Name: Buffalo Wings | Crispy Oven-Baked Wings (Secret Ingredient for Extra Crunch)
Prep time: 15 min
Cook time: PT-491715H21M42S
Total time: PT-491715H21M42S
Cuisine: American
Ingredients: 3 lbs chicken wings (flats and drummettes); 2 tbsp aluminum-free baking powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1/2 tsp paprika; 1 cup Frank’s RedHot Original Sauce; 6 tbsp butter, melted; 1 tbsp honey; Blue cheese crumbles for garnish; Celery sticks for serving; Blue cheese dressing for dipping

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Crispy Oven-Baked Wings

Restaurant-quality buffalo wings without the deep fryer. These Buffalo Wings are crispy on the outside, juicy on the inside, and coated in that iconic tangy, spicy sauce everyone craves. The secret ingredient? A simple baking powder trick that makes them crunch like they came straight from Buffalo Wild Wings.

I created this recipe because I wanted wings that tasted like the restaurant version but could be made at home without oil splattering everywhere. This is the ultimate lazy dinners move for game day, parties, or whenever you need something impressive without the hassle.

These buffalo wings pair perfectly with my original 3-ingredient dip for the ultimate buffalo experience. Serve them as part of a complete appetizer spread with my spicy meatballs for an unforgettable meal.

Why Oven-Baked Wings Win

I have converted fried-wing lovers with this recipe.

Crispy Without the Deep Fryer: Baking powder creates that incredible crunch without all the oil.
Less Mess: No splattering oil, no cleanup nightmare. Just a sheet pan and your oven.
Feeds a Crowd: One batch makes 24-30 wings. Perfect for game day or parties.
Healthier Option: Uses minimal oil while still achieving maximum crispiness.
Restaurant Flavor: Nobody will believe you made these at home.

The Crunch-Creating Secret Ingredients

This recipe is built on a simple but genius technique.

The Wings
Chicken wings are the base. Look for fresh wings from your grocery store’s meat counter, or buy them frozen and thaw them before cooking.

The Baking Powder Magic
This is the secret. Baking powder creates a chemical reaction that helps the skin crisp up beautifully in the oven. It sounds weird, but trust the science. Use aluminum-free baking powder to avoid any metallic taste.

The Seasoning Base
Salt, pepper, garlic powder, and paprika create a flavorful foundation before the sauce goes on.

The Classic Sauce
Frank’s RedHot Original sauce mixed with butter creates that iconic franks red hot buffalo flavor. This is non-negotiable it is the taste everyone recognizes.

The Finishing Touch
A small amount of honey balances the heat with a subtle sweetness. Blue cheese crumbles on top add sophistication.

How to Make Them: Crispy Wings in Six Steps

Making these wings is simple and straightforward.

Step 1: Prep and Dry the Wings
Pat the chicken wings completely dry with paper towels. Moisture is the enemy of crispiness. This step is crucial. Place them in a large bowl.

Step 2: Season the Wings
In a small bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Sprinkle this mixture over the wings and toss until all sides are coated evenly.

Step 3: Arrange on Sheet Pans
Line two large baking sheets with aluminum foil or parchment paper. Arrange the wings in a single layer on the pans, making sure they do not touch. They need space for air to circulate.

Step 4: Bake Until Golden
Bake at 250°F for 30 minutes. This renders the fat. Then increase the oven temperature to 425°F and bake for another 30-40 minutes until the wings are golden brown and crispy.

Step 5: Make the Sauce
While the wings are finishing, combine Frank’s RedHot sauce, melted butter, and honey in a small saucepan. Heat gently over low heat, stirring occasionally. Do not boil.

Step 6: Coat and Serve
Remove the wings from the oven. Transfer them to a large bowl. Pour the hot sauce over them and toss until every wing is coated. Transfer to a serving platter, garnish with blue cheese crumbles and celery, and serve immediately.

Easy Ways to Customize Your Wings

These wings are a starting point for endless variations.

Make Them Spicier
Add cayenne pepper to the baking powder mixture, or use extra-hot Frank’s RedHot sauce.

Make Them Less Spicy
Use half hot sauce and half ranch dressing for a milder coating.

