Crispy Buffalo Wings Recipe
Homemade Buffalo Wings have a secret ingredient that makes them super crisp and irresistible. The easy buffalo sauce is just 3 ingredients and makes these taste like a restaurant-quality appetizer.
If you loved our Air Fryer Chicken Wings, you’ll love these Oven-Baked Buffalo Chicken Wings. You can bake a bigger batch all at once which is great for feeding a crowd. Think Super Bowl appetizer.
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Baked Buffalo Chicken Wings
The beauty of baked buffalo chicken wings is that you can get the same, crispy texture without the need for splattering hot fryer oil. Using our handy baking powder trick and a wire rack, they get a wonderful crust with a fraction of the fat of deep-fried versions. Tossing the crispy wings together with a buttery, tangy buffalo sauce is irresistibly good.
Ingredients for the Crispiest Buffalo Chicken Wings
- Chicken wings – Use fresh or thawed frozen wings that are broken down into drumettes and wingettes
- Baking powder – The secret ingredient for getting your chicken wings ultra-crispy without the need for deep frying
- Salt – we use fine sea salt in nearly all of our cooking
- Garlic powder – adds a bit of zest to your wings before tossing them in the buffalo sauce
- Unsalted butter – adds a nice creaminess to the buffalo sauce
- Frank’s Original Red Hot Sauce – This is the perfect base for your wing sauce. It’s tangy, a little sweet, and has just the right amount of spiciness.
- Sugar – helps the sauce caramelize and thicken on your piping hot wings.
How to Make Crispy Buffalo Wings
- Prep Chicken Wings – cut wings in half to separate the drums from the wingettes. Pat the wings dry with a paper towel. Preheat the oven and line a rimmed baking sheet with foil and place a wire rack over the pan.
- Make dry seasoning – Combine baking powder, salt, and garlic powder.
- Season the wings – Place the chicken wings in a large mixing bowl and toss them in the dry seasoning until well-coated. Assemble the wings in a single layer over the rack.
- Bake in the center of the oven for 50 minutes, flipping halfway.
- Make the Buffalo Sauce – In a medium bowl, stir together melted butter, sugar, and hot sauce.
- Toss Wings in Sauce – Transfer chicken wings to a bowl, and toss, drizzle with sauce and toss to coat. Serve with your favorite sauce.
Tips for the Best Buffalo Wings
- Remove moisture – pat dry with paper towels to remove as much moisture as you can to ensure they turn out crispy.
- Use baking powder – The baking powder creates such an incredible crust on the wings. It’s a must!
- Bake on a rack – A wire rack allows the wings to circulate and makes them crispy all around.
How to Serve
- Restaurant Style – We love to serve buffalo wings as they do at Chilis restaurant alongside some chunky blue cheese dip and celery sticks.
- Avocado Ranch – this dressing is also an amazing dip for buffalo chicken.
- Jalapeno Ranch – if you want a spicy kick to your sauce as well, adding jalapeno adds just the right amount of heat.
- Add fries – you can turn this into lunch by serving with crispy Air Fryer French Fries.
Common Questions
The temperature and timing should be adequate, but you can always use a thermometer to check the internal temperature of the chicken (at least 165˚F and tastier if 175˚F).
You can, but be sure to thaw completely before baking, or they won’t crisp up properly.
Add in a teaspoon of cayenne pepper or black pepper to the dry seasoning for a spicier wing.
You can cook the wings following the time and temperature for our Air Fryer Chicken Wings then toss with buffalo sauce to finish. You will need to cook in 3 batches or cut the recipe down to 1 lb of chicken wings.
More Easy Chicken Recipes
Chicken is so versatile, from chicken wings to drumsticks, thighs, and chicken breast. My favorite thing to do is Cut a Whole Chicken, freeze the various cuts and then use the bones for the Best Chicken Stock.
