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!
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.
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 CHICKEN WINGS
The magic ingredient to crispy wings without 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 end 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 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
After your chicken 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 chicken wings on a rack so the fat can drip off, creating ultra crispy wings all over.
HOW LONG DOES IT TAKE 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, with just 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 or entire kitchens to clean up afterwards.
SERVE 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. A win-win!
You will love having your favourite restaurant indulgences right in the comfort of your own home with minimal effort.
CRISPY BUFFALO WINGS ON VIDEO!
More chicken wings!
Sticky Thai Chicken Wings
Sticky Honey Sesame Chicken Wings
Crispy Buffalo Chicken Wings
Ingredients
CHICKEN WINGS
- 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
BUFFALO SAUCE:
- 1/4 cup unsalted butter, melted
- 1/2 cup Frank's Original Red Hot Sauce
- 1-2 tablespoons honey, white sugar or brown sugar (adjust to suit your tastes)
BLUE CHEESE DIP:
- 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
TO SERVE:
- Ranch dressing
- Blue cheese dressing (RECIPE AS ABOVE) for serving
- Celery sticks 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.
Susan Amering says
Made these last Sunday, my husband loved them, really crisp and so good!!! I made my own aluminum free baking powder! Worked great!! Press wings in a towel and got out as much moisture as possible. Refrigerated them till I baked them.
Your recipes are the best!! Thank you so much!
Mary says
I didn’t know you could make your own baking powder! Clever! In a pinch, try cornstarch. I use it instead of flour for crispy chicken cordon bleu. But can’t wait to make this recipe, as is!
Dan Massoff says
So I just tried this recipe tonight and my god were these wings delicious. Possibly the best I’ve ever had! I don’t try many recipes outside of Blue Apron which I’ve been doing for a while, but this recipe is now saved on my phone. They weren’t even that crispy, possibly because I didn’t refrigerate overnight. And I didn’t even make the dip- just the hot sauce. I used a little more baking powder than in the recipe. And I used monk fruit sugar and a little honey as the sweetener. Not that this is better, but maybe fewer calories? Who am I kidding. Haha
John Douglas Thompson says
I’m doing something something wrong. The taste was awesome, but it was still gooey, not dry. The last step says to put the crispy wings from the oven into the Frank’s Hot Sause, butter, sugar mixture. It made it very yummy, but very wet. It went from crispy to gooey. I’m still trying to find a recipe that makes wings like the sports bar in my home town. Crispy, and dry. What am I doing wrong?
Astrid says
I’d try marinating them in hot sauce for a few hours, then pat dry and proceed as per recipe.
Also maybe dip wings as you eat, rather than than pour over.
Suji says
This recipe was so delicious! These were the best wings I’ve ever had. The only change I made to the recipe was that I added few dashes of smoked paprika to the baking powder mix. Thank you Karina for sharing this recipe!
Jacqueline says
My wings turned out fairly crispy with the recipe as listed. I think mine were too big, smaller may have been better. The sauce was great though!
Rashaad Lay says
I am also a witness to the greatness of this recipe. I seasoned the chicken with ground black pepper, garlic powder, cayenne pepper, cajon seasoning, and chicken and poultry seasoning. These were really tasty. Thank you very much for the recipe.
Lydia says
Amazing recipe! I have made these multiple times and this is a “Keeper” recipe. Thanks for sharing!
Jules says
I had completely given up on making wings after trying at least a dozen times-whether in an oven or air fryer. They were always flavorful but they never came out crispy, and that’s the main thing for me with wings. Karina, you fixed that! Last night my wings came out crunchy-crisp and delicious! The baking powder, 450 oven, and leaving them in for near an hour made ALL the difference. It never occurred to me to cook them beyond half an hour or so. I used Old Bay seasoning and they were amazing even without sauce. Thank you so much for these essential techniques!!!
