Amazing 476 Calorie Extra Crispy Baked Buffalo Chicken Wings

Oh, I know that feeling! You’re craving that perfect crunch—the kind that only a deep fryer seems to deliver—but honestly, who wants all that oil splattering around the kitchen? Trust me, I’ve been there many times, which is why I am obsessed with this discovery: Extra Crispy Baked Buffalo Chicken Wings that actually come out looking and tasting like they were fried.

I remember the first time I experimented with a baked wing recipe in my kitchen. My kids had been clamoring for buffalo wings, and I wanted to find a way to enjoy them without the grease and guilt of frying. One Saturday afternoon, we gathered our ingredients and made a mess of our kitchen, laughing and bonding as we tossed the wings in spicy sauce. When I pulled that first batch out of the oven, the aroma filled the house, and I couldn’t believe how crispy they turned out. The smiles and messy fingers that followed were proof that even healthier versions of our favorite foods could bring joy and flavor to our family meals.

Because I focus on family meals every day, I needed a reliable, less greasy option, and this recipe fits the bill perfectly. It’s easy enough for a Tuesday dinner but impressive enough to be my go-to for game day appetizers. Get ready to skip the oil and still enjoy the crunch!

Why You Will Love These Extra Crispy Baked Buffalo Chicken Wings

When I first tell people we are making Extra Crispy Baked Buffalo Chicken Wings without the fryer, I usually get a skeptical look. But these aren’t just good *for* baked wings—they are genuinely amazing. Since I specialize in making meals work for busy families, I love how much flavor we get out of these with so much less fuss. You absolutely have to try them!

• Seriously Crispy Skin: Forget soggy bottoms! Thanks to a little bit of kitchen magic (you’ll see the secret later!), these wings bake up incredibly golden and crunchy, just like you want them.
• Way Less Mess and Grease: This is my favorite part! We use a rack and a two-stage oven temperature system, which renders out the fat slowly. That means you get big flavor without deep-frying drama.
• Perfect for Planning Ahead: These are fantastic baked party wings because you can prep them almost entirely before your guests arrive. The low and slow bake makes them totally hands-off for a good long while.
• The Ultimate Flavor Delivery: The combination of that super crispy skin hugging the juicy meat, all coated in that tangy, salty Buffalo Sauce? Wow! They are the essential spicy chicken snacks for any gathering.
• Naturally Gluten-Free: For my friends who follow a gluten-free diet, this recipe is a huge win. It’s just chicken, spices, and sauce, which makes serving everyone so much easier. Check out some of my other crispy baking tips while you’re here!

Essential Equipment for Extra Crispy Baked Buffalo Chicken Wings

Since we are skipping the fryer, the tools we use are super important for getting that amazing texture we are aiming for. You don’t need any fancy gadgets for these buffalo wings recipe, but you absolutely need a few key items that allow the air to move all around those wings.

First up, grab a large bowl. We need room to really toss those wings around with our dry rub later. If you skimp on space, you won’t get that nice even coating of baking powder, and that’s the key to the crisp!

The most crucial piece, though, is the setup for baking. You need two things here:

• A rimmed baking tray (this catches any drippings so your oven stays cleaner).
• An oven rack that fits perfectly inside that tray.

This rack is non-negotiable if you want truly crispy wings, especially for our game day appetizers! Raising the wings up on a rack stops the skin from sitting in its own rendered fat on the bottom of the pan. Air flow underneath means crispy chicken all the way around. Don’t skip the rack!

Ingredients for Perfect Extra Crispy Baked Buffalo Chicken Wings

Okay, let’s talk about what you need to grab! Getting the ingredients right is what separates a decent wing from the *best* Extra Crispy Baked Buffalo Chicken Wings you’ve ever made at home. Don’t panic—it’s mostly chicken and things you probably have! The magic truly starts with that dry rub right before they hit the oven. It’s worth using exactly what I list, especially the baking powder tip. If you have time, checking out my Caprese Skewers is a great appetizer idea too, but for now, wings!

Don’t forget that since this is a great gluten-free snack, you can serve these to everyone without worry!

