These Crispy Buffalo Chicken Wings are incredibly addictive and tender, with a crisp exterior that rivals fried wings. A few simple techniques make oven-baked wings delightfully crunchy while staying juicy inside.
Love wings? Try more of our chicken wing recipes, including Slow Cooker Sweet Chili Chicken Wings and Crispy Baked Garlic Parmesan Chicken Wings.
How to Make Crispy Chicken Wings in the Oven
To get wings that are crisp and golden without deep-frying, follow a few key steps. First, pat the wings very dry with paper towels. Removing surface moisture is essential for a crisp finish.
Next, season the wings. The blend is straightforward, but one ingredient makes a big difference: baking powder. A light coating helps create a crunchy crust in the oven. While deep-frying often yields the crispiest results, this oven method gives you exceptional texture with less oil and effort.
After seasoning, arrange the wings on a wire rack set over a baking sheet so air can circulate around each piece. This prevents sogginess that can occur when wings sit directly on a pan. Lightly spray the rack with cooking spray so the wings won’t stick, and line the baking sheet with foil for easy cleanup.
Tips for Making Baked Chicken Wings Crispy
Oven temperature matters: bake hot and fast rather than low and slow. Preheat the oven to 425°F (220°C) and bake until the wings are browned and crisp. For an extra-crispy finish, increase the oven to 450°F for the last 5 minutes of cooking.
Can You Make Buffalo Chicken Wings Ahead of Time?
Wings are best served right after cooking, but you can prepare them slightly ahead if needed. Bake the seasoned wings and remove them from the oven about 10 minutes before they finish. Refrigerate until you’re ready to finish cooking.
When you’re ready to serve, let the wings come to room temperature while the oven re-heats, then bake the remaining 10 minutes to restore crispness. Toss with buffalo sauce just before serving.
Fully cooking and then saucing the wings, cooling, and reheating will lead to softer skin, so avoid saucing too early. Serve hot with Ranch or Blue Cheese dressing and some celery and carrot sticks on the side.
These buffalo wings work equally well as an appetizer or a main course—plan on several wings per person if serving for dinner.
Looking for More Chicken Wing Recipes?
- Garlic Parmesan Chicken Wings
- Salt & Vinegar Chicken Wings
- Chicken Parmesan Chicken Wings
- Nacho Chicken Wings
- Sticky Hoisin Chicken Wings
- Asian Glazed Chicken Wings
- Slow Cooker Sweet Chili Chicken Wings
Crispy Buffalo Chicken Wings
- Author: Dan
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 Servings
With a few cooking tips, these baked chicken wings are as crispy as if they were deep fried.
Ingredients
- 4 pounds chicken wings, separated at joints and wing tips removed
- 1 tablespoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 1/2 cup hot sauce (we used Sweet Baby Ray’s)
- 1 tablespoon honey
- 4 tablespoons butter, melted
Instructions
- Preheat the oven to 425°F (220°C).
- Toss wings in a large bowl with baking powder, garlic powder, onion powder, and black pepper.
- Place the wings in a single layer on a rack set over a baking sheet that’s been sprayed with cooking spray. Sprinkle salt evenly over the wings.
- Bake for about 35 minutes, until brown and crisp. For extra browning, increase to 450°F for the final 5 minutes.
- Whisk together hot sauce, honey, and melted butter in a large bowl. Add the cooked wings and toss until fully coated.
- Serve immediately with ranch or blue cheese dressing for dipping.
Recipe Notes
If you prefer milder wings, add an extra tablespoon of honey to the sauce to reduce heat.
- Category: Appetizers
- Method: Oven
- Cuisine: American