Truly Crispy Oven Baked Buffalo Wings Recipe
Introduction
These Truly Crispy Oven Baked Buffalo Wings deliver all the flavor and crunch of traditional fried wings without the mess. With a perfect balance of spicy Buffalo sauce and creamy blue cheese dip, they’re a crowd-pleaser that’s surprisingly easy to make at home.
Ingredients
- 4 lb / 2 kg chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (NOT baking soda)
- 3/4 teaspoons kosher salt
- 4 tbsp (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce
- 1 tbsp brown sugar
- 1/4 tsp kosher salt
- 1/2 cup crumbled blue cheese, softened (such as gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise (preferably whole-egg)
- 1 small garlic clove, minced
- 1 – 3 tbsp milk
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- Black pepper, to taste
- Celery sticks, for serving
- Lots of beer (optional, for serving)
Instructions
- Step 1: Dry the wings overnight if possible by placing them on a rack over a rimmed baking tray and leaving uncovered in the fridge. If short on time, pat them dry thoroughly with paper towels.
- Step 2: Preheat the oven to 250°F (120°C). Position one oven rack in the lower quarter and another in the top quarter.
- Step 3: Line a baking tray with foil and place a rack on top. Spray the rack lightly with oil.
- Step 4: In a large bowl, toss the wings with baking powder and 3/4 teaspoon kosher salt until evenly coated. You can also shake the mixture in a ziplock bag for ease.
- Step 5: Arrange the wings skin side up on the prepared rack. They can be close but should not overlap too much. Bake on the lower rack at 250°F (120°C) for 30 minutes.
- Step 6: Increase the oven temperature to 425°F (220°C) and move the tray to the upper rack. Bake for another 40 to 50 minutes, rotating the tray halfway through. The wings are done when deeply golden and crispy without flipping them.
- Step 7: While the wings bake, prepare the Buffalo sauce by whisking melted butter, hot sauce, brown sugar, and 1/4 teaspoon kosher salt together until sugar dissolves. Keep warm.
- Step 8: Transfer the crispy wings to a large bowl and toss with the Buffalo sauce to coat evenly. Serve immediately.
- Step 9: For the blue cheese dip, mash the blue cheese with sour cream until smooth. Add mayonnaise, minced garlic, lemon juice, remaining salt, black pepper, and enough milk to reach your preferred consistency. Mix well and chill until ready to serve. Let stand 15 minutes at room temperature before serving.
- Step 10: Serve the wings with the blue cheese dip and celery sticks. Enjoy with your favorite beer for a perfect game day treat.
Tips & Variations
- Use baking powder, not baking soda, to achieve crispy skin without off-flavors.
- Drying the wings overnight helps the skin crisp up beautifully but is optional if short on time.
- Adjust the heat by adding more or less hot sauce to suit your taste.
- For a smoky twist, add smoked paprika to the baking powder mixture.
- Serve the wings plain alongside the Buffalo sauce for dipping if you prefer less coating.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for about 10 minutes to regain crispiness. Keep blue cheese dip refrigerated and consume within 3 days. Stir well before serving if it separates.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use baking soda instead of baking powder?
No, baking soda will give an unpleasant taste and won’t crisp the wings properly. Baking powder is essential for achieving that crispy skin.
Is it necessary to dry the wings overnight?
Drying overnight helps the skin dry out completely, resulting in extra crispiness, but if you’re short on time, patting them dry thoroughly will work as well.
PrintTruly Crispy Oven Baked Buffalo Wings Recipe
These Truly Crispy Oven Baked Buffalo Wings offer a healthier twist on the classic fried favorite, delivering perfectly crispy skin using baking powder without frying. The wings are baked in two stages for ultimate crunch, then tossed in a tangy and spicy Frank’s Red Hot Buffalo sauce. Served with a creamy blue cheese dip and celery sticks, this recipe is perfect for a game day snack or casual party appetizer.
- Prep Time: 15 minutes (plus optional overnight drying)
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes (plus optional overnight drying)
- Yield: 4 servings (about 16–20 wings) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Wings
- 4 lb / 2kg chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda)
- 3/4 teaspoons kosher salt / cooking salt
Buffalo Sauce
- 4 tbsp (60g) unsalted butter, melted
- 1/2 cup Frank’s Original Red Hot Sauce
- 1 tbsp brown sugar
- 1/4 tsp kosher salt / cooking salt
Blue Cheese Dip
- 1/2 cup crumbled blue cheese (I use gorgonzola), softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise (preferably whole-egg)
- 1 clove small garlic, minced
- 1 – 3 tbsp milk (to desired consistency)
- 2 tbsp lemon juice
- 1/2 tsp kosher salt / cooking salt
- Black pepper (to taste)
Other
- Celery sticks (for serving)
- Lots of beer! (recommended with wings)
Instructions
- Dry Wings Overnight (Optional) – For extra crispy skin, lay the wings on a wire rack set over a rimmed baking tray and dry uncovered in the fridge overnight. If short on time, simply pat dry thoroughly with paper towels.
- Preheat Oven – Preheat your oven to 250°F (120°C) and adjust your racks so one is in the lower quarter and one is in the upper quarter of the oven.
- Prepare Baking Tray – Line a baking tray with foil, place a wire rack on top, and spray the rack with oil to prevent sticking.
- Coat Wings – Put the wings in a large bowl, sprinkle with the baking powder and kosher salt, then toss thoroughly with your hands or shake in a sealed bag to evenly coat all pieces.
- Bake at Low Temperature – Arrange the wings skin side up on the prepared rack, allowing them to shrink but keeping them snug is fine. Place the tray on the lower oven shelf and bake for 30 minutes at 250°F (120°C).
- Bake at High Temperature – Move the tray to the upper oven rack, increase the temperature to 425°F (220°C), and bake for an additional 40-50 minutes. Rotate the tray halfway through baking for even crisping. The wings are done when they are dark golden brown with very crispy skin.
- Prepare Buffalo Sauce – While wings bake, whisk together melted butter, Frank’s Red Hot Sauce, brown sugar, and a pinch of kosher salt until the sugar dissolves. Keep warm or reheat before tossing.
- Toss Wings in Sauce – Once wings are baked, transfer to a large bowl and pour the Buffalo sauce over them. Toss well to coat evenly. Alternatively, serve plain wings with sauce on the side for dipping.
- Make Blue Cheese Dip – Mash blue cheese with sour cream until smooth. Add mayonnaise, minced garlic, lemon juice, a pinch of kosher salt, and black pepper. Mix well, adding milk until dip reaches your preferred consistency. Refrigerate until serving, then remove 15 minutes prior to enjoy.
- Serve – Serve wings immediately with the blue cheese dip and fresh celery sticks alongside. Don’t forget your favorite beer for the perfect pairing!
Notes
- Using baking powder (not baking soda) is crucial to achieve crispy skin in the oven due to its alkaline properties which help break down proteins and draw out moisture.
- Drying the wings overnight in the fridge is optional but highly recommended for extra crispiness.
- Use kosher salt instead of table salt as it has a coarser grain which gives better seasoning control during coating and in sauces.
- Gorgonzola works well for the blue cheese dip but any creamy blue cheese can be substituted.
- Adjust milk in the blue cheese dip to achieve preferred thickness.
- The wings can be served plain with sauce on the side for a less saucy option.
Keywords: oven baked buffalo wings, crispy chicken wings, buffalo sauce, blue cheese dip, game day appetizer, healthy wings
