Baked Buffalo Chicken Wings Recipe – The Secret To Crispy Wings

When it comes to making game day appetizers, it is hard to beat Baked Buffalo Chicken Wings. In fact, wings are the most popular Super Bowl food consumed across the country.

Whether you’re wanting a game day snack or just craving something spicy and flavorful for dinner, this recipe is always a hit. The best part? These wings are baked instead of fried, so you don’t have to deal with a big mess or a pot of hot oil.

This recipe uses chicken wing sections, which include the drumettes (the tiny ‘legs’)and the smaller flat sections of the wings. I like working with these because they’re easier to handle and cook more evenly than whole chicken wings.

By using the smaller wing sections you get a better ratio of crispy skin to tender meat, which is exactly what you want in a good Buffalo wing.

However, making crispy baked wings might seem tricky since frying is the traditional method, but this recipe solves that problem. The secret is a combination of using aluminum-free baking powder and a specific baking technique.

Baking the wings at two different temperatures, and in two different positions in the oven, ensures you get that crispy skin without drying out the meat. Then to make them even better you toss them in an easy homemade Buffalo sauce. Although you can always grab your favorite store-bought version if you prefer.

The Secret to Crispy Baked Wings

Getting crispy baked chicken wings comes down to a few simple techniques. First, pat the wings dry with paper towels to remove any excess moisture. This step is crucial because moisture on the surface of the wings can lead to steaming instead of crisping.

Next, the baking powder plays a big role. Aluminum-free baking powder helps break down the proteins in the skin, which encourages browning and crispiness.

Don’t skip this step, and make sure to use aluminum-free baking powder to avoid any metallic aftertaste. Tossing the wings in a mix of the baking powder and salt before baking gives them a perfect base for crisping up in the oven.

Finally, the baking process itself is key. By baking the wings in two stages, first at a lower temperature and then at a higher one, you allow the fat to render out and the skin to crisp up beautifully. The lower temperature dries out the skin, and the higher temperature gives it that golden, crispy finish.

Tips for Making The Best Baked Buffalo Chicken Wings

• Air-Drying the Wings: Besides patting the wings dry, let the wings sit uncovered in the refrigerator overnight. This process helps draw out moisture, which makes the skin crispier during baking.
• Wire Rack Setup: Using a wire rack during baking allows the heat to circulate around the wings, ensuring they cook evenly and get crispy all over.
• Oven Positioning: Baking at two different temperatures and in two different positions in the oven is essential. The lower temperature renders the fat, and the higher temperature crisps the skin.
• Adjusting the Sauce: If you like your Buffalo wings spicier, add more Frank’s Red Hot to the sauce. For a milder version, reduce the hot sauce and increase the brown sugar.

Crispy Baked Buffalo Chicken Wings Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 lb. chicken wings and drumettes (wing sections)
• 1 1/4 teaspoons aluminum-free baking powder
• 1/4 teaspoon kosher salt

For the Buffalo Sauce:

• 1 tablespoon unsalted butter, melted
• 2 tablespoons Original Red Hot Sauce (like Frank’s or any other similar brand)
• 1 1/2 tablespoons brown sugar
• 1/8 teaspoon kosher salt

*If you prefer to eat plain wings, but still want them to have great flavor, try this Seasoned Baked Chicken Wings Recipe.

INSTRUCTIONS – Baked Buffalo Chicken Wings

Prep the Wings

1. Start by patting the chicken wings and drumettes dry with paper towels. Lay them on a wire rack set over a rimmed baking sheet lined with foil. Place the baking sheet in the refrigerator (uncovered) and let the wings air-dry overnight. This step helps remove moisture and improves crispiness.

Season the Wings

2. Preheat your oven to 250°F (120°C) and adjust your racks so one is in the lower third and the other is in the upper third.
3. In a large bowl, toss the wings with aluminum-free baking powder and kosher salt until they’re evenly coated.
4. Discard the foil from the baking sheet, replace it with fresh foil, and clean and dry the wire rack. Spray the rack with non-stick cooking spray to prevent sticking.

Bake the Wings

5. Arrange the wings in a single layer on the wire rack, skin side up. Place the baking sheet on the lower oven rack and bake for 30 minutes at 250°F. This step dries out the skin.
6. After 30 minutes, move the baking sheet to the upper rack and increase the oven temperature to 425°F (220°C). Bake for another 40-45 minutes, turning the sheet after 20 minutes to ensure even cooking. The wings are done when the skin is golden brown and crispy.

Make the Buffalo Sauce

While the wings are baking, it’s time to make the Buffalo sauce. In a small saucepan over medium heat, combine the melted butter, Frank’s Original Red Hot Sauce, brown sugar, and kosher salt.

Whisk the mixture until the sugar dissolves and the sauce is warm. This sauce is simple, tangy, and slightly sweet, with just the right amount of heat.

However if you’re short on time, you can use your favorite store-bought Buffalo wing sauce instead. Just warm it up before tossing it with the wings.

Sauce and Serve

When the wings are done, transfer them to a large bowl. Pour the warm Buffalo sauce over the wings and toss until they’re evenly coated. Use tongs to make sure every wing gets a generous coating of sauce.

Serve the wings warm with celery sticks and your favorite dipping sauce. Ranch and blue cheese dressing are classic options that pair perfectly with the spicy Buffalo sauce.

Leftovers and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the wings on a wire rack in a 375°F oven or air fryer until they’re heated through and crispy again. Avoid microwaving, as it can make the skin soggy.

Whether you’re making them for your Super Bowl watch party or a casual dinner at home, these wings are sure to become your favorite way to make them.

Enjoy! Mary

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