Margie says
This is the best wing recipe EVER! I’ve fried in the past but this far surpassed fried. Incredibly crispy. I had normal sized wings and they were not overcooked with the noted cooking temperature and time. I did not have aluminum-free baking soda so used what was recommended by another reviewer – 1 tsp. cream of tartar, 1/2 tsp. baking soda, 1/2 tsp. corn starch. I also forgot to dry the wings prior to sprinkling w/mixture above, so I covered the wings with a kitchen towel for one hour before cooking. Excellent. Will DEFINITELY keep this recipe and make again!
Ken S says
Wow! I had given up on baking wings. If I was going to eat them, they needed to be cooked right; crispy outside, moist inside. And that meant fried.
While in isolation, I decided to give this recipe a try and the wings were perfect. While I’m a good cook, I’m a better critic. Bookmark and/or copy this recipe, NOW!
Anna Mccosker says
I totally agree!! Since finding and using this recipe, I’ve never used another… It’s that good! Further more, my family actually enjoys staying home to eat these rather then getting them out at a specialty wing place….a huge win for me😊👍. Thank you, thank you! Anna
pat zelazoski says
Has anyone ever back the wings and stored them for later like in freezer. Pulled out a few and rebaked them with sauce on?
Pamela says
I made these tonight and they were amazing! I followed the recipe using frozen chicken wings as I forgot to take them out of the freezer, and added a little longer to the time in the oven and they crisped up perfectly. The buffalo sauce was perfect! Thanks!
Andrea says
These wings were fabulous. Used Chipotle Buffalo brand sauce rather than Frank’s hot sauce. Better than any hot wings I’ve had in a restaurant! The blue cheese sauce was amazing with it too. We had a little leftover and just added a tiny bit of milk to water it down a bit and used as a salad dressing.
Carol says
I am trying to stay away from fried foods and really like chicken When I came across this recipe, all the comments were pretty positive, so I thought I’d give it a try. So delicious! It is so moist and full of flavor. Everyone loved it! I served it as a side with pizza and a salad. I really like how easy a recipe it is to prepare, as you can do other things, while the chicken is cooking. When looking for Franks Red Hot Sauce, I came across Franks Buffalo Wings Sauce. I highly recommend using this. It wasn’t overly spicy and adds such a great flavor.
Sweta Todankar says
I was really looking forward to these but unfortunately the chicken did not brown or become crispy.
I made sure I had aluminum free baking powder and used exactly what was instructed. I also made sure the chicken was well patted dry . where could I have gone wrong??? did I have to use the grill setting in the oven or the convection sign for baking ?
Helena says
Cook longer?
Nick says
If I’m only making 1lb of wings, I assume just use 1/4 of all the ingredients? But as for cooking time, would it be less?
Monica says
You are such a QUEEN. I have made several of your recipes since I discovered your website at the beginning of quarantine and they are all hits, including this one. I love how fool-proof they are…see below on how much a fool a person can be even after they read the recipe:
I saw chicken wings so I defrosted whole wings rather than drums or flats. Ended up cutting the tails off (will use for a stew or broth, I guess) and used those. Then I didn’t have aluminum-free baking powder but I was able to use Jimmy’s 1 tsp cream of tartar, 1/2 tsp baking soda and 1/2 tsp corn starch substitute. Aaaand didn’t have a wire rack! As an alternative, I prayed that draining the juices and changing the foil when I took them out to flip would be enough. And lo and behold, they were still yummy and crispy & the sauce was delish.
Has anyone had any luck in how to reheat? I tossed only the wings we were going to eat so I have the sauce in the fridge with the un-coated wings. Not sure if re-baking is the right route.
dan says
Should I use the convection option on my oven?
Dan
Harry says
Why not? I did! 😃
Andrea Donegan says
These are the best! I will never make bufffalo wings any other way again! I used to fry mine in the garage so my kitchen wouldn’t get greasy and smelly. The sauce was perfect as well!
Carol Deavers says
This seems like a re pie that we used many years ago, before restaurants even had them. We would take turns hosting Buffalo Parties!
The one thing that we did differently: after they get smothered with sauce, we returned to a 200 degree oven and placed them on a paper grocery store bag for an hour. That bakes the hot sauce into the wings . The longer you let them sit in sauce before putting in oven, the hotter they were.