For the Crispy Baked Wings

This is the part that gets us that deep-fried texture without the messy cleanup. Listen carefully to this next one—it makes all the difference!

• 4 lb chicken wings, wingettes & drumettes (that’s about 2kg if you’re working metric).
• 5 teaspoons baking powder (NOT baking soda!). Seriously, use baking powder. If you can find aluminum-free, even better.
• 3/4 teaspoon kosher salt (Please don’t grab the table salt here; kosher works better with the powder!)

For the Classic Buffalo Sauce

This sauce is simple but has a little something extra to help it stick to those crispy skins.

• 4 tbsp unsalted butter, melted (about 60g).
• 1/2 cup Frank’s Original Red Hot Sauce.
• 1 tbsp brown sugar (This deepens the flavor nicely!).
• 1/4 tsp kosher salt.

For the Blue Cheese Dip

You can’t have Buffalo wings without a cooling dip! Mix this up while the wings are doing their initial bake, but keep it chilled. You want this dip creamy, so don’t be afraid to use that milk if it seems too thick.

• 1/2 cup crumbled blue cheese (softened—gorgonzola is a fun swap!).
• 1/2 cup sour cream.
• 1/4 cup mayonnaise (I prefer the whole-egg kind).
• 1 small garlic clove, minced fine.
• 1 to 3 milk (just enough to get the consistency you love).
• 2 tbsp lemon juice.
• 1/2 tsp kosher salt.
• 1 dash black pepper.

Step-by-Step Instructions for Extra Crispy Baked Buffalo Chicken Wings

Alright, pull up a chair! This is the fun part, but it needs a little structure because we’re using two different oven temperatures to trick the wings into being super crispy. The whole process takes about 80 minutes of oven time, but most of that is just hands-off waiting. You’ll be rewarded with the best buffalo wings recipe you’ve ever tried that didn’t involve setting off the smoke alarm!

While the wings are hanging out in the oven, we’ll whip up the dip and the sauce. It’s all about timing so everything is hot and ready at once. You can sneak a peek at how I get my tenders crispy for extra inspiration while you wait!

Preparing the Wings for Maximum Crispiness

First things first: dry wings are happy wings! If you have time, I highly recommend laying the wings out on the rack-on-tray setup and letting them chill in the fridge uncovered overnight. That dries out the skin beautifully. If you’re in a rush (because who isn’t?), just make sure you pat every single piece aggressively dry with paper towels.

Okay, oven time! Preheat your oven to a nice, low 250°F (120°C). You want one shelf in the lower quarter and one in the top quarter. Line your tray with foil—trust me on this—and spray your rack lightly with oil before nesting the wings skin-side up. They need to be alone on that rack, not touching!

Now, you bake them low and slow on the bottom shelf for 30 minutes. This initial gentle bake is where the fat starts to melt and render out slowly. It’s crucial for the texture of our Extra Crispy Baked Buffalo Chicken Wings!

Achieving Golden Brown Perfection: The Second Bake

After those first 30 minutes, it’s time to crank up the heat! Move that tray straight up to the higher oven shelf. Turn your oven up to 425°F (220°C).

Bake them for another 40 to 50 minutes. Here’s the non-negotiable rule for this stage: Do not turn the wings over! Seriously, leave them alone. We want that skin facing the intense heat source to crisp up completely. Halfway through this stage, I rotate the whole tray just to get better color distribution, but I don’t flip them. They’re done when they look deeply golden brown and feel rock hard and crispy when you tap them lightly.

If you want a deeper dive into the science of the cook, check out this amazing resource on how to get that deep color!

Making the Buffalo Sauce and Blue Cheese Dip

While the wings are finishing their high-heat roast, get your toppings ready. This sauce is quick!

To make the Buffalo Sauce: Just whisk together the melted butter, Frank’s Red Hot, brown sugar, and salt until that sugar dissolves. You can keep this warm in a little saucepan on the lowest setting, or reheat it right before you toss the wings.

For the Blue Cheese Dip: Mash that softened blue cheese with the sour cream until it’s as smooth or as chunky as you like. Mix in your mayo, minced garlic, lemon juice, salt, and pepper. If it looks like it could hold its shape too well, add just a splash of milk—maybe start with one tablespoon—until it’s nice and dippable. Keep this chilling until serving time.

