Description
This recipe for Truly Crispy Oven Baked Buffalo Wings offers a foolproof way to achieve perfectly crispy chicken wings without frying. The wings are coated in baking powder and baked twice at different temperatures to render out moisture and crisp the skin thoroughly. Tossed in a bold and spicy Buffalo sauce and served with a creamy homemade blue cheese dip, these wings are perfect for game day or casual gatherings.
Ingredients
Scale
Chicken Wings
- 4 lb / 2 kg chicken wings, wingettes & drumettes
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda)
- 3/4 teaspoons kosher salt
- Oil spray (for the rack)
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
Blue Cheese Dip
- 1/2 cup crumbled blue cheese, softened (such as gorgonzola)
- 1/2 cup sour cream
- 1/4 cup mayonnaise (preferably whole-egg)
- 1 small garlic clove, minced
- 1 – 3 tbsp milk (to desired consistency)
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- Black pepper, to taste
To Serve
- Celery sticks
- Lots of beer!
Instructions
- Dry the Wings – For extra crispy skin, dry the chicken wings uncovered on a rack in the fridge overnight. If short on time, pat them dry thoroughly with paper towels to remove surface moisture.
- Preheat the 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 to allow for two-stage baking.
- Prepare the Baking Tray – Line a rimmed baking tray with aluminum foil and place a wire rack on top. Lightly spray the rack with oil to prevent sticking.
- Coat the Wings – Place the wings in a large bowl. Sprinkle over the baking powder and kosher salt, then toss thoroughly using your hands or shake inside a ziplock bag to coat evenly.
- Bake Low and Slow – Arrange wings skin side up on the prepared rack, allowing them to be close but not overcrowded. Bake on the lower oven rack at 250°F (120°C) for 30 minutes to begin rendering the fat.
- Crisp at High Heat – Transfer the tray to the top oven rack and increase the temperature to 425°F (220°C). Bake for an additional 40-50 minutes, rotating the tray halfway through. The wings are done when the skin is dark golden brown and very crispy.
- Make the Buffalo Sauce – While the wings bake, whisk together melted butter, Frank’s Red Hot Sauce, brown sugar, and salt until the sugar dissolves. Keep warm or reheat before tossing with wings.
- Toss Wings in Sauce – Transfer the hot wings to a large bowl. Pour the Buffalo sauce over and toss well to evenly coat. Alternatively, serve wings plain with sauce on the side for dipping.
- Prepare Blue Cheese Dip – Mash softened blue cheese with sour cream until smooth. Add mayonnaise, minced garlic, lemon juice, salt, and black pepper; mix well. Add milk gradually to achieve desired creamy consistency. Chill until serving, then bring to room temperature about 15 minutes prior to serving.
- Serve – Plate the buffalo wings alongside celery sticks and the blue cheese dip. Enjoy immediately with your favorite beer!
Notes
- Use baking powder, not baking soda, to ensure crispy skin without off flavors.
- Drying the wings overnight in the fridge helps achieve extra crispiness but is optional.
- Kosher salt is preferred over fine table salt for better seasoning control.
- Frank’s Original Red Hot Sauce is a classic choice for authentic Buffalo flavor.
- Adjust the amount of milk in the blue cheese dip to suit your preferred texture.
- Serve wings immediately after saucing to maintain crispness.
- Prep Time: 10 minutes (plus optional overnight drying)
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Buffalo wings, crispy chicken wings, oven baked wings, party appetizer, blue cheese dip, game day recipes
