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Home > Appetizers, Starters & Party Food > Crispy Baked Buffalo Wings

Crispy Baked Buffalo Wings

Published October 21, 2019, Updated October 24, 2019 By Nicky Corbishley 2 Comments

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Buffalo chicken wings with text overlay
Buffalo chicken wings collage with text

Perfectly Crispy Baked buffalo wings smothered in an easy homemade buffalo sauce. So simple to make – they’ll be a total hit for any party table!
Buffalo chicken wings in a white plate with carrot and celery

  • The first thing to go on the buffet table? ✔
  • Easy to make ahead and reheat/assemble later? ✔
  • Inexpensive ingredients? ✔
  • Flippin’ delicious? ✔

Ok, so now that’s all covered, let’s get right on with the buffalo chicken wings recipe!

Each wing is chopped into the two pieces, dried thoroughly with kitchen towels (to ensure they don’t absorb too much baking powder) then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt and pepper. There’s quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.

Chicken wings being cut into two pieces on a white chopping board

Raw chicken wings in a bowl with baking powder and seasoning

They’re cooked at low temperature initially, to slowly render out the fat, then the heat is turned up until the wings are crisp and lightly golden brown.

Raw chicken wings on a baking tray, about to go into the ovenWhen the chicken wings are 10 minutes or so from being ready, we start on the Buffalo wings sauce recipe.

Simply combine hot sauce (Frank’s Hot sauce is the one you need for that authentic buffalo sauce taste), butter, cider vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Bring to the boil, stir and turn off the heat. Done.
NOTE:The sauce is going to smell quiet pungent (hot and vinegary) when cooked, and it will be quite thin. Don’t worry, it’s supposed to be like that (and it will taste and smell milder once on the wings). You can leave the sauce to cool for 10 minutes if you want it to thicken a little (it will thicken as the butter starts to cool). If you do, then you’ll have to give it a whisk before pouring over the wings, as the fat will separate from the hot sauce.

Pour the sauce over the wings and toss together to coat.

You’ll often find buffalo wings served with a creamy blue cheese sauce for dipping, along with carrot and celery sticks for cleansing the palate and adding a bit of pleasing crunch to the dish.
Buffalo chicken wing being dipped in blue cheese sauce

Here’s my blue cheese sauce recipe.

Bonus blue cheese sauce recipe:

Mix together the following ingredients in a bowl until smooth:

  • 1/2 cup (120g) sour cream
  • 3 tbsp mayo
  • 1/3 cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
  • 1/2 tbsp cider vinegar
  • 1/2 tsp Worcestershire sauce
  • a pinch of dried parsley)

These spicy chicken wings are SERIOUSLY crispy – especially considering they’re oven baked. Don’t worry – they’re only crispy on the outside – the meat itself is tender and juicy.

They go down an absolute storm if I make them for dinner. They are little on the spicy-hot side – but the kids love them regardless. In fact Lewis will quietly put a few aside for his lunchbox the next day!
Close up of Buffalo chicken wings

Why are they called buffalo wings?

According to the National Chicken Council – buffalo wings were invented in Buffalo, New York. No buffalos/bisons involved!

Love this recipe? Try delicious these finger foods too:

  • Sticky and Crispy Asian Chicken Wings
  • A veggie version of the Asian wings – these Baked Cauliflower Wings (not joking, I thought these were going to be pants when I tested the recipe – but they’re so good)
  • Korean Fried Chicken – little bits of gochujang-spiced deliciousness
  • Cranberry Brie Bites – always make an appearance on our Christmas table
  • Caprese Pastry Bites – with melty mozzarella
  • Crispy Chicken Tenders with Garlic Chilli Dip (use these if you’re after boneless wings)

or for dessert:

  • Salted Caramel Banoffee Bites – An Easy Party Food!
  • Chocolate Cheesecake Stuffed Strawberries

Crispy Baked Buffalo Wings Video:

The crispy chicken wing technique, I got from Nagi’s recipe (from Recipe Tin Eats). I’ve made a couple of minor adjustments, and they really are the best! She got the original recipe from Cook’s Illustrated “Meat Book” cookbook (fyi – this is an affiliate link, and incidentally, I’ve got a copy of this book, and it’s awesome – so much info on how to perfectly cook meat).

