Seriously Crispy Oven-Baked Buffalo Wings
This recipe delivers wings that are indistinguishable from deep-fried, thanks to a scientifically-proven method that creates an ultra-crispy skin without the mess of a fryer. By using baking powder and a two-stage oven technique, you get exceptionally crunchy wings that stay juicy inside, ready for a classic buttery Buffalo sauce.
Ingredients
- 3 lbs Chicken wing portions (flats and drumettes)
- 1 tbsp Diamond Crystal kosher salt
- 1 tbsp Baking powder
- 4 tbsp Unsalted butter
- 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
- Celery sticks, for serving
- Ranch or blue cheese dressing, for serving
Steps
- 1
Pat the chicken wings thoroughly dry with paper towels.
- 2
In a large bowl, combine the wings with the kosher salt and baking powder, tossing until the wings are evenly coated.
- 3
Arrange the wings in a single layer on a wire rack set inside a foil-lined rimmed baking sheet, leaving space between each wing.
- 4
Refrigerate the wings, uncovered, for at least 8 hours and up to 24 hours to allow the surface to dry out completely.
- 5
Adjust oven racks so one is in the lower-middle position and the other is in the upper-middle position. Preheat oven to 250°F.
- 6
Place the baking sheet with the wings on the lower-middle rack and bake for 30 minutes. This renders the fat slowly.
- 7
Move the wings to the upper-middle rack and increase the oven temperature to 450°F. Continue to bake for 40 to 50 minutes, flipping the wings halfway through, until they are deeply browned and crispy.
- 8
While the wings are finishing, melt the butter in a small saucepan over medium heat. Remove from heat and whisk in the Frank's RedHot sauce until fully combined.
- 9
Transfer the hot, cooked wings to a large bowl. Pour the Buffalo sauce over them and toss until every wing is thoroughly coated.
- 10
Serve immediately with celery sticks and your choice of ranch or blue cheese dressing.
Pro tips
- Use Baking Powder, NOT Baking Soda: Baking powder raises the skin's pH, allowing it to brown and crisp more effectively. Baking soda will create an unpleasant metallic taste.
- The Overnight Rest is Worth It: Air-drying the wings uncovered in the fridge is the most important step for achieving a shatteringly crispy, fried-like texture.
- A Wire Rack is Essential: Elevating the wings on a rack allows hot air to circulate all around, ensuring the bottoms get as crispy as the tops.
- Sauce at the End: To prevent sogginess, toss the wings in the sauce just before serving when they are still hot from the oven.