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A platter of perfectly cooked, glossy crispy baked buffalo wings with celery sticks and ranch dipping sauce, ready to serve as a game day appetizer.

The Ultimate Crispy Baked Buffalo Wings (The Secret Baking Powder Hack!)

5 from 1 vote
Skip the deep fryer! Our viral "Baking Powder" hack creates the crispiest, juiciest Buffalo wings right in the oven. No oil, no mess—just perfect crunch in 55 minutes!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings (approx 20-24 wings)
Course: Appetizer, Main Course, Snack
Cuisine: American, Game Day
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Wings:
  • 2 lbs Chicken Wings (Approx 1 kg) Party wings (split into flats & drums).
  • 1 tbsp Baking Powder (15g) Aluminum-Free. NOT Baking Soda!
  • 1/2 tsp Kosher Salt (3g)
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
The Ultimate Buffalo Sauce
  • 1/3 cup Frank's RedHot Sauce (80ml) Or your favorite cayenne pepper sauce.
  • 1/2 stick Unsalted Butter (57g / 4 tbsp) Melted.
  • 1/2 tsp Worcestershire Sauce Optional, for depth.
  • 1/4 tsp Garlic Powder

Equipment

  • 1 Large Baking Sheet Rimmed is best to catch drips.
  • 1 Wire Cooling Rack Crucial for airflow and crispiness. (Must fit inside the baking sheet).
  • 1 Aluminum Foil For easy cleanup.
  • 1 Paper Towels To dry the wings completely.

Method
 

The "Super Dry" Prep
  1. Preheat: Adjust your oven rack to the upper-middle position. Preheat oven to 425°F (220°C).
  2. Prepare Pan: Line a large baking sheet with aluminum foil. Place a wire rack on top of it. (Spray the rack lightly with oil spray to prevent sticking).
    A hand spraying cooking oil onto a wire rack over a foil-lined baking sheet, preparing the pan for oven baked buffalo wings at a high temperature.
  3. Dry the Wings (The Hack): Pat the chicken wings dry with paper towels. Squeeze them to remove as much moisture as possible. They should feel tacky, not wet.
    Hands patting raw chicken wings completely dry with paper towels on a wooden cutting board, performing the essential step for extra crispy buffalo wings oven style.
  4. The Toss: In a small bowl, combine the Baking Powder, salt, pepper, and garlic powder. Toss the dried wings in this mixture until evenly coated.
    A hand tossing raw chicken wings in a glass bowl to coat them evenly in the baking powder mixture, the key hack for extra crispy buffalo wings oven style.
The High-Heat Bake
  1. Arrange: Place the wings on the wire rack in a single layer. Do not crowd them; leave a little space between each wing for airflow.
    A full tray of raw chicken wings, coated in baking powder and arranged in a single layer on a wire rack, ready for baking.
  2. Bake: Bake for 20 minutes. Then, flip the wings over.
    Hands wearing oven mitts carefully placing the tray of seasoned raw chicken wings into a hot oven to begin the crispy baked buffalo wings process.
  3. Finish: Bake for another 20-30 minutes, or until the skin is golden brown, bubbly, and sounds hard/crispy when tapped.
    Steaming hot, golden brown crispy baked chicken wings resting on a wire rack, showing the final texture achieved after the high-heat oven bake.
Sauce & Serve
  1. Make Sauce: While wings bake, whisk together the hot sauce, melted butter, Worcestershire sauce, and garlic powder in a large bowl.
    A metal bowl with a whisk, mixing a smooth, vibrant orange sauce made from hot sauce and butter, preparing the buffalo wing sauce recipe.
  2. Rest: Remove wings from the oven and let them rest on the rack for 5 minutes. (This sets the crunch).
    Steaming hot, extra crispy buffalo wings resting on a wire rack, with small bowls of ranch dipping sauce and celery sticks in the background.
  3. Toss: Add the wings to the sauce bowl and toss to coat. Serve immediately with Ranch or Blue Cheese!
    A hand using metal tongs to toss crispy baked buffalo wings in a metal bowl filled with bright orange buffalo sauce, ready to be served with ranch dressing.
  4. Serve
    A platter piled high with glossy crispy baked buffalo wings, served with celery sticks and a bowl of ranch dipping sauce on a marble countertop.

Notes

  • Baking Powder vs. Soda: DO NOT use Baking Soda. It will make the wings taste metallic and bitter. Ensure your label says "Baking Powder" (and ideally "Aluminum-Free").
  • Soggy Wings? If your wings aren't crispy, you likely didn't dry them enough in Step 3 or you overcrowded the rack.
  • Reheating: To restore crunch, reheat leftovers in an Air Fryer at 400°F for 3-4 minutes, or in the oven at 350°F for 10 minutes. Never microwave!