Easy Crispy Baked Buffalo Wings

Buffalo wings are our family’s favorite way to eat chicken! Baking the wings in the oven also makes it super easy to cook large batches of this delicious treat if you are entertaining. These wings are much healthier than frying and they still turn out crispy and delicious!

Whether it is game day or you are just in the mood for wings, these crispy baked buffalo are sure to please.

If you also like your wings on the sweet side, then try our easy baked BBQ chicken wings.

Why This Recipe Works?

• Super easy to make.
• Comes together in under an hour.
• Perfect as a game day treat.
• Readily available ingredients.
• Crispy and delicious.
• Baked, not fried.
• Healthier than traditional buffalo wing recipes.
• The Best Baked Buffalo Wings ever!!!

Main Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

• Chicken Wings – We typically get our wings already separated into the first and second sections, so that save time not needing to cut them. It is very important to let your wings come to room temperature before cooking and to pat them down with a paper towel to get them as dry as possible.
• Hot Sauce – We love using Frank’s Original Hot Sauce, it’s the classic Buffalo Wing sauce.
• Baking Powder – Coating the wings in baking powder allows us to get them super crispy when baking them. Be sure to use aluminum free baking powder and not baking soda.

How to Make Easy Crispy Baked Buffalo Wings:

Step 1: Prep It

• Adjust oven rack to the middle position and heat to 475 degrees F.

Step 2: Dry It

• Line a rimmed baking sheet with foil and top with a wire rack. Spray the wire rack with non-stick cooking spray and set aside. A half sheet pan and cooling rack fits 3 pounds of wings perfectly.
• Pat the wings dry with paper towels and set aside. If your wings are still a bit cold to the touch, it is best to let them come to room temperature before baking.

Note: We typically prefer to buy wings pre-cut which makes prep easier; however if you buy whole wings, be sure to cut them at the joints and discard the tips (or save for chicken stock).

Step 3: Toss It

• In a large bowl, add wings and toss with baking powder and salt. (You can probably hear crackling as the baking powder makes contact with the wings).

Note: Be sure to use baking powder and not baking soda. And about that baking powder…

ALUMINUM FREE BAKING POWDER: Why aluminum free baking powder? Because you wouldn’t want these wings (or any recipe using baking powder) to have a metallic aftertaste. Lots of brands now make aluminum free baking powder and they will state so on the front label or ingredient list. If there’s aluminum in the baking powder, it will be listed in the ingredients as sodium aluminum phosphate or sodium aluminum sulfate. Some better known aluminum free brands are Trader Joe’s, Rumford, McKenzie’s, Goldbaum’s, Wegman’s store brand, Bob’s Red Mill, Argo and Whole Foods 365.

Step 4: Roast It

• Arrange the wings in single layer on the prepared wire rack.
• Roast the wings in your preheated 475 degree oven until golden on both sides, flipping halfway through, about 40 minutes (flipping half way through as shown below).

• At the halfway point (about 20 minutes), flip the wings over and rotate the sheet pan so that the wings roast as evenly as possible. You will be able to see the fat rendering off the wings onto the foil.

Step 5: Mix It

• While the wings are roasting, combine hot sauce, butter, garlic and lemon juice together in a large bowl. Whisk to combine and set aside.

Step 6: Sauce It

• Remove wings from the oven. Adjust oven rack 6 inches from broiler element and broil wings until golden brown on both sides, flipping wings over half way through to ensure all sides are crispy; 6 to 8 minutes.
• Once done, add wings to the sauce and toss to coat.

These wings are best enjoyed right out of the oven.

Serve with blue cheese or ranch dipping sauce and lots of napkins!