I made Baked Buffalo Wings that come out insanely crispy and dangerously saucy, you have to keep scrolling to see why.

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I’m obsessed with these Baked Buffalo Wings because they hit that crispy, saucy crazy spot I always crave. This Wings Recipe Oven version uses a little baking powder to get the skin blistered and a messy bath of hot sauce that clings like it means business.

I love how every bite crackles and spits flavor, salty, tangy, a hint of smoke if you want it. But mainly I love handing a tray to friends and watching them fight over the drumettes.

No frills, just loud, saucy wings that make you forget napkins exist. I will eat them all, zero shame.

Ingredients

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Chicken wings: the meaty star, crispy skin and juicy protein you’ll want to grab.
Baking powder: basically makes the skin super crisp in the oven.
Kosher salt: brings out flavor, it’s simple but essential.
Black pepper: a little bite and warm spice, nothing fancy.
Garlic powder: savory boost, it’s onion-adjacent and cozy.
Onion powder: background savory note that fills gaps.
Smoked paprika: adds warm smokiness without using a grill.
Cayenne pepper: spicy kick, crank it up if you dare.
Vegetable oil: helps browning and crisping, nothing glamorous.
Unsalted butter: rich, silky warmth for the sauce.
Hot sauce: the tangy backbone, classic buffalo heat.
Worcestershire sauce: umami depth, kind of savory glue.
Honey or brown sugar: basically softens the heat with sweet.
Sauce garlic powder: boosts garlicky punch without fresh cloves.
Sauce salt pinch: balances sweetness and heat, subtle but needed.
Celery sticks: crunchy, cooling contrast to hot wings.
Carrot sticks: sweet crunch and color on the side.
Blue cheese dressing: creamy, tangy dip that cools the heat.
Ranch dressing: milder creamy option, crowd-pleasing choice.
Chopped parsley: a fresh pop of color, optional but nice.

Ingredient Quantities

3 lb chicken wings, tips removed and wings split into flats and drumettes (about 1.4 kg)

2 tbsp baking powder, aluminum free

1 1/2 tsp kosher salt, divided

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/4 tsp cayenne pepper, or more if you like it hotter

1 tbsp vegetable oil or light olive oil

6 tbsp unsalted butter

1/2 cup hot sauce, such as Frank’s RedHot

1/2 tsp Worcestershire sauce

1 tsp honey or brown sugar, optional for a touch of sweetness

1/4 tsp garlic powder for the sauce

Pinch of salt for the sauce

Celery sticks, for serving

Carrot sticks, for serving

Blue cheese dressing or ranch, for dipping

Chopped fresh parsley, optional garnish

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top, spray the rack lightly with oil so wings dont stick.

2. Pat 3 lb chicken wings very dry with paper towels. Removing as much moisture as possible is the single best trick for crispy skin.

3. In a large bowl whisk together 2 tbsp aluminum free baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp freshly ground black pepper, and 1 tsp of the kosher salt. Toss the wings with 1 tbsp oil, then sprinkle the dry rub over them and toss well so every piece is coated.

4. Arrange wings in a single layer on the rack, skin side up, with a little space between pieces so hot air can circulate.

5. Bake 25 minutes, then flip each wing and bake another 20 to 25 minutes until deep golden brown and crisp. If you have convection, reduce time slightly and watch closely. Internal temp should reach 165°F (74°C).

6. While wings bake, make the buffalo sauce: in a small saucepan melt 6 tbsp unsalted butter over low heat, add 1/2 cup hot sauce, 1/2 tsp Worcestershire sauce, 1 tsp honey or brown sugar if using, 1/4 tsp garlic powder for the sauce and a pinch of salt. Whisk until smooth and warm, dont boil, then remove from heat.

7. When wings are done, transfer them to a large bowl, pour most of the sauce over them and toss gently to coat. Reserve some sauce for serving if you like saucier wings.

8. Taste one wing and add more cayenne or a pinch of salt to the remaining sauce if needed. Transfer wings to a platter, sprinkle chopped fresh parsley if using.

