If you’re craving wings that hit that perfect balance of super crispy skin and that tangy, spicy kick everyone loves, you’re going to adore this Crispy Oven-Baked Buffalo Wings Recipe. I absolutely love how these wings come out — golden, crunchy, and coated in a classic Buffalo sauce that’s got just enough zing without overshadowing the chicken’s juicy goodness. Whether you’re making them for game day, a weekend treat, or just because you deserve a little spicy comfort food, keep reading — this recipe is fan-freaking-tastic and surprisingly simple to nail right in your oven.

❤️

Why You’ll Love This Recipe

Unbelievably Crispy Wings: Thanks to a genius baking powder trick, these wings get that perfect crunch you’d expect from deep-fried versions.
Classic Buffalo Flavor: The sauce balances heat and tang, making them addictive without being overpowering.
No Frying Required: You get all the tastiness of fried wings but in a way that’s much easier and less messy.
Perfect for Parties: These wings disappear fast — trust me, my family goes crazy for this recipe every single time.

A close-up image showing a woman's hand holding a shiny reddish-brown chicken wing dipped halfway into a creamy white sauce with small lumps, in a white bowl with a smooth rim. The chicken wings in the blurred background have the same shiny reddish-brown color. The surface beneath the bowl and wings is a white marbled texture. The photo taken with an iphone --ar 2:3 --v 7 - Crispy Oven-Baked Buffalo Wings, oven baked buffalo wings, crispy buffalo chicken wings, spicy baked wings, homemade buffalo wings

Ingredients You’ll Need

Each ingredient in this Crispy Oven-Baked Buffalo Wings Recipe plays its part in making the wings crispy, flavorful, and easy to prepare. I recommend using fresh chicken wings and real unsalted butter for the best results. Trust me, it makes all the difference!

Flat lay of fresh raw chicken wings with wingettes and drumettes arranged neatly, a small mound of light beige baking powder, coarse kosher salt crystals scattered lightly, a few celery sticks with bright green leaves, a small white ceramic bowl of melted golden unsalted butter, another white bowl filled with vibrant red hot sauce, a little heap of rich brown sugar, a white bowl with crumbly pale blue cheese, a small bowl of creamy sour cream, a small bowl of smooth mayonnaise, a single peeled garlic clove, a small white bowl holding fresh milk, a white bowl with clear lemon juice, and some whole black peppercorns, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy Oven-Baked Buffalo Wings, oven baked buffalo wings, crispy buffalo chicken wings, spicy baked wings, homemade buffalo wings

Chicken wings: A mix of wingettes and drumettes works perfectly for even cooking and satisfying bites.
Baking powder (NOT baking soda): This is the secret weapon for crispy skin without frying — make sure it’s baking powder!
Kosher salt: Use kosher salt for just the right seasoning without it being too intense.
Unsalted butter: Melts beautifully into the sauce, adding richness without excess salt.
Frank’s Original Red Hot Sauce: The classic Buffalo sauce base; it’s tangy and spicy just right.
Brown sugar: Adds a subtle depth and slight sweetness to balance the heat.
Blue cheese (crumbled): I love using gorgonzola here for a nicely tangy dip.
Sour cream: Makes the blue cheese dip creamy and smooth.
Mayonnaise (whole-egg preferred): Adds creaminess and binds the dip together.
Garlic (minced): Fresh and punchy flavor for the dip.
Milk: Adjusts the dip’s thickness to your preference.
Lemon juice: Buzzes up the dip, cutting through the richness.
Black pepper: To season both wings and dip for balance.
Celery sticks: The classic cooling sidekick to your spicy wings.
Lots of beer! Because every wing session is better with appetizers and a cold drink, right?

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Crispy Oven-Baked Buffalo Wings Recipe is a fantastic base that you can tweak to your heart’s content. Whether you want to dial up the heat or switch up the dips, there’s so much fun to be had customizing it. Here are a few of my favorite variations:

Extra spicy option: When I want to turn up the heat, I add a pinch of cayenne pepper to the sauce. It’s fiery but still balanced with the butter and sweetness.
Garlic Parmesan twist: Swap the Buffalo sauce for a mixture of melted butter, garlic powder, and grated Parmesan — the family devours it.
Diet-friendly: Use light butter or even olive oil, and serve with a yogurt-based blue cheese dip to lighten things up.
Smoky flavor: Toss wings with a bit of smoked paprika before baking for a subtle smoky kick.
Non-spicy alternative: If buffalo isn’t your thing, try honey BBQ sauce for a sweet-savory twist.

How to Make Crispy Oven-Baked Buffalo Wings Recipe

Step 1: Prep the Wings for Maximum Crispiness

Start by patting your wings dry with paper towels — moisture is the enemy of crispiness here. Then, toss them with that magic ingredient: baking powder. Yes, baking powder, not baking soda! It helps break down the proteins in the skin and draws out moisture so the wings bake up crispy, not soggy. Sprinkle your kosher salt on here, too, and toss to coat everything evenly.