Tammy says
Oh my god. This recipe plus your hint. I absolutely cannot wait for dinner. However, I’m going to “try” an additional sauce recipe along with the buffalo. Yummy. Well, time to start dinner. After all it is about 2 pm. Lol
Jules says
My first time cooking chicken wings and these are Winner!!! I will be making these again!
Loula says
I just wanted to thank you for this great recipe, I don’t think I will eat it in restaurants again..kisses from Saudi Arabia
kckreutz says
These turned out great, thanks for the recipe!
Jimmy says
I was totally jonesing for some buffalo wings. I found this highly-recommended recipe to make at home. These are excellent! I will be using this recipe as a go-to for all of my buffalo wings from here on out!
I didn’t have aluminum-free baking powder, so I substituted 1 tsp cream of tartar, 1/2 tsp baking soda and 1/2 tsp corn starch (worked like a champ!). I put the spices and wing pieces in a ziplock bag, and shook them together for an even coating.
Cherie Eastman says
Thank you giving another idea for thos of us who dont have aluminum free baking powder.. I’m gonna try this recipe tonight.
Stephanie says
I don’t ever write reviews for recipes but this one was FANTASTIC! So easy and just a few ingredients which is my type of recipe. We eat wings about 2-4 times a month and we have our favorite wing places. This recipe is going to save us so much money and I’m sure it’s healthier than the fried wings we usually get.
HIGHLY RECOMMEND!!
Craig Liszt says
I tried this recipe tonight and it was great! My only comment is that I reduced the baking time to 40 mins total and the wings were fine. I could actually have pulled them out a little sooner.
Susan says
I have tried several baked wing recipes with no luck. So I just gave up knowing that nothing beats fried wings. That is, until I found this recipe. This is the best wing recipe I’ve ever used! I honestly do not miss the deep fried method at all!! I made this recipe once and fell in love. I’m making them tonight for the second time and will not change a thing with the recipe. Not only are they sensational but there’s no mess like with deep frying. Easy prep and very easy clean up!
Jimbo says
Been baking wings for a few months now. This is a great recipe. I personally dont’ like to soak the wings in the buffalo at any point, and I only broiled for a minute or so and they came out perfect. I actually burnt a tiny bit of the skin on a couple of the bigger drumettes, but very little. I am definitely ditching my parbroil and bake technique for this.
Marcel says
Do I need to reduce temperature in a fan forced oven or 230°c should be okay at 50 mins?
Cheers!
Marcel.
Ronnie K says
I lived in Buffalo for 7 years, so my bar is pretty high when it comes to the almighty wing. I had never made wings before though, and after seeing all the positive comments about this recipe (which seemed too good to be true) I decided to give it a go. Absolutely LOVED these wings. Excellent crisp and flavor. Can’t wait to make these all the time come September. GO BILLS
P.S. First time writing an online review for anything. They’re that good.
Karina says
Thanks so much Ronnie!
Crystal B says
This recipe is the best Buffalo wings recipe I’ve ever made. They are literally that good! I would highly recommend doing the note for crispier wings at the end of the recipe. This is definitely Winner Winner Chicken Dinner!
CE Anderson says
Okay, I was skeptical about how well these wigs would turn out. As a hard core out door griller, I had serious doubts…but the wings came out perfect! Definitely recommended.
Jo Ellen Washburn says
This recipe is wonderful! I actually used a whole cut-up chicken and followed the recipe just as written, and it worked beautifully. (I live in S. Korea, and wings are way more expensive than a whole chicken!). Great Super Bowl chicken treat!
Danielle says
Omg !! The best I’ve had baked yet !!
Hannah says
I never, ever comment on these things. But I’ve been searching and trying recipes to crispy my wings in the oven, and this is BY FAR the best!!! We used some sauce we bought from the store (Buffalo Wild Wings brand, yum) but followed your directions to get them crispy and I’m SO happy with how they turned out! Perfectly crispy!! Thank you so much for sharing!!