9. Serve immediately with celery sticks, carrot sticks and blue cheese dressing or ranch for dipping. These are best hot and fresh, but they also crisp up again under a hot broiler for a minute if needed.

10. Leftovers: refrigerate in an airtight container up to 3 days and reheat in a 400°F (200°C) oven on a rack for 10 minutes to regain crispness.

Equipment Needed

1. Oven (preheats to 425°F / 220°C)
2. Rimmed baking sheet with aluminum foil
3. Wire cooling rack that fits the sheet (spray lightly so wings don’t stick)
4. Large mixing bowl for tossing the wings and dry rub
5. Small saucepan for melting butter and making the sauce
6. Tongs for flipping and tossing wings
7. Paper towels for thoroughly drying the wings
8. Instant-read thermometer to check the internal temp (165°F / 74°C)

FAQ

Q: How do I get the wings really crispy in the oven? A: Pat the wings very dry with paper towels, toss them with the baking powder and oil, and space them on a wire rack over a sheet pan so air can circulate. Bake at a high temp and flip once or twice. The baking powder helps the skin blister and crisp up, its not baking soda so make sure its aluminum free.

Q: How long should I bake them and how do I know theyre done? A: Bake about 45 to 55 minutes at 425 F, flipping halfway. Look for deeply browned, blistered skin and no pink near the bone. If you like, check internal temp at the thickest part of a drumette it should read 165 F.

Q: Can I make the sauce less spicy or sweeter? A: Yes. Reduce the hot sauce or add more butter and a teaspoon or two of honey or brown sugar to tame the heat. You can also add a little extra Worcestershire or even a splash of apple cider vinegar for tang.

Q: Can I prep the wings ahead of time? A: Totally. You can toss them with baking powder and salt and refrigerate uncovered for a few hours or overnight to dry the skin and boost crispiness. Bring them back to room temp for 20 to 30 minutes before baking.

Q: How should I reheat leftover wings so they stay crispy? A: Reheat in a 400 F oven on a wire rack over a sheet pan for about 10 to 15 minutes until hot and crisp. Avoid microwaves unless you dont mind soggy skin.

Q: Any swaps for butter or hot sauce if I have dietary limits? A: Use a vegan butter or neutral oil in the sauce and choose a suitable hot sauce that fits your diet. If you need low sodium, cut back the extra salt and use a low salt hot sauce. Also reduce cayenne if you want milder wings.

Oven Baked Buffalo Wings Recipe Substitutions and Variations

2 tbsp baking powder (aluminum free): use 1 tsp baking soda + 2 tsp cream of tartar for each 1 tsp baking powder, so for this recipe mix 2 tbsp cream of tartar with 1 tbsp baking soda. Works fine if you’re out, but don’t skip the acid or you wont get the same crisp.
6 tbsp unsalted butter: swap with ghee, light olive oil, or a neutral oil like avocado oil (same volume). Ghee gives a nice nutty taste and oils make the sauce pourable at room temp.
1/2 cup hot sauce (Frank’s): use 1/2 cup sriracha, buffalo sauce, or a mix of 1/4 cup hot sauce + 1 tbsp melted butter + 1 tsp vinegar for a tangier kick. Adjust to taste if you want it hotter.
Blue cheese dressing or ranch: try ranch, plain Greek yogurt mixed with a little lemon and herbs, or sour cream with chopped chives if you want a milder dip.

Pro Tips

– Get the wings as dry as you can before anything else. Pat them for several minutes and even let them sit uncovered in the fridge for 30 minutes if you can. Less surface moisture = crispier skin, no contest.

– Use aluminum free baking powder and really coat the skin evenly. It helps the skin puff and crisp, but too much or clumping will make spots chalky, so toss with the oil first and then sprinkle and rub it in.

– Don’t drown the wings in sauce right away if you want them crispy. Toss most of them in sauce, hold back a few tablespoons to serve on the side, and if you like extra saucy wings toss again just before serving. If they get soggy you can re-crisp them under a hot broiler for 1 minute.

– Heat the butter gently for the sauce and don’t let it boil. If the butter separates or gets too hot, whisk in the hot sauce off the heat until it comes together. Taste and adjust sweetness, salt or heat last, not first.