!!! Positively awesome. This will be my go to Recipe from now on.
I overdid it with the baking powder. Although it says you can not taste it, because I covered them in it it did turn a little bitter/salty.
Just a side note.
Other than that great, skin is super crispy.
I may have mentioned this before, but about 20% of people taste baking powder and it’s not good. You can buy it without aluminum sulfate, which is what most people taste and it works the same.
You can use cornflour (might be what Americans call corn starch – white, not yellow) instead of baking powder for the same crispy results without the bitter baking powder taste. I always use this recipe but haven’t used baking powder since the first time I made them.
I just did the same thing. Figured shaking off the excess would suffice but nope. Had a chalky texture/taste.
The sauce and crispness were good though. Might omit sugar from sauce next time.
WOW – THE BEST Buffalo Wings I’ve ever had – so crispy/crunchy. Simply Brilliant. Thank you for sharing Nagi