Description
This recipe delivers truly crispy oven-baked Buffalo wings that replicate the crunchiness of fried wings without the mess. Using a two-step baking method at low then high temperature, the wings achieve an irresistibly crisp skin paired with a classic tangy Buffalo sauce. Served alongside a creamy blue cheese dip and crisp celery sticks, this crowd-pleaser is perfect for game days or casual gatherings.
Ingredients
Scale
Wings
- 4 lb / 2 kg chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (not baking soda / bi-carb soda)
- 3/4 teaspoons kosher salt / cooking salt (not table salt)
Buffalo Sauce
- 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
Blue Cheese Dip
- 1/2 cup crumbled blue cheese (e.g. gorgonzola), softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise (preferably whole-egg)
- 1 clove small garlic, minced
- 1 – 3 tbsp milk (to desired consistency)
- 2 tbsp lemon juice
- 1/2 tsp kosher salt / cooking salt
- Black pepper, to taste
To Serve
- Celery sticks
- Lots of beer!
Instructions
- Dry Wings (Optional) – For extra crispiness, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, thoroughly pat the wings dry with paper towels before proceeding.
- Preheat Oven – Set your oven to 250°F (120°C). Position one oven rack in the lower quarter and another in the top quarter of the oven.
- Prepare Baking Tray – Line a baking tray with foil and set a wire rack on top. Spray the rack with oil to prevent sticking.
- Coat Wings – In a large bowl, toss the wings with the baking powder and 3/4 teaspoon kosher salt. Use your hands or shake in a ziplock bag to ensure the wings are evenly coated.
- Bake Low Temperature – Arrange the wings skin side up on the wire rack (they can be snug as wings shrink during cooking). Place the tray on the lower oven rack and bake for 30 minutes at 250°F (120°C).
- Bake High Temperature – Move the tray to the upper oven rack and increase oven temperature to 425°F (220°C). Bake for an additional 40 to 50 minutes, rotating the tray halfway through. Wings are done when dark golden brown and the skin is very crispy. No need to flip.
- Make Buffalo Sauce – While wings bake, whisk together melted butter, Frank’s Original Red Hot Sauce, brown sugar, and 1/4 teaspoon kosher salt in a bowl until sugar dissolves. Keep warm or reheat just before tossing with wings.
- Toss Wings in Sauce – Transfer baked wings to a large bowl, pour over the Buffalo sauce, and toss until evenly coated. Alternatively, serve wings plain with sauce on the side for dipping.
- Prepare Blue Cheese Dip – Mash crumbled blue cheese with sour cream until smooth. Add mayonnaise, minced garlic, lemon juice, 1/2 teaspoon kosher salt, and black pepper. Stir well, adding milk a tablespoon at a time until the dip reaches your preferred consistency. Chill in the fridge until serving; remove 15 minutes beforehand.
- Serve – Serve wings immediately with blue cheese dip and celery sticks on the side. Enjoy with a cold beer for the ultimate experience!
Notes
- Use baking powder, NOT baking soda, to achieve crispy skin without altering flavor.
- Drying wings overnight in the fridge improves skin crispiness but is optional.
- Use kosher salt instead of fine table salt to avoid over-salting and improve texture.
- Frank’s Original Red Hot Sauce is the traditional choice for authentic Buffalo flavor.
- Blue cheese dip is optional but highly recommended for a classic pairing.
- Ensure wings are skin side up during baking to maximize crispiness.
- Do not flip wings during high-temp baking to maintain even crispness.
- Store leftover wings and sauce separately to retain best texture.
- Prep Time: 15 minutes (plus optional overnight drying)
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crispy Buffalo Wings, Oven Baked Wings, Buffalo Chicken Wings, Blue Cheese Dip, Game Day Recipes, Snack, Appetizer