If you love chicken as much as we do, you’re sure to find some new favorites in this list of our favorite chicken recipes:
- Baked Chicken Legs
- Chicken Tortilla Soup
- Stuffed Chicken Breast
- Air Fryer Buffalo Wings
- Popeyes Chicken Sandwich
Crispy Buffalo Wings Recipe
Ingredients
- 3 lb chicken wings, wings and drummettes split, wingtips removed
- 1 Tbsp baking powder, (use aluminum free)
- 1 tsp fine sea salt
- 2 tsp garlic powder
Buffalo Sauce
- 1/4 cup unsalted butter, melted
- 1/4 cup Franks Original Red Hot Sauce
- 1 tbsp granulated sugar, or brown sugar
Instructions
- Thoroughly pat dry the chicken with a paper towel. Preheat the oven to 450˚F. Line a rimmed baking sheet with foil and place a wire rack over the pan.
- Combine the baking powder, salt and garlic powder in a bowl, sprinkle over the chicken and toss to combine. Arrange chicken on the prepared wire rack.
- Bake the chicken for 25 minutes, flip it over and bake for another 25 minutes or until crisp and cooked through.
- In a medium-size bowl combine sauce ingredients. Remove chicken from the baking sheet to a bowl. Drizzle the sauce over the chicken. Toss to coat the chicken in the sauce. Serve with your favorite dipping sauce.
Nutrition Per Serving
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These were great. Served them for Super Bowl. A big hit So crispy. Making them for a game tomorrow!!
That’s just awesome! Thank you for sharing your wonderful review, Debra!
One pound chicken wings what about measurements? Instead of for 3 lbs please
Change the serving size in the recipe card and it will convert the ingredient list for you.
Have not tried this yet, but wondered if using honey instead of sugar would yield the same desired sauce.
Hi Kathie, I think that will be fine. We’d love to know how it goes!
Did this recipe tonight, ran out of garlic powder so had to use granules. Still turned out perfect! I’ll admit, we made the sauce in cup measurements because I love Buffalo sauce. My hubby couldn’t stop raving through out the meal. Perfection on the crispy ness. I’m higher elevation and had to go a few minutes longer, just kept a close eye.
Thanks!
Thank you for sharing, Amanda!
Let me first say that if you don’t love these wings YOU messed them up. Perfect but I didn’t use your sauce I use hooters hot buffalo sauce. The crisp and flavor of these wings were the bomb before I drenched them. A+ lady
Thank you so much for sharing that with us, we’re super glad that you loved these wings!
Great receipe! Very simple to prepare and tastes awesome. The whole family loved it. I like the fact that I don’t have to deep fry them like some other receipes. Thank you Natasha.
That’s great, Lorens! So glad they were a hit.
sounds like James might have used baking soda rather than baking powder.
Absolute WORST recipe I have ever tried!! Followed the directions exactly and ruined 3 dozen wings so bad that they’re not edible at all. They taste like baking powder and are complete trash. Won’t ever risk another meal from your website again!
Hi James! I’m sorry to hear that. We’ve had excellent results using this recipe and great review from other users as well. Did you use aluminum free baking powder as recommended? If not, then that could have caused the unpleasant taste.
Are you sure about the amount of baking powder that you used? It’s very salty and I have messed up before using too much. This recipe was right on and I carefully applied the dry seasonings after drying the wings . Layered each pound then adding only a teaspoon at a time, then hand mixing.
Made these for dinner tonight and they were great! Perfect amount of crispiness and it was so easy. I did use cornstarch instead of baking powder.
I will play around with the sauce a little because there was a sweetness to it that I wasn’t crazy for.
Hi Amanda! I’m glad to hear that they were enjoyed! I hope you find just the right balance of sweetness.
This Buffalo girl uses Franks , a bit of butter and a splash of white vinegar..no sugar
Sounds great!