Joanne says
Whole food’s 365 brand baking powder is aluminum free
Tierra says
Hi! How would you adjust this recipe for frozen wings? I’ve made so many of your recipes and I’m so excited to try this one!!
Mike says
I could not find aluminum free baking powder. I looked in 3 stores. Is there a problem if i use regular baking powder that has a trace of aluminum?
Karina says
Hi Mike, no not a problem at all. Many readers have used regular baking powder with great results. Some readers, however, are sensitive to the metal-like aluminium taste which is why we suggest aluminium free.
Vicky says
Also had difficulty finding it, but finally did at Whole Foods.
Ashley says
Rumford brand does not have aluminum, if you can find it.
Michael Currier says
Best wings EVER in the whole entire world! Love this recipe! I will never buy, eat or cook fried wings again,NEVER!
Thank you for this recipe! You probably contributed to me not having a heart attack from all the fried wings I will not have to eat ever again!!
Michael S. says
Spot on. Great method and phenomenal result; and I was very skeptical. The genius is in its simplicity. Thank you!
Emily Walas says
I cooked them for over an hour (flipping half way through) … they did not crisp up at all? Oven at 450.
Kim Werr says
Did you have them on a rack or use convection? They will definitely crisp either way. Convection is hotter overall so reduce temp by 25 degrees.
Theresa says
You probably didn’t dry the wings thoroughly with a paper towel.
Did you use a rack for cooking them like recommended.
This recipe is fool proof, something you did went awry.
Laura says
Can you freeze and reheat?
Anne Monsees says
Very good except I too had trouble getting them browned enough so raised oven temp to 475 for 15 more minutes. They turned very crispy but unfortunately, chicken was over-cooked. Will be at 475 or 500 next time.
Daniel Salazar says
Awesome. I’ve had great luck with these and they’re not fried. Have some cooking in the oven now. Very easy, even for me.
How many ounces per serving with the nutrition information..?
Thanks
Laura Schuld says
Thank you for this technique! Some of the Best wings I’ve ever had (Including restaurants) and THE BEST by a 1 Million % home baked. I normally don’t like them because the skin is not rendered down enough and the wings are not crispy.
This recipe delivers crispy and delicious wings! Well done?
Geri says
Fantastic & GF! Love wings, hate that everyone breads them it seems – I’m Celiac and my husband eats keto so trying to find a wing recipe that is actually crispy has been a challenge … until now. THANK YOU! These are amazing! Will be making them again soon and the adult kids have demanded they be at Super Bowl Sunday.
cathy robinson says
If I want to follow your suggestion of making them the night before and refrigerate you say to follow steps 1-4. Do I need to lay them out on the rack (step 4) before I refrigerate or can I refrigerate them in the bag they are coated in? It would be difficult to fit a cooking rack in the refrigerate.
Paul says
Take them out of the bag and put them in a bowl. You want them exposed to the air so they dry out completely.
Olga says
In the bag is better
Barry says
Hmm. I would think that it would be best to refrigerate-dry them (ideally spread out) prior to coating them, and only coat right before baking. No? Has anyone tried either of these refrigerator drying methods? How were the results?
Bayley says
Wow! This recipe is absolutely amazing! I used my own sauce and dip, but the recipe for crispy wings came out awesome. They are just like restaurant wings. I did notice that my wings were fully cooked after 30 minutes so I took them out early. Not sure if my oven just runs hot, but I’d recommend checking up on your wings to make sure they dont burn.
Amy E says
Living overseas (in Germany) where wings are a rarity, i am so glad to find this recipe. 100% perfect. Only thing here is our ovens are so small that i had to stack the baking racks on top of each other in the oven. Tossed with some amazing buffalo sauce from back home after a final few minutes on broil, we were set. Highly recommend!
Tracey says
We bake wings all the time ! They make my mouth water
Try the sauce WITHOUT SUGAR – you won’t be disappointed – just Franks & butter : p
Samantha says
First time I’ve ever made wings at home and I am extremely impressed with this recipe! I didn’t look at any other recipes and no need to either. This is where it’s at for crispy delicious wings!
