Crispy Oven Baked Buffalo Wings Recipe

If you’re craving that perfect snack that’s crispy, spicy, and downright addictive, you’ve gotta try this Crispy Oven Baked Buffalo Wings Recipe. I absolutely love how these wings turn out—golden, super crispy, and coated in that tangy Buffalo sauce that makes your taste buds do a happy dance. Whether you’re feeding a crowd or just want a delicious treat, this recipe delivers every single time without the mess of deep frying!

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Ingredients You’ll Need

The ingredients in this Crispy Oven Baked Buffalo Wings Recipe are simple but thoughtfully chosen. The baking powder is key for crispiness, while the Frank’s Red Hot sauce brings that classic Buffalo heat. You’ll also notice some extras like brown sugar for a touch of sweetness in the sauce, and a creamy blue cheese dip to balance it all out—trust me, these work so well together!

• Chicken wings (wingettes & drumettes): Fresh or fully thawed wings work best to ensure that crispy skin.
• Baking powder: Make sure it’s baking powder, NOT baking soda—that’s the secret for crispiness.
• Kosher salt: Coarser than table salt, it seasons the wings evenly without being too salty.
• Unsalted butter: Melted for the sauce to add richness and help carry the heat of the hot sauce.
• Frank’s Original Red Hot Sauce: The classic Buffalo flavor base—I love sticking with the original to keep it authentic.
• Brown sugar: Just a little to cut the heat and add depth.
• Blue cheese (crumbled): I usually use gorgonzola—it melts into the dip wonderfully.
• Sour cream: Makes the dip creamy and tangy, balancing the spicy wings perfectly.
• Mayonnaise (whole-egg preferred): Gives the dip body and richness.
• Garlic (minced): Fresh garlic amps up flavor in the dip.
• Milk: To thin the dip to your preferred consistency—start with less and add more if needed.
• Lemon juice: Brightens the dip with fresh acidity.
• Black pepper: Just enough for a subtle kick in the dip.
• Celery sticks: The classic crunchy side that refreshes with every bite.
• Lots of beer: Because what’s wings without a cold one, right?

Variations

I love tweaking this Crispy Oven Baked Buffalo Wings Recipe now and then to suit what I’m craving or what ingredients I have on hand. Don’t be afraid to make it your own!

• Spicy Level: Add a pinch of cayenne powder to the sauce if you want an extra fiery kick—I tried this once for a game night and loved how guests reacted!
• Healthy Twist: Swap the blue cheese dip for a yogurt-based ranch to lighten things up.
• Flavor Swap: Try a honey garlic sauce for a sweeter, sticky alternative—my family goes crazy for this version on special occasions.
• Gluten-Free: Just double-check your baking powder and hot sauce labels; most versions are gluten-free, making this recipe naturally suitable.

How to Make Crispy Oven Baked Buffalo Wings Recipe

Step 1: Prep Your Wings for Maximum Crisp

Start by patting your chicken wings dry with paper towels—this step is non-negotiable if you want crispiness. Toss the wings with baking powder (not baking soda!) and kosher salt to evenly coat every piece. The baking powder does a magic trick by drawing out moisture from the skin, which is how you get that unbeatable crunch. Spread them on a wire rack placed over a baking sheet—this allows air to circulate around the wings during baking, so they cook evenly.

Step 2: Bake Low and Slow, Then Turn Up the Heat

This is where patience pays off. Pop the wings into a preheated oven at 250°F (120°C) for about 30 minutes. This low-and-slow start renders the fat beneath the skin. After that, crank the oven up to 425°F (220°C) and bake for another 40 minutes or until the wings are gorgeously golden and crunchy. Flip the wings halfway through this final cooking time to get them crispy on all sides. Trust me, this two-step bake transforms regular wings into something truly next-level.

Step 3: Make the Buffalo Sauce & Toss

While wings bake, melt your butter and whisk it together with Frank’s Red Hot, brown sugar, and a pinch of salt. When the wings come out piping hot, toss them in this sauce immediately—warm wings absorb the flavors best! The coating should be even and glossy.

Step 4: Whip Up the Blue Cheese Dip

Mix crumbled blue cheese, sour cream, mayonnaise, minced garlic, lemon juice, and salt in a bowl. Add milk a teaspoon at a time until you get a creamy but scoopable dip. Black pepper rounds it out. This dip is one of my favorite parts—it cools down the heat from the wings beautifully.

How to Serve Crispy Oven Baked Buffalo Wings Recipe

Garnishes

I always serve these wings with crisp celery sticks because their crunch and coolness perfectly balance the spicy heat. Sometimes I add a sprinkle of freshly chopped parsley or chives over the blue cheese dip for a pop of color and fresh flavor—that little touch always impresses guests.

Side Dishes

My go-to sides are simple: classic carrot sticks, some crunchy potato wedges, or a fresh green salad to lighten the meal. If I’m feeling fancy, baked mac and cheese is the ultimate indulgent partner for these wings. And yes, plenty of cold beer or sparkling water with lemon!

Creative Ways to Present

For game day or parties, I like serving these wings on a big wooden board lined with parchment paper, surrounded by little bowls of dip and celery sticks. It creates a casual, inviting vibe that makes everyone dig in. For a fun twist, try stacking the wings in a tower or skewering them for bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

I store leftover wings in an airtight container in the fridge for up to 3 days. Before storing, I let them cool completely—condensation ruins the crispness otherwise. When you’re ready to munch again, they still taste great if reheated right.

Freezing

I’ve frozen these wings a few times with good success. I recommend flash freezing them on a tray first so they don’t stick together, then transferring to a sealed freezer bag. They keep well for up to 2 months. Just thaw in the fridge overnight before reheating.

Reheating

To bring back that crispy magic, I reheat wings in a hot oven (around 400°F / 205°C) on a wire rack for 8-10 minutes. Microwaving makes them soggy, so avoid that if you can. Oven reheating crisps the skin back up nicely without drying the meat.

FAQs

Final Thoughts

This Crispy Oven Baked Buffalo Wings Recipe quickly became my go-to for game days and casual dinners. It’s reliable, not too fussy, and produces wings that even my fry-loving friends rave about. If you’ve struggled with soggy wings before or don’t have a deep fryer, I highly recommend giving this method a try. Once you nail the crispiness and that classic sauce, you’ll be hooked just like my family and me. Grab some celery, pour yourself a cold one, and dive into a plate of these wings—you won’t regret it!

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