Buffalo Wings Recipe

Craving the perfect buffalo wings recipe? Learn how to make crispy baked buffalo wings at home with tangy sauce, creamy blue cheese dip, and that irresistible crunch that’ll have everyone fighting over the last piece.

I’ll never forget the first time I made buffalo wings at home and actually got them crispy without deep frying. Game changer, you guys. No more soggy, sad wings that stick to the pan—just golden, crunchy perfection that tastes like it came straight from your favorite sports bar.

Once you nail this method, you’ll never order takeout wings again (okay, maybe sometimes, but way less often).

Why You’ll Love This Buffalo Wings Recipe

This isn’t just another buffalo wings recipe—it’s the one that’ll make you look like a total rockstar at your next game day party. We’re baking these bad boys instead of frying, so you get all that crispy goodness without the mess of hot oil splattered across your kitchen. The secret? A little baking powder magic that transforms the skin into the crunchiest coating you’ve ever tasted.

Plus, you get to control the spice level, make your own tangy sauce, and whip up a killer blue cheese dip that’s honestly good enough to eat with a spoon (not that I’ve done that… multiple times).

Ingredients

Here’s everything you need to make these crispy baked buffalo wings happen:

Component	Ingredient	Amount	Notes
Crispy Baked Wings	Chicken wings (wingettes & drumettes)	4 lb / 2kg	Pat them super dry for max crispiness
	Baking powder	5 tsp	NOT baking soda—don’t mix these up!
	Kosher salt	3/4 tsp	Regular cooking salt works great
Buffalo Sauce	Unsalted butter, melted	4 tbsp (60g)	The classic buffalo base
	Frank’s Original Red Hot Sauce	1/2 cup	Trust me, Frank’s is the way to go
	Brown sugar	1 tbsp	Balances the heat perfectly
	Kosher salt	1/4 tsp	Just a touch
Blue Cheese Dip	Crumbled blue cheese, softened	1/2 cup	Gorgonzola is my fave
	Sour cream	1/2 cup	Makes it nice and creamy
	Mayonnaise (whole-egg)	1/4 cup	Adds richness
	Small garlic clove, minced	1	Fresh is best
	Milk	1-3 tbsp	To thin it out
	Lemon juice	2 tbsp	Brightens everything up
	Kosher salt	1/2 tsp	Season to taste
	Black pepper	To taste	Freshly ground is best
To Serve	Celery sticks	As needed	The classic veggie dipper
	Beer	Lots!	Because wings and beer just belong together

How to Make the Best Buffalo Wings

Prep Your Wings for Maximum Crispiness

First things first—dry those wings like your crispy dreams depend on it (because they do). If you’re the planning-ahead type, lay them on a wire rack over a rimmed baking sheet and let them hang out uncovered in your fridge overnight.

The air circulation works wonders for drying out the skin, which means extra crunch when they bake. Don’t have time for that? No worries—just grab some paper towels and pat them dry really well. Like, really well.

Get your oven preheating to 250°F/120°C and set up two oven racks—one in the lower quarter and one in the top quarter. Line a baking tray with foil (trust me on this, cleanup will be a breeze), pop a wire rack on top, and give it a good spray with oil.

The Baking Powder Secret

Here’s where the magic happens. Toss your wings into a large bowl and sprinkle the baking powder and salt all over them. Now get your hands in there and toss everything together until every single wing is coated. You can also do this in a big ziplock bag if you don’t want to get your hands messy—just shake it like a polaroid picture.

Why baking powder? It raises the pH of the chicken skin, which helps it brown faster and get super crispy. Just make sure you’re using baking powder, not baking soda—they’re not the same thing, and you’ll end up with some funky-tasting wings if you mix them up.

Low and Slow, Then Hot and Fast

Arrange your wings skin-side up on that oiled rack. It’s totally fine if they’re snug—they’ll shrink as they cook. Pop the tray on the lower oven shelf and let them bake for 30 minutes at that low temp. This gentle start helps render out some of the fat without browning too quickly.

After 30 minutes, crank the oven up to 425°F/220°C and move the tray to the upper shelf. Bake for another 40 to 50 minutes, rotating the tray halfway through so everything browns evenly. No need to flip them—the rack does all the work. You’ll know they’re done when they’re dark golden brown and the skin looks absolutely crackling crispy. Seriously, the sound when you bite into these is chef’s kiss.

Sauce It Up

While those wings are finishing up, whisk together your buffalo sauce ingredients until the sugar melts completely. Keep it warm on the stove or reheat it just before you’re ready to toss. When the wings come out of the oven, transfer them to a big bowl, pour that gorgeous tangy sauce all over, and toss until every wing is coated in that spicy, buttery goodness.

If you’ve got some sauce purists in the crowd, you can serve the wings plain with the buffalo sauce on the side for dipping.

The Blue Cheese Situation

Let’s talk about this dip for a second. Mash your softened blue cheese with the sour cream until it’s as smooth or chunky as you like it (I go somewhere in the middle). Mix in the mayo, garlic, lemon juice, salt, and pepper, then add milk a tablespoon at a time until you hit that perfect dippable consistency. Make this ahead and keep it chilled—just remember to take it out about 15 minutes before serving so it’s not ice cold.

Pile those saucy wings on a platter with celery sticks and that creamy blue cheese dip. Grab a cold beer. Try not to eat them all before your guests arrive.

