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Extra crispy baked buffalo chicken wings on a baking sheet with blue cheese dressing and celery sticks

Crispy Baked Chicken Wings (Extra Crispy, No Frying)

Extra crispy oven-baked chicken wings with crackly skin — no frying, no air fryer needed. The baking powder trick and a wire rack deliver wing-joint crunch, tossed in classic buffalo sauce.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course: Appetizer
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Wings
  • 2 lbs chicken wings, split into drumettes and flats, wing tips removed (900g)
  • 1 tablespoon baking powder aluminum-free — NOT baking soda
  • 1 teaspoon salt ​
  • 1 teaspoon garlic powder ​
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon black pepper ​
For the Buffalo Sauce
  • 1/3 cup hot sauce such as Frank's RedHot
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon honey optional — balances the heat and helps the sauce cling
For Serving
  • ​ ​ Blue cheese dressing or ranch dressing ​
  • ​ ​ Celery sticks and carrot sticks ​

Equipment

  • Rimmed baking sheet fitted with a wire rack

Method
 

  1. Dry the Wings Thoroughly: Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Spread the wings on a tray lined with paper towels and pat every piece completely dry, top and bottom. This is the single most important step — dry skin crisps, wet skin steams. For the absolute crispiest result, arrange the patted-dry wings on the wire rack and refrigerate uncovered for 1–2 hours (or overnight) to air-dry the skin further.
  2. Season with the Baking Powder Rub: In a small bowl, stir together the baking powder, salt, garlic powder, smoked paprika, and black pepper. Transfer the dry wings to a large bowl, sprinkle the seasoning mix evenly over them, and toss until every wing is lightly and evenly coated. The coating should look like a thin, even dusting — not a thick crust.
  3. Arrange on the Wire Rack: Place the seasoned wings on the wire rack in a single layer with a little space between each piece — do not let them touch. Position the oven rack in the upper-middle position and preheat the oven to 250°F (120°C).
  4. Bake Low to Render the Fat: Bake the wings at 250°F (120°C) for 30 minutes. This gentle first bake slowly renders the fat under the skin and dries it out — it's the foundation of the crispiness. The wings will look pale and a little shriveled at this point; that's exactly right.
  5. Crank the Heat and Crisp: Raise the oven temperature to 425°F (220°C) and continue baking for 40–45 minutes, flipping the wings once halfway through, until deep golden brown, blistered, and audibly crispy. They're done when an instant-read thermometer registers 165°F (74°C) — taking dark meat to 175–185°F is fine too and makes them even crispier.
  6. Make the Buffalo Sauce: While the wings finish baking, whisk together the hot sauce, melted butter, and honey (if using) in a large bowl until smooth and glossy. Taste and adjust — more honey tames the heat, more hot sauce turns it up.
  7. Toss and Serve: Transfer the hot, crispy wings straight from the oven into the bowl of buffalo sauce and toss until every wing is evenly coated. Serve immediately with blue cheese dressing, celery sticks, and carrot sticks on the side.