Chicken wings are dipped in flour and spices, then baked until their skin is nice and crispy. Coat them with some homemade buffalo sauce and your family will devour these Crispy Baked Chicken Wings as quickly as mine did. They are perfect for game day parties, too!
We love all things Buffalo flavored, and will put that delicious, spicy sauce on anything, from Buffalo Chicken Nachos to Cheesy Buffalo Chicken Dip to Buffalo Chicken Pasta Salad. But our all time favorite buffalo wings recipe is the classic Chicken Wings!
CRISPY BAKED CHICKEN WINGS
Chicken Wings have been a guilty pleasure of mine for ages. It’s a favorite snack or even meal when I want to really indulge and get a little messy. Buffalo Wings like these are a must-have staple for game day parties especially – everybody love them! Well I happen to love them too but I’m a bit of a wimp with the buffalo sauce. The great thing about these Crispy Baked Chicken Wings is you can control the amount of heat but adding more of less hot sauce.
HOW DO YOU MAKE CHICKEN WINGS CRISPY IN THE OVEN?
We love heading out to Buffalo Wild Wings on hockey night to watch the game and enjoy a big basket of wings. While the kind of crispy chicken wings you get in restaurants are quite tasty, they are also typically deep fried – that’s how they get that crispy skin. Well now you can get that perfect crispy skin at home with my Crispy Baked Chicken Wings recipe!
I’ve made chicken wings before, but I’ve never been able to perfect the crispiness until now. The key? Coat them with a little flour and baking powder! I also added some simple spices, but this little mixture coated over the wings made all the difference. They were delicious!!
HOW TO MAKE CRISPY BAKED BUFFALO CHICKEN WINGS
- Once the wings are coated in the flour mixture, place them on a foil covered cookie sheet that’s been sprayed with cooking spray (don’t forget this step – trust me!).
- Bake them in a 450 degree oven for about half an hour, turning them about halfway through. You can also place the wings on a baking rack that you set on top of the baking sheet. You’ll still want to flip them for even cooking, but it might make the skin a little crispier (but honestly, I haven’t seen much of a difference).
- In the meantime you can make your own hot wing sauce, which is basically just melted butter and hot sauce. If your family likes it spicy, add more hot sauce. Alternatively, you could leave the wings unsauced, but what’s the fun in that? If you’ve got some that like it hot and some that don’t, use two separate bowls to coat the wings. Make the sauce more on the mild side and pour some over the wings in one of the bowls. Then stir more hot sauce into the remaining sauce and pour that over the other bowl of wings to coat.
Of course you’ll want to make sure you have carrot and celery sticks to help cleanse the palette, as well as some creamy Ranch or Blue Cheese Dressing for dipping. I actually like to mix the two together for a great flavor.
*NOTE – A lot of readers have asked if this recipe works with chicken drumsticks. Come find out with my Easy, Crispy, Oven Baked Chicken Drumsticks!
Love these Crispy Baked Chicken Wings? They are also great with these sauces:
- Crispy Baked Garlic Parmesan Chicken Wings
- Crispy Baked Chicken Wings with Honey Glaze
- Crispy Baked Barbecue Chicken Wings
Get more of that tasty buffalo wings flavor with these recipes:
Crispy Baked Chicken Wings
Ingredients
- 3 pounds chicken wings or drumettes
- 1/2 cup flour
- 1 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoon baking powder
- Bottled Cayenne Hot Sauce like Frank's Red Hot
- Butter not margarine
Instructions
- Preheat oven to 450 degrees.
- Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
- In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.
- Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
- Arrange chicken on the cookie sheet, at least an inch apart.
- Bake for 30-35 minutes, turning once after about 20 minutes.
- While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
- Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.
- Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
I’ve had them before and they are amazing but Making these for tonight for large gathering at my house. Can I prep and cook a head of time and then warm. Trying to alleviate working while my guests are here but definitely want them to be crispy. Any advise
Yes you could do that. However, prolonged warming could potentially dry out the chicken.
Followed the recipe and they came out perfect…. I found my new way to make wings!!!!
Thank you Tim! and Thanks for sharing your experience!