Alicia says
I just made these yesterday and they were so good. I live in Buffalo and I will never order wings from a restaurant anymore lol
Tina says
The best homemade wings! My husband devoured them !
tracy zakoff says
Made these first time for family and they are a hit! So delish! Not to spicy, my teens ate devoured them . I made with garlic mashed and cob salad with blue cheese. Yum!
Helen Clifford says
Delish, just adjusted the temp. to 400.
Wayne Lind says
The last half hour I put the oven to 400 F. like Helen said. They were the best and so easy to make. This is the only way I will make wings.
Thank You
Sparky says
Can the wings be frozen or do I need to thaw them out first before them going in the oven.
kathyr says
in order for the seasonings to stick to the wings, it’s best that they are thawed and towel-dried or refrigerator dried as much as possible.
but i’ve cooked wings from frozen, and just put the sauce over them, too!
Shannon Edens says
OMG…this recipe is one to rival any pub or bar style wing recipe. My wing-loving husband could not stop eating these and even said they might be some of the best he has ever had! Now that I have the basic crispy wing recipe down, I might play around with the sauce and try a peanut butter based one next time. Delicious 😉
Andrew says
Perfect! I tried these side-by-side with a fried recipe. Everyone in my family preferred these, by far. Thanks!
Karina says
Awww, thank you so much!
Claudia says
Excellent! Perfect for me, but my husband prefers a little spicier and less sweet, so Next time I’m adding less honey and more cayanne. They were delicious and perfectly crispy. Also I cooked at 450 for 30 min and turned over for another 30 min.
Suzanne says
I’ve tried many wing recipes that claim to be crispy, but this is the real deal. I added smoked paprika, and will use more garlic next time.
Janet Snyder says
GREAT recipe! Thank you!
Elizabeth Frye says
I saw this recipe and had to try it. So glad I did. The wings were delicious and no fried food odors to linger. I added 1 T. of honey and 3 or 5 dashes of Tabasco to the sauce. Delicious!!
John T says
I just made these wings for a lunch after wine tasting today in beautiful Northern California. I still have to transport them but of course tasted them before I packed them up. Wow, they really are pretty perfect. Not that harsh buffalo wing flavor (I used Franks), perfectly crispy if you follow the recipe (I sprayed the racks with veg oil and suggest doing that in between flipping and re-baking after sauce, if you do that). I used convection for the 2nd half of cooking. Worked out fine. The only change I made was that I added about 5 dashes of tabasco sauce because I saw it in another recipe. I made my husband go out and get non-aluminum baking powder since I don’t like using aluminum and had no idea powder had it. I also used the honey for the sweetener. I hope they taste as good after transporting. They’ll probably be luke warm. Thanks for the great recipe. It’s a keeper!
MS says
I would like to bake the wings on Friday and take them in cooler to be reheated on grill (on foil baking sheet) and then coated with the sauce at a college tailgate. Has anyone done this or have any suggestions on how I can best do this to serve at tailgate? Thanks!
Mark Lefler says
Just a fantasic recipe and it came out perfect. We have a convection oven, so reduced the temperature by 30 degrees F (which we have use in other recipes…the convection over really heats the food faster). If your site had 6 stars I woudl have granted it. So easy and no frying mess to clean up.
William says
Great recipe. Best oven baked buffalo wings I’ve tried. Only problem is I didn’t make enough. The family devoured them so fast.
Heather says
I made these for dinner with baked red potato fries and they were delicious! My husband, who is an honest food critic loved them too! Definitely going to make them again for the kids and football games! Thanks so much!
Melissa says
Fantastic recipe! The baking soda trick is the real deal. My new go to wing recipe! Thanks for sharing!
Melissa says
I mean baking POWDER trick, oops
Mollie says
Theses were absolutely fantastic! So so good. Will definitely be making again.
I have one question though. while they were cooking they smoked out my kitchen. I had to take them off the wire rack for the last half hour. That helped the smoke. What could have caused this?
