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Third try is a charm for the PERFECT Crispy Baked Buffalo Wings recipe. I’ve found the secret ingredient for making buffalo wings ultra crispy in the oven. Hint: it is not baking powder. And it’s exactly why I’m re-posting these with a new and much-improved recipe!
It’s not that I mind eating the occasional deep fried food. Who doesn’t love French fries? I just don’t enjoy deep frying in my own kitchen; it’s too messy, too smelly, and then there’s disposing of the oil. Because of this aversion, I assumed that buffalo wings were only something to be ordered out.
But I’ve been enlightened; it’s possible to make super crispy, utterly delicious buffalo chicken wings in your oven without baking powder! The secret ingredient? Plain cornstarch. Here me out.
Table of Contents
Ingredients You Need to Make Baked Buffalo Wings
For the Hot Wings:
- Cornstarch: not baking powder and certainly not baking soda – read why below
- Kosher Salt: or fine sea salt
- Chicken Wings: drumettes and flats separated (look for ‘party wings’ at the grocery store)
To Make the Buffalo Sauce:
- Butter: if using unsalted butter, add 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
- Garlic: fresh garlic cloves
- Hot Sauce: such as Cholula Original or Frank’s Red Hot
For the Easy Blue Cheese Dip
- Blue Cheese: your favorite variety
- Garlic: fresh garlic clove
- Sour Cream: ideally full fat sour cream
- White Vinegar: or white wine vinegar
- Salt and Freshly Ground Black Pepper
Do NOT make the same mistake I did.
My first attempt at making these baked wings went terribly wrong, but it was my own fault. When I first tried the technique from the America’s Test Kitchen Meat Book, (where raw wings are coated with baking powder before baking and, like magic, the wings come out crispy) I knew I had to try it they were HORRIBLE.
It wasn’t until the next morning when I awoke with an awful taste in my mouth that I took another look at the recipe and realized that I’d used baking soda not baking powder. Whoops! Do not make the same mistake. After the baking soda flavor left my mouth, which was no less than a week, I decided to give the recipe another try. And the wings were very good, crispy on the outside; tender and flavorful on the inside.
Why Cornstarch is Better than Baking Powder for Crispy Baked Wings
But I have to make a confession: there was still a hint of metallic flavor from the baking powder that I didn’t care for, likely from the baking soda that is one of the ingredients. I learned that when I read the baking powder label, and the answer to the ultimate crispy chicken wings was right there. The first ingredient in baking powder is, drumroll please…
Cornstarch.
When you coat chicken wings in plain cornstarch mixed with a little kosher salt before baking, you are rewarded with ultra tasty, divinely crispy wings with zero metallic flavor. They’re delicious on their own, but you can make them even better by bathing them in buttery homemade buffalo sauce and dipping them in my easy blue cheese dressing.
More Great Game Day Recipes
- Garlic Parmesan Wings
- Cajun Wings
- Pulled Pork Nachos
- Pork Belly Sliders
- Bacon Wrapped Shrimp
- Baked Coconut Shrimp
- Baked Buffalo Chicken Tenders
- And here or a complete list of game day recipes
How to Make Crispy Buffalo Wings
Start by setting one oven rack in the upper-middle position and another in the lower-middle. Preheat the oven to 250°F and prepare a baking sheet with a foil or parchment-lined oven-safe wire rack, lightly greased with non-stick spray or oil. In a large bowl, combine cornstarch and kosher salt. Pat chicken drumettes and flats dry, then toss them in the cornstarch mixture to coat evenly.
Arrange them on the prepared rack in a single layer and bake on the lower-middle rack. After baking, increase the oven temperature to 425°F and move the chicken to the upper-middle rack, continuing to bake until golden brown and crispy, rotating the sheet halfway through.
While the chicken is baking, prepare the buffalo sauce. Melt butter in a saucepan over medium heat, adding minced garlic and cooking until the garlic is fragrant. Remove from heat and whisk in hot sauce until smooth. Once the chicken is done, let it rest for 5 minutes, then toss with the warm buffalo sauce in a large bowl.
Serve the coated wings with the blue cheese dip, made by smashing blue cheese and garlic into sour cream, adding vinegar, and seasoning with salt and black pepper to taste.
Crispy Baked Buffalo Wings
Video
Equipment
- Oven-Safe Baking Rack Key to achieving perfectly crispy baked buffalo wings!
Ingredients
For the hot wings:
- 2 tablespoons cornstarch
- 1 1/2 teaspoons kosher salt or 3/4 teaspoon fine sea salt
- 3 pounds chicken wings drumettes and flats separated (look for ‘party wings’ at the grocery store)
For the buffalo sauce:
- 1/2 cup butter
- 2 cloves garlic minced
- 1/2 cup hot sauce such as Cholula Original or Frank’s Red Hot
Easy Blue Cheese Dip
- 1/2 cup blue cheese crumbled
- 1 clove garlic minced
- 1 cup sour cream
- 1 teaspoon white vinegar
- salt and freshly ground black pepper to taste
Instructions
To make the wings:
- Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
- Preheat oven to 250 °F (121 °C).
- Set an oven-safe wire rack into a baking sheet lined with foil or parchment paper. Spray wire rack with non-stick spray or brush with oil.
- In a large bowl, whisk together cornstarch and kosher salt.
- Pat chicken drumettes and flats dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.
- Increase oven temperature to 425 °F (218 °C) and move baking sheet to upper middle rack. Bake for 40-50 minutes more until golden brown, rotating the sheet half way through.
- Meanwhile prepare buffalo sauce. Heat butter in a small saucepan over medium heat. When butter begins to melt, add minced garlic and stir. Cook and stir until butter is fully melted and garlic is fragrant; remove from heat. Whisk in hot sauce until smooth.
