Crispy Baked Buffalo Wings
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Crackly skin from an ordinary oven, tossed in warm butter and hot sauce just before they reach the table. Put out more napkins than you think you need, and watch the platter go down to bones.
The short version
Dry the wings, toss with baking powder and salt, bake on a rack at 250°F for 30 minutes, then at 450°F for 25 to 30 minutes until crackly and 165°F or more inside. Toss in warm hot sauce and butter and serve right away.
What makes ours better
what we fixed so you don’t have to
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Toss with baking powder and salt. Baking powder dries the skin and helps it blister and crisp, giving you fried-style crunch from the oven. Use baking powder, not baking soda.
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Start low, then finish hot. A long, gentle start renders the fat from under the skin. A blast of high heat then crisps it, so you don't end up with pale, rubbery skin.
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Bake on a rack, and dry the wings first. Air circulating under the wings crisps the underside, and dry skin browns instead of steaming.
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Keep the sauce simple. Hot sauce, melted butter and a splash of vinegar is the original. It clings without drowning the crust.
What you need
the usual suspects
- Chicken wings3 pounds
- Frank's RedHot or other cayenne hot sauce½ cup
- Unsalted butter4 tablespoons
- Apple cider vinegar1 tablespoon
- Celery stalks4 large
Wings
Buffalo sauce
To serve
tap each one as it goes in. no double-salting.
Steps
nobody opens the oven door. looking at you, Dad.
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Dry the wings
Pat the wings very dry with paper towels. Dry skin is what crisps. Set a wire rack in a rimmed baking sheet lined with foil and spray the rack with oil.
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Toss with baking powder
In a large bowl, mix the baking powder, salt, pepper and garlic powder, if using. Add the wings and toss until every piece has a thin, even coat, with no clumps of powder.
Use baking powder, not baking soda. Soda leaves a soapy taste.
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Air-dry them (optional)
Lay the wings on the rack without touching and refrigerate uncovered for at least 1 hour, or up to 24 hours. Skipping it still works, but the skin gets even crisper.
About 60 min. Cook mode has a timer for this step.
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Bake low
Heat the oven to 250°F with a rack in the middle. Bake the wings for 30 minutes to render the fat.
About 30 min. Cook mode has a timer for this step.
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Bake hot
Raise the oven to 450°F. When it's hot, bake the wings for 25 to 30 minutes, flipping them once halfway, until they are deep golden, crackly and blistered. The thickest piece should read at least 165°F.
Flip the wings with tongs, not a spatula, so the skin doesn't tear off.
About 28 min. Cook mode has a timer for this step.
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Make the sauce
While the wings bake, melt the butter in a small saucepan over low heat. Whisk in the hot sauce, vinegar and salt and warm for 1 to 2 minutes. Pour into a large bowl big enough to hold the wings.
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Toss and serve
Tip the hot wings into the bowl and toss to coat. Serve right away with celery and dressing for dipping.
Good to know
the stuff I’d tell you over the phone
- Frank's RedHot is the classic. Hotter sauces like Tabasco are saltier and sharper, so use less and add to taste.
- Whole wings? Cut them yourself through the joints, or buy pre-split "party wings".
- For a milder sauce, use 6 tablespoons of butter. For hotter, add a pinch of cayenne.
- A rack is key. Without one, flip the wings every 15 minutes and expect them to be greasier.
- Storage. Refrigerate cooked, sauced wings for 3 days. Reheat on a rack in a 400°F oven for 10 to 12 minutes. Freeze unsauced baked wings for 2 months.
Questions, answered
the questions my cousins text me
How do you get baked wings crispy?
Dry them thoroughly, toss with baking powder and salt, bake on a rack, and finish at 450°F. Toss them with sauce at the last minute so the crust stays crunchy.
Why use baking powder on wings?
It makes the skin more alkaline and draws out moisture, so it browns faster and blisters into a crackly texture. It works on any chicken skin.
What temperature are chicken wings done?
At least 165°F is safe, but wings are better at 175°F or more, when the connective tissue has softened.
Can I make Buffalo wings in an air fryer?
Yes. Coat with baking powder and cook at 400°F for 20 to 25 minutes, flipping halfway, then toss in sauce.
Can I prep the wings ahead of time?
Yes. Toss them with the baking powder up to a day ahead, refrigerate uncovered on the rack, and bake straight from the fridge.
What's in Buffalo sauce?
Cayenne hot sauce, melted butter and a little vinegar. The classic ratio is about equal parts, and ours is a little heavier on hot sauce so it stays punchy.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 28, 2026.