These finger-licking Baked Buffalo Chicken Wings seriously deliver on the crunch! The crispy on the outside and tender on the inside baked wings are tossed in a rich and tangy buffalo sauce before serving. Perfect for game day and parties!

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Prep Time 15

Cook Time 45

Chill Time 1

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Overhead of a plate of saucy chicken wings.

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Overhead of a plate of saucy chicken wings surrounded by a sauce, celery and carrot sticks. — *_{Photos by Michelle Boulé}*

A classic chicken wing with plenty of crunch and spice!

Make Super Bowl Sunday extra fun with these Baked Buffalo Chicken Wings. They’re baked and not fried, packing a crispy crunch into every spicy, saucy bite.

Making crispy on the outside and juicy on the inside chicken wings is surprisingly easy. All you need are the right ingredients and a few helpful tips. These baked party wings are made using the same method as my Crispy Oven Baked Chicken Wings and Salt and Vinegar Chicken Wings, meaning there will never be a lack of crunch.

Right before serving, the wings are tossed in a smoky, tangy, and buttery-smooth buffalo sauce. Unlike regular hot sauce, buffalo sauce is enhanced with melted butter, vinegar, and spices. The heat is mild and the consistency is smooth, giving these wings a well-balanced and irresistible flavor.

A saucy chicken wing that has been partially dipped in a creamy white sauce being held.

Ingredients you need

What’s the secret to perfectly crispy chicken wings, you ask? Well, these ingredients are partly to thank:

Chicken wings

You can buy fresh or frozen pre-cut chicken wings (sometimes labeled as “party wings”), but this is often the more expensive option. Instead, buy whole wings and learn how to separate the flats and drumettes and remove the tip yourself.

And don’t throw away the leftover tips! Leftover bones from separated chicken wings and whole chickens are the “backbone” of an excellent homemade chicken stock.

Baking powder

But not just any baking powder - aluminum-free baking powder! This necessary ingredient is the secret behind crispy buffalo wings. Baking powder (along with cornstarch and salt) coats the chicken skin, then bubbles and blisters in the oven without affecting the overall flavor.

DO NOT replace the baking powder with baking soda. It does help crisp chicken wings but tends to leave the meat with a strong, unappetizing metallic flavor.

Cornstarch

Baking powder and cornstarch work together to dry out any moisture in the wing while forming a crispy coating on the outside. The longer you let the wings sit in this coating, the better!

Salt

For flavor and to draw out more moisture as the coated wings chill in the fridge.

Buffalo wing sauce

Buffalo sauce is my favorite way to make crispy baked chicken wings finger-licking good. It has smoky, vinegary flavors, a mild spice level, and a rich mouthfeel.

You can make these wings with store-bought buffalo sauce, like Frank’s hot sauce but I highly recommend using my homemade Buffalo Sauce instead. It’s easy to make with 7 ingredients and can be made up to 5 days ahead of time.

How to bake buffalo chicken wings

Follow these step-by-step instructions to learn how to make buffalo wings from scratch:

Overhead of raw chicken wings on top of a paper towel. — **Step 1:** Dry the wings as much as possible!

Overhead of a metal bowl with raw chicken wings tossed in a cornstarch mixture. — **Step 2:** Toss the wings in the cornstarch mixture.

Overhead of a baking sheet topped with a wire rack and raw chicken wings on top of it. — **Step 3:** Evenly place the wings on a wire rack-lined baking sheet!

Overhead of a baking sheet with a wire rack, topped with baked chicken wings. — **Step 4:** Bake until golden brown.

A metal bowl of baked cooked chicken wings and above it, a glass bowl of buffalo sauce being poured on top of the wings. — **Step 5**: Toss in the heated wing sauce and eat up!

Tips for the crispiest chicken wings

Don’t discount these tips! Following them is crucial to crispy chicken wing success:

Bake for a little longer if needed

If you’re concerned about why your chicken wings aren’t getting crispy in the oven, it could be because your oven isn’t hot enough. You can help them crisp up by baking them a little longer or by placing them under the broiler for 1 to 2 minutes.

Toss in sauce, then serve

Always wait to toss the wings in buffalo sauce until right before serving. They start to lose their crispy texture once sauced.

Recipe

Wow-worthy! Super Crispy Baked Buffalo Wings

Print Rate Pin

Author: Michelle Weiner

Course: Appetizer

Cuisine: American

Keyword: super bowl, tailgating

Prep Time: 15

Cook Time: 45

Chill Time: 1

Makes: 6 servings

Ingredients

2 pounds chicken wings separated into drumettes and flats
1 tablespoon aluminum-free baking powder NOT BAKING SODA
1 teaspoon cornstarch
1 teaspoon kosher salt
⅓ cup buffalo wing sauce storebought or homemade

Instructions

Line two baking sheets with parchment paper and place a wire baking rack on top of each. Spray the racks with nonstick spray.
Thoroughly dry wings with a paper towel and placein a large bowl.
Mix baking powder, cornstarch, and salt together in a small bowl.
Sprinkle the baking powder mixture evenly over the wings and toss to coat.
Evenly place on the racks and chill for at least 1 hour and up to 12.
Preheat oven to 425 degrees.
Bake the wings for 30 minutes. Flip the wings, and continue to bake until they are crisp and golden brown, about 15 minutes.
When wings are almost done baking, warm up the wing sauce. If it is homemade, you may need to warm it up slowly so it doest separate. If it does, whisk it thoroughly.
Transfer the wings to a large bowl.
Drizzle in the warm wing sauce over the hot wings, toss to coat and serve immediately.

Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

Wow-worthy! Super Crispy Baked Buffalo Wings