Crispy Buffalo Chicken Wings

You do not need a deep fryer for crackling wings. The secret is a light toss of baking powder before they go in the oven, which dries the skin and raises its pH so it browns and crisps like it was fried. A hot oven does the rest, and a quick toss in buffalo sauce finishes the job. These are the wings we make for game day, and nobody misses the fryer or the mess of hot oil. The keys are dry skin, aluminum-free baking powder, and a rack so the fat drips away. Start with wings from a pasture-raised bird and split them into flats and drumettes.

Why this recipe works

• Baking powder dries the skin and raises its surface pH, so it browns and crisps in the oven like a fried wing.
• A wire rack lets the rendering fat drip away, so the wings crisp instead of stewing in grease.
• High oven heat drives off moisture fast, which is the whole secret to crackling skin without a fryer.
• Saucing at the very end keeps the skin crisp under a glossy coat instead of turning it soggy.

Ingredients

• 2 lb (900 g) chicken wings, split into flats and drumettes
• 1 tablespoon baking powder (aluminum-free, not baking soda)
• 1 teaspoon kosher salt
• 0.5 teaspoon garlic powder
• 0.5 cup hot sauce (such as Frank’s)
• 4 tablespoons unsalted butter, melted
• 1 teaspoon honey (optional)

Substitutions: for a dry rub finish, skip the sauce and toss the crisp wings with a spice blend. Swap the buffalo sauce for a honey-garlic or barbecue glaze if you prefer.

How to make it

1. Dry and coat. Pat the wings very dry, then toss them with the baking powder, salt, and garlic powder until evenly and lightly coated.
2. Rack them up. Arrange the wings in a single layer on a wire rack over a foil-lined sheet pan, spaced apart so the air can circulate.
3. Bake hot. Bake at 425F for 45 to 50 minutes, turning once halfway, until the skin is deep golden and crisp and the wings read 185F.
4. Make the sauce. While the wings bake, whisk the hot sauce, melted butter, and honey together in a large bowl until glossy and combined.
5. Toss and serve. Toss the hot, crisp wings in the sauce just before serving so the skin stays crackly, then serve right away.

Pro tips and common mistakes

• Use baking powder, not baking soda. Soda in this amount tastes metallic and soapy. Check the label for aluminum-free too.
• Dry the wings hard. The baking powder trick only works on a dry surface, so pat them and let them air-dry if you have time.
• Do not sauce too early. Toss the wings only when they are about to hit the table, or the skin goes soft.
• We toss and turn wings with metal tongs, never plastic, on a hot pan.
• Give them room. Wings crammed together steam and never crisp, so use two pans if you need to.

Storage and leftovers

Bake the wings without sauce if you plan to store them, since sauced wings soften fast. Plain baked wings keep for up to 3 days in the fridge and reheat crisp in a hot oven or air fryer at 400F. Toss them in fresh sauce after reheating. If you have already sauced them, they are still good the next day, just no longer crisp, and they make a great chopped topping for a loaded salad or a wrap. Cooked wings freeze for up to 2 months.

What to serve with it

• Blue cheese or ranch dressing for dipping.
• Celery and carrot sticks.
• A cold lager or a crisp cider.
• Loaded fries or a crunchy slaw.

The science of crispy baked wings

Fried wings crisp because hot oil blasts the water out of the skin fast. The oven is gentler, so we give it help. Baking powder is a mix of a base and an acid, and the base raises the pH of the skin, which speeds up browning and helps the proteins tighten into a crackly crust. It also draws moisture to the surface where it can evaporate, so the skin dries as it bakes. Pair that with a wire rack, which lets rendered fat fall away instead of pooling, and high heat that drives off water, and you get a wing that snaps like it came out of a fryer. Skip any one of those three, the baking powder, the rack, or the heat, and the wings turn out pale and soft. Together they are the whole trick.

Nutrition

About 420 calories, 26g protein, 34g fat, and 2g carbs per serving. These are estimates and vary with the exact size, trim, and any substitutions.

FAQ

Does baking powder really make wings crispy?
Yes. It dries the skin and raises its pH so it browns and crisps in the oven, close to a fried texture. Use aluminum-free baking powder, not baking soda.

What oven temperature is best?
425F on a wire rack for 45 to 50 minutes, turning once, gives crisp skin and fully cooked wings at 185F.

Can I make these in an air fryer?
Yes. Air fry at 400F for about 20 to 24 minutes, shaking the basket, then toss in sauce.

How do I keep the wings crispy after saucing?
Toss them in sauce at the last moment, right before serving, so the skin does not have time to soften.

What is buffalo sauce made of?
A simple blend of hot sauce and melted butter, sometimes with a touch of honey or garlic. The butter mellows the heat and adds gloss.

Where to buy the chicken

Better wings start with a better bird. We look for pasture-raised chicken from small farms. Use our Find a Farmer directory to source wings near you.

Learn more in our guide to the chicken wing and our full guide to poultry. For more chicken, try our crispy baked chicken thighs or perfect roast chicken. New to roasting? Read our guide to roasting.

Sauce it your way

Buffalo is the classic, but the crisp baked wing is a blank canvas. For a sweet and sticky version, toss the wings in honey and soy with a little garlic and ginger. For barbecue, warm your favorite sauce and coat them just before serving. A garlic parmesan finish of melted butter, minced garlic, and grated parmesan is a crowd favorite that skips the heat, while a lemon pepper or a dry Cajun rub keeps things crisp with no wet sauce at all. If you like real fire, stir a spoon of gochujang or a few dashes of extra hot sauce into the buffalo base. Whatever you choose, the rule is the same: toss at the last second so the skin stays crackly, and serve the wings the moment they are coated.