Picture this: the satisfying crunch of perfectly crisped skin giving way to juicy, tender chicken, coated in a tangy, spicy sauce that tingles on your tongue. That’s what awaits you with these baked buffalo wings. No greasy fryer is needed! This isn’t just another wing recipe; it’s a game-changer.
Growing up, game days always meant one thing: buffalo wings. My dad would spend hours perfecting his fried version (which was delicious, don’t get me wrong!), but the cleanup was always a nightmare. I set out to recreate that same crave-able flavor and crispy texture but with a healthier, oven-baked twist. And I nailed it!
What makes these buffalo wings special is our secret technique to get them incredibly crispy in the oven – no pre-frying necessary! The homemade blue cheese dip is the perfect cooling contrast to the fiery wings, creating a symphony of flavors and textures you won’t be able to resist. This recipe is perfect for game day, parties, or a fun weeknight dinner. These buffalo wings are bound to become a new family favorite.
Why You’ll Love This Recipe
- Crispy Perfection: Our secret baking method guarantees that signature crispy skin without deep frying.
- Bold Flavor: The homemade buffalo sauce packs a flavorful punch that rivals your favorite sports bar wings.
- Easy Cleanup: Baking the wings means minimal mess and hassle.
- Crowd-Pleaser: Guaranteed to be a hit at your next party, game day gathering, or family dinner.
- Cooling Blue Cheese Dip: The creamy, tangy blue cheese dip perfectly balances the heat of the buffalo sauce.
- Surprisingly Simple: Despite the amazing results, this recipe is surprisingly easy to make.
- Awesome Appetizers: Delicious appetizers are a great way to enjoy with friends and family.
Ingredients Breakdown
- Chicken Wings: These are the stars of the show! I prefer using “party wings” which are pre-separated into drumettes and wingettes for convenience. Look for plump wings with smooth, intact skin. You can use whole wings but will need to cut them apart.
- Baking Powder: This is the secret ingredient to achieving that crispy skin. It helps to draw out moisture and create a wonderfully crackly texture. Don’t skip it! Make sure it’s aluminum-free for the best flavor.
- Buffalo Sauce: The heart and soul of these buffalo wings. I prefer Frank’s RedHot Original Cayenne Pepper Sauce but feel free to use your favorite brand. Experiment with different heat levels to find your perfect spice.
- Butter: Adds richness and depth of flavor to the buffalo sauce. Use unsalted butter so you can control the overall saltiness.
- Vinegar: A splash of white vinegar brightens the buffalo sauce and adds a subtle tang. You can substitute with apple cider vinegar if needed.
- Garlic Powder, Onion Powder, Paprika, and Cayenne Pepper: These spices build the flavor base of the buffalo wings, adding complexity and depth.
- Blue Cheese: The cornerstone of our creamy, cooling dip. Use a good quality blue cheese for the best flavor. Crumbled or slightly softened is fine.
- Sour Cream & Mayonnaise: These provide the base for the blue cheese dip, adding creaminess and tang. You can substitute plain Greek yogurt for some of the sour cream for a lighter option.
- Optional: Celery sticks and carrot sticks for serving.
Kitchen Tools Needed
Okay, ready to get cooking? These buffalo wings only need several essential tools!
- Baking Sheet
- Wire Rack (optional, but highly recommended for extra crispy wings)
- Large Mixing Bowl
- Small Saucepan
- Whisk
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How to Make Buffalo Wings
Preheat and Prep: Preheat your oven to 400°F (200°C). Place a wire rack on top of a baking sheet. (Photo: Wire rack on baking sheet).
Dry the Wings: Pat the chicken wings thoroughly dry with paper towels. This is crucial for achieving crispy skin.
Season the Wings: In a large mixing bowl, toss the wings with baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper until evenly coated. (Photo: Wings coated in seasoning).
Arrange on Baking Sheet: Arrange the wings in a single layer on the prepared wire rack-lined baking sheet, ensuring they are not overcrowded.
Bake: Bake for 30 minutes, then flip the wings and bake for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Visual Cue: The skin should be deeply golden brown.
Prepare the Buffalo Sauce: While the wings are baking, melt the butter in a small saucepan over medium heat. Whisk in the buffalo sauce and vinegar. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
Make the Blue Cheese Dip: In a medium bowl, combine the blue cheese, sour cream, and mayonnaise. Mix well until smooth and creamy. Adjust the seasoning to taste.
Toss in Sauce: Once the wings are cooked, transfer them to a clean mixing bowl. Pour the buffalo sauce over the wings and toss until evenly coated.
Serve: Serve immediately with blue cheese dip, celery sticks, and carrot sticks for dipping. Don’t forget to add plates for the delicious buffalo wings.
Pro Tips for Success
- Don’t overcrowd the baking sheet: Overcrowding will steam the wings instead of baking them, resulting in soggy skin. Cook in batches if necessary. These buffalo wings deserve great care.
- Use aluminum-free baking powder: Some baking powders can leave a metallic taste, so opt for aluminum-free.
- Adjust the heat: Customize the heat level of the buffalo sauce by adding more or less cayenne pepper.
- Make the blue cheese dip ahead of time: This will allow the flavors to meld together for a more flavorful dip.
