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!
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I used a variety of recipes to cook the wings, but followed this recipe for the blue cheese dip and buffalo sauce. Both went down a big storm.
The blue cheese dip would make an amazing salad dressing. Thank you.
Yummy! And crispy!
But the sauce FAR TOO “vinegary”. Added extra sugar & some honey to mellow down. And I’m not usually adding extra sugar in any recipe.
Unfortunately you sacrifice juicy wings for crispy wings. I followed the recipe exactly except for shaving ten minutes off the end, crispy but ver6 dry wings…even with the larger more meaty ones. Back to putting them in the airfryer for 20 minutes total.
I must be doing something wrong! I follow the recipe perfectly and the wings are burned after 30 minute. I don’t know what I am doing wrong.
Are you cooking them on a low heat first for 30ins then high heat for 40/50 mins, I’ve cooked these numerous times and always fine 👍
Can I make these with ribs?
Excellent recipe. Tasted just like the original buffalo wings I had in Buffalo USA. Will become a staple for many future gatherings.
Note: I followed advice from a comment left by Jason to add 1 teaspoon of flour to the melted butter and it coated the wings perfectly.
Excellent wings!! Never thought you could get them so crispy in the oven. I wonder if I could make Buffalo Shrimp using the same cooking method.
Amazing recipe.
Easy and works every time
There should be a note about the baking powder. Purchase a brand that states it is aluminum free. If not you will likely taste the metal. I sure can.
Am I missing something? I can’t see anywhere in the recipe or in the video where it states what the ‘lower temp’ actually is.
I’ve made this recipe 7 or 8 times now and it has always turned out fantastic. Nothing but rave reviews from guests and I personally love them as well. The only tweak I’ve tried which ended up working very well with the recipe as written the last couple of times I’ve made these wings is the addition of about a teaspoon of flour to the butter while it’s melting. The sauce clings to the wings much better that way.
That’s really helpful, thanks! I thought the sauce needed some tweak to make it stick to the wings. Or maybe the sauce needs to get cooked onto the meat. I’ll try your way next time!
Well I tried flour two ways: first making a roux of equal parts butter and flour. That was a fail and it was thick like peanut butter, even after adding more sauce. The second try I added 1 tsp flour as recommended, and it was the perfect solution. Thanks again!
I had a craving for buffalo wings but didn’t want to go the whole batter and fry route. I found your recipe and it didn’t disappoint. I love that the wings come out of the oven all crispy and juicy! I still haven’t put the sauce on, and several wings have simply disappeared… I will be enjoying wings more often now!
hey, I made this and substituted hot sauce with sweet chili sauce and this was one delicacy. I absolutely loved it, thanks!
These are the BEST wings EVER!! They are better than ANY restaurant around. Sheer Genius!! Thank you!
Holy cannoli! My go-to recipe for yummy, crisssspy, incredible wings -not even gonna glance at others. This recipe deserves the high ratings 🙂
Awesome and truly crispy! Is there a trick to make the wings soak up more of the flavor? It feels more like a poured on sauce rather than getting absorbed. Maybe that’s the price to pay for crispy baked wings?
Awesome, great recipe. Wings were perfectly crispy and the sauce was great
I made these tonight, but didn’t have any gorgonzola, so I made a ranch sauce with fresh herbs. Turned out great, combined with the wings. Great recipe, thank you!
Nagi, these were sublime!!! Next level delicious xxx
I have made this so many times with wings, they are my daughter’s favourite. Lately I have also been marinating boneless skinless chicken thighs in the sauce, then baking or BBQing them. SO GOOD!! Another Nagi hit!
My kids love these!! We have tried so many recipes and the kids gave them a 9.5/10…..win for me!!! We left the blue cheese out of the sauce and it was still yummy.