Craving crispy buffalo wings without the mess of deep frying? These Crispy Oven-Baked Buffalo Wings are coated with aluminum-free baking powder, baked on a wire rack until golden and crunchy, and tossed in a flavorful homemade buffalo sauce. With a simple low-and-slow baking method followed by high-heat roasting, these oven-baked chicken wings are perfect for game day, parties, or an easy weeknight meal.
Jump to:
Why You'll Love Crispy Oven-Baked Buffalo Wings
- Incredibly Crispy Without Deep Frying: These oven-baked buffalo wings develop golden, crunchy skin without the mess, extra oil, or hassle of deep frying.
- Flavorful Homemade Buffalo Sauce: The homemade buffalo sauce combines Frank's RedHot sauce, butter, garlic, honey, vinegar, and Worcestershire sauce for the perfect balance of spicy, tangy, buttery, and slightly sweet flavors.
- Easy Make-Ahead Preparation: The wings can be dried, coated with the baking powder mixture, and refrigerated uncovered for up to 24 hours, making them especially convenient for entertaining.
- Perfect for Game Day and Parties: These crispy buffalo chicken wings are an easy crowd-pleasing appetizer for game day, parties, tailgating, or casual get-togethers.
Ingredients - Here's What You'll Need
Steps to Make Crispy Oven-Baked Buffalo Wings
- Preheat your oven to 250°F. Place the chicken wings on a layer of paper towels, for 30-60 minutes to dry them out and bring to room temperature.
- Once the wings have dried out, place them in a large plastic container with a lid or a Ziploc bag along with the baking powder, salt and pepper. Then, place the lid on the container and give it a good shake to coat the wings evenly and completely.
- Then, line a half-sheet pan with aluminum foil and place an oven-proof rack inside. Place the wings in a single layer on the rack, skin side up, and cook in the 250°F oven for 30 minutes.
- After 30 minutes, increase the oven temperature to 425°F, and rotate the pan in the oven, for even cooking. Cook for an additional 50 minutes until the wings are golden and crispy. Remove from the oven and let them cool slightly.
- Begin making the buffalo sauce when you have about 20 minutes of cooking time remaining for the wings. Start by adding the unsalted butter to a medium size saucepan set over medium-high heat. Once the butter has melted, mince the garlic and add it to the melted butter. Then, let it cook for about a minute until it is fragrant.
- Next, add the Frank's RedHot sauce, apple cider vinegar, Worcestershire sauce, honey, and salt. Whisk the sauce vigorously so that it emulsifies.
- Then bring the sauce to a gentle simmer. Once the sauce has come to a simmer, turn off the heat and allow it to cool slightly. If you notice the sauce separating while it's cooling, just give it a good whisk.
- To coat the wings in the sauce, place them into a clean container with a lid and pour the sauce over them.
- Place the lid on the container and give it a good vigorous shake to coat all of the wings in the sauce.
- Serve the wings with some blue cheese and/or ranch dressing on the side, whatever your preference might be.
These Crispy Oven-Baked Buffalo Wings prove that you don't need a deep fryer to make deliciously crunchy buffalo chicken wings at home. The combination of thoroughly dried wings, aluminum-free baking powder, and two-temperature oven baking creates golden, crispy skin that's perfect for coating with homemade buffalo sauce. Serve these easy oven-baked buffalo wings with my homemade blue cheese and/or ranch dressing for a crowd-pleasing game day appetizer or flavorful meal.
Frequently Asked Questions
It's best not to skip it. Starting the wings at 250°F helps slowly render the fat beneath the skin before the temperature is increased to 425°F. This two-temperature method is an important part of achieving crispy skin while keeping the chicken from becoming dry or unevenly cooked.
The most important step is thoroughly drying the wings before adding the baking powder mixture. Excess moisture on the chicken skin creates steam in the oven, which can prevent the skin from becoming crisp. Also make sure you're using aluminum-free baking powder, giving the wings enough space on the rack, and finishing them at the higher oven temperature.
