Oven-Baked Buffalo Wings (Crispy & Mess-Free)
Crispy, oven-baked buffalo wings that are spicy, juicy, and mess-free—no deep fryer needed. Perfect for game day or any spicy craving.
Equipment
- Wire rack (fits inside baking sheet)
- Rimmed baking sheet
- Aluminum foil
- Cooking spray or neutral oil
- Large mixing bowl
- Small saucepan
- Wooden spoon or whisk
- Tongs
- Paper towels
- Instant-read thermometer (optional)
Ingredients
- 2 ½ pounds chicken wings drumettes and flats
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ cup unsalted butter or ghee for dairy-free
- ½ cup Frank’s RedHot sauce or your favorite hot sauce
- ⅛ teaspoon cayenne pepper optional
- Celery sticks
- Carrot sticks
- Ranch or blue cheese dressing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil, set a wire rack on top, and lightly spray with oil.
- Pat chicken wings completely dry with paper towels.
- Toss wings with baking powder, garlic powder, and salt until evenly coated.
- Arrange wings skin side up on the rack with space between each. Bake 40–45 minutes, flipping halfway. For extra crispiness, bake 5–10 minutes more.
- Melt butter (or ghee) in a small saucepan over low heat. Stir in hot sauce and cayenne; whisk until smooth.
- Transfer baked wings to a bowl. Pour warm buffalo sauce over and toss to coat. Serve immediately with celery, carrots, and dip.
Video
Notes
Tips
• Crispy tip: Pat dry, use aluminum-free baking powder, bake on a wire rack, high heat.
• Make ahead: Bake, chill, reheat, then sauce.
• Baking powder: Use aluminum-free only.
• Less spicy: Use a milder hot sauce or add more butter.
• Gluten-free: Check hot sauce and baking powder labels. FAQ 1) How do I get extra-crispy oven wings? Dry very well, use aluminum-free baking powder, bake on a wire rack at 400°F, avoid crowding; broil 1–2 minutes at the end if desired. 2) Can I use frozen wings? Yes — thaw completely and pat dry before seasoning so they crisp properly. 3) What time and temp work best? 400°F (200°C) for 40–45 minutes; add 5–10 minutes for extra crunch. 4) How can I make them less spicy? Choose a milder hot sauce or increase the butter in the buffalo sauce. 5) Can I make them ahead? Bake and refrigerate up to 24 hours; reheat at 375°F for 10–12 minutes, then toss in sauce. Enjoy your homemade, crispy oven-baked buffalo wings!
• Crispy tip: Pat dry, use aluminum-free baking powder, bake on a wire rack, high heat.
• Make ahead: Bake, chill, reheat, then sauce.
• Baking powder: Use aluminum-free only.
• Less spicy: Use a milder hot sauce or add more butter.
• Gluten-free: Check hot sauce and baking powder labels. FAQ 1) How do I get extra-crispy oven wings? Dry very well, use aluminum-free baking powder, bake on a wire rack at 400°F, avoid crowding; broil 1–2 minutes at the end if desired. 2) Can I use frozen wings? Yes — thaw completely and pat dry before seasoning so they crisp properly. 3) What time and temp work best? 400°F (200°C) for 40–45 minutes; add 5–10 minutes for extra crunch. 4) How can I make them less spicy? Choose a milder hot sauce or increase the butter in the buffalo sauce. 5) Can I make them ahead? Bake and refrigerate up to 24 hours; reheat at 375°F for 10–12 minutes, then toss in sauce. Enjoy your homemade, crispy oven-baked buffalo wings!