Buffalo Wings are a comfort food classic, cherished for their irresistible crunch, fiery flavor, and creamy dipping sauce. While deep frying may be traditional, it’s messy and heavy. Fortunately, this oven-baked Buffalo Wings recipe delivers everything you love—without the oil, fuss, or extra calories. With a smart cooking method and just a few pantry staples, you’ll achieve bold flavor and incredible texture right from your oven.

Why You’ll Love These Buffalo Wings

Not all baked wings are created equal. Many promise crispiness but fall short, resulting in rubbery skin or dried-out meat. In contrast, this recipe uses a proven technique developed by Cook’s Illustrated that renders fat under the skin at a low temperature, then crisps it to perfection at a high temperature. The result? A wing that rivals your favorite sports bar.

Even better, these wings are:

Less greasy than fried versions
Easier to prepare and clean up
Family- and party-friendly
Customizable in heat level
Just as flavorful as the classic fried version

Whether you’re making them for game day or a casual weeknight dinner, this recipe is a crowd-pleaser every time.

Ingredients That Make These Buffalo Wings Stand Out

• Chicken Wings (wingettes and drumettes): Smaller pieces cook more evenly and crisp faster than whole wings.

• Baking Powder: A key player that draws out moisture and promotes golden, crispy skin. Be sure to use aluminum-free baking powder.

Kosher Salt: Balances the seasoning and enhances overall flavor without making the wings too salty.

Unsalted Butter: Melts into the hot sauce to create that velvety Buffalo finish.

Frank’s Red Hot Sauce: A vinegar-forward hot sauce that’s the gold standard for Buffalo wings.

Brown Sugar: Adds just a touch of sweetness to balance the spice.

Blue Cheese: Crumbly and sharp, it adds depth and creaminess to the dipping sauce.

Sour Cream: Smooth and tangy, it creates a silky base for the blue cheese dip.

Mayonnaise: Thickens the dip and adds richness.

Garlic: A small clove goes a long way in adding a savory punch.

Milk: Adjusts the dip’s consistency to your liking.

Lemon Juice: Brightens the dip and cuts through the richness.

Black Pepper: Offers subtle heat and complexity.

Celery Sticks: Provide a crisp, cooling contrast to the hot wings.

Ingredient Swaps and Dietary Options

• No Frank’s? Substitute with Cholula, Texas Pete, or Sriracha. If using Sriracha, add 1 teaspoon of sugar to mimic Buffalo-style balance.

• Dairy-Free? Replace sour cream and mayo with plant-based alternatives, and use a vegan blue cheese substitute or skip it entirely.

• Whole Wings: Trim off wing tips and split into flats and drumettes before proceeding with the recipe.

• Lower Sodium: Choose unsalted butter and reduce salt if you’re watching sodium levels. The flavor will still shine through thanks to the hot sauce and dip.

Step-by-Step Guide to Crispy Buffalo Wings (Oven-Baked)

Dry the Wings: For best results, lay wings uncovered on a wire rack in the fridge overnight. If you’re short on time, pat them thoroughly dry with paper towels.
Preheat Oven & Set Up: Heat your oven to 250°F (120°C). Line a baking sheet with foil, place a wire rack on top, and lightly oil the rack.
Toss with Seasoning: Combine wings, baking powder, and kosher salt in a large bowl or zip-top bag. Toss until each wing is evenly coated.
First Bake (Low and Slow): Arrange wings skin-side up on the rack and place the tray on the lower oven shelf. Bake for 30 minutes to allow the fat to begin rendering.
Second Bake (Crisping Phase): Move the tray to the top shelf and raise the temperature to 425°F (220°C). Continue baking for 40–50 minutes, rotating the tray halfway through. No flipping required.
Prepare the Buffalo Sauce: In a small bowl, whisk together melted butter, Frank’s Red Hot, brown sugar, and a pinch of salt until fully combined. Keep warm.
Coat the Wings: Once crispy and golden, transfer the wings to a clean bowl. Pour the warm Buffalo sauce over them and toss until well coated.
Make the Blue Cheese Dip: In another bowl, mash the blue cheese with sour cream. Add mayonnaise, garlic, lemon juice, milk, salt, and pepper. Stir until creamy, and refrigerate until ready to use.
Serve and Enjoy: Arrange wings with celery sticks and a generous side of blue cheese dip. For the best experience, serve immediately while the wings are hot and crispy.