Jason says
Did you have a pan under the wire rack to catch the fat from the chicken as it cooked? If not the fat will have burned on the bottom of your oven and caused the smoke.
HappySoulCooks says
This recipe is FANTASTIC!! The wings were crunchy and so moist inside. Even without the sauce and dip they were delicious. Would you make any modifications to the recipe for boneless chicken tenders?
Isabelle says
I’ve made this recipe and it’s amazing!
Can this same recipe be applied to shrimp as well? I know the time and temp may have to change but I’d love to get crispy bakes buffalo shrimp as an option too 🙂
Thanks!
Heather says
I gotta admit, when I was baking these I got really nervous because the garlic smell was very strong, but when they came out of the oven all my fears were relieved! They are delicious!! I haven’t even put any sauce on them and not sure if I will because they are so so good! Thank you for this awesome recipe!!
Anissa says
I don’t comment on these things but, this is my husband’s favorite meal (aside from spaghetti) and I don’t think I do the wings right because they always come out tasting cheesy haha. Anyways, this is officially the family favorite meal. Thank you.
Julie says
This is my 2nd time making wings using your recipe. I, as well as my family really love it! So much easier, so much less mess than frying! This is the only recipe from now on. Thanks!
Dianne says
Been making wings for years but I must say these are the best ever!! Thank you, Karina!
Sante says
THANK YOU THANK YOU THANK YOU!!! This has become a meal in our house at least every other week. I can’t believe I finally found a recipe that gives the fried taste while being baked! (My family and) I can’t thank you enough for sharing!
Cathey says
Amazing, got the crispy, crunch and restaurant quality wing I need. Being gluten free I never get wings outside of home. Made 4 sides of BBQ sauce, duck sauce, hot sauce and an Asian sauce . Winner, winner chicken wing dinner. Thank you Karina, it’s a keeper.
Charlene says
AWESOME… Tastie, Crispy and Deliciously! Simple and easy to follow instructions. Most importantly, the process makes sense… dry the chicken, separate it from the fat oils and bake!
Thank you for sharing a great recipe!!!
BobbyV says
As close to deep fried wings as possible. Added 2 tsp of smoked paprika and 1 tsp of ground cayenne to baking powder mix. Excellent.
Erik Thompson says
I have been frying chicken wings with my own recipe for ten years. fry for 20 minutes at 215 degrees to reduce the collagen and then re-fry later at 475. Fryer broke down on Superbowl Sunday 2018 and had to scramble to find a oven bake recipe. The genius of using chemistry (backing Powder) to make the skin extra crispy without frying is amazing. The wings were fare better than i usually make. Juicy and filled with flavor. Karina; you are the bomb! My friends could not stop eating these wings. Since then I have made at least 10 of your other recipes (Cajun Steak Bites!!!!!). Thank you Karina; I am a loyal follower. Keep the love of cooking coming.
James says
I’ve used potato starch on them in the airfryer. Think I can use that instead of the baking powder?
Luna says
Very good recipe, made it in half quantity and was very good.
Maureen DeMateo says
I made these wings yesterday. I’ve never made wings before because I hate to fry. They were a hit! I’d like to know what is the best pan and rack to use. I need something bigger than what I have. ( I used my oven broiling pan lined w/ foil and the rack from my toaster oven). It worked well, but I want to make a bigger batch…need a bigger pan and rack. Can you suggest where I can find this?
Hope says
Buy cooling racks. You can find them at Walmart or any store that sales bakeware. They are perfect!
Deborah Levesque says
Absolutely the best wing recipe ever! Thank you!!!
Karen says
I made these tonight. I didn’t have aluminum free baking powder but it didn’t make a difference in the taste. The hubs doesn’t like spicy, so I made buffalo sauce for myself and your honey garlic recipe for him (with Parmesean). He loved them. I don’t think I’ll make wings any other way after tonight.
Marcus Lyons says
Aluminium free is for health reasons!
Joanna says
What is the amount you use when using brown sugar instead of honey. I’m bringing these to a party and I just want to make sure they turn out as great as everyone says. They sound great!
willie says
I am not a Franks fan, I love Anchor Bar wing sauce, it is ready to go without adding anything!
