Crispy Baked Buffalo Chicken Wings Recipe
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These Crispy Baked Buffalo Chicken Wings are delicious and crispy with no frying! Make the best buffalo wings at home any time with this easy recipe!
Football watching, weekend gatherings with friends, and parties are perfect times to enjoy buffalo wings! These are easy to make at home and are baked to perfection in the oven, so they get so golden and crispy. Whether you serve them as a casual meal or an appetizer, these Crispy Baked Buffalo Chicken Wings are always a hit! Top them with my delectable homemade buffalo sauce, pair them with ranch or blue cheese dressing and chilled celery sticks, and enjoy!
Why I Love This Recipe
- Crispy without the frying – These don’t require frying, but they are so incredibly crispy and delicious!
- Easy to make – With quick prep of fewer than 10 minutes, these are so easy to bake in the oven to enjoy anytime!
- Delicious as an appetizer or simple meal – These crispy wings are hard to beat for football parties or a casual meal!
These fit my idea of the perfect buffalo wings – scrumptious and crispy! And no frying is required! Here’s how you make them.
Ingredients for Crispy Buffalo Wings
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken Wings – Six pounds of chicken wings, trimmed.
- Cornstarch – This will help give the wings that desirable crunchy and crispy crust.
- Stone House Seasoning – This is my family’s house seasoning I keep on hand at all times. It’s delicious and adds so much flavor.
- Buffalo Sauce – A delicious sauce that you can tailor to your level of spiciness. I keep it made in my fridge, ready to use for Buffalo Chicken Dip, these wings, or to add a kick to many other foods. The flavor is amazing!
- Blue Cheese Dressing – optional
- Ranch Dressing – optional
How to Make Crispy Baked Buffalo Chicken Wings
- Prep. I preheat my oven and then line a baking sheet with parchment or foil and then arrange a wire rack on top of the lined baking sheet.
- Dry. To get my crispy wings, it’s important to start by drying the wings really well. Pat them dry very well with paper towels to remove any moisture.
- Season. For the next step, I whisk together my cornstarch and Stone House Seasoning and then pour it over my chicken wings and lightly toss until they are well coated. Since the wings are fried, the cornstarch help give them a crispy, crunchy crust as they bake.
- Bake. Then, I bake my chicken wings until the skin is crispy. This usually takes about 50 minutes. I then remove them from the wire rack and toss them in my buffalo sauce. For those who like their wings wet with sauce (wet buffalo wings), they are ready to be served. For those like me, who like them drier (dry buffalo wings), I return them to the oven for another 5 to 8 minutes before serving.
- Serve. Place them onto a platter and serve them with blue cheese dressing or ranch dressing for dipping.
Storage Instructions
To store. Allow to cool and then store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the oven and serve.
To freeze. Cook and cool completely. Portion into a freezer-safe container(s). Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, reheat in the oven, and serve with buffalo sauce.
Tips for Crispy Buffalo Wings – No Frying
- Dry. The trick to the crispiest buffalo chicken wings without frying is to make sure that your chicken wings are dry. You’ll want to pat them dry with paper towels to do this.
- Coat. A bit of cornstarch with your seasonings to coat your chicken wings helps the baked buffalo chicken wings to have an incredibly crispy texture without being tough and overcooked.
Ways to Serve Buffalo Chicken Wings
These buffalo chicken wings make the perfect appetizer for tailgating or casual parties. And they are just as fabulous for a simple meal.
For serving chicken wings as appetizers, I always serve my homemade Ranch dressing, Blue Cheese dressing, and my Comeback Sauce for dipping. Crisp celery sticks and carrot sticks are the perfect cool, crunchy veggies to have with these spicy wings.
When serving wings as a casual meal, I sometimes leave some baked wings without the buffalo sauce and serve it on the side for kids or those that don’t like really spicy foods. For a meal, I’ll serve those favorite dressings for dipping. Add fries or baked potatoes and a simple salad for an easy meal.
Frequently Asked Questions
Leftover chicken wings, if stored properly, should be good to eat for up to 3-4 days when kept in the refrigerator.
Toss the wings in buffalo sauce after they’ve been cooked. The wings in this recipe will be very crispy and will hold the sauce better than they would if added prior to cooking.
More Favorite Chicken Wings and Buffalo Recipes
Here’s my Crispy Baked Buffalo Chicken Wings Recipe. I hope you love them as much as we do!
Crispy Baked Buffalo Chicken Wings Recipe
Ingredients
- 6 pounds chicken wings, trimmed
- 3 tablespoons cornstarch
- 1 teaspoon Stone House Seasoning
- 1 recipe Buffalo Sauce
- Blue Cheese Dressing, optional
- Ranch Dressing, optional
Instructions
- Preheat the oven to 425º F. Line a baking sheet with parchment paper or foil and arrange a wire rack on the lined baking sheet. Spray the wire rack with nonstick cooking spray or spritz with olive oil.
- Pat the chicken wings dry with a paper towel and place in a large bowl.
- Whisk together the cornstarch and Stone House Seasoning in a small bowl. Pour the cornstarch and seasoning mix over the chicken wings and toss until all are well coated.
- Remove each coated chicken wing and place onto the prepared wire rack lined baking sheet. Repeat until all of the chicken wings have been coated. Place into the oven and bake until the chicken has cooked through and the skin is crispy, 50 to 55 minutes. If you prefer your chicken wings on the drier side, return them to the oven for another 5 to 8 minutes once they have been coated in the buffalo sauce and then serve.
- Meanwhile, prepare the buffalo sauce according to the recipe. Once the chicken wings have cooked, remove them from the oven and lightly toss in the buffalo sauce until well coated. Serve hot with the blue cheese dip and / or ranch dressing.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Can these be made up and frozen?
Dana, these can be made ahead and frozen. These instructions are at the bottom of the recipe card:
To freeze. Cook and cool completely. Portion into a freezer-safe container(s). Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, reheat in the oven, and serve with buffalo sauce. I hope you enjoy!
Just did a review of the great wings but forgot to give them a 5 star rating.
Just made these wings and I must say they were the very best wings that I have ever tasted. I used your recipe for the sauce and the seasoning and it was just fantastic. They were as crispy as if I had fried them in oil. After I coated them with the sauce, I popped them back into the oven for about 5 minutes to extra crisp them up and I just wish I had made twice the amount. Thanks so much for this recipe Robyn. They are great.
Thanks so much, Paul. I’m glad you made the buffalo sauce as well as tried the Stone House Seasoning, too. I love them better a little drier just like you did with the extra time back in the oven after tossing them in the buffalo sauce.
These were some of the best buffalo wings I’ve had. I made the buffalo sauce but I will say the wings on their own were amazing and we’ll seasoned! They were super crispy as if fried!!!
I’m so glad you loved them! xo
It’s so hard to resist these amazing crispy chicken wings. I really love your sauces. It suits the best for a weekend movie 😍
– Natalie
I guess that would work in an air fryer, but I wonder about the crispiness. I tried some ‘french fries’ in one that a friend made and they weren’t very crisp.
Try cornstarch on the French Fries, toss and serve, spray with the nonstick spray too if air frying!!