Crispy Buffalo Chicken Wings are baked, not fried, using a secret ingredient that could fool any die-hard chicken wing fan.
These Crispy Buffalo Chicken Wings are exactly what they claim to be – CRISPY! Surprisingly, without deep frying. WHAT IS THIS MADNESS!? Using a special ingredient you likely already have in your kitchen pantry, you can make your very own crispy buffalo wings without the hassle and grease of a deep fryer.
BUFFALO CHICKEN WINGS
We love chicken wings as much as the next guy, especially our Sticky Honey Sesame Chicken Wings and our Sticky Thai Chicken Wings but there was just one thing these two recipes were missing – CRUNCH!
This extremely popular creation came out of a New York restaurant in the 60’s by Teressa Bellissimo. Teressa covered the wings in her own special sauce and served them with a side of celery and blue cheese. Since then, Buffalo wings have become a quintessential game day food in the United States, served at bars and restaurants everywhere.
Of course, good Buffalo wings need a creamy dip, so this recipe includes a blue cheese dressing. If blue cheese isn’t your thing, I also love my wings dipped in ranch dressing!
These deliciously, crunchy wings have been well received at home and have quickly become a hit with our readers. Abso-freakin-lutely worth giving these wings a red hot go.
WHAT IS THE SECRET TO CRISPY WINGS
The key ingredient to crispy wings, without using a lot of oil, is aluminium-free baking powder. It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won’t taste it in the final results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!
You’re going to spice up your wings with some classic seasonings you’re bound to already have in your pantry:
- Garlic powder
- Salt
- Pepper
- You an also add a dash of Cayenne pepper.
Toss them through the seasoning until they are coated evenly.
HOW TO COOK CHICKEN WINGS IN THE OVEN
After your wings are coated, place aluminium foil on your baking sheet to catch any drippings, then arrange a wire rack over the top. Place your wings in an even layer to allow the heat to be evenly distributed.
You’re then going to bake your wings on a rack so the fat can drip off, creating ultra crispy wings all over.
HOW LONG TO BAKE CHICKEN WINGS
Chicken wings can take about 50 minutes or more to bake, flipping them halfway through cooking time to allow even crispness. Why so long? To allow the fat to render out from the chicken wings so that the skin crisps to a delicious golden brown.
HOW TO MAKE BUFFALO SAUCE
To get the best baked buffalo wings, you’re going to toss them in an incredible buffalo sauce, which requires only three ingredients!
- Frank’s Original Red Hot Sauce
- Melted unsalted butter
- Honey or sugar (white or brown)
Whisk it all together until combined, then pour the sauce ALL over your CRISPY baked wings and serve! So easy and no deep fryers needed!
WHAT TO SERVE WITH BUFFALO WINGS
Serve your buffalo wings with blue cheese dip, ranch dipping sauce or a creamy garlic mayo. Don’t forget the celery and/or carrot sticks on the side! Game day has never looked so easy and so good!
To serve wings as a family meal, we normally keep some separate without sauce so the kids can enjoy super crispy chicken wings. You can also dip theirs in bbq sauce or honey garlic butter sauce. Buffalo wings can also be paired with our Macaroni Salad and some Crispy Garlic Baked Potato Wedges.
You won’t need to order take-out wings again after trying this epic recipe!
CRISPY BUFFALO WINGS ON VIDEO!
More chicken wings!
Sticky Thai Chicken Wings
Sticky Honey Sesame Chicken Wings
Crispy Buffalo Chicken Wings
Ingredients
CHICKEN WINGS
- 4 lbs chicken wings cut into drumettes and flats
- 1 tablespoon aluminium free baking powder not baking soda
- ½ teaspoon salt
- 2 teaspoons garlic powder
- ¼ teaspoon cracked pepper
BUFFALO SAUCE:
- ¼ cup unsalted butter melted
- ½ cup Frank's Original Red Hot Sauce
- 1-2 tablespoons honey or white sugar or brown sugar, adjust to suit your tastes
BLUE CHEESE DIP:
- ½ cup crumbled blue cheese softened
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt to taste
- ¼ teaspoon cracked pepper to taste
TO SERVE:
- ¼ cup ranch dressing for serving
- ½ cup blue cheese dressing for serving
- 2-3 celery stalks for serving
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
- Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
- In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
- Arrange on rack, leaving about 1-inch of space between each wing.
- Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
- While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
- Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.
Nichole says
These are amazing and actually crispy! We serve the hot sauce on the side so they stay crispy. My husband and I would rather make these than get wings out. I also only use Bell and Evan’s wings. Yummy, thank you ☺️ Been making them for over 5 years
Swaita says
Hi, I was looking for a good recipe to make chicken wings at home with buffalo sauce when I came across your one a few months ago. Tried it out and now I make these chicken wings every couple of weeks. The kids and the hubby love them. Thank you very much for sharing.
Chris says
I had great results! I opted for Old Bay Seasoning, Garlic Powder, Salt and Baking Powder. I doubled up the size of the seasoning mix as well. They turned out fantastic!
Susan Hendrix says
Wonderful recipe! Husband, son and myself loved!! Followed recipe exactly. Use honey for sweetness. 2 tablespoons. The blue cheese was fabulous! Thank you for sharing this recipe!!!
Karina says
Hi Susan, I’m thrilled to hear that you, your husband, and son loved the recipe! Thank you for trying it out and sharing your positive experience!
Ana W. says
I worked from frozen wings which were still only partially thawed by the time I tossed them in the powder mix and baked. They crisped up fantastically, especially after a minute or two out of the oven. And they stayed crisp even after sitting in sauce for 30+ minutes. However, there was a slightly fishy flavor in my wings: maybe this was the baking powder? None of the other comments mentioned this flavor, so maybe my baking powder had gone bad. Either way, I do want to try this recipe a second time because the crisp was fantastic and the recipe so easy: just dry, shake, and bake!
Kim Hatton says
My wings and sauce came out great. They were crispy and tasty. In the future I want to make them in the stove instead of the toaster oven. The half portion of the recipe was pretty good.
Rochelle says
Well. Let me tell ya. Baking soda and powder are NOT interchageable. Oh man. Bummer. Hopefully I will get the courage to try again in the future. Oh man. 🤣