Crispy Buffalo Wings in the Oven – No-Fry
Enjoy extra crispy, saucy Buffalo wings without frying! This easy oven-baked recipe delivers golden, crunchy wings tossed in a classic spicy Buffalo sauce.
Ingredients
- For the Wings:
- 2 lbs chicken wings drumettes and flats
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tsp baking powder for extra crispiness
- For the Buffalo Sauce:
- ½ cup hot sauce Frank’s RedHot recommended
- ¼ cup unsalted butter melted
- 1 tbsp honey optional, for a slight sweetness
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- For Serving:
- Blue cheese or ranch dressing
- Celery and carrot sticks
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the wings dry using paper towels to remove excess moisture. This helps them get crispy!
- In a large bowl, toss the wings with salt, garlic powder, black pepper, smoked paprika, and baking powder until well coated.
- Arrange the wings on the wire rack, making sure they are not touching each other.
- Bake for 45–50 minutes, flipping halfway through, until the wings are golden brown and crispy.
- While the wings bake, prepare the sauce: In a small saucepan, melt butter over low heat. Stir in hot sauce, honey (if using), Worcestershire sauce, and garlic powder. Mix well and remove from heat.
- Transfer the baked wings to a large bowl and toss them in the Buffalo sauce until evenly coated.
- Serve immediately with blue cheese or ranch dressing, and a side of celery and carrot sticks.
Notes
For extra crispiness, let the wings air-dry in the fridge for 30 minutes before baking.
Baking powder is the secret! It helps dry out the skin, making the wings super crispy.
Want less heat? Reduce the hot sauce and add more butter.
Need more spice? Add a pinch of cayenne pepper to the sauce.
