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Crispy Buffalo Wings Recipe

Homemade buffalo wings with a secret baking powder trick for super crispy skin—no deep frying needed! These oven-baked wings are tossed in an easy 3-ingredient buffalo sauce for authentic, tangy-spicy flavor. Perfect game-day appetizer that feeds a crowd. Ingredients (Serves 8 as an appetizer): For the Wings:
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Ingredients Method Notes

Ingredients
  

  • For the Wings:
  • 3 lbs chicken wings wings and drummettes split, wingtips removed
  • 1 Tbsp aluminum-free baking powder
  • 1 tsp fine sea salt
  • 2 tsp garlic powder
  • For the Buffalo Sauce:
  • 1/4 cup unsalted butter melted
  • 1/4 cup Frank's Original Red Hot Sauce
  • 1 Tbsp granulated sugar or brown sugar

Method
 

  1. Thoroughly pat dry the chicken wings with paper towels. Preheat oven to 450°F. Line a rimmed baking sheet with foil and place a wire rack on top.
  2. In a bowl, combine baking powder, salt, and garlic powder. Sprinkle over the wings and toss to coat evenly. Arrange wings skin-side up on the wire rack in a single layer.
  3. Bake for 25 minutes, flip the wings, then bake another 25 minutes until golden and crispy (internal temp at least 165°F, ideally 175°F).
  4. While wings bake, mix melted butter, hot sauce, and sugar in a bowl until smooth.
  5. Transfer hot wings to a large bowl, drizzle with sauce, and toss gently to coat. Serve immediately with ranch or blue cheese dressing, celery sticks, and carrots.

Notes

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
Pat wings very dry for maximum crispiness. Use a wire rack to avoid soggy bottoms.
For spicier wings, add cayenne to the seasoning. Air fryer option: Cook at 400°F for 20-25 minutes, shaking halfway.
Store leftovers in fridge up to 3-4 days; reheat at 400°F on a rack to re-crisp.
Nutrition (per serving): ~265 calories