I was looking for a good gluten-free meal for my husband and he wants this in the weekly rotation. A new family favorite!! I used thawed out 4 lb bag of frozen wings and made an assortment of flavors to try: buffalo, dry mesquite rub, and our favorite bbq sauce. My kids 13 and 11 both LOVED this recipe and asked to have for their birthday meals.
Hi Katy! That’s amazing. I’m so glad your family loves this recipe. Thank you for the feedback.
Didn’t have instructions on the portions how much baking soda how much salt for how many wings. End product was not edible perhaps because the baking soda taste took over.
I have all the ingredients, amounts, and instructions in the recipe card above. You can click “jump to recipe” at the top of this page, which will take you to the recipe card directly.
This is a heads up! I made a major mistake! I used baking soda instead of baking powder!! Even added the salt to the baking soda. Obviously inedible due to my error. Can’t wait to try again. The worse part is, I’m a seasoned baker and made this crucial mistake. Ugh!
Hi Dawn! I’m sorry to hear that. I hope you get to try this again without the error.
Hot sauce to butter ratio is incorrect. Should be 2 parts hot sauce 1 part butter.
Hi Tangles, we found this combination very satisfying, but you can change it up to save calories if preferred.
These were so good. I don’t normally fry and these were perfect. Used another brand of hot sauce because that’s what I have.
Thank you so much!
You’re welcome, Diane! So glad you loved the recipe.
Great wing recipe! The only thing I changed was instead of Franks I used real Anchor Bar Buffalo sauce.. Turned out wonderful! We have wings almost every week or two, this sure saves on peanut oil and the mess.
Thank You!
Sounds great! I’m so glad that you enjoyed our buffalo wings recipe.
Can your Crispy Buffalo Wings Recip used for boneless wings as well? Thanks for your amazing, easy to follow recipes! My wife passed a year ago and she did her best to teach me as much as she could in her last year (actually, without me realizing it) — BTW… I am 71 and never cooked until she got sick. I am finding it to be as much fun as she made it… she was also an amazing cook in her own right and could cook or bake ANYTHING!
Hi Jerry, I haven’t tried this recipe with boneless wings, but I imagine with a few adjustments, that may work well! If you try it, I’d love to know how you like it!
Jerry,
I’m about to try this recipe tonight and was reading reviews to see if there was anything I needed to be aware of. I read your sweet post and had to comment! Sounds like your wife was a lovely soul and I bet she’s smiling down at you with pride every time you’re in the kitchen! What a fun way to remember and honor her.
Happy cooking!
Delicious and crispy!! Thank you for a much healthier, crispy chicken wing ♥️
I’m glad you liked this recipe, Samantha!
Loved the chicken wings! I have a convection setting on my oven, so I used it on Convect/Roast. They were nice and crispy. I looked at my baking powder (and it did have aluminum on the ingredient list, oops) but I did not taste anything metallic like some reviewers found. I used a bit less of that on the wings before roasting them. Another thing I did was I got them out of the refrigerator about 2 hours before using them, dried them with paper towels and put them back in the refrigerator UNCOVERED. I think it helped to dry them. I used brown sugar in the sauce, but I noticed other recipes used honey, might try that next time. Thanks for a great recipe, you have never disappointed me Natasha!
You’re very welcome, Linda! Thank you for the feedback. I’m glad you loved the recipe.
I used to have a recipe for wing sauce that was very similar to this but the sweetener it called for was light karo syrup. That’s another option!
thinking of using chicken legs. Would they turn out the same?
Hi Sue, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
Could I bake the chicken wings a day ahead and refrigerate them and then serve to guests the next day with the Buffalo sauce?
These are best fresh so that they keep their crispness. You can reheat these again in the oven to crisp them back up but they may dry out. You may try to spritz them with water before putting them in the oven to help keep them moist.
I used legs. They turned out great. My son and his friend were working on their cars and wanted a snack. I air fried them. Yes, using the baking powder makes a big difference in how crispy they are.
