Crispy Buffalo Chicken Wings are a classic game-day treat that brings a perfect mix of crunchy, spicy, and tangy flavors all in one bite. The wings are fried to golden perfection, then tossed in a buttery Buffalo sauce made from hot sauce and a touch of melted butter, giving them that signature spicy kick and sticky coating. They’re the kind of wings that make your taste buds wake up and ask for more.
I love making these wings because they’re great for sharing with friends or family, especially when watching a big game or just hanging out. My favorite tip is to double-dip the wings in the sauce for extra saucy goodness, and always have plenty of celery sticks and cool ranch or blue cheese dip nearby to balance out the heat. It’s the best combo and always a crowd-pleaser!
Whenever I make crispy Buffalo chicken wings, it reminds me of those fun weekends when everyone gathers around the TV, chatting and laughing with messy fingers and happy bellies. There’s something about the mix of spice and crunch that just makes good times better. If you want to impress your guests or just treat yourself, these wings are an easy and reliable way to bring that lively, tasty energy to your table.
Key Ingredients & Substitutions
Chicken Wings: Fresh, whole wings separated into flats and drumettes work best. If you prefer, you can use wingettes or whole wings. Just make sure to pat them dry for crispiness.
Baking Powder: This is a little trick to get very crispy skin in the oven. Use aluminum-free baking powder to avoid any metallic taste. It helps the skin dry out and crisp up nicely.
Hot Sauce: Frank’s RedHot is classic for Buffalo wings because of its balanced heat and tang. You can swap in other hot sauces like Cholula or Texas Pete, based on your spice preference.
Butter: Unsalted butter softens the sauce a bit, adding richness. If you need a dairy-free option, use a butter substitute or olive oil, but note the flavor changes.
How Do You Make Chicken Wings Crispy Without Frying?
Oven-baking wings can give you that crispy skin without deep frying. The key steps are:
- Pat wings dry to remove moisture—this prevents sogginess.
- Coat wings with baking powder and seasonings; the baking powder helps draw out moisture and crisps the skin.
- Use a wire rack on a baking sheet so air circulates around the wings for even crisping.
- Bake at a high temperature (425°F/220°C) to render fat and get a golden, crispy exterior.
- Flip halfway through to crisp all sides evenly.
Following these tips, you’ll get crispy wings that are tender inside without the mess of frying!
Equipment You’ll Need
- Baking sheet with wire rack – I recommend this because it lifts the wings so hot air can circulate and helps them crisp up without frying.
- Paper towels – for drying the wings well, which is key to crispy skin.
- Small saucepan – perfect for melting butter and mixing the Buffalo sauce smoothly.
- Mixing bowls – for tossing the wings with seasoning and sauce easily.
- Measuring spoons and cups – ensure your seasonings and sauce are just right.
Flavor Variations & Add-Ins
- Use different proteins: swap chicken wings for chicken drumsticks or tenders for a change in texture and flavor.
- Try different sauces: honey garlic or spicy ranch instead of Buffalo for fun twists.
- Add spice: sprinkle some cayenne or chili powder in the seasoning for extra heat.
- Include toppings: chopped green onions, shredded cheese, or a drizzle of ranch can add extra flavor and texture.
Crispy Buffalo Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 pounds chicken wings, separated into drumettes and flats, tips removed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon baking powder (aluminum-free)
For the Buffalo Sauce:
- ¼ cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter
- 1 teaspoon white vinegar
For Serving:
- Celery sticks
- Ranch or blue cheese dressing
How Much Time Will You Need?
Plan for about 10 minutes of prep time and 40-50 minutes baking time. Overall, you’ll have delicious crispy Buffalo wings ready to enjoy in under an hour!
Step-by-Step Instructions:
1. Prep the Oven and Wings:
Preheat your oven to 425°F (220°C). Line a baking sheet with foil, then place a wire rack on top. Lightly grease the rack to prevent sticking. Pat your chicken wings dry with paper towels to help make them extra crispy.
2. Season and Coat the Wings:
In a large bowl, mix the salt, black pepper, garlic powder, smoked paprika (if using), and baking powder. Toss the wings in this mixture until they are evenly coated.
3. Bake the Wings:
Arrange the wings on the wire rack in a single layer, leaving some space between them. Bake for 40 to 50 minutes, flipping the wings halfway through so they cook evenly and get golden brown and crispy.
4. Make the Buffalo Sauce:
While the wings bake, melt the butter in a small saucepan over low heat. Once melted, whisk in the hot sauce and white vinegar until combined. Take the sauce off the heat and set aside.
5. Toss Wings in Sauce and Serve:
When the wings are done baking, transfer them to a large bowl. Pour the Buffalo sauce over the wings and toss well to coat every piece. Arrange the wings on a platter and serve immediately with celery sticks and ranch or blue cheese dressing on the side for dipping.
Can I Use Frozen Chicken Wings for This Recipe?
Yes, but make sure to fully thaw them in the fridge overnight and pat them dry before seasoning. This helps achieve the crispy texture.
Can I Make These Wings Ahead of Time?
You can bake the wings ahead and store them in the fridge for up to 2 days. Reheat them in a hot oven (about 400°F/200°C) for 10 minutes to regain crispiness before tossing in sauce.
What’s the Best Way to Store Leftover Wings?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep them crispy instead of using the microwave.
Can I Substitute the Baking Powder?
Baking powder is key for crispiness here, so try to use aluminum-free baking powder. If you don’t have it, baking soda can be used sparingly but may affect the flavor and texture slightly.