Crispy Baked Buffalo Wings Recipe:

Buffalo chicken wings on a white plate

Crispy Baked Buffalo Wings

Perfectly crispy baked chicken wings smothered in easy homemade buffalo sauce. So simple to make - they'll be a total hit for any party table!
5 from 2 votes
Print Rate Pin The Recipe For Later
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Course: Appetizer, Party Food
Cuisine: American
Keyword: Celebration, Game Day, how to make buffalo chicken wings, Party Food
Servings: 40 wings
Author: Nicky Corbishley

Ingredients

Crispy Chicken Wings:

  • 2.2 lbs (1.5 kg) chicken wings
  • 2 level tbsp aluminium-free baking powder (It has to be baking powder NOT baking soda - see further notes on baking powder below
  • ½ tsp salt make sure it's regular table salt
  • ½ tsp pepper

Buffalo Wings Sauce:

  • 2/3 cup (150ml) Frank’s hot sauce
  • ½ cup (120g) unsalted butter
  • 1 tbsp cider vinegar
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic peeled and minced
  • 1 tbsp honey
  • ¼ tsp salt

Blue cheese sauce

  • 1/2 cup (120g) sour cream
  • 3 tbsp mayo
  • 1/3 cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)
  • 1/2 tbsp cider vinegar
  • 1/2 tsp Worcestershire sauce
  • a pinch of dried parsley

To Serve:

  • 2 medium carrots peeled and cut into 2-inch (5cpieces
  • 2 sticks celery cut into 2-inch (5cpieces

Instructions

  • Preheat the oven to 120C/250F and place a rack on a large baking tray.
  • Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
  • Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
  • After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.
  • To make the buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Place over a medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.
  • Mix the blue cheese sauce ingredients together in a bowl until smooth.
  • Toss the buffalo sauce with the wings and serve with the blue cheese sauce, carrots and celery.

Recipe Video

Recipe Notes

Note on baking powder:

I get lots of messages on my other crispy wings recipe  on how delicious the wings are, but also the occasional message that the wings tastes bitter - despite assurances the recipe was followed to the letter and baking POWDER not baking soda was used.
After doing a little research, it seems that some people can be sensitive to the taste of sodium aluminum sulfate - which can be an ingredient in some baking powders. People who are sensitive to it notice a bitter taste. If you are sensitive to it, you may have noticed certain cakes taste bitter. However, cakes contain a lot less baking powder then this recipe, so you may not have noticed it before and still been sensitive to it.
My tips would be to:
  • Thoroughly dry the wings before dusting with the baking powder - so they only get a light coating.
  • Measure the amount of baking powder used exactly, and discard any excess left after tossing together with the wings.
  • Use aluminium-free baking powder - make sure it has no aluminum sulfate in it.

Can I make buffalo wings ahead?

I prefer these wings fresh out of the oven, but you can make the wings ahead - without the sauce- then cool, cover and refrigerate for up to a day. Reheat them on a wire rack over a tray for about 5-6 minutes at 200C/400F until they're crisp again.
You can also mix the buffalo sauce ingredients together, then cover and refrigerate (uncooked). Pour into a pan and boil as per instructions before serving.
The blue cheese sauce can also be made ahead, covered and refrigerated for up to a day. Give the dip a stir before serving, as the Worcestershire sauce may separate upon refrigeration.

How do I make boneless buffalo wings instead?

Use my Crispy Buttermilk Chicken tenders recipe for the base recipe, then make the buffalo sauce as per the recipe in this recipe card. 
If you prefer oven baked - use my Oven-Baked Chicken Tenders for the base recipe, then make the buffalo sauce as per the recipe in this recipe card. 
Nutritional information is per wing (approx 40 wings in this recipe), with a small serving (i.e a 1/40th serving) of blue cheese dip.

Nutritional Information

Nutrition Facts
Crispy Baked Buffalo Wings
Amount Per Serving
Calories 72 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 19mg6%
Sodium 191mg8%
Potassium 110mg3%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 642IU13%
Vitamin C 3mg4%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Filed Under: Appetizers, Starters & Party Food, Meat, Seasonal & Holiday, Street Food

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  1. Sam Monaco says

    January 31, 2020 at 5:20 pm

    Oh! My! I just love crispy wings. I never knew anything about using baking powder and salt. Thanks so much for the tip. These will be a must-try for me. Thanks!

    Reply
  2. Kris says

    October 24, 2019 at 6:36 am

    These are SOOOO addictive. I will be making them again!

    Reply

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