Recipe

Crispy Baked Hot Wings

Oven-baked wings with crisp edges and a classic Buffalo sauce you can tweak from mild to hot.

By Matt Campbell

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4.8

A platter of crispy Buffalo hot wings glazed in a glossy orange-red sauce with celery sticks and a small bowl of ranch on a wooden table

Hot wings are one of those foods that make everyone magically appear in the kitchen. Someone is “just checking” the oven, someone is “just tasting” the sauce, and suddenly half the batch is gone before it ever hits the table. I support this behavior.

Here’s my go-to way to get real crispy wings in a regular oven, then toss them in a classic Buffalo sauce that’s bright, buttery, and just chaotic enough to make things interesting. No deep fryer, no weird ingredients, no drama. You do need two things: baking powder and a little patience while the wings render and crisp.

Raw chicken wings patted dry and arranged on a wire rack set over a rimmed baking sheet on a kitchen counter

Why It Works

Crispy skin without frying: A light coating of baking powder helps dry the skin and promotes browning and blistering while fat renders out.
Juicy meat: Starting low then finishing hot gives you tender wings with crackly edges.
Buffalo sauce that clings: Warm butter plus hot sauce plus a touch of garlic makes a glossy sauce that grabs onto the wings instead of sliding off.
Easy to scale: Double the wings, keep the same method. Just use two pans so they are not crowded.

Pairs Well With

Storage Tips

Refrigerate: Cool wings completely, then store in an airtight container for up to 4 days. If you can, store wings and extra sauce separately so they re-crisp better.

Reheat for crispiness: Bake on a rack at 400°F for 10 to 15 minutes until hot and sizzling. Toss with warmed sauce after reheating.

Air fryer option: Reheat at 375°F for 6 to 9 minutes, shaking halfway.

Freeze: Freeze cooled wings on a sheet pan until solid, then bag them for up to 2 months. Reheat from frozen at 400°F for 20 to 25 minutes, then sauce.

Common Questions

Why baking powder and not baking soda?

Baking powder is gentler. Baking soda can work, but it is easier to overdo and get a soapy, metallic flavor. Baking powder helps the skin dry out and brown for crispier wings without that risk.

Do I have to use a wire rack?

It helps a lot. A rack lets hot air circulate so the wings crisp evenly and sit above the rendered fat. If you do not have one, bake directly on a foil-lined sheet and flip more often.

How spicy are these?

With a classic cayenne-based hot sauce, they land at medium. For milder wings, use less hot sauce and more butter. For hotter wings, add a pinch of cayenne or a few dashes of a hotter sauce to the bowl.

Can I sauce them earlier?

Sauce right at the end. Sauce plus oven time tends to soften the skin. If you want sticky, toss in sauce, then bake 3 to 5 minutes just to set it, but know you are trading a bit of crisp.

How many wings per person?

As an appetizer, plan 4 to 6 wing pieces per person. As a meal, 6 to 10, depending on sides and how competitive your household is.

Convection tips?

If you are using convection or an air-fryer bake mode, reduce the high-heat step by about 25°F and start checking a few minutes early. Wings can go from golden to overdone fast with a fan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Wire rack that fits the sheet (recommended)
Large mixing bowl (for tossing wings)
Small saucepan or microwave-safe bowl (for sauce)
Tongs
Paper towels
Instant-read thermometer (optional but helpful)

I used to think great wings required a fryer and a tolerance for lingering oil smell that lasts until next Tuesday. Then I started messing with the baking powder method and realized the oven can absolutely deliver that crisp, shattering skin if you let it do its thing. Now wings are my favorite “feed a crowd” move because they feel a little extra, but the process is basically: dry, bake, sauce, inhale.

Crispy Baked Hot Wings

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 4 (as a meal) or 6 (as a snack)

Ingredients

For the wings

3 pounds chicken wings, split at the joints, tips removed (or buy party wings)
2 teaspoons aluminum-free baking powder
1 1/2 teaspoons kosher salt (see note)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional, for a subtle smoky edge)
1/2 teaspoon black pepper

Salt note: Kosher salt varies by brand. If using Morton, use about 1 1/4 teaspoons instead of 1 1/2. If you like precision, aim for about 7 to 9 grams salt total.

A small bowl on a kitchen counter holding baking powder, kosher salt, garlic powder, black pepper, and smoked paprika

Classic Buffalo sauce

1/2 cup cayenne-style hot sauce
6 tablespoons unsalted butter
1 teaspoon Worcestershire sauce (optional but great)
1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
Pinch of salt, to taste

For serving (optional but highly encouraged)

Celery sticks
Carrot sticks
Ranch or blue cheese dressing
Lemon wedges

Instructions

Heat the oven and set up the pan. Place a rack on the upper-middle position and preheat to 250°F. Set a wire rack on a rimmed baking sheet and lightly oil the rack (or spray it) to prevent sticking. Convection note: If using convection, you can keep this first step the same.
Dry the wings like you mean it. Pat the wings very dry with paper towels. The drier they start, the crispier they finish.
Season with the crisping mix. In a large bowl, whisk together baking powder, salt, garlic powder, smoked paprika (if using), and black pepper. Add wings and toss until evenly coated. Arrange wings on the rack with a little space between pieces.
Low bake to render fat. Bake at 250°F for 30 minutes. This step gently renders fat so the skin can crisp later instead of steaming.
Crank the heat and crisp. Increase oven temperature to 450°F. Continue baking for 20 to 25 minutes, flipping the wings halfway through, until deeply golden and blistered at the edges. Bigger wings can need a few extra minutes, so trust the color and crispness.
Temp check (optional): Chicken is safe at 165°F. For that tender wing texture, many people like them around 175°F to 185°F. When temping, probe the thickest part and avoid touching bone for a true reading.
Make the Buffalo sauce . While the wings finish, melt butter in a small saucepan over low heat. Stir in hot sauce, Worcestershire (if using), and grated garlic. Warm for 1 to 2 minutes, stirring, until glossy and combined. Keep the heat low and do not let it simmer hard, especially once the garlic is in. Taste and add a pinch of salt if needed.
Toss and serve. Transfer hot wings to a large bowl. Pour in sauce and toss until coated. Serve immediately with celery, carrots, and ranch or blue cheese.
Optional finishing move. Want maximum cling and crisp? After tossing, return wings to the rack for 3 minutes at 450°F to set the sauce. Then serve fast.