This post may contain affiliate links. Read our disclosure policy
Watch the recipe
One thing to keep in mind when you start preparing wings is to make extra. And once you have that number in mind, add in some more, if you’re like me, you can never make enough meals. I remember my first unlimited wing night was when I started university. At the time, I had never really had real buffalo wings, maybe some boneless ones. Those wings were simply amazing, but I’m not sure if it’s because it was my first time or if I had a great night.
I think though, that these wings are a tad bit better while being better for you since they are baked. I would love to hear how you like these wings. I recently had it and I thought I made enough, but I had so many regrets. No matter how many wings you make, you will have no regrets when it comes to the flavor and crispiness of these wings, and you can enjoy it guilt free!
How to Prepare Baked Chicken Wings
These wings take 60 minutes to make and once done, they are crispy and are so tender which we all love in chicken wings. The method is very straight forward.
Preheat the oven to 400 F. In the meanwhile, line a baking sheet with a wire rack.
Pat the chicken wings dry with a paper towel and transfer to a large bowl. Then, toss and coat the chicken wings with salt and pepper. To prepare a slightly spicy variation, you can also sprinkle in some smoked paprika.
Lightly spray the wire rack with spray oil and arrange the wings, making sure they do not touch each other. Transfer wings to the oven and sit back and relax.
Every 15 minutes, turn the wings. Repeat this 2 more times and cook for about 50-60 minutes (depending on your oven).
In the last 10 minutes, the wings should be crispy. Then, toss the wings in buffalo sauce and serve right away with celery sticks and blue cheese dressing or my homemade yogurt Caesar-sour cream dressing.
Tips & Tricks
- You do not need to use tricks like baking powder or cornstarch to develop that beautiful crispy skin. The skin has enough fat to render and develop a crispy exterior. Also, I have tried these tricks in the past, and I think it takes away from the natural flavor of the chicken.
- To help serve hot wings, take the buffalo sauce out of the fridge at least 30 minutes before wings are ready. This will help the buffalo sauce come up to room temperature so that when you toss it with the wings, they do not turn out cold.
- If you find out that your wings are still not crispy and golden brown by the 50 minute mark, turn on the broiler and broil for a few minutes until they are done to your liking.
What to Serve with Baked Buffalo Wings
Wings are basically made for a crowd, so let’s talk sides:
- Crisp celery sticks with a cooling dip — blue cheese or my homemade yogurt Caesar–sour cream dressing both stand up to the heat.
- Ranch dressing — always a crowd favorite if blue cheese isn’t your thing.
- For game day: carrot sticks, loaded fries, or a simple slaw to round things out.
Tips for Extra-Crispy Wings
The biggest enemy of crispy wings is moisture:
- Pat the wings really well with paper towels before seasoning — the drier the skin, the crispier the result.
- Season with kosher salt, pepper, and a little garlic powder.
- Arrange them on a wire rack set over a baking sheet so air circulates all the way around, and don’t crowd the pan.
- If they’re not golden brown by the 50-minute mark, a couple of minutes under the broiler will get you there.
Make-Ahead & Storage
You can pat and season the wings a few hours ahead — keep them uncovered in the fridge so the skin dries out even more (that’s the real secret to crispy wings, no cornstarch needed). Store leftover baked wings in an airtight container in the fridge for up to three days. To bring back the crunch, skip the microwave — reheat in a hot oven or air fryer until hot and crisp again. Toss in fresh buffalo sauce just before serving so they don’t dry out.
Frequently Asked Questions
Are these wings baked or fried?▼
Baked — they go on a wire rack over a baking sheet at 400°F, so you get crispy wings without deep-frying. The rack lets air circulate all the way around for even crisping.
How long do the wings take to bake?▼
About 50 to 60 minutes at 400°F, turning them every 15 minutes or so, until they're golden and crisp. The flipping is what gets them evenly browned on all sides.
When do I add the buffalo sauce?▼
After baking. Let the Frank's buffalo sauce come to room temperature, then toss the hot, crispy wings in it just before serving so they stay crisp rather than going soggy.
How do I make them spicier?▼
Sprinkle in some smoked paprika with the salt and pepper before baking for a smoky heat, and toss in extra buffalo sauce at the end if you like them really fiery.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).