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Crispy Baked Buffalo Wings

Crispy baked buffalo wings bake low and slow on a wire rack for shatteringly crisp skin, then get tossed in a buttery ruby-red buffalo sauce. The two-stage oven method yields deeply golden wings that stay crisp even after saucing.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 50 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Snack
Cuisine: American
Calories: 1180
Ingredients Equipment Method Notes

Ingredients
  

Chicken wings, drumettes and wingettes
  • 3 lb chicken wings, drumettes and wingettes
Baking powder coating
  • 1 tbsp baking powder
  • 1 tsp kosher salt Use as listed for best seasoning.
  • 0.5 tsp garlic powder
Buffalo sauce
  • 0.5 cup unsalted butter
  • 0.5 cup hot sauce
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 wire rack
  • 1 saucepan

Method
 

Prep for crisp skin
  1. Pat the wings very dry with paper towels, then refrigerate uncovered for a few hours or overnight for extra crispness.
  2. Preheat the oven to 250°F, then toss the wings with baking powder, kosher salt, and 1/2 tsp garlic powder.
Bake low and slow
  1. Line a baking sheet with foil and fit with a wire rack, then arrange the wings skin-side up in a single layer.
  2. Bake at 250°F for 30 minutes.
  3. Increase the oven temperature to 425°F, then bake for another 40 to 50 minutes, rotating halfway, until deeply golden and crisp.
Make buffalo sauce and serve
  1. Melt the butter with the hot sauce and 1/2 tsp garlic powder in a saucepan until smooth.
  2. Toss the hot wings in the buffalo sauce and serve immediately with celery, carrots, and ranch.

Notes

For maximum crispness, keep the wings uncovered in the fridge until you’re ready to bake; the dry surface helps the baking powder create a shatter-prone coating. Store leftovers in the refrigerator up to 3 days—recrisp in a 425°F oven for 8–10 minutes. Freezing is not recommended after baking and saucing. If you need a dairy-free option, use a plant-based butter substitute in the buffalo sauce.