I loved these..have made these so many times..but, I added Honey and more brown sugar, also Cayene we liked it more.. I have been following your page for awhile.. looking forward to many more recipes..
Hi June! That sounds delicious. Thank you for sharing. 🙂
Hands down best buffalo wings recipe ever. My son said they are the tastiest wings he has ever had. My brother called them amazing!
Hi Mary! That’s amazing. I’m so glad to hear that they were a hit!
This is my favorite recipe for chicken wings. Wings and legs so delicious, but I suggest to cook them out of the house, on the grill maybe. After cooking (I cooked twice), my whole house was totally smoked, and oven required to be cleaned😏. It stops me to repeat it. Next will I try to cook them in the patio on the grill.
Thank you for sharing, Nataliia!
Update: I couldn’t refused totally from this amazing wings☺️, because it’s the best wings that I tasted. So, I bake them not on the wire rack, but on the regular roaster. Now fat does not drip to the bottom of the oven and it’s no smells, no smoke. Happiness!☺️
Sounds great, it’s good to hear that you enjoyed these wings!
You are suppose to put the rack (like a cookie cooling rack) over a sheet pan not directly on the oven racks.
Why aluminum free? What would happen if you use baking powder with aluminum. Is it just a preference
Hi Karen, some people report tasting a metallic flavor when you use baking powder with aluminum in it, which is why I recommend using aluminum free. Another reader reported excellent results using corn starch instead of baking powder if that helps.
These were delicious! I’ve made the air fryer ones but switched it up due to doubling the amount of wings. Did not disappoint, my husband was licking his fingers by the end of the meal. Thank you!
You’re so welcome, Katie. Good to know that you both loved it
This is a very good recipe, but I won’t be adding the sugar to the sauce when I make it again, it isn’t necessary.
Thank you for the feedback, Sam! 🙂
Then you’ll find out if it was needed,next time without it.
I made these wings for Super Bowl exactly as written, but used corn starch instead of baking powder. Patted them very dry with paper towels, and they were so crispy and juicy! These were by far, the best wings I’ve ever made, so it will now be my “go to”. Thank you!
That’s terrific that it worked so well with corn starch! thank you for sharing!
What if I don’t have aluminum-free baking powder? Is it okay to use it anyway?
HI Kellie, some people report tasting a metallic flavor when you use baking powder with aluminum in it which is why I recommend using aluminum free. Another reader reported excellent results using corn starch instead of baking powder if that helps.
Delicious! Followed the recipe exactly except we grilled the wings. Make sure to get them as dry as possible before shaking with the dry ingredients. Should have made more!
I’m so glad it was a hit, Carol!
Followed the recipe to the T. Delicious and a big hit for Super Bowl party! Thank you!
Perfect and thank you for following the recipe to the T! Appreciate that.
These did not turn out as crispy as I expected. The chicken, however, was tender and tasty.
Sorry to hear that it wasn’t that crispy when you tried it, we never had that issue before. The baking powder makes them so crispy. you didn’t happen to skip that, right?
Purchased aluminum free baking powder. Did a trial run yesterday making half the recipe following recipe exactly. Son and husband loved the wings and said way better than take out! Making again today doubling the recipe for super bowl party.
Sounds great! Thanks for the compliment and for sharing that your husband enjoyed these wings!
I made these for the NFL NFC championship game. The were excellent! I am making them again for the Super Bowl. These wings are so delicious and they help the Eagles Fly. Go birds!
Awesome! So glad that you all enjoyed these chicken wings.
I am making this today for the super bowl. Can I also use another flavor of bbq sauce? I wanted to make half of the wings with a honey bbq sauce I bought. I’m hoping it will work. Maybe?
Hi Patricia, I think that will be okay. Let us know how it goes and enjoy!
I don’t have any Frank’s Hot Sauce, but I do have Frank’s Buffalo Wing Sauce. Are the two close enough to substitute?
