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.
Emily says
This was my first time making wings. I never thought I could make crispy delicious wings at home.. man was I wrong! These turned out perfect! I thought 50 minutes would be too long in the oven but again I was wrong! They were crispy and seasoned well. I decided not to make the sauce because I didn’t want them to get soggy. Instead I dipped the wings in franks buffalo sauce as I ate them. Thanks so much for the great recipe!!
Russ Pastuch says
Actually, I would give these a 6 or 7 out of 5. We almost NEVER buy fried chicken wings to take home anymore. They do make a bit of a mess of the oven but, yah, it happens. Only comment I would have is when you turn the wings over, have a second baking sheet with foil on it to use. Less grease, less smoke.
Amelia says
This recipe is an eye-opener! Easy, crispy and seriously has been favourite of my family & friends! Even my husband who doesn’t like bone-in chicken gnawed this meal and asked repetitively. Thanks for sharing this wonderful recipe 😍
Lance says
I’ve been using this recipe for years now and it’s always a hit with the family and at gatherings. Today I’m going to try drumsticks instead of wings. How would you adjust the temp and cooking time?
Russ Pastuch says
Would love to know how the drumsticks turned out. Thinking of trying the same.
Cori Harmon says
These are the best wings EVER! They were baked AND crispy!! Easy cleanup and a total hit! Ahhhhhhhmazing!! Thank you for sharing!!
Susan Elizabeth says
I’ve made this recipe a few times but this time I used boneless thighs cut in thirds. Wings are so expensive these days and this way no waste from the bone, everything gets eaten. I sweeten with real maple syrup, yum!
Erin says
My husband and I LOVED these!
Lori says
This is the third time I’ve made these and I finally decided to share that this recipe is AMAZING. So delicious. THANKS!
Dimitrios Drimonis says
I never realized how easy making wings could be. This recipe comes out better than what most restaurants serve. I also tried this recipe with various hot sauces (cholula, etc) and Frank’s does by far provide the most traditional and best tasting buffalo wings. Ignore all of those other recipes out there that require frying the wings or adding vinegar and Worcester to the buffalo sauce. This recipe is perfect as is!
Vovienne says
This is super easy and great great great!!!! So yummy, Thank you !!!!!!!!!