V says
My husband accidentally bought chicken wings instead of leg quarters, so I went looking for how to cook chicken wings and found this recipe. I was skeptical about cooking such a small meat for an hour, but we were all very impressed with the results. We did not add the sauce afterwards; we just ate the crispy chicken and marveled at how great it was.
Now I want to do this with leg quarters, but I am worried that it won’t turn out as well since they are so much bigger and thicker than wings. Should I cook them longer, or will the hour be enough?
Karina says
They should be fine baking for an hour with about 15-20 minutes added. If juices run clear when pierced with the tip of a sharp knife, they are cooked through!
Lisa says
Hi,
A friend of mine asked me to “cater” for her sons 21st birthday party and he requested super crispy hot wings. This recipe sounds perfect! 1 quick question, she brought me 2, ten pound bags of wings! can the sauce be made a day in advance so that the day of i can focus on cooking the wings?
Karina says
Hi Lisa… yes it can be made in advance!
Betty says
These sound amazing. The only thing I will change is to add the wing sauce before baking so the flavor will cook into the wings. Should I make any changes in cooking time and temperature?
Monika says
Betty, I don’t know if you attempted to add the sauce prior to baking like you said you would, but it is not necessary for the flavor to bake in. I just made them tonight, and they were by far, the best buffalo wings I’ve ever made! Crispy and flavor for days!! I don’t imagine that baking with the sauce would produce the same dry and crispy wings. I coated mine in my Homemade wing sauce after achieving crisp, dry wings, and the flavor was just as good, if not better, than any restaurant wings I’ve ever had. Hubby is the wing connoisseur…he said the only thing wrong was that I didn’t make 50 of them. He was exaggerating, but you get the point?
Judy Sturm says
Hi – I want to try these – I don’t like sauce on mine, (I like for instance Buffalo Wild Wings just spun in the dry buffalo seasoning) Can I add some of that seasoning to the bowl – will that work?
Brenda Miller says
Made these for the Alabama Clemson game tonight. Awesome. Cooked them just right for hubby to eat, 1hour 20 min. He loved them and so did my 10 year old grandson. Used the brown sugar in grandson’s sauce. He loved it. Full strength in ours. Will be making these again.
Karina says
Hi Brenda,
Sounds great!
Nikki says
We love these!! I leave the sugar out as we don’t eat a lot of it. The only question I have is- does anyone else’s stove smoke up? The drippings seem to smile up my entire hour making my dog nervous and the smoke alarm go off lol. Not sure what I’m doing wrong? But this is the second time I’ve made them and they taste great. Thanks for any help!
Karina says
Lol your poor dog! Mine don’t smoke up, I’m not sure what could be happening, but I’m glad you’re enjoying them!
Tana says
So good! I did place the wings in the oven at 250 degrees for 15 minutes first then followed your recipe. Delicious!
Cookie says
Hi. Maybe your oven has some grease spatter on it. Try cleaning your oven.
Ken says
Hi, I might suggest a variation of the sauce which is the most accurate for true Anchor Bar, buffalo wings. One part unsalted butter, one part Franks, and 1/4 part white vinegar. That way, you get the heat, buttery and tangy flavours that make buffalo wings what they are. If it needs more heat just add a little more Franks, to taste.
Karina says
Thanks Ken! Sounds amazing, I’ll definitely try it out!
Electra says
Omitting the sugar?
Mike says
I made this recipe tonight. It was very good. Wings were cooked all the way through and they were as crispy as if they had been deep fried. Very good. Will be making it again; my new go-to recipe for wings!
Karina says
So glad to hear that Mike. Thank you for your feedback!
Fran says
Can Tabasco sauce be used? I don’t think I can find Frank’s hot sauce here in Germany.
Karina says
Yes, that will be great too! Thank you for choosing one of my recipes! Enjoy! XO
Joanne says
Hi. Love your site and recipes. I am wanting to make these but am wondering how hot I can expect them to be. I don’t enjoy really hot food but do love medium wings I order in restaurants. Thanks for your response!