Hi Neva! I think it would still work but they are different. The buffalo sauce is still hot sauce that’s been enhanced with butter and other ingredients so the sauce is much richer and smoother than regular hot sauce.
you can absolutely use it instead of the recipe sauce. It’s already prepared for the wings.
How do you know if your baking powder is aluminum free? Mine says it has sodium bicarbonate, cornstarch and monocalcium phosphate. Doesn’t sound like it has aluminum, does it?
Hi Sandra, It’s easy to avoid the aluminum varieties– simply look for the “aluminum-free” designation on the label.
Would it be okay to leave the sugar out from the sauce. Seems the sugar would take away the hotness.
Hi Janet! You can try it but the sugar helps the sauce caramelize and thicken.
Made these tonight and a HIT! Will do again. Easy peasy recipe and tasty. Thank you Natasha.
Yay, that’s awesome feedback! Thanks a lot for sharing.
Amazing Buffalo Wings! FIVE STAR all the way……. Change nothing and enjoy!
I’m so glad you loved the recipe. Thank you for the review!
These are the very best wings I’ve ever eaten and I’ve eaten my share of wings. Thank you, Natasha, for sharing this excellent recipe. I know wings aren’t the healthiest food but your recipe has made these a family favorite.
You’re very welcome! So glad they were a hit!
Natasha, your recipes are always a winner! This one is no exception! I followed the recipe exactly as written and these were the best wings I’ve had in my adult life! I grew up in Buffalo, so this is a huge compliment. I used very spicy hot sauce, so I toned it down a bit with more butter ans brown sugar. The wings were so crispy and delicious! It was a huge hit with the family! I can’t wait to make these again!
I’m so glad it was a hit, Janelle! Thank you for the feedback!
I’m not sure if I did anything wrong. I followed the recipe exactly. But it took much longer to get the skin crispy. And also the sauce was somewhat thinner and runnier than what I was expecting it was hard to get a good coating. Any suggestions?
Hi Robert. Be sure to pat the wings dry with a paper towel to remove any extra moisture prior to tossing them through the baking powder and seasoning. Every oven bakes differently, so you may need to add or subtract based on that. I highly recommend using an internal oven thermometer. Let you oven fully preheat before baking and don’t overcrowd the pan, allow enough room for air to circulate between the wings. I hope that helps.
OK I will try that thank you very much! I have already experimented with letting them cook longer etc. and by the third time I wasn’t really measuring just mixing the ingredients by eye!
These are the best! My son is a chicken wing connoisseur and loves these! We love doing pizzas at home in the Ooni and these wings are a perfect addition to at home pizza night. Incredibly easy too. Love all of your recipes!
That’s so great! It sounds like you have a new family favorite, Jill! Thank you for your wonderful review!
The wings were delicious! I never made wings before as I never wanted to deep fry anything. The baking method and sauce is a keeper. Love trying new recipes even for a 70 year old like me. Your web site never fails me. Thanks.
I’m so glad you enjoyed these wings, Lynn! Thank you for your wonderful review!
BEST. WINGS. EVER. I’d always heard about the Baking powder idea, but never tried it, and loved baking, not frying. Used extra garlic because we love it, and 1/4c Frank’s and 1/4c Cholula (that’s all I had) and threw some Newman’s Own Italian in. Not necessary, so I won’t next time. Thank you, Natalya!
That’s so great! It sounds like you have a new favorite, Lea!
This was amazing. Thank you so much. Am an old time cook and learning new things like chicken wings.
Will keep this—just as it is.
That’s wonderful, Bernadine! You’re welcome. Thank you for trying my recipe.
I always have issues eating buffalo wings because they’re SO spicy. I made this recipe and added a little extra honey to the sauce and……OMG! They were the best buffalo wings I’ve ever tasted! Thank you so much for this one
That’s wonderful, Andrea. Thank you for sharing.
