Appetizers & Starters > Meat-Based Starters > Poultry Appetizers > Chicken Wings

Crispy Baked Buffalo Wings

Craving buffalo wings but want a healthier option? These crispy baked buffalo wings deliver all the flavor and satisfaction without the deep frying! They're perfect for game day, parties, or a fun weeknight snack. This recipe uses a secret ingredient for extra crispiness.

Prep Time
15 minutes
Cook Time
40-45 minutes
Servings
6-8
Ingredients
  • 2 lbs Chicken Wings (drumettes and flats)
  • 2 tbsp Baking Powder (aluminum-free)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/2 cup Buffalo Wing Sauce (Frank's RedHot or your favorite)
  • 2 tbsp Butter, melted
  • Optional: Blue Cheese or Ranch Dressing

Prepare the Wings

Pat the chicken wings dry with paper towels. This is crucial for crispy skin. In a large bowl, combine the baking powder, salt, pepper, garlic powder, and paprika.

Coat the Wings

Add the dried wings to the bowl with the spice mixture. Toss to coat evenly, ensuring each wing is thoroughly covered. The baking powder helps to draw out moisture and create a crispy texture during baking.

Bake the Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack placed on a baking sheet. Arrange the wings in a single layer, making sure they are not overcrowded. Bake for 20 minutes, then flip the wings and bake for another 20-25 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).

Make the Buffalo Sauce

While the wings are baking, prepare the buffalo sauce. In a small bowl, whisk together the buffalo wing sauce and melted butter.

Sauce the Wings

Once the wings are cooked, remove them from the oven and place them in a clean bowl. Pour the buffalo sauce over the wings and toss to coat evenly.

Serve

Serve the crispy baked buffalo wings immediately with blue cheese or ranch dressing, if desired. Enjoy!

← Classic Italian Salami and Cheese Board Crispy Prosciutto-Wrapped Asparagus with Balsamic Glaze →

FAQ

  • Why use aluminum-free baking powder?

    Aluminum-free baking powder helps to avoid any metallic taste that can sometimes occur with regular baking powder, especially at higher temperatures.
  • Can I use a different kind of sauce?

    Absolutely! Feel free to experiment with different sauces like BBQ, teriyaki, or honey garlic.
  • How do I make sure the wings are extra crispy?

    Patting the wings completely dry before coating them is essential. Also, using a wire rack on a baking sheet allows air to circulate around the wings, promoting crispiness.