Buffalo wings are a vibe. Spicy, buttery, tangy, and just messy enough to be fun. The secret to crispy baked wings? Baking powder and a hot oven.
These wings come out shatteringly crisp without a drop of frying oil. Toss them in homemade Buffalo sauce and prepare for a napkin avalanche.
Step-by-Step Instructions
Dry the Wings (Crucial)
Pat wings completely dry with paper towels. Like, really dry. Moisture is the enemy of crispiness.
Coat with Baking Powder
In a bowl, mix baking powder, salt, and garlic powder.
Toss wings in the mixture until evenly coated.
Bake Until Crispy
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Arrange wings on the rack (not touching).
Bake for 45-50 minutes, flipping halfway, until golden brown and super crispy.
Make the Sauce
While wings bake, whisk together hot sauce, melted butter, and honey (if using).
Toss and Serve
Transfer hot wings to a large bowl. Pour sauce over and toss to coat.
Serve immediately with ranch or blue cheese and plenty of napkins.
Summary
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour
Yield: 4 servings
Difficulty: Easy
Storage Notes
Leftover Wings:
Store in the fridge for up to 3 days. The sauce soaks in and they’ll be less crispy but still tasty.
Reheating (Critical):
Air fryer at 375°F for 5-7 minutes. Oven at 400°F for 8-10 minutes on a wire rack. Never microwave (rubbery wings are a crime).
Make-Ahead Baking:
Bake wings without sauce, cool completely, and refrigerate. Reheat in a hot oven, then toss in warm sauce. Almost as good as fresh.
