Baked Buffalo Wings
These Baked Buffalo Wings are ultra-crispy, golden, and tossed in classic buffalo sauce—all made in the oven with no frying required. Using a simple baking powder method, you get crunchy skin and juicy meat every time. Perfect for game day, parties, or an easy dinner, these wings deliver bold buffalo flavor with minimal mess and maximum payoff.
Ingredients
- Main Ingredients
- 2 lbs chicken wings split into drumettes and flats
- 1 tablespoon baking powder aluminum-free; do not use baking soda
- Seasonings Sauces & Flavor Base
- ½ cup buffalo wing sauce or hot sauce Frank’s-style recommended
- 4 tablespoons butter melted
- Pantry Staples
- 1 teaspoon salt
- ½ teaspoon black pepper optional
- ½ teaspoon garlic powder
Instructions
- Pre-Cooking Prep
- Preheat oven to 425°F (220°C).
- Line a rimmed baking sheet with foil and place a wire rack on top.
- Pat wings very dry with paper towels (this is key for crispiness).
- Cooking Method
- In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
- Arrange wings skin-side up on the wire rack, leaving space between each.
- Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
- While wings bake, melt butter and stir it into the buffalo sauce.
- Remove wings from oven and immediately toss in buffalo sauce until fully coated.
- Doneness Check
- Skin is deeply golden and crisp
- Internal temperature reaches 165°F
- Sauce clings evenly to the wings
- Final Touches
- Let wings rest for 2–3 minutes, then toss lightly in extra sauce if desired.
Notes
- Dry wings thoroughly—moisture is the #1 enemy of crispy skin.
- Always use baking powder, not baking soda, to avoid bitter flavor.
- For extra crispiness, bake an additional 5 minutes if needed.