Making 100 of these wings for NCAA Championship party. What is the best way to keep the wings hot and crispy during the pre-game party all the way to the final play? The wings will be naked as I prefer to make three to four sauces and offer them on the side. Now if I can just make the naked, crispy wings and keep them hot and crispy for all to enjoy before and during the game. What do you recommend.
Hi Bob! That’s a tough one because I haven’t ever had to keep them hot for that long – they usually go pretty quickly. You could try keeping them in a slow cooker; maybe try covering with some foil to keep the heat in but cut some openings in it to make sure no condensation drips back on the wings. Another option would be to utilize the “warm” setting on your oven, but then you run the risk of them drying out. Honestly though, I think it would be difficult to keep them crispy for that long. Let me know what you end up doing!
Gonna make these for tonight, will let you know how they turn out, but looking at the recipe, they should be great. Went through a couple of dozen recipes before I decided on this one.
Enjoy, and Happy New Year!
Wow amazing, changed up a few things but best wings I’ve ever made without bbq’n, doubled up on the flour/spice ingredients and after coating the wings with the flour/spices put the wings in the fridge for 30 min then dusted them again, ( saw this on another recipe ) then placed them on a rack not directly on the foil.
Tweeked the spices a bit, little more pepper, touch of cayenne and some Jamaican jerk seasoning, will definitely be making these again.
Thanks for the great post keep up the good work, Merry Christmas.
Last week I followed a similar recipe BUT they didn’t use flour, just all baking powder! I found the wings almost unbearable to eat and insanely salty. Totally put off of using baking powder now. Do you think I can remove the baking powder from this recipe and still get a good wing?
The baking powder helps the skin get nice and crispy. Maybe try cutting it in half? I promise you can’t really taste it!
I love this recipe and have been using it for about 3 yrs now. It’s my go to for wings. When our family gets together they all bring the wings and I make this coating and everyone loves them! Thanks!
Thanks a mill wondered what the secret was,grand children and friends to-morrow here’s hoping. Will let you know
Thanks Chris,
Thank you for stopping by!
Made these and they are perfection! They were crispy on the outside and juicy on the inside. A favorite recipe for life! Incredibly easy to make!
So glad you enjoyed it!
Thank you!
Amazing! Thank you for sharing. My fiancé couldn’t believe I baked the wings. He thought it was fried.
Thank you!
So happy that you and your family loved this recipe!
Thank you for stopping by!
These were the best chicken wings! Super easy to make, very little cleanup and best of all…my teenage son wants to learn to make them for his friends. Now that’s a huge endorsement! Thank you so much!!
Great job Kristin!!! I made them they are good you can make changes off of your recipe. Different sauces changing up bake temp or time if you want to but I thought yours was good.
Thanks Brian!
this recipe is without doubt the best chicken wing recipe I’ve tried . . .can’t believe how easy it is and how perfect it turns out . . . you are awesojme!
No brining them?
Nope!
This was my first time making wings at home, so I followed the directions to the letter and these turned out amazing!! My husband said they were the best he’d had ever.
I want to make these fir Sunday . Can I make ahead and warm in oven ?
You can – but they might get dry or if you add the sauce they won’t be crispy. If you’re going to warm them in the oven anyway, I’d just prep them and then bake them the day of.
I am completely addicted to these wings! I’ve made them very week for the last 6 weeks. LOL!! Thanks for sharing your delicious recipe!
Love to hear that Sherry!
Can I take to a picnic and serve at out door temperature
They would be ok at room temperature, but I would wait to coat them in the sauce as you don’t want them to get soggy.
Can you use Almond or coconut flour as a substitue instead of regular flour?
I haven’t tried it, so I can’t speak to whether or not it would work. Give it a try and let us know how it comes out!
These are absolutely phenomenal. A perfect crispiness, no need to deep fry, and you can make them in your underwear! Wish I would’ve found these sooner. These go toe-to-toe with ANY restaurant-made wings I’ve ever had and I consider it a BLESSING that I found this recipe.
Can I ask a question that might sound really silly, I’m planning on making these for my boyfriend as he absolutely loves hot chicken wings, however I don’t do a lot of cooking. The flour, is it plain flour used?
Yes it’s all-purpose flour.
I admit I was skeptical about the amount of baking powder, but these were delicious! The skin was crispy and perfectly seasoned and the meat was juicy and flavorful. No messy frying, either! A complete winner, we enjoyed them very much.