Step 2: Arrange and Bake on a Wire Rack

Place your wings on a wire rack set over a baking sheet — this setup lets hot air circulate all around the wings, so they get crispy on every side. Bake at 250°F (120°C) for 30 minutes to render the fat slowly, then crank up the heat to 425°F (220°C) and bake for another 40 minutes until golden and crunchy. Keep an eye on them in the last 10 minutes — that’s when they start to turn that beautiful color and texture.

Step 3: Whip Up the Classic Buffalo Sauce

While the wings are baking, melt your unsalted butter and mix it with Frank’s Red Hot Sauce, brown sugar, and a pinch of kosher salt. I like to gently warm the mixture so everything blends nicely but don’t boil it — you just want a silky, spicy sauce that sticks well to the wings.

Step 4: Toss Wings in the Sauce and Serve!

Once the wings come out of the oven, transfer them to a large bowl and quickly toss with your warm Buffalo sauce. This ensures each wing gets coated in that glorious glaze while still hot and crispy. Serve immediately with some celery sticks and homemade blue cheese dip (recipe below) — trust me, the combo is unbeatable.

👨‍🍳

Pro Tips for Making Crispy Oven-Baked Buffalo Wings Recipe

Dry Wings Thoroughly: I can’t stress this enough — the drier the wings, the crispier they get.
Use Baking Powder, Not Baking Soda: I learned this the hard way; baking soda gives an off taste and uneven browning.
Don’t Skip the Rack: Elevating the wings allows air circulation and prevents soggy bottoms.
Warm Sauce Before Tossing: Tossing wings in warm sauce helps it stick and preserves that crisp exterior.

How to Serve Crispy Oven-Baked Buffalo Wings Recipe

The image shows a white bowl filled with many orange-coated chicken wings stacked closely together, with a glossy texture on the wings showing the sauce. In the middle of the bowl, there is a small white bowl of creamy white dipping sauce topped with three green celery sticks standing upright inside it. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Crispy Oven-Baked Buffalo Wings, oven baked buffalo wings, crispy buffalo chicken wings, spicy baked wings, homemade buffalo wings

Garnishes

I always serve these crispy wings with plenty of crisp celery sticks — they add a refreshing crunch and help cool down the heat. For the dip, I make a simple blue cheese dressing with crumbled Gorgonzola, sour cream, mayo, lemon juice, garlic, milk to thin, and salt and pepper. It’s creamy, tangy, and the perfect cooling match to the spicy wings.

Side Dishes

My go-to sides include classic French fries or crispy sweet potato fries, but sometimes I mix it up with a fresh garden salad or roasted veggies. I’ve also found that soft pretzel bites or warm garlic bread make a fantastic pairing when your crowd is extra hungry.

Creative Ways to Present

For parties, I like arranging the wings on a large platter lined with lettuce leaves, then placing bowls of dip and celery around them. Adding some colorful sliced carrots or radishes punches up the visual appeal. I once even served these with mini individual dipping cups — it was a hit for a casual get-together!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftover wings cool completely, then store them in an airtight container in the fridge. I usually get 2 to 3 days of fridge life, during which they still reheat pretty well if you crisp them up again properly.

Freezing

Freezing wings can be a bit tricky since the skin may lose crispness, but it’s totally doable. I freeze cooked, un-sauced wings on a baking sheet first, then transfer to a zip-top bag. When I’m ready, I reheat and toss in freshly made Buffalo sauce for that just-baked taste.

Reheating

To bring back the crispiness, I reheat leftover wings in a hot oven (about 400°F / 200°C) for 10-12 minutes on a wire rack. Avoid microwaving if you can — it makes the skin soggy. After reheating, toss with warm Buffalo sauce and enjoy nearly-as-good-as-fresh wings.

FAQs

Can I use baking soda instead of baking powder for crispy wings?

No, baking soda is not a good substitute here. Baking powder raises the pH level of the wing skin, helping it crisp up without an off taste. Using baking soda can leave a bitter flavor and uneven browning, as I learned after a failed trial.
How can I make these wings less spicy?

If you want milder wings, simply reduce or omit the hot sauce in the Buffalo sauce, or substitute with a mild BBQ sauce. You can also pair the wings with extra blue cheese dip to tone down the heat.
Can I bake these wings without a wire rack?

Using a wire rack is highly recommended to get wings crispy all around, as it allows air circulation and fat to drip away. If you don’t have one, try flipping the wings halfway through baking and place them on parchment paper to prevent sticking, though they won’t be as crispy.
What’s the best way to make the blue cheese dip?

I like mixing crumbled blue cheese or gorgonzola with sour cream, mayo, a little lemon juice, minced garlic, and milk to thin it out. Season with salt and pepper to taste. Let it chill so flavors meld; it’s creamy and tangy — perfect with spicy wings.

Final Thoughts

This Crispy Oven-Baked Buffalo Wings Recipe holds a special place in my kitchen because it’s proof you don’t need to deep fry to get that addictively crispy, flavorful wing everyone dreams of. The baking powder trick was a game changer for me, and now I make these whenever there’s a crowd or just a serious wing craving. I hope you’ll give this recipe a try and discover your own love for crispy, spicy wings that come together effortlessly in the oven. Pop open a cold beer, grab some celery, and enjoy every bite — you’re in for a treat!