Crispy Baked Buffalo Wings

These crispy baked buffalo wings rival any deep-fried version. The baking powder trick creates shatteringly crispy skin without a single drop of oil.

Crispy Baked Buffalo Wings

By Elena Rossi · Published 2026-03-24 · Updated 2026-03-24

Prep 10 min · Cook 50 min · Total 60 min · Serves 4 · Easy · american · dinner

Rating: 4.8/5 (211 reviews) · 480 kcal per serving

Introduction

These wings come out of the oven with skin so crispy you'll swear they were deep-fried. The secret is a light dusting of baking powder, which raises the skin's pH and helps it blister and crisp in the dry oven heat. Tossed in classic Frank's RedHot butter sauce, these are the only buffalo wings recipe you'll ever need.

Why You'll Love It

  • Crispy as fried, but baked with zero oil
  • Classic buffalo flavor — spicy, buttery, tangy
  • Naturally gluten-free
  • Oven does all the work

Ingredients

  • 3 lbs Chicken wings, tips removed, separated into flats and drumettes
  • 1 tbsp Baking powder (NOT baking soda)
  • 1 tsp Salt
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ cup Hot sauce (Frank's RedHot)
  • ⅓ cup Unsalted butter, melted
  • 1 tbsp White vinegar
  • For serving Blue cheese dressing and celery sticks

Equipment

  • Wire rack set over a baking sheet
  • Large mixing bowl
  • Paper towels

Instructions

  1. Prep the wings. — Pat wings completely dry with paper towels — this is the most important step for crispy skin. In a large bowl, toss wings with baking powder, salt, garlic powder, and onion powder until evenly coated.
  2. Arrange for maximum air flow. — Place wings in a single layer on a wire rack set over a foil-lined baking sheet. Make sure no wings are touching — air circulation is key to even crisping.
  3. Bake until blistered and crispy. — Bake at 425°F for 25 minutes, then flip each wing and bake for another 20-25 minutes until the skin is deeply golden, blistered, and shatteringly crispy.
  4. Toss in buffalo sauce. — While wings bake, whisk together hot sauce, melted butter, and white vinegar. Transfer the hot wings to a large bowl, pour the sauce over, and toss until every wing is coated. Serve immediately with blue cheese dressing and celery.

Tips

  • Use aluminum-free baking powder to avoid any metallic taste.
  • The wire rack is essential — putting wings directly on a pan steams the bottom.
  • For extra-crispy wings, refrigerate them uncovered on the rack for 2-4 hours before baking.

Variations

  • Honey Garlic Wings: Replace buffalo sauce with a glaze of honey, soy sauce, garlic, and ginger.
  • Lemon Pepper Wings: Skip the sauce and toss baked wings with melted butter, lemon zest, and cracked black pepper.

Storage

Fridge: Store leftover wings in a single layer in an airtight container for up to 3 days.

Freezer: Freeze cooked wings for up to 2 months.

Reheat: Reheat on a wire rack in a 400°F oven for 10-15 minutes to restore crispiness. Never microwave.

Nutrition (per serving)

  • Calories: 480 kcal
  • Fat: 32 g
  • Carbs: 2 g
  • Protein: 38 g
  • Fiber: 0 g
  • Sugar: 0 g
  • Sodium: 1200 mg

FAQ

How can I store leftovers and reheat them without losing flavor?

For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat or in the microwave in short bursts, adding a splash of water or broth to revive the original texture.

Can I freeze this recipe for meal prep?

Many components of this dish freeze beautifully. Freeze portions in freezer-safe airtight containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating for the best results.

Is it possible to make this dish gluten-free?

Yes! You can easily adapt this recipe to be gluten-free by swapping out any wheat-based ingredients (like soy sauce, pasta, or flour) with certified gluten-free alternatives such as tamari, gluten-free pasta, or a 1-to-1 gluten-free baking flour.

Can I substitute ingredients if I have dietary restrictions?

Absolutely. This recipe is highly adaptable. You can swap proteins (like chicken for tofu), use dairy-free alternatives (like coconut milk or vegan butter), or add extra vegetables based on your dietary needs and what you have available in your pantry.

What is the secret to getting the best flavor out of this recipe?

The key to unlocking restaurant-quality flavor is proper seasoning and temperature control. Always taste and adjust salt and pepper as you cook, and ensure your pan is properly preheated before searing or sautéing to build deep, caramelized flavors.

How far in advance can I prepare the ingredients?

You can save significant time by prepping your ingredients (washing, chopping vegetables, and measuring spices) up to 24 hours in advance. Store prepared vegetables in airtight containers in the fridge until you are ready to cook.

What side dishes pair well with this meal?

This dish pairs exceptionally well with simple, contrasting sides. A crisp, acidic green salad, roasted seasonal vegetables, or a slice of crusty artisan bread will complement the main flavors perfectly without overwhelming the palate.

Can I scale this recipe up for a larger crowd?

Yes, you can easily double or triple the ingredients to serve more people. However, when cooking larger batches, ensure you use a larger pan or cook in batches so you don't overcrowd the pan, which can cause ingredients to steam rather than sear.