The Crispiest Baked Buffalo Wings

Love crispy buffalo wings but hate frying? Same. So here’s the fix.

With a secret ingredient you probably already have in your pantry , these wings turn out pure CRRRISPY perfection. No grease. No mess. No standing over hot oil. And the best part? You can make them in the oven OR the air fryer . Yep. both work.

These wings come out CRRRISPY without deep frying , and the first time I made them I honestly had to double check. The texture felt fried. Like… how is this even possible? What is this sorcery?!

If you love easy recipes like this, you should definitely check out my Sticky Oven Barbecue Ribs too. Same idea. Big flavor. Minimal effort.

• What Sets These Crispy Baked Buffalo Wings Apart?
• Crispy Baked Buffalo Wings: Key Ingredients
• Additions And Substitutions
• Perfect Crispy Baked Buffalo Wings: Step-By-Step
• Recipe FAQ’s
• Video
• Crispy Buffalo Chicken Wings Recipe

Follow along and I’ll show you exactly how to get that CRRRISPY finish every time.

What Sets These Crispy Baked Buffalo Wings Apart?

What sets my Crispy Baked Buffalo Wings apart from the rest? For me, it always comes down to crunch and flavor.

I love chicken wings just as much as the next person, especially recipes like my Honey Sesame Chicken and Sticky Thai Chicken Wings . But when it comes to Buffalo wings, I want that classic texture without having to deep fry anything.

My little trick is Aluminium-free baking powder. It helps dry out the skin so the wings crisp up beautifully in the oven or air fryer, giving you that golden, crunchy finish without the mess of frying.

But I didn’t stop there.

I also wanted these to feel like the REAL, classic Buffalo wings. The kind that go all the way back to Teressa Bellissimo’s New York restaurant in the 60s. The ones served hot, saucy, with creamy blue cheese dressing on the side.

And if blue cheese isn’t your thing, ranch works just as well.

With this method, you get flavorful baked Buffalo wings every time. No deep fryer needed.

Crispy Baked Buffalo Wings: Key Ingredients

The secret to these buffalo wings is in its key ingredients . Each one brings something special to create irresistibly crispy, flavorful wings. From the crunch-inducing aluminum-free baking powder to the tangy kick of Frank’s Red Hot Sauce, let’s dive into what makes these Crispy Baked Buffalo Wings truly exceptional:

• Baking Powder: Make sure to use aluminium-free baking powder for the best results. This is crucial for achieving that perfect crispy skin without any unpleasant aftertaste. Trust me, you won’t taste it in the final dish as long as it’s aluminium-free.
• Frank’s Red Hot Sauce: For that authentic buffalo flavor, stick with Frank’s Original Red Hot Sauce. Its tangy, spicy kick is unmatched and pairs perfectly with the crispy wings. If you like your wings extra spicy, you can mix in a bit more of this sauce. It’s the same ingredient that makes our Buffalo Chicken dip so special.
• Chicken Wings: Opt for high-quality chicken wings, cut into drumettes and flats. Fresh, not frozen, is ideal for the best texture. Pat them dry thoroughly to ensure they get super crispy in the oven.
• Blue Cheese: Choose a good quality blue cheese for the dip. It should be crumbly and tangy, not overly soft or creamy. This will give you that bold flavor that perfectly complements the spicy wings.

• Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitutions

When it comes to Crispy Baked Buffalo Wings , simplicity is key. Even if you’re missing a couple of ingredients, don’t fret—there are plenty of flavorful alternatives that will keep the wings crispy and delicious:

• Make It Spicier: If you love extra heat, try adding a bit of cayenne pepper or hot sauce to the seasoning mix. This will give your crispy baked buffalo wings an extra kick without altering the flavor balance.
• Swap the Sauce: Not a fan of buffalo sauce? You can easily switch it up with barbecue sauce or honey mustard for a different flavor profile while still enjoying that crispy texture.
• Use Different Dips: While blue cheese dip is a classic, feel free to serve your buffalo wings with ranch dressing, garlic aioli, or even a spicy sriracha mayo. These options complement the crispy wings perfectly.

Perfect Crispy Baked Buffalo Wings: Step-By-Step

Ready to create irresistibly Crispy Baked Buffalo Wings ? Follow these simple steps with images to guide you through the process. You’ll achieve perfectly crispy wings with a flavorful buffalo sauce that will delight your taste buds and impress your guests.

1. Preheat and Prep: Adjust oven rack to upper-middle position and preheat to 450°F (230°C). Line a rimmed baking sheet with aluminum foil and set a wire rack inside.

1. Pat Dry: Pat chicken wings dry with paper towels, squeezing out as much moisture as possible. Transfer them to a large bowl.