First time making wings and these got an A+ from my family. So good. Thank you again Natasha for a really good recipe that is added to our rotation!
So glad to hear that, Chrissy! You’re very welcome. 🙂
My first time making these and my family gave them an A+. So good!! They had just the right crisp and the sauce was delicious. Another great recipe Natasha; thank you. These will be on our rotation now.
Love it! Thanks so much for the awesome review and feedback.
I was really excited to make this but it came out nearly inedible. I’m sure it was my inexperience but my hubby asked me to never make again. We both agreed that we get the baking powder idea but it left a bad taste like uncooked flour in gravy. I try to find positives but the best my hubby could say was that I served celery sticks. I must have done it wrong.
Hi Heather! I’m really sorry to hear that. I am not sure what happened. I have never had that experience. I only used 1 tbsp of baking powder (aluminum free to avoid an unpleasant taste) for 3lbs of chicken so it really doesn’t impact the flavor that much. I like to pat my chicken dry though, the extra moisture could make it “cake” on thicker in certain spots. You could also try replacing the baking powder with corn starch, many of my readers have done this. If you try this recipe again, I hope you have better results.
Had the same experience.. My husband hated it. Disappointing since I made them for our Football Game. The recipe called for 2 Tablespoon of Baking Power.. maybe that was the issue, but it really needed more spices and I had to cook longer to brown. Would not use this recipe again.
Best wings I ever made…I did use Franks Hot Sauce…I believe it was made for buffolo wings and it’s the best!
That’s great, Bob! So glad you enjoyed this recipe.
Thank you so much for a fantastic recipe. I’m horrible at fried chicken, but his oven fried chicken is awesome. I will not use oil fried chicken ever again. The buffalo wings were restaurant quality. The only change I made is in my seasoning. I love well seasoned marinated chicken. So I did that.
That’s okay and good to know that the result was great!
I did not like the baking powder on the chicken (left a weird feeling on my teeth). I found just baste in butter while cooking and that makes them really crunchy.
Can’t wait to try! Have you tried Frank’s Buffalo Wing Sauce with this recipe?
I have not, just their Original Hot Sauce. If you test it out, let us know how you like it! 🙂
Hi Natasha,
I made these last night and they were the best oven baked wings I have ever made. Baking powder and a rack – awesome.
So glad you enjoyed them, Chris. Thank you for the review.
Instead of chicken wings , thought I would try chicken tenders. What temperature and how long do you think it would take to cook
Thank you
I have not made this with chicken tenders to advise.
Hi Natasha, can I deep fry and get the same results? I would love to try but wanted to ask first
Hi Latasha, I’m not sure if it would have the same results but I’m sure that will work!
hi natasha. ilike to make chicken wing ,but my question is what if you dont have baking power, can do that without?????
Hi Sandra, the chicken wings get a wonderful crust with a fraction of the fat of deep-fried versions due to using baking powder.
My question is, if I use a convection oven, would they still need 25 minutes per side?
Thank you in advance for your advice! 🙂
Hi Jane, I have not tested this in a convection oven to advise. You’d have to experiment with the time.
I made 5.5 lbs of wings. So I proportionately adjusted the recipe. It was good but the baking powder was a bit too much. Next time I’ll need to adjust this recipe some more until I get it right I guess. I’m a newbie cook so I’m sure my inabilities were a major factor in not achieving a great product. But it was still good. I’m not convinced the ingredients as measures were accurate though?
Hi Joe, one thing to note is when scaling up the recipe, I’d recommend baking it separately so the chicken isn’t overcrowded.
Dang Natasha I’m a Cajun girl and cook good stuff but your recipes are always great!!!
Thank you! I’m glad you enjoy them.
My first time making chicken wings my family loved them, next time though I’ll make the sauce a little hotter per their request.
Sounds great! Thank you for the review.
Hi Natasha!! I am making these delicious wings for the July 4th holiday. My only question is can I use parchment paper on the baking sheets. I was just wondering. Have a happy and safe July 4th. Thank you.