Go Garlic Parmesan
Skip the buffalo sauce and toss the wings with melted butter, minced garlic, Parmesan cheese, and fresh parsley for a completely different flavor profile.

Add Honey Heat
Increase the honey in the sauce for a slightly sweeter buffalo experience.

Try Lemon Pepper
Use lemon juice, black pepper, garlic, and butter instead of hot sauce for a completely different wing.

Make Them Sticky Sweet
Add brown sugar and soy sauce to the buffalo sauce for a sweet and spicy glaze.

Serving Ideas for Every Occasion

These wings are the star of any spread. Pair them with my slow cooker party dip for a complete appetizer experience. Want even more buffalo flavor? Add my quick canned chicken dip to the spread for variety.

For a full appetizer table, combine these wings with my blue cheese stuffed meatballs and my savory pinwheels for an unforgettable meal.

Pro Tips for Wing Perfection

Dry Thoroughly: This is the most important step. Wet wings will not get crispy. Pat them completely dry.
Do Not Skip the Low Temp: The 250°F stage renders the fat and allows the skin to start crisping. This makes the 425°F stage more effective.
Single Layer: Wings must not touch on the pan. If they are too crowded, they will steam instead of roast.
Use the Right Baking Powder: Aluminum-free baking powder prevents any metallic aftertaste. Read the label.
Fresh Wings vs Frozen: Fresh wings work best, but frozen wings work too if thawed completely and dried thoroughly.
Timing: If your oven runs hot, check the wings at 35 minutes in the high-heat phase. Remove when golden and crispy.
Storage: Keep cooked wings in the fridge for up to 3 days. Reheat at 350°F for 10-15 minutes until warmed through.
Make Ahead: Bake the wings completely, cool them, then store in the fridge. Reheat gently before serving.
Freezing: Freeze cooked wings on a baking sheet, then transfer to freezer bags. Reheat in the oven at 350°F.
Serve with Dips: Blue cheese dressing and ranch are essential sides. Always have both available.

The Wing That Started It All

These Buffalo Wings are the foundation of every great buffalo chicken recipe. Crispy, saucy, and impossibly tender inside, they prove that oven-baked wings can rival any deep-fried version. Once you master this recipe, you will make it again and again for every gathering.

Whether you are hosting a quiet game day or a full party, these wings deliver. Make them once, and people will request them forever.

Buffalo Wings | Crispy Oven-Baked Wings (Secret Ingredient for Extra Crunch)

Author: danyrecipes
Total Time: 1 hr 15 mins
Yield: 24-30 Wings

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Description

Crispy oven-baked buffalo wings with a secret baking powder ingredient for extra crunch! Restaurant-quality wings made at home without the deep fryer. Perfect for game day or parties.

Ingredients

3 lbs chicken wings (flats and drummettes)
2 tbsp aluminum-free baking powder
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika
1 cup Frank’s RedHot Original Sauce
6 tbsp butter, melted
1 tbsp honey
Blue cheese crumbles for garnish
Celery sticks for serving
Blue cheese dressing for dipping

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Instructions

Dry the Wings: Pat chicken wings completely dry with paper towels. Moisture prevents crisping. Place in a large bowl.
Season: In a small bowl, combine baking powder, salt, pepper, garlic powder, and paprika. Sprinkle over wings and toss until all sides are evenly coated.
Arrange on Pans: Line two large baking sheets with foil or parchment paper. Arrange wings in a single layer without touching. Air circulation is essential.
Render the Fat (250°F): Bake at 250°F for 30 minutes. This renders the fat and starts the crisping process.
Increase Heat (425°F): Increase oven temperature to 425°F and bake for another 30-40 minutes until wings are golden brown and crispy. Check at 35 minutes.
Make Sauce: While wings finish cooking, combine Frank’s RedHot sauce, melted butter, and honey in a small saucepan. Heat gently over low heat, stirring occasionally. Do not boil.
Coat the Wings: Transfer cooked wings to a large bowl. Pour hot sauce over them and toss until all wings are coated.
Serve: Transfer to a serving platter. Garnish with blue cheese crumbles and celery. Serve immediately with blue cheese dressing.