Pro Tips for Consistently Amazing Results

Use a rack so the heat can circulate evenly around each wing.
Don’t crowd the pan. Airflow is key to crispiness, so space them out.
Avoid thick patches of baking powder. Toss well so each wing is evenly coated.
Serve immediately after saucing. The longer they sit in sauce, the more they’ll soften.

If making ahead, leave wings unsauced until reheating. Re-crisp them in a 390°F (200°C) oven for 5–8 minutes, then toss in freshly warmed Buffalo sauce.

What to Serve with Buffalo Wings (Plus Creative Variations)

Classic Sides & Pairings:

Celery and carrot sticks
Blue cheese or ranch dip
Icy lager, sparkling water, or lemonade

Delicious Variations:

Spicy Honey Wings: Add 1 tbsp honey to the Buffalo sauce for sweet heat.
Garlic-Parmesan Wings: Skip the Buffalo sauce and toss in melted butter, garlic, and grated Parmesan.
Smoky BBQ Wings: Use barbecue sauce in place of hot sauce for a Southern spin.

Make-Ahead Tips:

Wings stay crisp for 30 minutes after baking and 15 minutes after saucing.
Refrigerate unsauced wings and reheat in the oven for best texture.
The blue cheese dip can be made 1–2 days ahead and stored in the fridge.

Why Buffalo Wings Deserve a Spot on Every Table

There’s a reason Buffalo Wings never go out of style. They’re spicy, satisfying, and adaptable—perfect for holidays, parties, or any night you want something delicious without a lot of fuss. This oven-baked version offers all the crisp, juicy flavor you expect—no fryer required.

Once you try these, you’ll wonder why you ever ordered out. They’re not just wings. They’re Buffalo Wings done right—crispy, bold, and downright addictive.

Wrapping It Up: Buffalo Wings Worth Craving

Few dishes offer the same punch of flavor, satisfying crunch, and hands-on fun as Buffalo Wings. This oven-baked version gives you everything you love—spicy sauce, crispy texture, creamy dip—without the oil and mess of deep frying.

Moreover, the technique is so reliable that even first-time cooks can nail it on their first try. Whether you’re hosting game night, throwing a casual get-together, or just indulging in a solo comfort meal, these Buffalo Wings will hit the spot. Try them once, and they’ll become a permanent fixture in your recipe rotation.

Frequently Asked Questions About Buffalo Wings

1. Can I make Buffalo Wings ahead of time?

Yes, but with a caveat. Bake the wings and store them unsauced in the fridge. To re-crisp, bake them at 390°F (200°C) for 5–8 minutes. Toss in warm Buffalo sauce just before serving. If you sauce them in advance, the skin will lose its crispness.

2. Is baking powder really necessary for crispy Buffalo Wings?

Absolutely. Baking powder is the key ingredient that draws out moisture from the skin and allows it to crisp in the oven. Without it, your wings will be baked, but not crispy. Make sure to use aluminum-free baking powder for the best results and neutral flavor.

3. What’s the best hot sauce for authentic Buffalo flavor?

Frank’s Red Hot Original is the gold standard. Its vinegar-forward profile and balanced heat make it perfect for traditional Buffalo sauce. However, you can substitute Cholula, Texas Pete, or even Sriracha (just add a bit of sugar to mimic the classic taste).

4. Can I freeze leftover wings?

You can freeze unsauced baked wings. Let them cool, then place them in a single layer on a baking sheet to flash-freeze. Once frozen, transfer to a freezer-safe container. To reheat, bake directly from frozen at 400°F (200°C) for 15–20 minutes. Avoid freezing sauced wings—they’ll thaw soggy and lose their texture.

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