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Best Homemade Bat Wing Buffalo Wings with Blue Cheese

oven baked buffalo wings - featured image
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These oven-baked buffalo wings deliver shatteringly crispy skin and juicy meat without the mess of deep-frying. Coated in a classic buttery hot sauce, they’re perfect for game day or a cozy night in.

Ingredients

Scale
  • 3 lbs (1.4 kg) chicken wings (party wings, drumettes and flats)
  • 2 teaspoons baking powder (aluminum-free)
  • 1 teaspoon fine sea salt or kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ cup (120 ml) Frank’s RedHot Original Cayenne Pepper Sauce
  • ¼ cup (4 tablespoons / 56 g) unsalted butter, melted
  • Blue cheese dressing, for serving
  • Celery and carrot sticks, for serving

Instructions

  1. Prep the Wings (Do this the night before or at least 1 hour ahead): Pat the chicken wings completely dry with paper towels. In a large bowl, whisk together the baking powder, salt, black pepper, and garlic powder. Add the dried wings and toss thoroughly until every piece is evenly coated.
  2. The Resting Period (Crucial for Crispiness): Arrange the coated wings in a single layer on a wire rack set inside a rimmed baking sheet. Place the baking sheet in the refrigerator, uncovered, for at least 1 hour, or up to 24 hours.
  3. Preheat the Oven: When ready to bake, preheat your oven to 425°F (220°C) with the rack in the middle position.
  4. Bake the Wings: Take the wings directly from the fridge and place them in the preheated oven. Bake for 45-50 minutes, flipping the wings once halfway through with tongs, until deep golden brown and crispy. Internal temperature should reach 165°F (74°C).
  5. Make the Buffalo Sauce: While the wings are baking, melt the butter in a small saucepan over low heat. Whisk in the Frank’s RedHot sauce until fully combined. Keep warm on the lowest setting.
  6. Toss and Serve: Once the wings are out of the oven, let them rest on the rack for a minute. Transfer to a large clean bowl, pour the warm buffalo sauce over the wings, and toss gently with tongs until every wing is coated.
  7. Plate and Garnish: Pile the saucy wings onto a platter. Serve immediately with blue cheese dressing and celery and carrot sticks.

Notes

The key to crispy skin is drying the wings thoroughly and letting them rest uncovered in the fridge. Use baking powder, not baking soda. Serve immediately for best texture. For less spicy wings, reduce hot sauce or add more butter.

Nutrition

Keywords: buffalo wings, oven-baked wings, crispy chicken wings, game day appetizer, spicy wings, blue cheese

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