Crispy Baked Buffalo Wings 🍗🔥 — Oven-Baked, Saucy & Crowd-Pleasing

Perfectly Crispy Baked Buffalo wings smothered in an easy homemade Buffalo sauce. So simple to make - they'll be a total hit for any party table! Ok, so now that's all covered, let's get right on with the Buffalo chicken wings recipe!

Each wing is chopped into two pieces, dried thoroughly with kitchen towels (to ensure they don't absorb too much baking powder), then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt, and pepper. There's quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.

How To Make The Crispiest Baked Buffalo Chicken Wings | Delish Insanely Easy

Leave fried wings at the pub. It's messy and involved, and not what you want to be doing when the game is on. Baking the chicken is way easier.

Crispy Baked Buffalo Wings 🍗🔥

Ultra-crispy oven wings (no frying!) tossed in a classic tangy Buffalo sauce. Perfect for game day or any crowd.

Prep: 10 mins

Cook: 45–55 mins

Total: ~60 mins

Yield: 4–6 servings

Ingredients

• 3 lbs chicken wings, flats & drummettes separated, patted very dry
• 1 tbsp aluminum-free baking powder (NOT baking soda)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika (sweet or smoked)

Buffalo Sauce

• 1/2 cup hot sauce (Frank’s RedHot or similar)
• 4 tbsp unsalted butter, melted
• 1 tbsp honey (optional for balance)
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder

Instructions

1. Prep oven & pan: Heat oven to 425°F / 220°C. Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack.
2. Season & dry-coat: In a bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Toss very dry wings with the mixture until evenly coated.
3. Bake until shatter-crisp: Arrange wings skin-side up on the rack. Bake 35 minutes, then increase to 450°F / 230°C and bake 10–20 minutes more, until deep golden and very crispy (internal temp 175–185°F for tender wings).
4. Make Buffalo sauce: Whisk hot sauce, melted butter, honey, Worcestershire, and garlic powder until smooth.
5. Toss & serve: Transfer wings to a large bowl, pour over sauce, and toss to coat. Serve immediately with celery, carrots, and ranch or blue cheese.

Tips

• Baking powder must be aluminum-free and not baking soda.
• Really dry the wings—paper towels + air chill in the fridge 30–60 minutes if you can.
• Use a rack so heat circulates and fat renders for extra crispness.

Nutrition (per ~6 wings)

~410 kcal • Protein 28g • Fat 28g • Carbs 5g (est.).

Buffalo Wings FAQ

Why baking powder and not baking soda?

Baking powder (aluminum-free) raises surface pH and helps draw moisture so skin crisps. Baking soda tastes soapy and can brown unevenly.

Can I use frozen wings?

Yes—thaw completely, pat very dry, then proceed. Excess moisture prevents crisping.

How do I make them extra crispy?

Air-dry wings uncovered in the fridge 8–24 hours after salting. Bake on a rack and finish at 450°F to render more fat.

Best way to reheat without losing crunch?

400°F oven or air fryer 6–10 minutes until hot and re-crisped. Sauce after reheating if possible.

How can I make them milder or hotter?

For milder, add more butter or a splash of ranch to the sauce. For hotter, add cayenne or use a hotter hot sauce.