Hi Anna! These are great for the 4th of July. A wire rack is best, as it allows the air to circulate and makes them crispy all around. You can line the pan underneath the wire rack with foil or parchment paper.
Can they be made ahead and frozen? If so, how would you warm them so they are crispy?
Hi Diana! I have not tested that, we eat these fresh and I think that’s how they are best, but I think it could work. If you experiment please let us know.
We like deep fried wings, but I ran these past my family and got a thumbs up. Deep fried still wins, but these were a close second. Definitely a keeper.
So glad you enjoyed this recipe, Chris. Thanks for sharing.
Made them for Memorial Day and what a HUGE success!!!! Trick is dry dry dry poultry and of course the baking powder! Thanks so very much!
You’re very welcome, Susan! Thank you for the wonderful feedback.
You’ve taught this old dog yet another new trick! I made these tonight and they came out PERFECT.
That’s wonderful, Rick! Thank you for the review.
Absolute MAGIC.
I’d have never thought to used Baking Powder! I shared pics of the completed dish on my FB and now EVERYONE wants me to make them! I was absolutely blown away of course as well
I’m so happy this was a hit, Triss! Thank you so much for sharing that with me.
I made these today and they tasted soooooo goood !
Crispy , and with the perfect blend between flavor and spiciness ❤️ My family and I loved them so much and they kept saying how good they are and that they taste better than those at restaurants😍 Thank you for the easy yet amazing recipe ❤️❤️
That’s just awesome! Thank you for sharing your wonderful review, Tala!
1/2 hour? and they will be really ready? I have to tried it, because they are look delicious. I trust you and believe in every recipe of yours.
I hope you love these wings, Beverly! I look forward to your feedback!
I made them and they came out delicious love your recipes😋😋
Thank you, Susan! I’m happy to hear that. 🙂
i made it and, i loved it. keep up the good work. cant wait for your next recipe
I’m so glad you enjoyed it!
Sounds good, but I do not see anywhere what temperature to bake at.
Hi Barbara, see step 1 of the instruction in the recipe card. 🙂
These sound delicious. I am going to make these this weekend. Can I Make these in my air fryer?
Hi Joan, Please see this note in the recipe: “Can I make these in the Air Fryer?”
I love your recipe for buffalo wings. We never eat out. Being able to make delicious tasty buffalo wings at home is wonderful. This is my fourth weekend in a row making the buffalo wings. So good, better than restaurant. Thanks for sharing!
Isn’t it the best to make something so delicious at home? For cheaper and better? I’m so glad you loved it, Linda!
amazing recipe. The baking powder makes them so crispy and the sauce is great. Reminds me of the korean chicken.
One note – baking powder is high sodium, so don’t throw a lot in there. I try to minimize if possible.
Hi Heather, glad it turned out crispy and delicious! Thank you for sharing that with us.
Natalya:
Your crispy buffalo wings recipe, is easy to follow and very tasty. My wife and I enjoy the wings very much. I saved the recipe in my iPhone!
Dennis and Tita
🇺🇦 Yes
🇷🇺 No
I’m happy to hear that, Dennis. Thank you for your good comments and feedback!
Oh my goodness, these were PHENOMENAL!! I will never order wings from a restraurant ever again because they will never live up to what I can now make at home! Thank you for your recipe! Also thank you for your tomoato and french onion soup recipes as these are other go-to dinners that I do not know how I got by without!
So happy to hear that, Daniel! They really are so good, I agree, if you can get wings like this at home, what’s the point? Thank you for the review.
Wasn’t really believing that they would get crisp but omg they were! Best wings I have ever had…crispier than deep frying!! Amazing…thank you!
That’s fantastic feedback, thank you so much for sharing that with us!
At no point does it say at what temperature to bake the wings.
