Description

This recipe delivers truly crispy oven-baked Buffalo wings that replicate the texture of traditionally deep-fried wings using a smart baking technique. The wings are coated with a baking powder and salt mixture to achieve maximum crispiness, then tossed in a classic homemade Buffalo sauce made from melted butter, Frank’s Red Hot Sauce, and brown sugar. Served with a creamy blue cheese dip and crisp celery sticks, they make a perfect appetizer or game-day snack that’s indulgent yet oven-baked to perfection.

Ingredients

Scale

Wings

4 lb / 2 kg chicken wings, wingettes & drumettes
5 teaspoons baking powder (not baking soda or bi-carb soda)
3/4 teaspoons kosher salt (not table salt)

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

Blue Cheese Dip

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

To Serve

Celery sticks
Lots of beer!

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Instructions

Prep the Wings: Preheat your oven to 250°F (120°C). Pat the chicken wings completely dry with paper towels to remove moisture, which helps them crisp better during baking.
Coat with Baking Powder and Salt: In a large bowl, combine 5 teaspoons of baking powder and 3/4 teaspoon kosher salt. Toss the wings thoroughly in this mixture to evenly coat all surfaces. The baking powder is the key ingredient for achieving crispy skin.
First Bake: Arrange the coated wings on a wire rack set over a baking sheet lined with foil (for easy cleanup). Bake for 30 minutes at 250°F (120°C). This low-temperature bake helps render fat and prepares the skin for crisping.
Increase Oven Temperature: Raise the oven temperature to 425°F (220°C) and continue baking the wings on the rack for an additional 40 minutes. During this stage, the wings will crisp up beautifully.
Make the Buffalo Sauce: While wings bake, melt 4 tablespoons of unsalted butter in a bowl. Stir in 1/2 cup Frank’s Red Hot Sauce, 1 tablespoon brown sugar, and 1/4 teaspoon kosher salt until combined and smooth.
Toss Wings in Sauce: When wings are out of the oven and crisp, transfer them to a large clean bowl and pour the Buffalo sauce over them. Toss well to coat every piece evenly.
Prepare the Blue Cheese Dip: In a separate bowl, mix the softened crumbled blue cheese, sour cream, mayonnaise, minced garlic, lemon juice, 1/2 teaspoon kosher salt, and black pepper. Add 1 to 3 tablespoons of milk gradually to reach desired dip consistency.
Serve: Plate the hot Buffalo wings alongside the blue cheese dip and fresh celery sticks. Enjoy immediately with your favorite cold beer!

Notes

This recipe uses a baking powder coating, a technique discovered by Cook’s Illustrated, to replicate the crispiness of deep-fried wings without the mess or oil.
Use baking powder specifically, NOT baking soda, to get the correct chemical reaction responsible for crisp skin.
Kosher salt is preferred over table salt for better texture and flavor control.
Frank’s Original Red Hot Sauce is the classic choice for authentic Buffalo wings flavor.
The blue cheese dip can be adjusted to your preference by varying the amount of milk to get your ideal creamy texture.
Serving with celery sticks and beer complements the spicy, creamy, and crispy elements perfectly.

Nutrition

Serving Size: 247 g
Calories: 476 kcal
Sugar: 1.3 g
Sodium: 1195 mg
Fat: 22 g
Saturated Fat: 8.1 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 3.1 g
Fiber: 0 g
Protein: 63.3 g
Cholesterol: 210 mg