Crispy Oven Fried Chicken Wings with Buffalo Sauce

Adapted from a recipe from Cook’s Illustrated, as seen on Recipe Tin Eats. Both fine sources of cooking excellence! I adapted this recipe only very slightly to my tastes and preferences, but the Blue Cheese dressing recipe is my own. (Feel free to substitute jarred dressing if you like!)

The brilliance of this recipe is that baking powder crisps the wings to perfection, and the low cook renders the fat from the skin, while the subsequent higher temperature then crisps the wings. These wings are excellent!

Equipment needed:

  • 12×18 rimmed half-sheet pan
  • cooking rack to fit the sheetpan
  • foil
  • large zippered plastic bag


  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 1 hr, 20 min
  • Total Time: 1 hr, 35 min
  • Yield: 8-10 servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American



Wing Ingredients:

  • 4 lb. Raw Chicken Wing Drummettes and Wingettes
  • 5 tsp. Baking Powder (Non-Aluminum preferred!)
  • 1 tsp. Salt

Buffalo Sauce:

  • 1/2 c Frank’s Hot Sauce
  • 2 T Brown Sugar (dark or light)
  • 2 T Butter
  • 1/2 t Salt
  • A few grinds of black pepper

Blue Cheese Dressing:

  • 1/2 cup crumbled Blue Cheese (any variety, such as Roquefort or Gorgonzola)
  • 1/4 c Mayonnaise
  • 1/2 c Plain Greek Yogurt (Full fat or 2%)
  • 23 T Lemon Juice, to taste
  • 1/2 t Salt
  • Pepper, to taste

For Serving:

  • Celery sticks and/or carrot sticks



Prepare Wings:

  1. Prepare sheet pan by lining it with foil, and placing a greased or sprayed wire baking rack into the sheet pan. Preheat oven to 250F, and position oven rack at its lowest level.
  2. Dry the Drumettes and Wingettes well with paper towels. The dryer the skin is, the crispier the wing will be.
  3. Place the wing parts in a zippered bag. Spoon in the baking powder and salt. Shake bag well so ingredients are well distributed over all of the wing pieces.
  4. Line the rack in the sheetpan with coated wing pieces, skin side down. They will shrink a bit while baking, so it’s ok if they touch a bit. The sheetpan should fit 4 lb, or little more, of wing pieces. Place coated wings in the oven for 30 minutes.
  5. After 30 minutes, place the baking sheet with wings on an oven rack in the top third of your oven, and increase heat to 425F.
  6. Bake for 40-50 minutes, turning wings to skin-side up after 15 or 20 minutes. Leave in oven until they are golden brown and crispy.

Prepare Sauces:

  1. While wings are cooking, prepare the blue cheese sauce. Mix together the mayonnaise and yogurt (or sour cream). Mash in the blue cheese crumbles. Add salt and pepper, and lemon juice to taste. I used the full 3 Tablespoons. If it’s a little too thick, thin it out with a bit of milk.
  2. Just before wings are done, prepare the Buffalo sauce by mixing all ingredients over Medium-low heat in a small saucepan. Stir occasionally while heating until bubbly. 
  3. Pour the buffalo sauce into a large bowl. When wings are done, place them all in the bowl with the buffalo sauce. Using tongs or a large teflon spatula, mix the wings and sauce together until all wings are coated.
  4. Serve sauced wings with celery sticks and blue cheese, if desired.


Keywords: Chicken Wings, Baked, Crispy, Buffalo, Sauce

Recipe Card powered byTasty Recipes