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Large baking sheet lined with parchment paper and covered with buffalo wings with a side of ranch dressing.
4.84 from 18 votes

Baked Buffalo Wings Recipe

These crispy baked buffalo wings are made entirely in the oven using a low-then-high baking method for crackly skin without frying. Tossed in homemade buffalo sauce right before serving, they taste just like your favorite wing shop wings.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Servings: 6 as a side
Calories: 418kcal
Chef: Jessica Randhawa

Ingredients

For the Baked Wings

  • 3 pounds chicken wings - wingettes & drumettes
  • 1 tablespoon baking powder - not baking soda
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

For the Buffalo Sauce

Instructions

  • Optional overnight step: Arrange the wings on a wire rack set over a baking sheet and refrigerate uncovered for 8 to 24 hours to dry the skin. This step is optional, but it makes the wings even crispier.
  • Prep the wings: Pat the wings very dry with paper towels.
  • Preheat and set up: Place an oven rack in the upper-middle position. Preheat the oven to 250°F. Set a wire rack over a rimmed baking sheet and lightly grease the rack.
  • Season: In a large bowl, toss the wings with baking powder, garlic powder, salt, and black pepper until evenly coated. Arrange the wings in a single layer on the rack.
  • Bake low: Bake at 250°F for 30 minutes to render fat.
  • Bake high: Increase the oven temperature to 425°F (leave the wings in the oven as it heats). Bake for 40 to 50 minutes, rotating the pan halfway through, until the wings are deeply golden and crisp.
  • Make the buffalo sauce: While the wings bake, warm the hot sauce, melted butter, vinegar, Worcestershire sauce, and garlic powder in a small saucepan over medium-low heat until smooth. Keep warm.
  • Toss and serve: Transfer the hot wings to a large bowl, drizzle with warm buffalo sauce, and toss to coat. Serve immediately with celery, carrots, and ranch or blue cheese, plus extra buffalo sauce on the side.

Notes

  • For the crispiest wings: Toss in sauce right before serving. Wings soften the longer they sit in buffalo sauce.
  • Wire rack tip: The rack allows air to circulate around the wings, helping them crisp evenly.
  • Doneness cue: Wings should be deep golden brown and feel crisp to the touch. An internal temperature of at least 175°F gives the best texture.
  • Storage: For the best texture, store wings unsauced in an airtight container for up to 3 to 4 days. Store any leftover buffalo sauce separately.
  • Reheating: Reheat wings in a 400°F oven on a baking sheet (a wire rack is even better) for 5 to 8 minutes, or until hot and crisp. Toss with warm buffalo sauce right before serving.
  • Freezing: Freeze cooked wings unsauced for up to 2 to 3 months. Reheat from frozen at 400°F for 15 to 20 minutes, flipping once, then toss with warm buffalo sauce before serving.

Nutrition

Calories: 418kcal | Carbohydrates: 2g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1351mg | Potassium: 470mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 719IU | Vitamin C: 31mg | Calcium: 111mg | Iron: 2mg
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