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Crispy Baked Chicken Wings
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4.74 from 52 votes

Crispy Baked Chicken Wings with Buffalo Sauce

Truly crispy baked chicken wings slathered in Buffalo sauce can be yours in under an hour, with virtually no mess. If anything, they're even better than the original — and better for ya, too.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Snacks and Starters
Cuisine: American
Keyword: baked buffalo wings, baked chicken wings, baked wings, crispy baked chicken wings
Servings: 4
Calories: 81kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 teaspoons cornstarch
  • ½ teaspoon baking soda
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds chicken wings
  • ¼ cup Fank’s Red Hot sauce
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 425°F with a rack in the center.
  • Line a half-sheet pan with foil. Place a baking rack onto the foil-lined baking sheet.
  • In a large bowl, stir together cornstarch, baking soda, salt, onion powder, garlic powder, paprika, and pepper. Mix until very well combined.
  • Dry chicken wings very well with paper towels.
  • Add wings to bowl and toss to coat evenly. 
  • Arrange wings skin side up on baking rack with some space between so the air can circulate.
  • Bake for 25 minutes, then flip and bake 20 minutes more.
  • In a clean bowl, stir together the Frank's Red Hot and the butter. Add cooked chicken and toss with the sauce. 
  • Serve with carrot and celery sticks and blue cheese or ranch dip, drizzling the sauce left in the mixing bowl over the wings on the serving plate. 

Notes

  1. It's not strictly necessary to line the pan with foil, but it makes cleanup extremely easy. If you've done it well, you won't even have to wash the pan.
  2. The baking soda and cornstarch are the magic ingredients that help the skin get shatteringly crisp. Probably the most important part of the whole cooking process is to make sure the baking soda is well-distributed in the cornstarch and seasoning mixture. You won't detect well-mixed baking soda in this recipe at all, but it has an extremely unpleasant taste in large quantities, so you won't want anyone to get a lump of it.
  3. Wings are best baked right before serving time.
  4. Store any leftovers in the fridge for up to a week and recrisp in the oven or toaster oven before serving.

Nutrition

Calories: 81kcal | Protein: 5g | Fat: 6.3g