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A close-up of several saucy, bright orange Extra Crispy Baked Buffalo Chicken Wings piled on a white plate.

Extra Crispy Baked Buffalo Chicken Wings

This recipe shows you how to make extra crispy baked chicken wings using a specific two-temperature baking method. These wings are served tossed in a classic Buffalo sauce with a homemade blue cheese dip.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American
Calories: 476
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crispy Baked Wings
  • 4 lb chicken wings, wingettes & drumettes Note 1: Use wingettes and drumettes for best results.
  • 5 teaspoons baking powder Must be baking powder, not baking soda.
  • 3/4 teaspoons kosher salt Do not use table salt.
Sauce
  • 4 tbsp unsalted butter, melted
  • 1/2 cup Frank’s Original Red Hot Sauce
  • 1 tbsp brown sugar
  • 1/4 tsp kosher salt
Blue Cheese Dip
  • 1/2 cup crumbled blue cheese, softened Gorgonzola works well.
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise Preferably whole-egg.
  • 1 clove small garlic, minced
  • 1 to 3 milk Use to adjust consistency.
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1 to taste black pepper
To Serve
  • As needed Celery sticks
  • As needed Beer

Equipment

  • Large bowl
  • Rimmed baking tray
  • Oven rack

Method
 

  1. If you plan ahead, lay the wings on a rack set on a rimmed baking tray. Let them dry uncovered in the fridge overnight. Otherwise, pat them dry thoroughly with paper towels.
  2. Preheat your oven to 250°F/120°C. Place one oven shelf in the lower quarter of the oven and one in the top quarter.
  3. Line the tray with foil. Put a rack on the tray and spray the rack with oil.
  4. Place the wings in a large bowl. Sprinkle the baking powder and salt over them. Toss well with your hands or shake in a ziplock bag to coat the wings evenly.
  5. Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
  6. Move the tray up to the higher shelf and turn the oven up to 425°F / 220°C. Bake for an additional 40 to 50 minutes, rotating the tray halfway through. Do not turn the wings over. They are ready when they are dark golden brown and the skin is very crispy.
  7. Transfer the wings to a large bowl. Pour the sauce over them and toss to coat. You can also serve the wings plain with the Buffalo Sauce for dipping.
  8. Serve immediately with Blue Cheese Dip for dipping the wings and celery sticks.
  9. For the Buffalo Sauce: Whisk together the sauce ingredients until the sugar is melted. Keep warm or reheat just before using.
  10. For the Blue Cheese Dip: Mash the blue cheese with sour cream until smooth or to your preferred texture. Add the remaining ingredients and mix well until combined, adding milk as needed to reach your desired consistency. Store the dip in the fridge until needed, and remove it 15 minutes before serving.

Nutrition

Calories: 476kcalCarbohydrates: 3.1gProtein: 63.3gFat: 22gSaturated Fat: 8.1gCholesterol: 210mgSodium: 1195mgPotassium: 934mgSugar: 1.3gVitamin A: 100IUCalcium: 200mgIron: 2.9mg

Notes

Baking powder is the key to achieving very crispy baked wings. Make sure you do not confuse it with baking soda.
The wings shrink during baking because the fat under the skin renders out, which helps them become crisp. They will be juicy, not dry, due to the initial low-temperature bake that melts the fat.
The wings bake to a golden brown color. You will know they are done when the skin feels very crispy.

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