Tossing and Serving Your Extra Crispy Baked Buffalo Chicken Wings

The second the wings come out blazing hot from the oven, transfer them immediately into that clean, large bowl you had ready. Don’t let them sit on the hot pan! Pour that beautiful Extra Crispy Baked Buffalo Chicken Wings sauce right over top and toss quickly. You want every single crispy ridge coated!

These game day appetizers MUST be served immediately while the skin is at its absolute peak crunch. Pile those saucy wings high on a big platter, with plenty of celery sticks and that creamy blue cheese dip right in the middle. It’s flavor heaven, I promise!

Expert Tips for the Best Extra Crispy Baked Buffalo Chicken Wings

I’ve made batches of these wings more times than I can count tweaking every little variable, so I feel pretty confident sharing the secrets that take these from good to absolutely legendary. When people ask how I manage to get that amazing crunch without the mess, I just smile because the answer is surprisingly simple. You’ve already seen the biggest breakthrough, but let me drive that home one more time!

If you want true, deep-fried quality crunch in your next batch of Extra Crispy Baked Buffalo Chicken Wings, you have to focus on drying the skin and using the right rising agent. You could even check out my post on perfecting Au Jus—the principles of layering flavor and moisture are surprisingly similar!

The Baking Powder Secret (It’s Not Baking Soda!)

I cannot stress this enough: you need baking powder, not baking soda! They look similar, but they behave totally differently in the oven. Baking soda is a pure base, and it will make your wings taste metallic or soapy if you use too much. Baking powder, however, contains an acid, usually cream of tartar, which reacts when heated.

When that acid mixes with the moisture on the wing skin, it creates tiny, consistent bubbles. These bubbles actually help lift the skin away from the meat slightly and dry out that exterior layer as it bakes. That’s the mechanism that gives you the signature crispiness we love in these baked party wings. Trust me, if you swap them, you’re going to be sad.

Why The Two-Stage Temperature Works Wonders

You might look at the recipe instructions and think: “Why bake them at 250°F first? That’s way too low!” But that low, slow start is genius, I promise. It’s designed specifically to render out the fat trapped under the skin. When you bake chicken wings too hot right away, the outside burns before the internal fat has time to liquefy and drip away from the skin.

By letting them sit at 250°F for 30 minutes, we are gently melting that fat and allowing it to drip down onto the foil below the rack. Once that fat is mostly gone, we crank the heat up to 425°F! That high heat then immediately crisps up the protein structure that’s left behind, giving you that perfect, light, cracker-like texture without burning the meat inside. It’s like giving the skin a head start before the fireworks!

Pat Them Dry—Twice If You Need To!

No matter how much baking powder you use, if your wings start wet, you’re going to end up with steamed chicken instead of crispy snacks. Before you even mix up the dry rub, get serious with your paper towels or a dedicated clean kitchen towel. Press down hard on every wingette and drumette. If you forget to pat them dry, you can always do a quick second pat-down after you coat them in the baking powder mixture just before they go into that low-temp oven. A dry surface is simply essential for the best results!

Making Extra Crispy Baked Buffalo Chicken Wings Ahead of Time

I know that sometimes the game runs longer than expected, or maybe you just want to prep for a party without scrambling right before everyone arrives. Good news! You absolutely can make these Extra Crispy Baked Buffalo Chicken Wings ahead of schedule. However, and this is something I learned the hard way with a soggy mess once, the trick is *when* you add the sauce.

Sauce is the enemy of crispiness, plain and simple. So, we are going to treat the cooking and the saucing as two separate steps, even if you prep them days apart. You can bake them, store them plain, and then toss them right before serving. It keeps the integrity of that amazing texture we worked so hard for!

The Best Way to Store Baked Wings

Once your wings are fully cooked coming out of that high-heat stage—golden, crunchy, and perfect—let them cool completely on a wire rack. Cooling them on a rack stops condensation from forming underneath, which is what instantly melts the crisp layer we built up!

