ArabianChickenCuisineFriedGrilledMainsMeatPakistaniQuick & EasyThai

Baked Buffalo Wings – ULTRA CRISPY!!

1 hour 10 mins Cook
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No false promises here – these are insanely crispy baked buffalo wings made entirely in the oven! Using the now world-famous chef’s illustrator technique, the skin is so crispy it’s hard to believe it hasn’t been fried.

You don’t believe me? I don’t blame you! Watch and hear for yourself in the recipe video…

Baked Buffalo Wings – ULTRA CRISPY!! - NomNomWow
Baked Buffalo Wings – ULTRA CRISPY!! – NomNomWow

Super Crispy BAKED Buffalo Wings!

The advantage of the Internet is that you can choose from a wide variety of recipes to your liking.

The bad thing about the internet is sifting through all those Google search results to find a recipe that actually works as promised and is exactly what you’re looking for.

So here’s what I promise you: if you love crispy chicken wings perfectly seasoned in a classic spicy beef butter sauce with a hint of sweetness, and prefer to avoid the mess and calories of deep frying, c is that one.

Not only are they “crispy, they’re not fried”. These wings are very fragile.
Read testimonials from hundreds of people who have tried it!

You couldn’t tell how crispy the skin was when I dipped them in the delicious buffalo sauce, so here’s a pic of the plain noodles fresh from the oven. If you have 90 seconds, watch the recipe video below the recipe to hear how crispy they are!
is ridiculously simple, the brilliant discovery of the brilliant folks at Cook’s Illustrated who used science to figure out how to make really crispy baked chicken wings.

How to make Ultra Crispy Buffalo Wings in the Oven

The 2 unique steps of this recipe are:

1. baking powder (secret ingredient!) – tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and

2. bake on low then high – usually, the fat under the skin is part of the reason why baked wings don’t get really crispy. In this recipe, we start at a low temp first which melts the fat under the skin, then we crank up the oven which makes the skin super crispy!

What you need for Crispy Baked Buffalo Wings

And here’s a visual for what you need.



That perfect combination of spiciness from Franks hot sauce, buttery goodness and and hint of sweet.


I know some people aren’t a fan of blue cheese dip – but I’m all in!! In fact, I love blue cheese dip so much, I like to keep mine a bit lumpy so I get little pops of blue cheese. But usually, restaurants serve it completely smooth. Go with what rocks your boat!

Celery?? YES!

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Crispy wings + spicy buttered buffalo sauce + creamy blue cheese dip + crunchy fresh celery = magic combination

I don’t know who discovered it, but they deserve a Nobel Prize. I remember looking at celery sticks and thinking “who cares?” the first time I tried. But they work! It’s like the perfect way to recharge your taste buds between each wing!

You’ll ruin it if you eat it. I just can’t eat chicken wings gracefully. You are going to coat your mouth with buffalo sauce. If your shirt stays clean, you’ll be fine.
But that’s part of the Buffalo Wings experience, right? Make a spectacular click as you throw the bare bones into the bowl. Pat your lips. Clean each finger.
Dive into another.

Baked Buffalo Wings – ULTRA CRISPY!!

Baked Buffalo Wings – ULTRA CRISPY!!

No false promises here - these are insanely crispy baked buffalo wings made entirely in the oven! Using the now world-famous chef's illustrator technique, the skin is so crispy it's hard to believe it hasn't been fried.
prep time
15 Mins
cooking time
1 hour 10 mins
total time
1 hour 25 mins




  • 4 lb / 2kg chicken wings, wingettes & drumettes (Note 1)

  • 5 teaspoons baking powder (NOT baking soda / bi-carb soda) (Note 2)

  • 3/4 teaspoons kosher salt / cooking salt (not table salt, too fine)


  • 4 tbsp (60g) unsalted butter, melted

  • 1/2 cup Frank’s Original Red Hot Sauce (Note 3)

  • 1 tbsp brown sugar

  • 1/4 tsp kosher salt / cooking salt


  • 1/2 cup crumbled blue cheese, softened (I use gorgonzola)

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise , preferably whole-egg

  • 1 clove small garlic , minced

  • 1 – 3 tbsp milk

  • 2 tbsp lemon juice

  • 1/2 tsp kosher salt / cooking salt

  • Black pepper


  • Celery sticks

  • Lots of beer!




