There’s nothing quite like biting into a perfectly crispy buffalo chicken wing—crackly on the outside, juicy on the inside, and coated in that tangy, spicy sauce we all love. As someone who’s spent years perfecting wing recipes, I can confidently say that the secret to the crispiest wings lies in the method, not just the ingredients. Whether it’s game day, a weekend gathering, or just a craving that won’t quit, these extra crispy buffalo wings will never disappoint.
What makes this recipe special? A double-cooking technique ensures maximum crispiness, while a simple but powerful buffalo sauce brings the heat and flavor. I’ve tweaked this recipe over time to guarantee foolproof results every time. Trust me, once you try these, you’ll never go back to soggy wings again.
What You Need To Make This Recipe
Chicken wings: The star of the show! You’ll want whole wings (drumettes and flats) for the best texture. Fresh wings work best, but frozen (thawed) wings can also be used in a pinch.
Baking powder (not soda!): This is the secret weapon for ultra-crispy skin. A light dusting helps draw out moisture, creating a crackly exterior when baked.
Salt: Essential for seasoning the wings properly. Kosher salt is ideal because it distributes evenly without being too harsh.
Buffalo sauce: The classic combo of hot sauce and melted butter. You can use store-bought or make your own with Frank’s RedHot and butter for that authentic flavor.
Butter: Adds richness and helps mellow out the heat of the hot sauce. Unsalted butter is best so you can control the seasoning.
Garlic powder (optional): A little extra depth of flavor never hurts. It blends seamlessly into the sauce for a subtle kick.
Ingredients List
- 2 lbs chicken wings (split into drumettes and flats)
- 1 tbsp baking powder (aluminum-free)
- 1 tsp kosher salt
- ½ cup buffalo hot sauce (like Frank’s RedHot)
- ¼ cup unsalted butter, melted
- ½ tsp garlic powder (optional)
How to Make Extra Crispy Buffalo Chicken Wings
Step 1: Prep the Wings
Pat the wings completely dry with paper towels—this is crucial for crispiness. If your wings are still connected, carefully separate them into drumettes and flats using a sharp knife.
Step 2: Coat with Baking Powder & Salt
In a large bowl, toss the wings with baking powder and salt until evenly coated. The baking powder will help dehydrate the skin slightly, leading to extra crispiness in the oven.
Step 3: Bake Until Crispy
Arrange the wings on a wire rack set over a baking sheet (this allows air to circulate). Bake at 250°F for 30 minutes, then increase heat to 425°F and bake for another 40-50 minutes, flipping halfway, until golden and crispy.
Step 4: Make the Buffalo Sauce
While the wings bake, mix the hot sauce, melted butter, and garlic powder (if using) in a bowl. Adjust the ratio to your preferred spice level—more butter for milder, more hot sauce for extra heat.
Step 5: Toss and Serve
Once the wings are done, toss them in the buffalo sauce while still hot. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing for dipping.
Tips for Making This Recipe
- Dry the wings thoroughly—any excess moisture will steam instead of crisp.
- Don’t skip the baking powder—it’s what gives the wings their signature crunch.
- Use a wire rack—elevating the wings prevents sogginess from trapped grease.
- For extra crispiness, let the wings sit uncovered in the fridge for an hour before baking.
- Double fry method? If you prefer frying, par-cook at 275°F, then fry at 375°F for extra crunch.
FAQs
Can I use flour instead of baking powder?
No—flour creates a breaded coating, while baking powder chemically alters the skin for crispiness without breading.
Why are my wings not crispy?
They may have been too wet before baking, or the oven temp wasn’t high enough in the final stage.
Can I air-fry these wings?
Yes! Air-fry at 400°F for about 20-25 minutes, shaking halfway.
How do I store leftovers?
Keep them in the fridge for up to 3 days. Re-crisp in the oven or air fryer before serving.
Can I make them ahead?
Yes! Bake until just shy of crispy, then finish in the oven or fryer right before serving.
Enjoy your ultra-crispy buffalo wings—they’re guaranteed to be a hit!