Classic Crispy Buffalo Wings
Cut used: Wing chicken →
Prep
15 min (plus 1 hr air-dry)
Cook
45 min
Total
2 hr
The secret to crackling-crisp baked wings without deep frying is a baking powder coating and a low, slow start in the oven that renders the skin before a high-heat finish crisps it. Buffalo sauce is simplest when it's just hot sauce and butter, but the ratio matters: too much butter and it won't cling, too little and it's overpoweringly vinegary. Toss the wings the moment they come out of the oven so the sauce sets into the crispy skin.
What Ingredients Do You Need?
- 3 lbs Chicken wings, split into flats and drumettes
- 1 tbsp Baking powder (aluminum-free)
- 1.5 tsp Salt
- 1 tsp Garlic powder
- 3/4 cup Cayenne hot sauce (such as Frank's RedHot)
- 5 tbsp Unsalted butter, melted
- 1 tsp Worcestershire sauce
- as desired Celery and blue cheese dressing, for serving
How Do You Make Classic Crispy Buffalo Wings?
- 1
Dry the wings
Pat wings very dry with paper towels, then toss with baking powder, salt, and garlic powder until evenly coated.
- 2
Air-dry
Arrange wings on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour to dry out the skin.
- 3
Start baking low
Bake at 250°F for 30 minutes to render fat without browning too fast.
- 4
Finish hot
Increase the oven temperature to 425°F and bake another 20-25 minutes, flipping once, until deeply golden and crisp, reaching an internal temperature of 165°F.
- 5
Make the sauce
While wings finish baking, whisk hot sauce, melted butter, and Worcestershire sauce together until emulsified.
- 6
Toss and serve
Toss the hot wings immediately in the buffalo sauce until fully coated. Serve with celery sticks and blue cheese dressing.
What Are the Pro Tips for This Recipe?
- 💡 Baking powder (not baking soda) draws moisture to the skin's surface, helping it crisp without frying.
- 💡 Air-drying the wings uncovered in the fridge is the single biggest factor for crispiness.
- 💡 Toss wings in sauce right before serving; sauced wings left to sit will soften.
- 💡 Double the sauce recipe if you like your wings extra saucy.
