Crispy Buffalo Chicken Wings are baked — not fried — using ONE ingredient to fool any deep fried buffalo wing fan!
These Crispy Buffalo Chicken Wings are exactly what they claim to be. C.R.I.S.P.Y. Without deep frying? WHAT IS THIS MADNESS! Using a special ingredient you have in your kitchen pantry already! Tossed in a delicious Buffalo Sauce, these wings are a hit and a reader favourite!
Originally published August 22, 2017.
Buffalo Chicken Wings
This extremely popular creation came out of a New York restaurant in the 60’s by Teressa Bellissimo, who covered them in her own special sauce and served them with a side of celery and blue cheese. Since then, Buffalo wings have become the quintessential game day food in the United States served at bars, restaurants or ordered as take out.
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Of COURSE this recipe includes serving them in a Blue Cheese Dressing (or Ranch dressing).
These wings were not only a hit at the dinner table, they were ordered again the next day! Just when I thought this little experiment wouldn’t be well received!
How to make crispy wings
The magic ingredient is aluminium free baking powder. You’re going to pimp yours up with added flavours:
- Garlic powder
- Salt
- Pepper
- You an also add a dash of Cayenne pepper.
Toss them until they are coated evenly.
How do you cook chicken wings in the oven
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.
HOW TO MAKE BUFFALO SAUCE
With just three ingredients!
- Frank’s Original Red Hot Sauce
- Melted unsalted butter
- Sugar (or use honey as a substitute)
Whisk it all together until combined, then pour the sauce ALL over your CRISPY baked 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!
Watch Crispy Buffalo Chicken Wings Being Made Right Here!
More chicken wings!
Sticky Thai Chicken Wings
Sticky Honey Sesame Chicken Wings
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Crispy Buffalo Chicken Wings are exactly what they claim to be. CRISPY without deep frying, using one special ingredient you have in your kitchen pantry!
- 2 Kg (4 pounds) chicken wings cut into drumettes and flats
- 1 tablespoon aluminium free baking powder (NOT baking soda)
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- Pinch of cracked pepper
- 1/4 cup unsalted butter, melted
- 1/2 cup Frank's Original Red Hot Sauce
- 1 tablespoon white sugar, brown sugar or honey (optional — and even better!)
- 1/2 cup crumbled blue cheese softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Pinch of salt
- Pinch of cracked black pepper
- Ranch dressing
- Blue cheese dressing (RECIPE AS ABOVE) for serving
- Celery sticks for serving
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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.
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Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
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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.
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Arrange on rack, leaving about 1-inch of space between each wing.
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Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
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While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
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Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.
For crispier wings, follow steps 1-4. Then refrigerate wings uncovered overnight. This ensures they are thoroughly dried out.
I tried both methods, and only noticed a slightly crispier texture in the refrigerated wings!
*I originally saw these beautiful wings on Serious Eats!*
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Margaret Pill says
Soooooo good. Didn’t use sugar in the sauce. Drizzled the sauce on and then put in the turned off ovenfor a few minutes to prevent messy fingers !
OPG says
These were so great! My hubby and daughter loved them too! Definitely a keeper! I only had and used Brown sugar. I even Used on chicken thighs that i had. Thanks for a great recipe!
5 Stars!
Corey says
I have made these 3 times in the past few months and am about an hour away from my latest batch. I think they turn out excellent and I’m a Frank’s hot sauce junkie that makes it even better for me and I must say the addition of sugar along with the unsalted butter really is amazing!
Karina says
It does help and make a difference.
Diana. Steiner says
Does it have to bw aluminum free baking powder for the oven baked crispy wings?
Melissa Moodoyan says
These are seriously AMAZING!!! Thank you so much!!! I made them with whole chicken wings and they came out just as great as I had hoped…Best wings I have ever had <3
Karina says
YAY!! That is great to hear! I am so glad that it was a hit and you are making them again tonight! Thanks so much for sharing!
Alice Abbott says
I am a very picky Buffalo Wing eater. I like my wings crispy and dry. Well done like Chilis wings. These wings were the bomb. I was skeptical because I have had a few failures with wing recipes. I LOVED them. I am making them again tonight. Winner recipe. Thank You
Keith says
Should I use the top burner or bottom or both?
Alex says
I made these a few days ago and I’m still amazed how well they turned out. I did not change the recipe at all and they came out with a wonderful crispy exterior and a nice juicy inside. An hour seemed a bit of a long time to bake (30 minutes on each side) but they turned out perfect. I would definitely recommend flipping them over half way! I’ll be making these again soon.
Karina says
That is great to hear! I am so glad that you enjoyed it! The blue cheese dip is just as delicious if you like blue cheese. Thanks for sharing!
Ek says
These were fantastic! Great recipe. Did not try the blue cheese dip but that sounds amazing as well. Thanks for the recipe!
Karina says
Yes! That is great to hear! I am so glad that he loved them and that you made them your own! Thanks so much for sharing!
Luanne says
My husband loves wings and has been trying different recipes. He says this one is a keeper! Be sure to dry off the wings as much as possible before tossing them in the baking powder mixture. We used regular baking powder (had aluminum in it) and it was just fine. Baked them in a rack, on top of a cookie sheet. I don’t eat anything even remotely spicy so I didn’t even taste them but he was very happy! 🙂
Tymeron Smith says
Yes, of course! You are always welcome to make your own recipe from mine! Hope that helps! Enjoy!
Tymeron Smith says
MMM!! That sounds delicious! Thanks so much for sharing!
Pauline says
I made these for Super Bowl 2018. The Super Bowl when the Eagles deflated the Tom Brady and the Patriots. Theses wings were great! So crispy with out frying. I would suggest spraying the cookie rack with non stick cooking oil. Makes for easier clean up and wings don’t stick when turning over. I did use Tapatio for the hot sauce. Made the blue cheese but will use Ranch dressing next time, just my preference. Thanks for the great recipe, my go to, no more searching.
Lori Howe says
Made this tonight. Put 1 /2 tsp honey into the sauce. The wings were crispy and tasted wonderful. Next time I will decrease the garlic powder in the coating by 1/2 tsp. because of personal taste. This is a winner recipe!!!!
Iris says
Can I use regular baking powder that has aluminum in it
Tymeron Smith says
That is awesome to hear! I am so glad he loved them so much! Thanks so much for sharing!
Tymeron Smith says
There is not any flour in this recipe. It is baking powder. Hope that helps!
Amber says
I made these tonight, and my husband said, “I don’t remember ever enjoying wings this much.” AND he LOVES wings! The thing is, we live in Nepal and can’t get them at any restaurants. I was so happy to make these. I had tried the BWW copy cat recipe but wasn’t thrilled. Tons of work just to feel guilty and have a smelly house. We were all doing a happy dance, and SUPER PICKY 5 year old daughter asked me to make them for her birthday! All around a win. Thank you so much! Love this site.
Sue c says
How much flour should I use
Valorie says
Made these tonight and they were great. I will be making these again. Thank you for the recipe.
Jane Barcus says
Do these wings really bake for almost an hour? Seems like an awfully long time.
The Thai wings only bake for about 25 min. total.
Lizabeth says
Made these tonight and WOW! Amazing. Best wings I have ever had. Used Wing Time sauce. Thank you!!!
Victor @ ifoodblogger.com says
Very nice recipe from Serious Eats, I’ve tried it. If you want your wings really crispy, like deep-fried, you’ve got to use convection mode. Another thing, if you put the sauce on them a few minutes before the wings are done and then continue with convection , they start tasting like grilled. Really cool how small things have big impact final results.