Crispy Buffalo Wings Recipe, Easy Homemade Wings with Classic Buffalo Sauce

I know you’re hungry. Fast food, but actually homemade. This Crispy Buffalo Wings Recipe gives you golden, crackly wings with that bright, tangy sauce in under an hour. Trust me they crisp up in the oven, not in hot oil. Less stress. Same kick.

If you want a proper crunchy side, try air-fried fries; I like these crispy frozen sweet potato fries. They pair nicely. Quick swap. No judgments.

Why This Recipe Is a Win

You’re tired. You want dinner now. This is that dinner.

It uses pantry things. No tricky steps. You don’t babysit the pan. The wings get extra lift from baking powder that’s the little trick that makes the skin pop. And the sauce? Simple butter and Frank’s. Classic. Comforting. Ready fast.

Also, it plays well with leftovers. Eat cold the next day, or reheat and pretend you’re at game night. (We won’t tell.)

How This Recipe Comes Together

Think crisp, then saucy. First, you dry the wings. Then you dust them in a tiny bit of baking powder and spices so the skin gets super dry and curls into crispiness in the oven. High heat. A rack so air circulates. That’s the crisp step.

After they bake, toss them in a warm butter-and-hot-sauce mix. Toss lightly. Don’t drown them. Let some charred bits stay. They’re good.

Tools You’ll Want Nearby

• A rimmed baking sheet
• A wire rack that fits over the pan
• Paper towels
• A medium bowl for the sauce
• Tongs or a large spoon for tossing

No fancy gadgets. Nothing that needs a drawer of attachments. I like this because you can do it on a weeknight and still feel proud.

What You’ll Need To Make These Wings

• 3 lb chicken wings (wings and drummettes split, wingtips removed)
• 1 Tbsp baking powder ((use aluminum free) )
• 1 tsp fine sea salt
• 2 tsp garlic powder
• 1/4 cup unsalted butter (melted)
• 1/4 cup Franks Original Red Hot Sauce
• 1 tbsp granulated sugar (or brown sugar)

That’s it. Keep it simple. Don’t overthink brands. The sugar tames the heat and helps the sauce cling.

Making It Happen: Clear, Efficient Cooking Steps

Thoroughly pat dry the chicken with a paper towel. Preheat the oven to 450˚F. Line a rimmed baking sheet with foil and place a wire rack over the pan., Combine the baking powder, salt and garlic powder in a bowl, sprinkle over the chicken and toss to combine. Arrange chicken on the prepared wire rack., Bake the chicken for 25 minutes, flip it over and bake for another 25 minutes or until crisp and cooked through., In a medium-size bowl combine sauce ingredients. Remove chicken from the baking sheet to a bowl. Drizzle the sauce over the chicken. Toss to coat the chicken in the sauce. Serve with your favorite dipping sauce.

Do this as written. Don’t skip drying. I learned the hard way. Wet wings = mushy skin. Nobody wants that.

Serving Ideas That Feel Natural and Flexible

• Classic: Serve with a stack of celery sticks and a bowl of blue cheese or ranch. Simple, familiar, and fast.
• Snacks: Cut the wings down into smaller pieces and pile them on a tray for a casual party. People will swarm.
• Meal idea: Add a quick slaw and warm tortillas for a messy wing taco night. Weirdly good.
• Pairing: If you want other easy sides, try slow-cooked comfort from this collection of crockpot recipes for hands-off sides while the wings bake.

Keep protein and starch simple. Nothing needs to be plated like it’s a restaurant. Stack. Drop. Eat.

Saving Any Leftovers

Cool the wings to room temp for no more than two hours. Then put them in an airtight container. Refrigerate up to 3–4 days. Reheat in a 400˚F oven or toaster oven for about 8–10 minutes to bring back crispiness.

If you want to freeze, wrap them tight and use within two months. Thaw overnight in the fridge before reheating. And yes, the sauce soaks in a bit overnight sometimes I prefer that.

For quick crisp revival, dunk the wings in an ice bath? No. Wait. That was another trick try the 7-second ice water hack if you’re curious about crisping tricks for other things. Small experiments win sometimes.

Smart Tips That Save Time

• Dry them well. Use paper towels. Pat until the skin feels almost tacky. This matters.
• Baking powder, not baking soda. Aluminum-free baking powder avoids a metallic taste.
• One tray. One rack. Fewer dishes. Less time spent at the sink.
• Sauce in the same bowl you toss in. Less cleanup, more sauce coverage.

Want a tiny dip idea that’s silly-fast? Whip up something from a simple recipe like this 3-ingredient mounjaro and thin it slightly with milk. It’s not traditional, but it works when you’re hungry.

Easy Swaps and Extras

• No Frank’s? Use any bright, vinegar-forward hot sauce. Add a squeeze of lemon if you want sharper tang.
• Make it smoky: add 1/2 tsp smoked paprika to the baking mix. Not a lot. Just a whisper.
• Extra heat: fold in a pinch of cayenne to the sauce. Or more. Your call.
• Double the sauce for saucier wings. Or half it. Both fine.

Keep it forgiving. These wings forgive mistakes. That’s the point.

What to Do If Something Goes Sideways

• Skin soggy? Pop them back in the oven on high (425–450˚F) for 5–10 minutes to revive crisp.
• Too spicy? Add a touch more melted butter or a splash of honey to the sauce. It calms things.
• Undercooked? Give them another 5–10 minutes on the rack and check again. Use a thermometer if you want 165˚F is safe.
• Sauce too thin? Warm it gently until some water evaporates, or whisk in a tiny bit more butter.

No drama. Small fixes usually do the trick.

Questions You Might Have

Can I use frozen wings?

Yes. Thaw fully and pat them dry before you start. If you bake frozen, the skin won’t crisp the same.

Can I air-fry these instead?

You can. Reduce temp to 400˚F and check after 20 minutes, flipping once. Air fryers vary. Watch for char.

Do I have to split the wings?

Not strictly. But splitting gives more surface area for crisping and helps them cook evenly.

Is baking powder necessary?

It helps. It dries the skin and gives that craggly, crunchy texture you want. Skip it and they’ll still taste good just less crackle.

Can I make the sauce milder for kids?

Yes. Cut the hot sauce by half and add more butter or a bit of ketchup for sweetness. It’ll be kid-friendly.

How do I get more sauce to stick to the wings?

Toss wings immediately after pulling from the oven while still hot. A light toss. Don’t dunk them too long; the sauce will soak in and soften the crisp.

One Last Thought

These wings are homey, fast, and forgiving. They do the work while you do very little. That’s a win in my book.

If you want another take with slightly different tips, this Crispy Buffalo Wings – Stellanspice write-up is a good companion to compare techniques.

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