Baked Buffalo Wings Recipe

I have told you many times how much we love hosting parties, and game nights are a staple around here. My baked buffalo wings are pretty famous among our friends; they are so good that they always request them. I am going to share with you my foolproof technique for making them crispy without frying, so the end result is nothing short of awesome.

Anytime I host the Super Bowl, I choose to cook a variety of hearty, satisfying appetizers so people can choose what they love and feel like they had a great dinner, not just a few bits. My creamy and cheesy spinach artichoke dip is another signature recipe I like to make. These oven BBQ ribs are great for those nights, too, since they are easy to make and I can make quite a lot in one round.

If you’re looking for a healthier alternative to the fried wing that’s still equally crispy, this recipe is it! The secret to making them extra crispy is to bake them on the wire rack. These can easily compete with the wings you get from your favorite fast food chain! They are perfectly seasoned with smoked paprika and garlic powder and covered in a velvety smooth homemade buffalo sauce. Everyone will lick their fingers clean, guaranteed.

Why you will love this recipe 

• No oily mess: As much as I love fried chicken wings, I am ot the biggest fan of the big mess that frying them makes. These are just as good, minus all the fuss. So if you are not in the mood to handle a pan of hot oil, this recipe is for you.
• The sauce is amazing: I make my own Buffalo sauce for these and a seasoning blend for the ideal combination.
• Perfect for game day: These are a fan favorite for the big game or whenever I have a bunch of people over. But I also like to serve them as an appetizer or a main meal. 
• The skin is crispy: Even though they are baked, the skin still gets crispy, and the texture is unbelievable when coated in the glossy buffalo sauce.

What you will need

• Chicken wings: I like to get prepared chicken party wings that are already cut into drumettes and wingettes. It makes this recipe easier, faster, and I don’t have to deal with all the extra wing tips. If you do have wing tips, use them to make chicken broth, stock, or fried snacks. 
• Buffalo sauce: I have my own recipe for homemade buffalo sauce, but store-bought is fine too. 
• Dry ingredients: Baking powder is my secret ingredient, essential for making these wings extra crispy. Do NOT use baking soda, as it will make the wings taste metallic. 
• Seasonings: Besides salt and pepper, I also add smoked paprika for a sweet, earthy flavor similar to a complex barbecue sauce, garlic powder for rich, aromatic depth, and onion powder for savory onion flavor without adding moisture. 

How to make 

Prepare the pan: First, I preheat the oven to 400 degrees F, line a sheet pan with foil, and place a non-stick oven rack on top. 

Make the coating: I mix the baking powder, onion powder, garlic powder, salt, pepper, and smoked paprika in a large bowl. I pat the wings dry with paper towels, then toss them in the coating.

Dry: Then I place them on the rack in a single layer, making sure there is enough space between them for air to circulate. 

Bake the chicken: I bake the wings for 45 minutes or until they are golden brown and crispy. While they are cooking, I make the buffalo sauce. 

Toss in sauce: After they are finished, I toss them in the sauce to coat immediately.

Serve: I let them rest for 10 minutes, and serve them so they do not have time to get soggy. 

Expert tip

Why flour is not a good choice for this recipe

When baking chicken wings, it is hard to get them crispy with regular flour. Baking powder raises the pH in the skin, which dries it out. The drier the skin, the better for a crispy coating. The alkaline properties break down the proteins in the skin, creating tiny bubbles that become crispy and crackly. Flour becomes thick and clumpy, resulting in wings with a more cake-like texture. 

More tips to consider:

• Drying the wings completely is the number one thing to remember. 
• For extra-crispy skin, put the wings into the fridge after tossing them in the baking-soda mix, uncovered, and let them dehydrate for several hours.
• Be sure to use baking powder, not baking soda. 
• Use a wire rack inside a baking sheet for cooking, and don’t overcrowd the wings. 
• Another way to get extra crispy skin is to broil them after saucing them. 

Recipe variations and add-ins:

• Turkey wings: Want bigger wings? Make this recipe with turkey wings? The unique flavor is awesome, and the size is even better. Be sure to bake them longer, though. They should take about 60 to 75 minutes. 
• Extra spicy wings: For those who really like spicy food, add some red pepper flakes or cayenne pepper to the seasoning.  
• Ranch seasoning: Because I love dipping these in ranch dressing, I sometimes add a ½ teaspoon of my homemade ranch seasoning to the mix to amp it up a little bit.
• Use a different sauce: Another way to give these wings more flavor is to use a different sauce, such as BBQ, Cajun, General Tso, or teriyaki sauce. 
• Boneless wings: Many people say boneless wings are not as juicy as traditional wings, but they sure are delicious this way, and you can pop them in your mouth without worrying about the bones. Just don’t overcook them.

Serving suggestions:

Buffalo wings are my favorite appetizer to serve on game day when we have people over. I cook them right before serving and let them rest for 10 minutes. I usually also have my easy-to-make soft pretzel bites to dip in various dips, like my husband’s favorite beer cheese dip, which I can make in 15 minutes with beer, 3 kinds of cheese, and a few seasonings. The spread includes celery sticks, baby carrots, zucchini fries, and air-fried veggie chips.

These fried mozzarella sticks are another favorite. Crispy with seasoned panko and deep-fried to perfection, the ooey-gooey cheese is so addictive, I usually have to make a triple batch. Of course, I also have to serve these wings with traditional dressings like creamy ranch and savory, tangy blue cheese. I make both of them from scratch, but there is no shame in buying them from the store.

How to store leftovers:

• Refrigerate: If I have leftovers, I store them in the fridge in an airtight container where they will stay fresh for up to 5 days.   
• Freezing: Freezing works well, too. I put them in heavy-duty freezer bags, and they can stay stored for 3 to 4 months.   
• Defrost: I thaw them overnight in the refrigerator for the best flavor.
• Reheating: For the crispiest results, I put my wings in the air fryer for 2 minutes on each side at 350 degrees F.

Frequently asked questions

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