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Crispy Baked Buffalo Wings

Crispy baked buffalo wings with shatteringly crisp skin baked on a wire rack, then tossed in a glossy buffalo sauce. Hot wings bake deeply golden with ridges that stay crisp after coating.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

chicken wings
  • 3 lb chicken wings Use fresh or fully thawed wings.
baking powder
  • 1 tbsp baking powder
salt
  • 1 tsp salt
garlic powder
  • 0.5 tsp garlic powder
paprika
  • 0.5 tsp paprika
buffalo sauce
  • 0.25 cup buffalo sauce Choose a classic or cayenne-forward sauce.
melted butter
  • 2 tbsp melted butter
ranch or blue cheese dressing
  • 1 Ranch or blue cheese dressing, for serving

Equipment

  • 1 sheet pan

Method
 

Bake the wings
  1. Preheat the oven to 450°F and line a sheet pan with a wire rack.
  2. Pat the chicken wings dry, then toss with baking powder, salt, garlic powder, and paprika until evenly coated.
  3. Arrange the wings on the wire rack in a single layer with space between each piece.
  4. Bake for 45–50 minutes, flipping halfway, until deeply golden and crisp.
Coat and serve
  1. Toss the hot baked wings with buffalo sauce and melted butter until fully coated and glossy.
  2. Serve immediately with ranch or blue cheese dressing.

Notes

For the crispiest skin, dry the wings thoroughly before tossing with baking powder so the coating helps them crisp in the oven. Store leftovers in the refrigerator up to 3 days; reheat on a wire rack in a 400°F oven until hot and re-crisped, about 10–15 minutes. Freezing is not recommended for best texture after baking. For a lower-fat option, use reduced-fat butter and serve with a lighter ranch or yogurt-based blue cheese-style dressing.