- When wings are golden brown and crispy, remove them from oven and allow to rest on rack for 5 minutes. Then place wings in a large bowl and pour warm buffalo sauce over; gently stir to coat evenly. Transfer coated wings to platter and serve with blue cheese dip (recipe below).
Easy Blue Cheese Dip
- Add blue cheese, garlic and sour cream to a medium bowl. Using the back of a fork, smash blue cheese crumbles into sour cream until flavors have melded. Stir in vinegar. Add salt and freshly ground black pepper to taste. Serve.
Notes
- Keep an eye on the wings in the last 25 minutes at 425˚F to be sure that they don’t get too brown for your taste. Some readers have preferred them baked for as little as 30 minutes at the higher temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe sounds amazing! I’ve been struggling to find a recipe that doesn’t use baking powder! Seems a really long time in the oven for such tiny pieces of meat, my oven is quite fierce, I’m worried an hour and a half is going to be too much!! Only one way to find out!!
Hi Jemma! I understand your concern. I’d do the full time at the lower temperature, but keep an eye on the wings during the last 20 minutes at the higher temperature to make sure they don’t get too brown. Enjoy!
If I marinate the wings first, will the wings still get crispy if I pat them dry before dusting with cornstarch?
Can I just use cornstarch w/o salt as the marinate is salty already?
Hi Robie! Though I can’t speak from experience, I do think that they’ll still get crispy if you marinate them and then pat them dry before tossing with cornstarch. And yes, skip the salt if you’ve marinated them in a salty marinade. Enjoy!!
What a great idea, Marissa! I use cornstarch to get my oven-baked fries nice and crispy, but I’ve never tried baking buffalo wings. Like you, I assumed that was just something I needed to order out as we like our wings extra-crispy. I’ll have to try this…perfect timing for the Super Bowl coming up soon! Happy New Year, my friend, and thanks for sharing this deliciousness!
Now you have me wanting to try cornstarch on oven fries!! Thanks, David! And Happy New Year!
These wings look so tasty and juicy
thank you for shariing
Thank you!
New and improved, how could I not give them a try. 🙂
I’d love to whip you up a batch myself, Karen!
I laughed out loud when you revealed that you’d used baking soda instead of powder. At least your mouth was probably really, really clean after! LOL – the revised version looks quite tasty!
It was so bad, Jessie. And, lol, way to look on the bright side – I bet my mouth was REALLY clean… Thanks, friend!
I can’t wait to try these Marissa! I’ve never tried using cornstarch. Thanks so much for sharing the info!
Yay! I can’t wait to hear what you think. Thanks, Mary Ann!
I’ve never used baking powder, but I regularly use cornstarch, like, all the time when I make wings. I made a big batch this weekend for a family get-together and they disappeared in a flash. Girl, I believe you 😉 !!! These look super duper good and that blue cheese sauce and buffalo dip are a MUST! P.S. what part of the wing do you like best? Hubby likes the drum part and me the wing part so it works out lovely for us, lol. Awesome recipe, my friend!
So you already knew the secret! Oh man, I like the drum and wing pretty equally – I love that you and your fella have it all worked out. 😉
OMG… you make me feel so much better… and Im laughing at the memories….. I did the same thing the first time I made the recipe with baking powder, and accidentally used baking soda. My husband deserves major kudos for eating all of them, while I was like this is terrible! Im going to give your cornstarch method a try Marissa!
Michele, I relate! My husband ate them too…that baking soda flavor was epic, lol! I can’t wait to hear what you think of this method!!
Thank you for the great recipe, I adapted it a little by using drumsticks 1.5 lbs.
I used a clear glass spice jar with a holes in the top to shake on the baking powder.
I then added the bbq sauce, and followed the recipe. Mind turned out delicious
but less crispy as I used a deep baking dish. I have never tasted such tender chicken.
The benefit of course is the slow oven, it does take the oven to heat up to 425. So
allow sufficient time. It doesn’t hurt in my opinion to add another 10 minutes.
I’ve never tried this with drumsticks – great idea! 🙂
I’m trying this recipe (with drumsticks) this very minute! Just popped them in the oven. My only alteration is adding a few spices (garlic & onion powders and cayenne) to the salt/cornstarch mixture. I typically roll my eyes when someone claims to have perfected baked chicken wings but I am excited to try these drumsticks!! (The didn’t have wings at my grocery today, weird but oh well!) Thanks for sharing!
That’s great, Jennifer! I haven’t tried it with drumsticks. I think they’ll be delicious, but will need a longer cooking time.
Nope!! They were perfect using the same cook time as you posted for wings. I loved this recipe, thanks again!!
That is awesome, Jennifer! Really sweet of you to come back and let me know – now I’ve got to try it too!
This is amazing recipe! Thanks!
Thanks so much…
Do you remove from oven at temp switch?
Hi Brutus – nope, they stay in the whole time… 🙂
I made these tonight for dinner! What an awesome recipe! Thanks for sharing. My husband can’t stop talking about them. I made buffalo and garlic parm.
That’s fantastic! So kind of you to come back to let me know. 🙂
I made these before, and I’am making them right now. All I can say is WOW! So delicious! I won’t make them any other way, they come out so crispy, when adding the baking powder, Tip I let them sit in the refrigerator for a few hours before putting them in the,oven. They come out so crispy! YUMMERS! !
Awesome! I’m so glad you like them, Jo Anne!
Just made these…they turned out perfect. Thanks for sharing your recipe! I believe Super Bowl tradition has been born.
Yay! You made my day, Donna!!