Crispy Baked Wings

Crispy Baked Buffalo Chicken Wings are my go to when I want something spicy, crunchy, and honestly kind of fun to eat without dealing with a fryer. You know those nights when everyone is hungry, the game is on, and you do not want a sink full of oily dishes? This is that recipe. I have made these for casual weekends, last minute guests, and even a random Tuesday because I was craving that buffalo bite. The best part is you can get real crispiness in the oven if you do a couple small things right. Let me walk you through it like I would if you were standing in my kitchen.

How to make Ultra Crispy Buffalo Wings in the Oven

Ok, so the big secret is not actually a secret. It is all about getting the skin dry, giving it space, and letting the oven do its job. When people tell me their wings did not crisp up, it is usually one of these issues: the wings were wet, the pan was crowded, or they pulled them too early.

Here is my simple method that I have tested a lot, because yes, I take wing nights seriously.

My step by step method for crisp wings

• Pat the wings super dry with paper towels. This matters more than you think.
• Line a sheet pan with foil for easy cleanup, then place a wire rack on top.
• Lightly oil the rack or spray it so the wings do not stick.
• Toss wings with a little baking powder, salt, and a few spices (more on that below).
• Arrange wings in a single layer with space between each one.
• Bake at 425°F, flipping halfway through, until deeply golden and crisp.

About timing: most wings take around 40 to 50 minutes total, depending on size and your oven. If they are looking pale at the end, give them another 5 to 10 minutes. I would rather slightly over bake than pull them early, because that last stretch is where the crisp really sets in.

If you are already a wing person, you might also like this oven method I reference a lot: oven baked chicken wings. It is a nice extra guide when you want to compare times and temps.

One more thing. After baking, I let them sit for about 3 minutes before saucing. Not long, just enough so the steam does not instantly soften the skin. Then I toss and serve fast.

What you need for Crispy Baked Buffalo Wings

Let us keep this simple and real. You do not need fancy gear, but a rack helps a lot. If you do not have one, you can still make it work, just flip more often and expect slightly less crispiness on the bottom.

Ingredients and tools I actually use

For the wings

• 2 to 3 pounds chicken wings (drums and flats)
• 1 tablespoon baking powder (not baking soda)
• 1 to 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional but so good)
• Black pepper to taste

Tools

• Sheet pan
• Foil or parchment
• Wire rack (highly recommended)
• Big bowl for tossing

Quick note on baking powder: it helps the skin crisp by changing the surface a bit and encouraging browning. As long as you use the right amount, you will not taste it. I have served these to picky eaters and nobody has ever said a word except, can we make more?

Whenever I am in a chicken mood, I usually rotate recipes so dinner does not get boring. If you like crispy baked chicken but want something more fork and knife friendly, this one is a solid favorite: easy chicken parmigiana crispy baked italian.

Also, do not skip drying the wings. I know I said it already, but it is the difference between crisp and kind of rubbery. Dry wings are happy wings.

How to make the buffalo sauce

This is the part that makes the whole tray disappear. Buffalo sauce is basically hot sauce plus butter, and it is perfect because it clings to the wings and gives that tangy heat people expect.

My personal preference is medium heat, so I can eat more than five wings without needing a full glass of milk. But you can absolutely crank it up if that is your thing.

Here is my quick buffalo sauce formula:

Buffalo sauce

In a small saucepan over low heat, melt:

• 1/2 cup hot sauce (like Frank’s style)
• 4 tablespoons unsalted butter
• 1 teaspoon honey or brown sugar (optional, just a tiny bit)
• 1/2 teaspoon garlic powder (optional)

Stir until smooth, then take it off the heat. That is it. No stress.

How I sauce the wings: I put the baked wings in a large bowl, pour over enough sauce to coat, and toss. If you like extra saucy wings, save a little sauce for a second drizzle right before serving.