Expert Tips for Buffalo Wing Success

The overnight dry is your secret weapon. I know it seems like an extra step, but leaving those wings uncovered in the fridge overnight genuinely makes a massive difference in crispiness. The cold air dries out the skin, and dry skin = crispy skin. If you can swing it, do it.

Don’t crowd the pan. Even though I said it’s okay if they’re snug, you still want some air circulation happening. If your wings are stacked on top of each other, they’ll steam instead of crisp. Use two pans if you need to.

Frank’s RedHot is the classic choice for a reason—it’s got that perfect vinegary tang and medium heat level. But hey, if you want to switch it up with your favorite hot sauce, go for it. Just know the flavor profile might change a bit.

Make extra sauce. Seriously, you’ll want more for dipping and drizzling. The recipe makes enough to coat the wings, but I always double it because people love having extra on the side.

Flavor Variations to Try

Go Asian-style by swapping the buffalo sauce for a mix of soy sauce, honey, sesame oil, ginger, and garlic. Sprinkle with sesame seeds and sliced green onions when you serve them.

Try a honey BBQ version if buffalo’s not your thing. Mix your favorite BBQ sauce with a good squeeze of honey and a dash of smoked paprika. Sweet, smoky, and totally addictive.

Crank up the heat by adding cayenne pepper or your favorite hot sauce to the buffalo mixture. Or try mixing in some sriracha for a different kind of kick. I’ve even added a spoonful of chili crisp oil before, and wow—that was dangerous.

Make them sticky-sweet with a teriyaki glaze. Brush it on during the last 10 minutes of cooking and watch them get all glossy and caramelized.

Troubleshooting Common Wing Problems

Wings not getting crispy? First, check that you actually used baking powder and not baking soda. Second, make sure those wings were really, truly dry before they went into the oven. Moisture is the enemy of crispiness. Also, don’t skip the wire rack—baking them directly on the pan means the bottoms get soggy.

Sauce sliding right off? Let the wings rest for just a minute or two after they come out of the oven before tossing with sauce. If they’re too hot, the sauce won’t stick properly. Also, make sure your sauce is warm—cold sauce just won’t coat as well.

Smoke alarm going off? Yeah, that can happen at the higher temperature, especially if your oven isn’t super clean. Make sure you’ve got good ventilation going, and consider lining your baking sheet with foil to catch any drips. You might also want to put a sheet of foil on the rack below to catch anything that falls.

Blue cheese dip too thick? Just thin it out with a bit more milk, one tablespoon at a time. Too thin? Add more blue cheese or a touch more sour cream. It’s super forgiving, so adjust until it’s perfect for dipping.

Storage and Reheating Guide

Storage Method	How Long	Best Practice
Room temperature	2 hours max	Don’t leave them out longer—food safety first
Refrigerator	3-4 days	Store in an airtight container, keep sauce separate if possible
Freezer	2-3 months	Freeze un-sauced wings for best results

To reheat and keep them crispy: Pop them in a 400°F oven on a wire rack for about 10-15 minutes until heated through and the skin crisps back up. Microwaving will make them soggy, so don’t do it unless you absolutely have to. If you’re reheating sauced wings, they won’t be quite as crispy, but they’ll still taste amazing.

No-waste kitchen hack: Got leftover wings? Shred the meat and toss it with some of that buffalo sauce for the world’s best buffalo chicken salad, quesadillas, or pizza topping. Mix it with some cheesy potato egg scramble for a wild breakfast situation that’s weirdly delicious.

Make the blue cheese dip work harder: Use any leftover dip as a spread for sandwiches, a topping for baked potatoes, or mixed into pasta salad. It’s also amazing drizzled over a wedge salad or used as a burger sauce.

Nutrition Information

Nutrient	Per Serving (4-6 wings)
Calories	420
Protein	28g
Total Fat	32g
Saturated Fat	12g
Carbohydrates	4g
Fiber	0g
Sugar	3g
Sodium	890mg

Note: Nutritional values are approximate and will vary based on wing size and how much sauce you use.

Buffalo Wings Recipe FAQs

Let’s Make These Wings Happen!

There you have it—the buffalo wings recipe that’ll make you a legend in your friend group. Whether you’re prepping for game day, throwing a casual get-together, or just really craving some wings on a Tuesday night (no judgment here), this recipe’s got you covered. The combo of crispy wings, tangy sauce, and that creamy blue cheese dip is honestly hard to beat.

Once you try this method, you might find yourself making wings way more often than you expected. They’re surprisingly easy, way healthier than deep-fried versions, and you can customize the flavors however you want. Plus, there’s something really satisfying about pulling a tray of perfectly golden, crispy wings out of your own oven.

If you loved these buffalo wings, you’ve gotta check out my strawberry mousse for a sweet finish to your meal, or try my irresistible strawberry cobbler when you need a crowd-pleasing dessert. For breakfast the next morning (assuming there are any wings left), my strawberry danish with cream cheese pairs perfectly with coffee and leftover wing regret. And if you’re looking for another comfort food hit, don’t miss the red velvet cake pops—they’re just as addictive.

Now go make these wings, take a picture of your crispy masterpiece, and pin this recipe to your Pinterest board so you can find it next time game day rolls around. And hey, drop a comment and let me know how they turned out—did you go classic buffalo or try one of the variations? I want to hear all about it!