I just perfected Extra Crispy Baked Chicken Wings that crackle on the outside and slap with juicy buffalo flavor, so you should keep scrolling.

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I’m obsessed with Extra Crispy Baked Chicken Wings because I like food that makes me crank up the TV and stop talking. The skin snaps, the spice hits, and I want more.

I love that this Buffalo Wings Recipe Baked gets sticky and loud without being fussy. I use 3 pounds chicken wings, tips removed and drumettes/flats separated (about 12 to 14 pieces) and 1 tablespoon baking powder (not baking soda) for that insane crunch.

Hot sauce, butter, a pinch of salt. No pretense.

Just wings that command napkins and attention. Now.

You will want more. Seriously.

Ingredients

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Baking powder: Basically the secret for crisp skin without frying.
Kosher salt: Brings out the chicken’s natural flavor, nothing fancy.
Black pepper: Adds a warm, sharp bite you’ll notice.
Garlic powder: Classic savory punch, easy and reliable.
Onion powder: Soft umami background that keeps things rounded.
Smoked paprika: Adds smoky color and a mild, warm taste.
Cayenne pepper: Plus this kicks heat up if you want it spicy.
Neutral oil or butter: Helps browning and makes skin crispier.
Chicken wings: The main event — juicy, fun finger food.
Hot sauce: Tangy, vinegary heat that sticks to the wings.
Unsalted butter: Richness and silkiness for the sauce’s body.
Worcestershire sauce: Adds depth and a little savory tang.
Garlic powder for sauce: Keeps the sauce garlicky without bits.
Honey or maple syrup: Basically balances heat with a touch of sweet.
Pinch of sauce salt: Brings the sauce flavors into focus.

Ingredient Quantities

3 pounds chicken wings, tips removed and drumettes/flats separated (about 12 to 14 pieces)

1 tablespoon baking powder (not baking soda)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper, optional for extra heat

1 tablespoon neutral oil (vegetable or canola) or melted butter

1/2 cup hot sauce (Frank’s RedHot is classic)

4 tablespoons unsalted butter

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder for the sauce

1 tablespoon honey or maple syrup, optional for a touch of sweetness

Pinch of salt for the sauce, to taste

How to Make this

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1. Preheat your oven to 425 F and position a rack in the middle, line a rimmed baking sheet with foil and set a wire rack on top if you have one, it helps the air circulate and crisps the wings better.

2. Pat 3 pounds chicken wings completely dry with paper towels, remove tips and separate drumettes and flats if not already done; the drier the skin the crispier they’ll get so take your time here.

3. In a large bowl mix together 1 tablespoon baking powder (not baking soda), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 to 1/2 teaspoon cayenne pepper if you want more heat.

4. Toss the wings with the dry mix and 1 tablespoon neutral oil or melted butter until evenly coated, then arrange wings in a single layer on the wire rack or directly on the foil lined sheet with a little space between pieces.

5. For extra crispness you can chill the coated wings uncovered in the fridge for 30 minutes to an hour, but you can also bake right away; either way bake for 40 to 50 minutes, flipping once about halfway through, until skin is deep golden and crisp and internal temp reads 165 F.

6. While the wings bake, make the buffalo sauce in a small saucepan over low heat: combine 1/2 cup hot sauce, 4 tablespoons unsalted butter, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1 tablespoon honey or maple syrup if you like a touch of sweet, and a pinch of salt; whisk until butter melts and sauce is smooth, keep warm.

7. If you like extra caramelized bits, switch the oven to broil for 2 to 3 minutes at the end watching closely, it goes from perfect to burnt fast so don’t walk away.

8. When wings are done transfer them to a large clean bowl, pour the warm buffalo sauce over and toss until every piece is nicely coated; taste and add a little more salt or honey if it needs it.

9. Let wings rest a couple minutes so the sauce sets a bit, then transfer to a serving platter and garnish with chopped parsley or sliced green onions if you feel fancy.

10. Serve with celery sticks and ranch or blue cheese dressing for dipping, and try not to eat them all before your guests get a bite.

Equipment Needed

1. Oven (preheats to 425 F)
2. Rimmed baking sheet
3. Aluminum foil to line the sheet
4. Wire rack that fits the sheet (optional but helps crisping)
5. Paper towels for drying the wings
6. Large mixing bowl for tossing the wings with the dry mix
7. Small saucepan for the buffalo sauce
8. Whisk or fork to blend the sauce
9. Instant read meat thermometer
10. Tongs and a large serving platter for tossing and serving

FAQ

Why do we use baking powder and not baking soda?

Baking powder raises the pH and helps the skin dry and blister so it gets crispy in the oven. Baking soda would taste soapy and can burn the skin, so dont swap them.

How do I make the wings extra crispy in a regular oven?

Pat the wings very dry, toss with the baking powder mixture, and put them on a wire rack over a baking sheet so air circulates. Bake hot and give them space so they arent touching. Flip once if you want even browning.

Can I prep these ahead or freeze them?

Yes. You can toss raw wings in the baking powder and spices, freeze on a tray until solid, then bag them. Bake from frozen but add 10 to 15 minutes to the time. Or cook fully, cool, then freeze and reheat in the oven to keep crispness.

The sauce seems spicy. How can I make it milder or sweeter?

Use less hot sauce, add more butter, or stir in a tablespoon or two of honey or maple syrup. Yogurt or sour cream mixed in will cool it too, but wont be traditional buffalo.

Can I use oil instead of butter in the sauce or skip the Worcestershire?

Yep. A tablespoon of neutral oil works for a lighter sauce and keeps it dairy free. Worcestershire adds depth but you can leave it out or use a splash of soy sauce as a substitute.

How should I store leftovers and reheat them so they stay crispy?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or toaster oven on a rack so air can move around them, 10 to 15 minutes, until hot and crisp. Microwaving makes them soggy.

Crispy Oven Baked Chicken Wings Recipe Substitutions and Variations

1 tablespoon baking powder: If you don’t have baking powder, mix 1 teaspoon baking soda with 2 teaspoons cream of tartar. It’ll give the same lift and crisp. (If you only have baking soda, skip it or the wings will taste soapy.)
1 tablespoon neutral oil or melted butter: Use light olive oil, avocado oil, or melted ghee. Olive oil adds flavor, avocado oil tolerates high heat, ghee gives a richer, slightly nutty finish.
1/2 cup hot sauce (Frank’s): Swap with any buffalo sauce, sriracha thinned with a little vinegar, or equal parts hot sauce and melted butter if you want it creamier. For a smoky twist use chipotle hot sauce or add a splash of smoked paprika.
1 tablespoon honey or maple syrup: Use light brown sugar, agave nectar, or a little molasses. Brown sugar melts into the sauce nicely and gives that caramelized bite.

Pro Tips

– Dry the wings extra well and give them time to sit uncovered in the fridge for at least 30 minutes after coating. It sounds picky, but that little bit of air drying pulls out moisture and makes the skin much crispier when baked.

– Use a wire rack if you got one, and leave space between each wing. If they touch they steam instead of crisping. If you don’t have a rack, prop them on a few sturdy onion or carrot slices so air can move under them.

– Don’t skip the baking powder, and make sure it’s aluminum free. It helps the skin puff and brown. Sprinkle it evenly and rub it in so you don’t get weird salty or metallic spots.

– Warm the sauce and toss the wings in a big bowl while both are hot. Cold sauce on hot wings makes them soggy. If you want extra sticky glaze, reserve a few tablespoons of sauce, brush it on, and pop them under the oven broiler for 1 to 2 minutes watching closely so they don’t burn.