Baking powder is used to help create crispy chicken wing skin as the wings bake. For this recipe, aluminum-free baking powder is combined with salt and pepper before the wings go into the oven.
The recipe uses a wire rack set inside a half-sheet pan so the wings can cook in a single layer while allowing air to circulate underneath. For the crispiest results, following this method is recommended.
Recipe Tips and Tricks
- Dry the wings thoroughly. Pat the chicken wings completely dry with paper towels before adding the baking powder mixture. Removing excess moisture is essential for achieving crispy skin.
- Try air-drying the wings. If time allows, place the wings uncovered in the refrigerator for 30 to 60 minutes before baking. You can also prepare the seasoned wings up to 24 hours ahead and refrigerate them uncovered.
- Don't overcrowd the pan. Arrange the wings in a single layer with space between the pieces. Crowding can interfere with even cooking and crisping.
- Don't sauce the wings too early. Toss the wings with the buffalo sauce shortly before serving to help preserve their crispy texture.
Other Great Appetizers
- Crispy Cheese and Bacon Potato Rounds
- Easy Oven-Baked Honey Teriyaki Chicken Wings with Sriracha Aioli Sauce
- Easy Crockpot Honey Barbecue Pineapple Meatball Smokies
- Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- The Ultimate Easy Warm Bacon Cheese Dip (Perfect Party Appetizer!)
- Easy Mustard Hasselback Kielbasa Bites
- Mini Chili Cheese Dog Sliders
- Quick & Easy Warm and Cheesy Bean Dip
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Crispy Oven-Baked Buffalo Wings
Equipment
- 2 large plastic containers with lids
- half-sheet pan
- aluminum foil
- half-sheet wire rack
- medium saucepan
- whisk
Ingredients
Chicken Wings
- 2 lbs chicken wing sections 10-12 wing pieces depending on the weight
- 2 tbs aluminum-free baking powder
- ½ teaspoon regular salt
- ½ teaspoon black pepper
Buffalo Sauce
- ½ c unsalted butter
- 3 cloves garlic minced
- ⅔ c Frank's RedHot sauce
- 1 tbs apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 tbs honey
- ¼ teaspoon salt
Instructions
Chicken Wings
- Preheat your oven to 250°F.
- Place the chicken wings on a layer of paper towels to dry them out.
- Once the wings have dried out, place them in a large plastic container with a lid.
- Next, add the baking powder, salt and pepper. Then, place the lid on the container and give it a good shake to coat the wings evenly and completely.
- Then, line a half-sheet pan with aluminum foil and place an oven-proof rack inside. Place the wings in a single layer on the rack, skin side up, and cook in the 250°F oven for 30 minutes.
- After 30 minutes, increase the oven temperature to 425°F, and rotate the pan in the oven, for even cooking. Cook for an additional 50 minutes until the wings are golden and crispy. Remove from the oven and let them cool slightly.
To Make the Buffalo Sauce
- Begin making the buffalo sauce when you have about 20 minutes of cooking time remaining for the wings.
- Start by adding the unsalted butter to a medium size saucepan set over medium-high heat.
- Once the butter has melted, mince the garlic and let it cook for about a minute until it is fragrant.
- Then add the Frank's RedHot sauce, apple cider vinegar, Worcestershire sauce, honey, and salt. Whisk the sauce vigorously so that it will emulsify.
- Then bring the sauce to a gentle simmer. If the sauce begins to separate, just give it a good whisk.
- Once the sauce has come to a simmer, turn off the heat and allow it to cool slightly. If the sauce separates, just give it a good whisking.
- To coat the wings in the sauce, place them into a clean container with a lid and pour the sauce over them. Then, place the lid on the container and give it a good vigorous shake to coat all of the wings in the sauce.
- Yield 10-12 wings, depending on the weight.
Leave a Reply