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Crispy Baked Buffalo Wings

Crispy baked buffalo wings with shatteringly crisp skin using a baking powder coating, baked on a wire rack so air circulates under every ridge. Tossed in a glossy ruby-red buffalo sauce, these wings come out deeply golden and crackly without frying oil.
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Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

chicken wings
  • 2 lb chicken wings, drumettes and wingettes Keep wings very dry for best crisping.
baking powder
  • 1 tbsp baking powder Helps dry the skin and boosts crisp texture.
garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp garlic powder For the buffalo sauce.
salt
  • 1 Salt and pepper, to taste
unsalted butter
  • 6 tbsp unsalted butter
hot sauce
  • 0.5 cup hot sauce Use your favorite brand for the heat level.
blue cheese or ranch dressing
  • 1 Blue cheese or ranch dressing, for serving Optional but classic for dipping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Pat the wings very dry with paper towels, leaving no visible moisture for crisp skin.
  2. Preheat the oven to 425°F and place a wire rack over a baking sheet.
  3. Toss the wings with baking powder, garlic powder, salt, and pepper until evenly coated.
  4. Arrange the wings skin-side up on the wire rack in a single layer so they crisp without steaming.
  5. Bake for 40 to 50 minutes, rotating the pan halfway through, until deeply golden and crisp.
Make the buffalo sauce and serve
  1. Melt the butter and whisk in the hot sauce and garlic powder until smooth and glossy.
  2. Toss the hot wings in the sauce and serve with dressing for dipping.

Notes

For maximum crispness, thoroughly pat the wings dry and keep them in a single layer on the rack. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat at 400°F until hot and crisp again. Freezing is not recommended because the skin texture can soften. If you want a lighter option, use a low-fat ranch or blue-cheese dressing for dipping while keeping the buffalo toss the same.