Description

These crispy oven-baked Buffalo wings are just as crunchy as deep-fried, thanks to a genius baking technique! Tossed in a classic Buffalo sauce and served with homemade blue cheese dip, these wings are perfect for game day, parties, or a weekend treat. Pair them with celery sticks and an ice-cold beer for the ultimate snack!

Ingredients

Scale

For the Crispy Baked Wings:

4 lb (2kg) chicken wings (wingettes & drumettes)
5 tsp baking powder (NOT baking soda)
3/4 tsp kosher salt

For the Buffalo Sauce:

4 tbsp (60g) unsalted butter, melted
1/2 cup Frank’s Original Red Hot Sauce
1 tbsp brown sugar
1/4 tsp kosher salt

For the Blue Cheese Dip:

1/2 cup crumbled blue cheese (gorgonzola preferred)
1/2 cup sour cream
1/4 cup mayonnaise (preferably whole-egg)
1 small garlic clove, minced
1–3 tbsp milk (to adjust consistency)
2 tbsp lemon juice
1/2 tsp kosher salt
Black pepper, to taste

To Serve:

Celery sticks
Cold beer (optional, but highly recommended!)

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Instructions

Prep the Chicken Wings:

(Optional) Dry overnight: Lay the wings on a rack over a baking tray and let them dry uncovered in the fridge overnight for extra crispiness.
Alternatively, pat them dry with paper towels.

2. Preheat & Set Up the Oven:

Preheat oven to 250°F (120°C).
Position one oven rack in the lower quarter and another in the top quarter.
Line a baking tray with foil, place a rack on top, and lightly spray with oil.

3. Coat the Wings:

In a large bowl, toss wings with baking powder and salt until evenly coated (or shake in a ziplock bag).

4. Bake the Wings:

First bake: Arrange wings skin-side up on the rack (snug fit is okay). Bake for 30 minutes on the lower rack.
Increase heat & crisp: Move the tray to the top rack and increase the oven to 425°F (220°C). Bake for 40–50 minutes, rotating the tray halfway through. (No need to flip the wings!)
Wings are done when deep golden brown and super crispy.

5. Make the Buffalo Sauce:

In a bowl, whisk together melted butter, hot sauce, brown sugar, and salt until combined.
Keep warm or reheat before tossing with wings.

6. Make the Blue Cheese Dip:

Mash blue cheese with sour cream until smooth.
Mix in mayonnaise, garlic, milk, lemon juice, salt, and pepper until creamy. Adjust thickness with milk as needed.
Refrigerate until serving (remove 15 minutes before serving).

7. Toss & Serve:

Transfer hot crispy wings to a large bowl, pour over Buffalo sauce, and toss to coat.
Serve immediately with blue cheese dip and celery sticks!

Notes

Why Baking Powder? It helps dry out the skin, making it extra crispy without frying!
Don’t use baking soda – it has a bitter taste.
Make Ahead Tip: You can bake the wings ahead of time, then reheat at 400°F (200°C) for 10 minutes before tossing with sauce.

Nutrition

Serving Size: 1/8 of recipe
Calories: 420 kcal
Sugar: 1g
Sodium: 730 mg
Fat: 29g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 35g
Cholesterol: 140mg