If you are using an Air Fryer , prehead 10min to 400°F (200°C) .

1. Season the Wings: In a small bowl, combine baking powder, garlic powder, salt, and pepper. Sprinkle the mixture over the wings and toss until evenly coated.

1. Arrange and Bake: Arrange wings on the rack, leaving about 1-inch of space between each wing. Bake for 30 minutes.

1. Flip and Cook: Flip the wings and continue to cook until golden brown and crispy, about 20-30 minutes longer. Same time with your airfryer!

1. Make Buffalo Sauce: While wings are cooking, whisk together hot sauce, butter, and sugar. Toss wings through the sauce to evenly coat.

1. Create Ranch Sauce: Alternatively, mix mayonnaise, sour cream, blue cheese, lemon juice, garlic, pepper, and salt for a ranch sauce.

1. Serve: Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

And that’s it. Your Crispy Baked Buffalo Wings are ready to go.

Hot, saucy, straight out of the oven, exactly how game day food should be.

If you’re already cooking for a crowd, I usually throw a couple more easy recipes on the table too.

My Oven Fried Chicken has that same crispy baked texture without frying. For something creamy to scoop and share, the Spinach Bacon Artichoke Dip is always the first thing gone.

Want another quick chicken option? The Chicken Tenders (Lemon Garlic Parmesan) And if you need something heartier, my Beef Chili is perfect to round everything out.

Yes, you can use frozen chicken wings. Just be sure to thaw them completely and pat them dry to remove excess moisture for the crispiest results.

To keep the wings crispy, toss them in the sauce just before serving. You can also serve the sauce on the side for dipping.

Yes, you can cook these wings in an air fryer. Preheat the air fryer to 400°F (200°C) and cook for 20-25 minutes, shaking the basket halfway through.

Video

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IngredientsUSMetric1x2x3x

CHICKEN WINGS

• ▢ 4 lbs chicken wings cut into drumettes and flats
• ▢ 1 tablespoon aluminium free baking powder not baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 teaspoons garlic powder
• ▢ 1/4 teaspoon cracked pepper

BUFFALO SAUCE:

• ▢ 1/4 cup unsalted butter melted
• ▢ 1/2 cup Frank’s Original Red Hot Sauce
• ▢ 1-2 tablespoons honey or white sugar or brown sugar, adjust to suit your tastes

BLUE CHEESE DIP:

• ▢ 1/2 cup crumbled blue cheese softened
• ▢ 1/3 cup sour cream
• ▢ 1/4 cup mayonnaise
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon lemon juice
• ▢ 1/4 teaspoon salt to taste
• ▢ 1/4 teaspoon cracked pepper to taste

TO SERVE:

• ▢ 1/4 cup ranch dressing for serving
• ▢ 1/2 cup blue cheese dressing for serving
• ▢ 2-3 celery stalks for serving

Instructions

• Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C) or Airfryer to 400°F (200°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
• Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
• In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
• Arrange on rack, leaving about 1-inch of space between each wing.
• Oven : Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
• Air Fryer : Bake for 30 minutes; flip at 15 minutes and continue to cook until crisp and golden brown (30 minutes longer), until golden brown and crispy.
• While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
• Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Crispy Buffalo Chicken Wings

Ingredients

CHICKEN WINGS

• 4 lbs chicken wings cut into drumettes and flats
• 1 tablespoon aluminium free baking powder not baking soda
• 1/2 teaspoon salt
• 2 teaspoons garlic powder
• 1/4 teaspoon cracked pepper

BUFFALO SAUCE:

• 1/4 cup unsalted butter melted
• 1/2 cup Frank’s Original Red Hot Sauce
• 1-2 tablespoons honey or white sugar or brown sugar, adjust to suit your tastes

BLUE CHEESE DIP:

• 1/2 cup crumbled blue cheese softened
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt to taste
• 1/4 teaspoon cracked pepper to taste

TO SERVE:

• 1/4 cup ranch dressing for serving
• 1/2 cup blue cheese dressing for serving
• 2-3 celery stalks for serving

Instructions

• Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C) or Airfryer to 400°F (200°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
• Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
• In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
• Arrange on rack, leaving about 1-inch of space between each wing.
• Oven : Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
• Air Fryer : Bake for 30 minutes; flip at 15 minutes and continue to cook until crisp and golden brown (30 minutes longer), until golden brown and crispy.
• While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
• Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

Notes

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

Beef Mince Tacos (Better Than Takeout)

Viral Smash Burger Tacos

Easy Birria Tacos

Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

Korean Bulgogi BBQ Beef Tacos

Slow Cooker Barbacoa Short Rib Tacos

Easy Taco Salad

Grilled Tequila Lime Chicken Taco Salad

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo

Best Creamy Guacamole