Hi Steve, we have that listed as step #1 on the instructions: “1. Thoroughly pat dry the chicken with a paper towel. Preheat the oven to 450˚F. Line a rimmed baking sheet with foil and place a wire rack over the pan.” I hope that helps!
Great crispiness and flavor! Didn’t have aluminum free baking powder so replaced with cornstarch and they were delicious! Will be making these again!
Great to hear that it turned out great, Michelle! Thank you for your awesome comments and feedback.
Can I use cornstarch instead of baking powder. I don’t have aluminum free.
Hi Justina, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I didn’t have aluminum free baking powder so I replaced with cornstarch and they were delicious and crispy!
Made these last night for Super Bowl. SO easy and SO good! They really are crispy! Am really enjoying your recipes. Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us, Natalie!
So glad I found your recipe- I doubled this & served at our Super Bowl party & got so many compliments (& no leftovers)! Perfectly crispy yet tender wings!
That’s awesome, I’m glad the recipe was a hit!
Theses wings are great! Best I have ever made Natasha in my 55 years of marriage. Thank you so much. Your GREAT!
Nan G.
You’re so welcome! I hope you’ll love all the recipes that you will try.
These are the best wings I have ever made. My new go to recipe for sure.
Love it, Nancy! Than you for your awesome review and feedback.
Absolutely delicious Natasha. They were a hit in my house. We had them while watching the Super Bowl.
I’m happy to know that, Sandra. Thank you for your review!
Made these for the superbowl this evening, and I am so impressed! They are just delicious!! The baking powder really is important for that crispy skin, and adding that smallest amount of sugar I felt elevated the wing sauce. Made it more of an actual wing sauce flavor vs. Just a hot sauce. Hubby loved it too!
Glad it was a huge hit, April! Thank you for sharing that with us.
Natasha, I don’t have the red hot sauce. What can I use in place of this? Bar-b-q sauce?
Hi LeAnn, I have not tried experimenting on that to advise. I usually use hot sauce as it adds a tangy flavor to the recipe.
Will try it today! Why must I use aluminum free baking powder? The baking powder i have is not aluminum free so will it affect the taste and outcome of this recipe?
Hi, some people can detect the aluminum in baking powder which is why I recommend using one that does not have that in it.
Hello, is there any way you would suggest that I could do this or part of this, a few hours ahead?
Hi Suz, these are the best fresh!
Recipe is good – issue is with the smoke that pours out of the oven while baking.
I have followed another recipe which calls for steaming the wings for 10 minutes then letting the wings dry and chill before continuing.
Does no one else have a large amount of smoke while baking??
Hi Tom, be sure you are using a high smoke point oil (not extra virgin olive oil) and also make sure you are baking on conventional oven settings and not convection.
What is the oil for ? I did not see oil in the recipe , or maybe that is for the air fryer ? I’m going to use the oven
Thankyou for all your lovely recipes, its warm , comforting and truly home. Love you natasha I have learnt so much bless you and keep smiling . You’re awesome.
You’re welcome, Joan. Thank you for your lovely comments, I hope you’ll love all the recipes that you will try!
What temperature is the oven set at, please? they look so good. Making my mouth water!!
Hi Bonnie, we have that listed as the first step on the printable recipe card. Preheat the oven to 450˚F. I hope that helps!
It does!!! Now, I see it. So sorry about that! When you create your cookbook, is it going to have all of the recipes that you have posted to date?
Hi Bonnie, we will have new recipes and a few others!
Crispy buffalo wings are one of my favorite snacks ever. Such great flavor and they get perfectly crispy too!
This recipe is perfect for you then!
Love how easy these are! And so super delicious! Wonderfully tender. Perfect for Superbowl snacks!
I’m so glad you love it, Betsy!
Homemade chicken wings are the best. Great recipe – easy to make and so delicious. Can’t wait to use your recipe again this weekend for Super Bowl.
Sounds great, Melissa. Thanks a lot for your review and great feedback!