Toss them into a large, airtight container. If you are making a huge batch, you might want to use a few containers so you don’t overstuff them. Storing them like this keeps them fresh in the fridge for up to three days. I try to utilize make-ahead staples whenever I can for busy weeknights, and these wings fit right in!

Bringing the Crunch Back: Reheating Instructions

If you try to microwave these the next day, they will taste exactly like sad, steamed chicken. We can’t let that happen to our perfect buffalo wings recipe versions!

You need dry, direct heat to revive that skin. Here’s how I do it:

1. Preheat your oven to 400°F (200°C).
2. Place the wings directly onto a clean rack set over a baking sheet.
3. Bake for about 8 to 10 minutes until they are hot all the way through and you hear that skin start to crackle again.

If you have an air fryer, even better! Just pop them in at 375°F (190°C) for about 5 minutes. They come out nearly indistinguishable from fresh!

Saucing When Making Ahead

If you are absolutely pressed for time and *have* to sauce them ahead of time (say, for a buffet line where they will sit for a while), you must use less sauce than the recipe calls for, maybe cut it by a quarter. Then, when you reheat them, you can quickly toss them in a little extra warm sauce just before serving to refresh the flavor. But honestly, for the ultimate spicy chicken snacks experience, sauce them right before they hit the table!

Serving Suggestions for Game Day Appetizers

Okay, the wings are done, they’re saucy, they’re unbelievably crispy—now we have to frame them properly! These aren’t just dinner; they are a centerpiece, especially when you’re hosting for a big game or just craving some serious spicy chicken snacks on a weekend. While celery and that homemade blue cheese dip are the traditional companions, we can absolutely elevate the spread!

Beyond Celery: Crunch and Cool

The key to serving Buffalo wings is balancing that intense heat and tanginess with something cool and crunchy. If you’re feeling creative, try swapping out the celery for sliced jicama or crisp endive leaves. They offer a refreshing, slightly sweet snap that holds up well to the sauce.

For an extra cooling element, I love having some simple carrot sticks on hand, naturally! But for a real crowd-pleaser that screams game day appetizers, you need another dip option.

Pairing with Heartier Dips

While the blue cheese is classic, sometimes you need a dip so good people start eating it with a spoon! If you want something cheesy and incredibly satisfying alongside your Extra Crispy Baked Buffalo Chicken Wings, you should definitely whip up a batch of queso. It’s rich, it’s dippable, and it gives people an alternative if they aren’t huge fans of blue cheese crumbles.

I’ve got my go-to recipe for stove-top queso that comes together almost as fast as the wings finish baking. Just make sure you make a huge batch; queso disappears FAST at parties!

The Perfect Appetizer Spread

When planning your layout for baked party wings, remember variety is crucial. Don’t make your guests choose between just wings. Set up a spread that features different flavors and textures. If you have a mild set of wings tossed in just butter and garlic powder, balance that with the spicy batch.

Think about presentation, too! Use little bowls for the dips and scatter some fresh parsley over the top of the wings just before serving for a pop of green. It elevates these simple spicy chicken snacks instantly. When the spread looks amazing, everyone is instantly in the mood to celebrate—even if the only thing you’re celebrating is a Tuesday night!

Frequently Asked Questions About Baked Party Wings

I know you’ve probably got these Extra Crispy Baked Buffalo Chicken Wings scheduled for your next get-together, but maybe a few little questions are still lingering in your mind before you commit that 95 minutes of cook time. That’s totally normal! Whenever I develop a new staple recipe, I have a million little tweaks and questions in my head too. Here are the things people ask me most often about making these baked party wings into a certified win.

If you have a question that isn’t covered here, don’t forget you can always reach out to me directly through my contact page! I love connecting with you all.

Can I use baking soda instead of baking powder for my Extra Crispy Baked Buffalo Chicken Wings?

Oh, please don’t do this! I see this question pop up in every recipe forum, and I have to yell it from the rooftops: NO, baking soda is not a substitute here. They really aren’t the same thing, even though they both help things rise.

Baking soda is pure base. If you use it instead of powder, it doesn’t have that little bit of acid tucked in there to balance it out. When you heat it up, it reacts way too strongly and leaves behind an awful, soapy, chemical-like taste on your wings. It also doesn’t create the fine structure we need for that dry, crispy skin. Stick to the baking powder for the best buffalo wings recipe result!

