Craving the bold flavor of Buffalo wings without the mess of frying? These baked Buffalo wings deliver restaurant-style crispiness straight from your oven. Each bite bursts with spicy, buttery flavor balanced by a cool, creamy blue cheese dip. The secret lies in a clever baking powder trick that dries the skin and gives it a shatteringly crispy texture. With no deep fryer needed, they’re easier, lighter, and just as satisfying. Perfect for game day or weekend gatherings, these wings stay juicy inside and crisp on the outside, making them a sure hit for any crowd.
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Why You’ll Love These Baked Buffalo Wings
These baked Buffalo wings are everything you love about the classic without the grease. The two-stage baking method locks in moisture and renders fat for irresistibly crispy skin. They’re healthier than deep-fried wings but taste just as indulgent. The spicy, tangy sauce clings perfectly to each wing, creating the ultimate flavor punch. You’ll also love how simple they are to prep and how easily they reheat for leftovers. Whether you’re hosting a party or treating yourself, these wings are a guaranteed crowd-pleaser.
What You’ll Need
Chicken Wings & Coating
Use wingettes and drumettes for the best crispiness and easy eating. Toss them in baking powder and kosher salt, not baking soda, to draw out moisture and create that signature crackly skin. Aluminum-free baking powder gives a cleaner taste, so your wings stay flavorful and crisp instead of bitter.
Buffalo Sauce
The sauce couldn’t be simpler: melted butter, Frank’s Red Hot, a touch of brown sugar, and a sprinkle of salt. Together they make a smooth, spicy glaze that’s perfectly balanced, rich, tangy, and buttery.
Blue Cheese Dip
This creamy dip cools the heat beautifully. Crumble blue cheese into sour cream, stir in mayo, minced garlic, lemon juice, salt, and a splash of milk for consistency. Keep it chunky for texture or blend it smooth, your choice.
How to Make Baked Buffalo Wings
Prep & Drying
For maximum crispiness, refrigerate wings uncovered overnight on a rack. If you’re short on time, pat them dry thoroughly with paper towels before baking. The drier the skin, the crispier the wings.
Baking for Perfect Crispiness
Preheat the oven to 250°F and arrange wings skin side up on a rack set over foil. Bake on the lower rack for 30 minutes to render fat gently. Then, move them to the top rack, increase the heat to 425°F, and bake for 40–50 minutes. Rotate halfway through. The skin should be golden, crisp, and firm to the touch.
Making the Buffalo Sauce
While wings bake, melt butter and whisk it with Frank’s Red Hot, brown sugar, and salt until smooth. Keep it warm so it coats the wings evenly later.
Making the Blue Cheese Dip
Mash blue cheese with sour cream, then mix in mayo, garlic, lemon juice, salt, and pepper. Add milk a spoonful at a time until it’s creamy. Taste and adjust until it’s perfectly tangy and rich.
Toss & Serve
Once baked, toss wings in the warm sauce or serve it on the side for dipping. Add celery sticks and a cold beer for the classic Buffalo wing experience.
Pro Tips for Crispy Success
Use aluminum-free baking powder for a neutral flavor. Coat wings evenly so no spots stay floury. Don’t worry if they don’t brown deeply, crispness not color tells you they’re done. Avoid saucing too early or reheating sauced wings, as they’ll lose their crunch. Instead, reheat plain wings at 390°F for a few minutes to bring back their crisp. Store extras uncovered in the fridge for best texture later.
Serving Ideas & Variations
You can tweak these baked Buffalo wings easily. Try different hot sauces for a twist, or add extra butter to tone down the heat. Swap the blue cheese dip for ranch if that’s your style. These wings make a perfect addition to party platters, backyard barbecues, or game-day spreads. For more game-day favorites, check out this easy buffalo chicken dip for game day.
Storage & Reheating
Store plain, unsauced wings in an airtight container in the fridge for up to three days. When ready to enjoy again, reheat them in the oven at 390°F for 5–8 minutes until crispy. Sauced wings are best fresh since reheating can make them soggy. If you must reheat, do so uncovered and briefly to retain texture.
Other Recipes You May Enjoy
- crispy air fryer parmesan crusted chicken
- crockpot cheesy chicken spaghetti recipe
- creamy ranch chicken one-pan dinner
- crunchy baked chicken taco fingers
- juicy baked chicken thighs with creamy sauce
Conclusion
These baked Buffalo wings prove you don’t need a fryer to get that perfect crispy bite. The baking powder trick, simple sauce, and creamy dip make them restaurant-quality right at home. They’re spicy, tangy, buttery, and unbelievably satisfying. Serve them for game night or dinner and watch them disappear fast. For more ideas and kitchen inspiration, visit my Pinterest board.
Baked Buffalo Wings
Equipment
- Oven Use both lower and upper racks for two-stage baking.
- Wire rack Keeps wings elevated for even air circulation.
- Baking tray Line with foil for easy cleanup.
- Mixing bowl For coating and tossing wings.
- Whisk To mix Buffalo sauce.
Ingredients
- 4 lb chicken wings (wingettes and drumettes)
- 5 tsp baking powder (not baking soda)
- ¾ tsp kosher or cooking salt
- 4 tbsp unsalted butter, melted
- ½ cup Frank’s Original Red Hot Sauce
- 1 tbsp brown sugar
- ¼ tsp kosher or cooking salt (for sauce)
- ½ cup crumbled blue cheese (e.g. gorgonzola)
- ½ cup sour cream
- ¼ cup whole-egg mayonnaise
- 1 small garlic clove, minced
- 2 tbsp lemon juice
- 1–3 tbsp milk (to adjust consistency)
- ½ tsp kosher or cooking salt (for dip)
- black pepper, to taste
- celery sticks (to serve)
- beer (optional, to serve)
Instructions
- If time allows, refrigerate wings uncovered on a rack overnight to dry the skin. Otherwise, pat dry with paper towels.
- Preheat oven to 250°F (120°C) and position racks in the lower and upper thirds. Line a tray with foil, place a wire rack on top, and lightly oil it.
- Toss wings with baking powder and salt until evenly coated. Arrange skin side up on the rack and bake on the lower oven shelf for 30 minutes.
- Move tray to the top shelf and increase oven temperature to 425°F (220°C). Bake for 40–50 minutes, rotating halfway through, until golden and crispy.
- To make the Buffalo sauce, whisk melted butter, Frank’s Red Hot Sauce, brown sugar, and salt until smooth and warm.
- For the blue cheese dip, mash blue cheese with sour cream. Mix in mayo, garlic, lemon juice, salt, pepper, and milk to desired consistency.
- Toss hot wings in the warm Buffalo sauce or serve it on the side. Serve immediately with blue cheese dip, celery sticks, and beer if desired.
