Introduction

If you love crispy, flavorful wings, this recipe for Truly Crispy Oven Baked Buffalo Wings is sure to become a favorite. Baking wings with baking powder creates an irresistible crunch without frying. Paired with a tangy Buffalo sauce and cooling blue cheese dip, these wings make the perfect game day snack or party appetizer.

A close-up view of several crispy chicken wings covered in a shiny, bright orange sauce, stacked closely together. In the background, a white bowl with a creamy white dip is partially visible, along with some green celery sticks around the bowl. The texture of the wings appears crunchy under the thick sauce. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lb / 2kg chicken wings, wingettes & drumettes

5 teaspoons baking powder (NOT baking soda / bi-carb soda)

3/4 teaspoons kosher salt / cooking salt (not table salt)

4 tbsp (60g) unsalted butter, melted

1/2 cup Frank’s Original Red Hot Sauce

1 tbsp brown sugar

1/4 tsp kosher salt / cooking salt

1/2 cup crumbled blue cheese, softened (such as gorgonzola)

1/2 cup sour cream

1/4 cup mayonnaise (preferably whole-egg)

1 clove small garlic, minced

1 – 3 tbsp milk

2 tbsp lemon juice

1/2 tsp kosher salt / cooking salt

Black pepper to taste

Celery sticks, for serving

Lots of beer, for enjoying!

Instructions

Step 1: Dry the wings overnight if possible by laying them on a rack over a rimmed baking sheet in the fridge uncovered. If short on time, pat the wings dry thoroughly with paper towels.

Step 2: Preheat your oven to 250°F (120°C). Position one oven rack in the lower quarter and another in the top quarter of the oven.

Step 3: Line a baking tray with foil and place a wire rack on top. Spray the rack lightly with oil to prevent sticking.

Step 4: In a large bowl, toss the wings with baking powder and 3/4 teaspoon salt until evenly coated. You can also shake them in a ziplock bag for an even coat.

Step 5: Arrange the wings skin side up on the prepared rack, allowing space for air circulation. Bake on the lower oven rack at 250°F for 30 minutes.

Step 6: Increase the oven temperature to 425°F (220°C) and move the tray to the upper rack. Bake for an additional 40 to 50 minutes, rotating the tray halfway through. The wings are done when they are dark golden brown and very crispy. They do not need to be flipped.

Step 7: While the wings bake, prepare the Buffalo sauce by whisking together melted butter, hot sauce, brown sugar, and 1/4 teaspoon salt until the sugar dissolves. Keep warm.

Step 8: Transfer the cooked wings to a large bowl and pour the Buffalo sauce over them. Toss gently to coat evenly. Alternatively, serve wings plain and use the sauce for dipping.

Step 9: Make the blue cheese dip by mashing the blue cheese with sour cream until smooth. Add mayonnaise, minced garlic, lemon juice, remaining 1/2 teaspoon salt, black pepper, and enough milk (1 to 3 tablespoons) to reach your desired consistency. Mix well.

Step 10: Serve the wings immediately with blue cheese dip and fresh celery sticks on the side. Enjoy with plenty of cold beer!

Tips & Variations

Using baking powder is key to crispiness—do not substitute with baking soda.

Drying the wings overnight in the fridge helps remove moisture for extra crisp skin.

For a milder sauce, reduce the amount of hot sauce and add a little honey for sweetness.

Try swapping out blue cheese for ranch dressing if preferred.

Whole-egg mayonnaise adds richness to the dip but regular mayo works fine too.

FAQs

Can I use regular baking soda instead of baking powder for crispy wings?

No. Baking soda can react differently and may cause an off taste or texture. Always use baking powder to achieve the best crispy skin.

Is it necessary to dry the wings overnight?

Drying the wings overnight helps remove excess moisture, leading to crispier skin, but it is optional. If short on time, pat the wings dry thoroughly before coating with baking powder.

Dinner

Truly Crispy Oven Baked Buffalo Wings Recipe