Print

Crispy Baked Buffalo Chicken Wings Recipe

A pile of crispy, glazed buffalo wings recipe pieces stacked on a white plate, showing the juicy interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality crispy buffalo wings without deep frying. This easy baked chicken wings recipe uses a simple technique for maximum crunch, coated in classic tangy, buttery buffalo sauce. Perfect for Game Day appetizers or a spicy weeknight dinner.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter, melted
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or similar hot sauce)
  • 1 teaspoon white vinegar

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated. The baking powder helps draw out moisture and promotes browning.
  4. Arrange the wings in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
  5. Bake for 40 to 50 minutes, flipping the wings halfway through the cooking time. The wings should be golden brown and crispy.
  6. While the wings bake, prepare the sauce. In a small saucepan over low heat, melt the butter. Remove from heat and whisk in the hot sauce and white vinegar until fully combined. Keep warm.
  7. Once the wings are crispy, remove them from the oven. Place the hot wings into a large, clean bowl.
  8. Pour the warm buffalo sauce over the wings and toss gently until every piece is fully coated.
  9. Serve immediately with blue cheese or ranch dressing and celery sticks for the best game day food experience.

Notes

  • For extra crispy wings, you can place the wings in the refrigerator uncovered for 1 to 4 hours before baking to dry the skin further.
  • If you prefer an air fryer, cook the seasoned wings at 380°F (195°C) for 20 to 25 minutes, shaking the basket halfway through, before tossing in the sauce.
  • Adjust the amount of hot sauce to control the spice level of your tangy hot wings.

Nutrition

Find it online: https://daisyrecipe.com/buffalo-wings-recipe/