What is the secret to making these baked party wings truly crispy?

If you remember only one thing from this entire post, let it be the secret to the crunch! There are two huge parts working together to make these wings successful. First, you have to coat them generously in baking powder mixed with salt—that powder lifts the skin to dry it out. Second, you must use the two-stage oven technique.

We start low (250°F) for a very long time to slowly melt and drain off all that fat trapped under the skin. That fat has to go for crispiness to happen! Once most of the fat is gone, we shoot the temperature way up (425°F) to flash-fry the drying exterior in the hot oven air. If you skip the low bake, you end up burning the outside before the inside fat has rendered. Follow those temperatures, and you get baked party wings that everyone blames you for frying!

Can I make this buffalo wings recipe gluten-free?

The best news ever is that this buffalo wings recipe is naturally gluten-free right out of the gate! Chicken wings, salt, baking powder—none of those contain gluten. The sauce ingredients—butter, Frank’s Red Hot, brown sugar—are almost always GF. Frank’s Original Red Hot is one of my trusted staples because it’s usually certified gluten-free, which is wonderful for family safety.

Just do a quick check on your hot sauce brand if you aren’t using Frank’s, just to be absolutely sure there are no weird thickeners added. But honestly, you can serve these spicy chicken snacks to everyone at your gathering knowing they are safe for your gluten-free friends and family!

Nutritional Estimates for Extra Crispy Baked Buffalo Chicken Wings

Okay, let’s talk numbers for a moment. I know we are deep in comfort food territory here, and these Extra Crispy Baked Buffalo Chicken Wings are definitely satisfying, but I always like to give you a realistic snapshot of what you are eating. Since these still use real butter and we are roasting dark meat chicken with skin, they definitely pack a punch, but it’s infinitely better than deep frying!

This information is based on an estimated 8 servings, blending the wing components with the sauce and the standard blue cheese dip. As a family meal planner, remember these are estimates—if you load up on extra blue cheese dip or use a different brand of hot sauce, the numbers will shift slightly. You can always read more about my approach to healthy family meals over on my About Page!

Here is the breakdown based on the standard recipe portions:

• Calories: 476 per serving
• Fat: 22g
• Saturated Fat: 8.1g
• Protein: 63.3g (Wow, that’s a protein powerhouse!)
• Carbohydrates: 3.1g
• Sugar: 1.3g
• Sodium: 1195mg (That’s where the Buffalo Sauce really shows up, so maybe don’t dip too heavily!)
• Cholesterol: 210mg

It’s amazing how much flavor we get while keeping the sugar content so low! If you are watching your sodium, you could definitely use a low-sodium hot sauce substitute, but remember that reducing salt changes the classic Buffalo flavor profile we’re going for in this amazing buffalo wings recipe. Enjoy them responsibly!

Share Your Experience Making These Spicy Chicken Snacks

Whew! I am so excited for you to get these Extra Crispy Baked Buffalo Chicken Wings into your air, onto your baking sheets, and eventually, into your hungry mouths! Honestly, taking the time to fuss over the baking powder and the two-stage temperature is such a small price to pay for wings that truly crisp up in the oven. It’s a game changer, and I really hope it becomes a staple for your family gatherings and football Sundays!

Once you’ve dug into that perfect, tangy, crunchy bite, I absolutely want to hear about it! My favorite part of sharing these recipes is seeing how they turn out in kitchens just like mine. Please, please leave a rating right here on the site—those star ratings help other home cooks who are hesitant about trying a baked wing recipe finally take the plunge.

If you snap a picture of your beautiful, saucy masterpieces, tag me on social media! Seeing your spread of spicy chicken snacks makes my whole week. I love seeing what you serve them with, whether you stuck to the celery or branched out into something totally new and creative.

Ready to share your success or ask a follow-up question? Head down to the comments section below! I try to pop in every day to respond to any questions about getting that perfect crispness. Don’t forget, you can always browse through all my other favorite easy family recipes right here before you head back to the kitchen again!