Baked Buffalo Wings

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I’m spilling my secret to the crispiest Baked Buffalo Wings. Bake the chicken wings, then toss them in hot Buffalo sauce and pair with blue cheese dressing for the ultimate game-day appetizer idea.

Baked buffalo chicken wings on a platter.

The search ends here: these are the best Baked Buffalo Wings! No need to dress them up with garlic powder, onion powder, Worcestershire, or other seasonings; these pub-style chicken wings prove that simple is best.

Curious about the secret to getting deep-fried-like, crunchy Buffalo wings, no fryer or air-fryer required? Baking powder. The pantry staple ingredient is so alkaline (remember acids and bases from chemistry class?) that it helps to break down the peptide bonds in the chicken wing skin. Voila: Brown and crunchy texture, no added oil necessary.

If you like my Cauliflower Buffalo Dip and Buffalo Chicken Dip, you’re going to love these easy Baked Buffalo Wings. Add them to your game-day menu and everyone will award you the entertaining MVP award!

Recipe ingredients

Labeled ingredients for baked buffalo wings.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Chicken wings: Flats and wings; wing tips removed. The tips tend to overcook and don’t have much meat on them anyway, so remove them yourself or ask your butcher to tackle the task for you. Most supermarkets sell chicken wings with the tips already removed, so you may not even need to ask.
  • Baking powder: This baking staple, sprinkled onto very dry chicken wing meat, is the secret ingredient for the crunchy texture, no deep-frying required.
  • Hot sauce: I love toss these Baked Buffalo Wings in Frank’s Red Hot sauce, although you could use any hot sauce you prefer.
  • Ranch Dressing or Blue Cheese DressingTraditional Buffalo wings are always served with blue cheese dressing for dunking. If you don’t like blue cheese, though, and do want to channel your inner midwesterner, use ranch instead.

Step-by-step instructions

  1. In a Dutch oven or large stockpot over medium heat, melt butter until foaming. Arrange two oven racks in the upper middle and lower middle positions. Preheat oven to 250 degrees. Line a baking sheet with foil and place a wire rack on top. Coat rack with nonstick spray.
A baking rack over a baking sheet next to a ziploc bag of baking powder.
  1. Pat wings dry with paper towels. In a large zipper-top plastic bag, add baking powder and wings and toss to coat. Arrange coated wings skin-side up on rack.
Wings being dipped into a ziploc bag of baking powder before being baked.
  1. Transfer baking sheet to lower-middle oven rack and bake for 30 minutes.
Wings on a rack over a baking sheet before being cooked.
  1. Increase oven temperature to 425 degrees. Transfer baking sheet to upper middle rack and bake until the wings are golden and crispy, about 45 to 50 minutes longer.
Wings on a baking rack over a baking sheet.
  1. In a large bowl, add butter and hot sauce. Add baked wings and toss to coat.
Buffalo wings being tossed in buffalo sauce.
  1. Serve with blue cheese dressing and celery sticks.
Baked buffalo chicken wings on a platter.

Recipe tips and variations

  • Yield: This recipe makes about 32 wings (depending on the size of actual chicken wings), enough for 4 entree-sized servings (8 wings each) or 8 appetizer-sized servings (4 wings each).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. I love to reheat buffalo wings in my air fryer.
  • Make ahead: The wings can be coated with baking powder and stored uncovered, in the refrigerator, a day in advance (this will actually lead to even crispier skin).
Someone dipping a buffalo chicken wing in blue cheese dressing.

Recipe FAQs

Should I wash my raw chicken wings?

The CDC recommends that you never wash chicken, as this can splatter raw chicken juices onto your sink, counters, and any close utensils or surfaces. There’s no need to wash poultry before cooking.

Do I really need to pat the chicken wings dry?

This step is essential. Not only does patting the chicken wings dry with paper towels allow the baking powder to adhere evenly, but it also ensure the crispiest, crunchiest Baked Buffalo Wing results.

Why do you call for a wire rack on the sheet pan?

A wire rack stacked on top of a sheet pan allows for ample air circulation around all sides of the baked chicken wings. I highly recommend investing in one (Amazon sells wire racks for less than $10), but if you don’t have one, simply flip the wings halfway.

Blue Cheese Dressing

This made-from-scratch recipe for Blue Cheese Dressing is from an old-fashioned Kansas City steakhouse that has long been closed. It’s simple, delicious, and perfect on your next wedge salad.

10 minutes
View Recipe

More game-day snacks

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Baked buffalo wings on a white platter.

Baked Buffalo Wings

Score! I'm spilling my secret to the crispiest Baked Buffalo Wings. Bake the chicken wings, then toss them in hot Buffalo sauce and pair with blue cheese dressing for the ultimate game-day appetizer idea.
Author: Meggan Hill
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Servings 4 servings (8 wings each)
Course Appetizer
Cuisine American
Calories 648

Ingredients 

  • 4 pounds chicken wings flats and wingtips removed (see note 1)
  • 2 tablespoons baking powder (see note 2)
  • 4 tablespoons butter melted
  • 2 tablespoons hot sauce (see note 3)
  • blue cheese dressing for serving (see note 4)
  • celery sticks for serving

Instructions 

  • Arrange two oven racks in the upper middle and lower middle positions. Preheat oven to 250 degrees. Line a baking sheet with foil and place a wire rack on top. Coat rack with nonstick spray.
  • Pat wings dry with paper towels. In a large zipper-top plastic bag, add baking powder and wings and toss to coat.
  • Arrange coated wings skin-side up on rack. Transfer baking sheet to lower-middle oven rack and bake for 30 minutes.
  • Increase oven temperature to 425 degrees. Transfer baking sheet to upper middle rack and bake until the wings are golden and crispy, about 45 to 50 minutes longer.
  • In a large bowl, add butter and hot sauce. Add baked wings and toss to coat. Serve with blue cheese dressing and celery sticks.

Recipe Video

Notes

  1. Chicken wings: Flats and wings; wing tips removed. The tips tend to overcook and don’t have much meat on them anyway, so remove them yourself or ask your butcher to tackle the task for you. Most supermarkets sell chicken wings with the tips already removed, so you may not even need to ask.
  2. Baking powder: This baking staple, sprinkled onto very dry chicken wing meat, is the secret ingredient for the crunchy texture, no deep-frying required.
  3. Hot sauce: I love toss these Baked Buffalo Wings in Frank’s Red Hot sauce, although you could use any hot sauce you prefer.
  4. Ranch Dressing or Blue Cheese DressingTraditional Buffalo wings are always served with blue cheese dressing for dunking. If you don’t like blue cheese, though, and do want to channel your inner midwesterner, use ranch instead.
  5. Yield: This recipe makes about 32 wings (depending on the size of actual chicken wings), enough for 4 entree-sized servings (8 wings each) or 8 appetizer-sized servings (4 wings each).
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days. I love to reheat buffalo wings in my air fryer.
  7. Make ahead: The wings can be coated with baking powder and stored uncovered, in the refrigerator, a day in advance (this will actually lead to even crispier skin).

Nutrition

Serving: 8wingsCalories: 648kcalCarbohydrates: 2gProtein: 45gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 219mgSodium: 1077mgPotassium: 396mgFiber: 1gSugar: 1gVitamin A: 720IUVitamin C: 7mgCalcium: 386mgIron: 3mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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