This recipe uses baking — covered in Cooking 101. Buffalo wings are one of those foods people assume require a fryer—or a sports bar. The truth is, with the right technique, you can get deeply crispy wings at home using just an oven or air fryer. No mess, no guesswork, and no soggy skin.
The secret here isn’t oil—it’s drying the wings thoroughly and using a small amount of aluminum-free baking powder to change the surface chemistry of the skin. That, combined with high heat and good airflow, delivers wings that crackle when you bite into them.
Once the wings are crisp, they are tossed in a classic buffalo sauce made with butter, Frank’s RedHot, and a touch of sweetness to round things out. It’s familiar, balanced, and exactly what buffalo wings should taste like.
If you’re building out a game-day spread or just craving bold, comfort-food flavors, you might also like:
- Buttermilk Dill Salad Dressing – perfect for dipping wings or drizzling over a crunchy salad
- Classic Sloppy Joes, Done Right– nostalgic, messy, and deeply satisfying
- World Famous Chili (not really)– maybe it’s not world famous, but everyone will love it, and you’ll be a hero for serving it.
These wings are proof that patience and technique beat shortcuts every time. Crispy skin, balanced heat, and zero frying required.
Crispy Oven-Baked Buffalo Wings at Home
Ingredients
- 1 package chicken wings
- 1 tablespoon aluminium free baking powder, not baking soda
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- 1/4 teaspoon cracked pepper
- 1/4 cup unsalted butter melted
- 1/2 cup Frank’s Original Red Hot Sauce
- 1-2 tablespoons honey, adjust to suit your tastes
- 1/4 cup ranch and/or blue cheese dressing
- 2-3 celery stalks for serving
A++++ – My wife says they are the best wings ever!
It’s the sauce. I think that’s how it all started in Buffalo