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Snacks · American

Crispy Baked Buffalo Wings

Wings that crackle without a drop of frying oil: a dusting of baking powder, a low oven, then a hot one.

Hands-on
20 min
Hands-off
1 h 25 min
Oven preheat
10 min
Total
1 h 45 min
Makes
1.8 kg raw wings (4 lb), serves 4 to 6
Serves
5

The oven heats while you dry and coat the wings. Then 30 minutes low and 40 to 50 minutes hot, plus a 5-minute rest. Recipes often say about 1 1/2 hours; ours adds prep.

Oven 120 °C · 100 °C fan, then 220 °C · 200 °C fan (250 °F, then 425 °F)

Pan rimmed baking sheet, about 45 x 33 cm, with a wire rack (US: rimmed baking sheet, about 18 x 13 in, with a wire rack)

  • medium
  • game-day
  • party-food
  • baked

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Crispy Baked Buffalo Wings
Amount
Units
Oven

Ingredients

You need: rimmed baking sheet lined with foil · wire rack that fits inside it · 4 L (1 gallon) zip-top bag · paper towels · large bowl · whisk · instant-read thermometer · separate board and tongs for raw chicken

Contains: milk

Method

  1. Set up the oven and rack

    Put one oven rack in the upper-middle position and one in the lower-middle. Heat the oven to 120°C (100°C fan, 250°F). Line a rimmed baking sheet with foil and set a wire rack inside it.

  2. Dry and coat the wings

    Pat the 1.8 kg (4 lb) wings very dry with paper towels and put them in the zip-top bag. Mix the 1 tbsp baking powder with the 3/4 tsp salt, add it to the bag, seal and shake until every wing is lightly dusted.

    Otto tried this firstOtto rinses the wings in the sink first. That only splashes germs around the kitchen and leaves wet skin that won't crisp. Raw chicken doesn't need washing. Just pat it dry.

  3. Low bake to dry the skin

    Lay the wings skin side up in one layer on the rack. Bake on the lower-middle rack for 30 minutes.

    Ready when: The skin looks dry and slightly translucent and some fat has dripped onto the foil. The wings are not cooked through yet.

  4. Hot roast to crisp

    Move the sheet to the upper-middle rack and turn the oven up to 220°C (200°C fan, 425°F). Roast for 40 to 50 minutes, turning the sheet around halfway through.

    Ready when: Deep golden brown and crisp all over, and the thickest wing reads at least 74°C / 165°F near the bone (without touching it).

  5. Rest and make the sauce

    Take the sheet out and let the wings stand for 5 minutes. Meanwhile, whisk the 120 ml (1/2 cup) hot sauce, 57 g (4 tbsp) melted butter and 1 tbsp molasses in a large bowl.

  6. Toss and serve

    Add the wings to the bowl, toss until coated and serve straight away.

Make ahead, store & reheat

Storage
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
Reheat
Reheat until the wings are 74°C / 165°F in the thickest part.

If something goes wrong

  • Skin is pale and rubbery Why: The wings were wet, crowded, or sitting flat on the pan.
    Pat them very dry, use the wire rack and keep them in one layer so air can get underneath.
  • A faint metallic taste Why: Some baking powders contain aluminum.
    Use an aluminum-free baking powder.

Good to know

  • The baking powder dries and browns the skin. The low first bake melts away fat before the hot oven crisps it.
  • Sauce the wings only at the end, right before serving.
  • A simpler version uses 2 tsp baking powder and 1 tsp kosher salt per 455 g (1 lb) wings at 200°C (400°F) for 1 hour, turning every 20 minutes.

Safety

  • Don't wash raw chicken: it spreads germs to the sink and counter. Use a separate board and tongs for the raw wings, and wash your hands and anything that touched them with hot, soapy water.
  • Wings must reach at least 74°C / 165°F. Check the thickest one with a thermometer rather than going by looks.
  • Hot fat collects on the foil. Pull the sheet out slowly with oven mitts and keep kids back; an adult should handle the oven.
  • Hot sauce stings eyes. Wash your hands after tossing the wings.
  • Check the hot sauce label if you cook for someone with allergies; the butter contains milk.