Dry overnight (optional) - If planning ahead, place the wings on a wire rack on a rimmed baking sheet and let dry overnight in the refrigerator, uncovered. Otherwise, pat them dry with paper towel.
Preheat oven to 250°F/120°C (all oven types). Place one oven rack in the lower quarter of the oven and one in the upper quarter of the oven.
Bins lined with foil.
Place the grates on a tray and spray the grates with oil.
Mixing Wings - Place wings in a large bowl. Sprinkle with baking powder and salt. Mix with your hands (or shake in a ziplock bag) to evenly coat the wings.
Cook over low heat for 30 minutes - place the wings skin side up on the grill (well, they will shrink if it's tight).
Bake on the bottom rack of the oven for 30 minutes.
Bake for 40 minutes - Move tray to upper rack and set oven to 425°F / 220°C (all oven types). Bake another 40 to 50 minutes, rotating the pan halfway through. The wings do not need to be flipped. They are cooked when they are golden brown and have a very crispy exterior.
Pour in the sauce - place the wings in a large bowl. Pour over the sauce and toss to coat well. (Alternatively, serve original wings with buffalo sauce).
Serve immediately with blue cheese dip (for wings and celery sticks for dipping)!


Whisk together the Sauce ingredients until the sugar is melted. Keep warm or reheat just prior to using.


Mash blue cheese with sour cream until smooth (or to taste).
Add remaining ingredients and mix well until combined, using milk to bring to desired consistency. Store in the refrigerator until use. Take out of the refrigerator 15 minutes before serving.


Wings – While this recipe can be used for whole chicken wings, I prefer to use wingettes and drumettes for ease of coating in baking power to ensure they are crispy all over, plus easier to eat. Buy them pre-cut or see here for how to cut your own (you will need 2.15kg / 4.3 lb of whole wings to make 2kg/4lb of wingettes and drumettes, after taking into account the wing tips which are discarded). Baking powder – Use aluminium free baking powder, if you can find it, the flavour is neutral. If you can’t find it, it’s totally fine – just be sure to toss the wings very well to coat evenly, you do not want thick patches of the baking powder anywhere. Baking powder is the secret to outrageously crispy baked wings, discovered by Cooks’ Illustrated / America’s Test Kitchen. DO NOT mistake with baking soda /bi-carbonate soda (it’s inedible). Franks Hot Sauce – If you are in Australia, you can find Frank’s Hot Sauce at Coles and Woolworths in the section where tomato sauce, tabasco etc are. It costs around the same as other hot sauces. If you can’t find Franks, then any other hot sauce will do just fine. Even sriracha works – just add 1 tsp of sugar. General notes: * Salt – only a small amount is required, it’s a phenomenon I can’t explain but this small amount perfectly seasons 2kg/4lb of wings using this baking method. * These shrink when baked because the fat under the skin renders out (melts) which is how these become super crisp. So they can be snug on the rack. * They are JUICY not dry, despite the long cook time. This is because the first bake at the lower temp barely cooks them, it only melts the fat. * These bake to a golden brown, not a deep golden brown. You will know they are done because the skin will be lovely and crispy. Source: The recipe for the wings is from Cook’s Illustrated “Meats Book” cookbook. The sauce recipe is my own. To reheat: Allow wings (not tossed in sauce) to cool, then cover and refrigerate. The skin will wrinkle and soften. Preheat oven to 200°C/390°F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again. Works 100% perfectly! Make Ahead: These stay crispy for as long as the wings are warm, so around 20 – 30 minutes. The skin stays crispy for around 10 – 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy. Comprehensive FAQ is available in the original Truly Crispy Oven Baked Wings. Nutrition for just plain crispy wings (419 cal) and including the hot sauce (476 cal), both assuming 8 servings. Note that the wings have been adjusted to reflect the amount of fat that is rendered out (I measured the fat I poured off the tray ).
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