- For extra crispy wings: Broil the wings for the last few minutes of baking, but keep a close eye on them to prevent burning.
- Don’t skip patting the wings dry: This is the most crucial step in getting crispy baked wings!
Variations and Dietary Swaps
- Gluten-Free: Ensure your buffalo sauce is gluten-free. Frank’s RedHot Original Cayenne Pepper Sauce is gluten-free.
- Dairy-Free: Use a dairy-free sour cream and mayonnaise alternative for the blue cheese dip, or try a ranch dressing made with plant-based milk.
- Honey Garlic Wings: Skip the buffalo sauce and toss the baked wings in a honey garlic sauce instead.
- Lemon Pepper Wings: Toss the baked wings with melted butter, lemon zest, black pepper, and a little garlic powder and salt. Another way to enjoy fantastic appetizers!
Serving Suggestions
- Celery and Carrot Sticks: Classic accompaniments for dipping in blue cheese.
- Potato Salad: A cool and creamy side dish that complements the heat of the wings.
- Coleslaw: Adds a refreshing crunch and balances the richness of the wings.
- Serve them family-style: Pile the wings high on a platter and let everyone dig in!
Storage and Reheating
Store leftover baked buffalo wings in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 2 months. When reheating, bake them in a preheated oven at 350°F (175°C) until heated through and crispy. Reheating in the oven is the best way to restore their crispiness. Microwaving will result in soggy wings. They might not be as crispy as they were originally, but they’ll still be delicious!
These Crispy Baked Buffalo Wings will change the way you think about making wings at home! With their irresistible crispy skin, bold flavor, and easy cleanup, these wings are guaranteed to be a hit. I can’t wait to hear what you think!
Did you make this recipe? Leave a comment below and let me know how it turned out! Don’t forget to rate the recipe and share your photos on social media using #culinarycraving. Follow us on Instagram and Facebook @culinarycravingcom for more delicious recipes and inspiration.
Related Recipes
- Spicy Mango Habanero Chicken Wings (A sweet and spicy twist on classic wings – perfect appetizers!)
- Homemade Pizza Rolls (These crispy pizza rolls are bursting with flavor and make a great appetizer or snack to enjoy with buffalo wings.)
- Jalapeno Popper Dip (A creamy, cheesy dip with a kick – perfect for dipping with chips or veggies alongside your buffalo wings.)
Frequently Asked Questions
Crispy Baked Buffalo Wings with Blue Cheese Dip
Ingredients
- Chicken Wings: These are the stars of the show! I prefer using “party wings” which are pre-separated into drumettes and wingettes for convenience. Look for plump wings with smooth intact skin. You can use whole wings but will need to cut them apart.
- Baking Powder: This is the secret ingredient to achieving that crispy skin. It helps to draw out moisture and create a wonderfully crackly texture. Don’t skip it! Make sure it’s aluminum-free for the best flavor.
- Buffalo Sauce: The heart and soul of these buffalo wings. I prefer Frank’s RedHot Original Cayenne Pepper Sauce but feel free to use your favorite brand. Experiment with different heat levels to find your perfect spice.
- Butter: Adds richness and depth of flavor to the buffalo sauce. Use unsalted butter so you can control the overall saltiness.
- Vinegar: A splash of white vinegar brightens the buffalo sauce and adds a subtle tang. You can substitute with apple cider vinegar if needed.
- Garlic Powder Onion Powder, Paprika, and Cayenne Pepper: These spices build the flavor base of the buffalo wings, adding complexity and depth.
- Blue Cheese: The cornerstone of our creamy cooling dip. Use a good quality blue cheese for the best flavor. Crumbled or slightly softened is fine.
- Sour Cream & Mayonnaise: These provide the base for the blue cheese dip adding creaminess and tang. You can substitute plain Greek yogurt for some of the sour cream for a lighter option.
- Optional: Celery sticks and carrot sticks for serving.
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Place a wire rack on top of a baking sheet. (Photo: Wire rack on baking sheet).
- Dry the Wings: Pat the chicken wings thoroughly dry with paper towels. This is crucial for achieving crispy skin.
- Season the Wings: In a large mixing bowl, toss the wings with baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper until evenly coated. (Photo: Wings coated in seasoning).
- Arrange on Baking Sheet: Arrange the wings in a single layer on the prepared wire rack-lined baking sheet, ensuring they are not overcrowded.
- Bake: Bake for 30 minutes, then flip the wings and bake for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Visual Cue: The skin should be deeply golden brown.
- Prepare the Buffalo Sauce: While the wings are baking, melt the butter in a small saucepan over medium heat. Whisk in the buffalo sauce and vinegar. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
- Make the Blue Cheese Dip: In a medium bowl, combine the blue cheese, sour cream, and mayonnaise. Mix well until smooth and creamy. Adjust the seasoning to taste.
- Toss in Sauce: Once the wings are cooked, transfer them to a clean mixing bowl. Pour the buffalo sauce over the wings and toss until evenly coated.
- Serve: Serve immediately with blue cheese dip, celery sticks, and carrot sticks for dipping. Don’t forget to add plates for the delicious buffalo wings.