Karina says
Hi Joanne! It really depends on your idea of hot is! I find these hot enough to need water after two mouthfuls, where as my husband loves them! I suggest adding the hot sauce a little at a time, stirring it through as you go and taste testing to reach your desired level of heat! I hope that helps!
Carole says
I was skeptical but am so glad I tried this recipe. The wings were crisp and delicious. My husband, a wing man, loved them.
Victoria says
I’m a little skeptical about cooking wings for an hour! Is everyone really leaving them in this long?
Bill says
I have had good experiences – crispy and still a bit juicy – with 35-40 minutes at 450, rack in the middle, measuring the bigger wings with an instant read thermometer to ensure they’re fully cooked. I’ve tried 45 minutes and, while it certainly was a little crispier, the meat itself was overdone (unless the wing was huge).
Ellen says
do you have a recipe for homemade Blue Cheese Dressing?
Karina says
Here is a blue cheese recipe I have that is a recipe with Crispy buffalo chicken wings.https://cafedelites.com/crispy-buffalo-chicken-wings-baked/.
BLUE CHEESE DIP:
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
Bee says
Can these be grilled with same results?
Karina says
OH! That sounds delicious! It can be if you have a pan for the top of the grill. I worry that the drippings from the sauce may be too much on the grill but a plate over it would be perfection! Let me know what you think! XO
Tom says
I am a huge wing guy, and have never been able to make crispy enough wings in the oven. I am trying your recipe tonight and will let you know how it goes. Fingers crossed. I am trying this on full size wing and drums still attached.
Peg Stewart says
Can I use skin-ion chicken thighs instead of wings with this recipe?
Karina says
Yes, that sounds good!! Let me know how they turn out!
Peg Stewart says
Can I use this recipe for skin on chicken thighs?
Karina says
Yes, that should still work great! Enjoy!
Christine says
Wow! Wow! Wow! I Love these wings and so did my family ! We devoured them! Crispy and tastey! Thanks so much Karina! We had these wings tonight with a homemade pizza! Perfect together ! I am sharing this one!
Karina says
That is great to hear! Thank you so much for sharing and following along with me! XO
Cheryl Dijamco says
This is hands down the best recipe for buffalo wings – and I agree, the secret ingredient is the reason after trying so many other recipes.
I used a little bit of brown sugar in the sauce and it was great. I put the sauce in a tall, deep large coffee mug then dipped each wing in the sauce to really coat it. I also placed the coated wings back in the oven for a few extra minutes so the sauce would bake on and not be as messy.
Fantastic!
Corderra says
Weve made these twice and they are excellent!! First time was with baking powder that contained aluminum since that’s all I had. So yes you can make them with it! But they were even better when I made them with the aluminum free baking powder. I’m not too surprised they’re amazing since they were featured on Good Eats. Thank you for sharing this amazing recipe for wings. I won’t make them any other way. ?
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!
Diana. Steiner says
Does it have to bw aluminum free baking powder for the oven baked crispy wings?
Karina says
It does help and make a difference.
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
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
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!
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.
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
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!
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! 🙂
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!
Sandra says
Thanks for adding your comment about using the aluminum baking powder. That’s all I have in my cabinet and did not want to go to the store.
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!!!!
Tymeron Smith says
MMM!! That sounds delicious! Thanks so much for sharing!
Iris says
Can I use regular baking powder that has aluminum in it
Tymeron Smith says
Yes, of course! You are always welcome to make your own recipe from mine! Hope that helps! Enjoy!
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.
Tymeron Smith says
That is awesome to hear! I am so glad he loved them so much! Thanks so much for sharing!
Sue c says
How much flour should I use
Tymeron Smith says
There is not any flour in this recipe. It is baking powder. Hope that helps!
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.
Jill says
THANK YOU for taking the time to share this recipe. The replies from so many others confirm that this is a keeper recipe!
Bobbie-jo Furlotte says
Hi there, can these be deep fried as well? I like deep fried better than baked.