If you love buffalo flavor in general, you might want a lunch idea that uses the same vibe. I make these when I have leftover wings or chicken: easy buffalo chicken wraps spicy crispy lunch. It hits the same craving but feels more weekday friendly.

And yes, this whole recipe is basically built around Crispy Baked Buffalo Chicken Wings done the easy way. Heat plus butter plus crunch is a strong combo.

Bonus blue cheese sauce recipe

I know blue cheese is a love it or hate it situation. I love it. Like, I will dip a wing, then dip a celery stick, then dip my finger when nobody is looking. This dip takes two minutes, tastes like the good stuff from a wing place, and cools down the heat in the best way.

Quick blue cheese dip

Mix together in a bowl:

• 1/2 cup mayo
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 teaspoon garlic powder
• 1 to 2 teaspoons lemon juice or a splash of vinegar
• Pinch of salt and black pepper
• 1/3 to 1/2 cup crumbled blue cheese

If you want it thinner, add a spoonful of milk or buttermilk. If you want it thicker, add a little more blue cheese and let it sit in the fridge for 10 minutes.

“I made these for my family and the wings came out shockingly crispy for being baked. The blue cheese dip was the real surprise, it tasted like restaurant dip and my husband asked me to make it again the next day.”

Serving tip: put out celery and carrots, not because you have to, but because that crunchy cool bite between wings is honestly perfect.

If you are on a baked and crispy kick, you should try something like a baked chimichanga night too. It is the same idea of big crunch without frying: easy chicken chimichanga baked no fry crispy recipe.

And yes, I am saying it again because it is the whole point, Crispy Baked Buffalo Chicken Wings can be totally doable at home without special equipment.

Why are they called Buffalo wings?

This is one of those food facts that is fun to know when you are standing around a tray of wings. They are not made from buffalo, and they are not named because they are extra wild. They are called Buffalo wings because they became famous in Buffalo, New York.

The story people share most often is that they were popularized at a bar in Buffalo in the 1960s, served with hot sauce and butter, and paired with celery and blue cheese. Whether you want the full history debate or not, that general origin is why the name stuck.

What matters in my kitchen is that the flavor is iconic: tangy, buttery heat with crisp chicken skin. That combo is why Crispy Baked Buffalo Chicken Wings show up at parties, game days, and random snack dinners everywhere.

Also, if someone at your table is not into buffalo sauce, you can keep a few wings plain and toss them with parmesan and garlic instead. For that vibe, this is a nice reference: easy baked chicken parmesan crispy not fried. Different style, same crispy joy.

Common Questions

1) Can I make these ahead of time?
Yes. Bake them until crisp, cool, then refrigerate. Reheat at 425°F until hot and re crisped, then sauce right before serving.

2) Why use baking powder, and can I skip it?
Baking powder helps with browning and crispiness. You can skip it, but the wings may not get as crackly. If you skip, focus even more on drying and giving them space.

3) Do I have to use a wire rack?
No, but it helps. Without a rack, flip more often and expect the bottoms to be a bit less crisp.

4) How do I make them less spicy?
Use a milder hot sauce, add a little extra butter, and serve with plenty of blue cheese dip. A tiny spoon of honey in the sauce also softens the heat.

5) How do I keep wings crispy after saucing?
Sauce right before serving and do not drown them. If you like extra sauce, serve some on the side for dipping.

A good wing night is closer than you think

If you take away anything from my wing routine, let it be this: dry the wings well, bake them hot, and sauce them at the end. That is how Crispy Baked Buffalo Chicken Wings come out crunchy and satisfying without frying. If you want more tips and comparisons, I have learned a lot from reading and testing notes like Baked Buffalo Wings – ULTRA CRISPY!! – RecipeTin Eats and I also love the dip ideas from Crispy Baked Buffalo Wings + Bonus Blue Cheese Dip. Now promise me you will put on something fun to watch, pull out the napkins, and actually enjoy making these. You have got this.