The Best Oven-Fried Buffalo Wings
The Best Oven-Fried Buffalo Wings is a medium American recipe that serves 8. 250 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 12 hrs 35 min | Cook: 46 min | Total: 13 hrs 41 min
Cost: $8.73 total, $1.09 per serving
Ingredients
- 2 pounds Chicken Wings (air‑chilled if possible, skin left on, pat dry with paper towels)
- 2 teaspoons Kosher Salt (for dry brine; use kosher or sea salt for even distribution)
- 2 teaspoons Cornstarch (helps dry the surface for extra crisp)
- 2 teaspoons Baking Powder (alkaline; creates tiny bubbles that dry into a crisp crust)
- 2 tablespoons Neutral Oil (canola or vegetable oil, tossed with wings before baking)
- 4 tablespoons Unsalted Butter (melted for the buffalo sauce)
- 4 tablespoons Frank's RedHot Sauce (classic buffalo flavor; substitute with Crystal hot sauce or sriracha)
- 3 cloves Garlic (minced; added to butter sauce)
- 2 stalks Celery Sticks (for serving as a classic garnish)
- ¼ cup Blue Cheese Dressing (optional dipping sauce)
Instructions
Pat Dry and Season Wings
Place the 2 lb of chicken wings in a large mixing bowl, pat them completely dry with paper towels, then sprinkle 2 tsp kosher salt, 2 tsp cornstarch, and 2 tsp baking powder over the wings. Toss until evenly coated.
Time: PT15M
Overnight Dry in Refrigerator
Transfer the seasoned wings to a wire rack set over a baking sheet. Place the rack on the bottom shelf of the refrigerator, uncovered, and let the wings dry for at least 12 hours (no more than 24 hours).
Time: PT12H
Light Oil Toss
Remove the wings from the fridge, drizzle 2 Tbsp neutral oil over them, and toss gently to coat the surface.
Time: PT5M
Arrange on Rack Skin‑Side Up
Place the wings on the wire rack so the skin‑facing side is up; for flats, the side with the most skin should be up, and for drumettes stretch the skin back over the meat.
Time: PT5M
First Bake
Preheat a convection oven to 450°F (232°C). Bake the wings for 20 minutes, keeping the skin side up.
Time: PT20M
Temperature: 450°F
Flip Wings
Using tongs, flip each wing so the opposite side is now facing up.
Time: PT2M
Second Bake
Return the wings to the oven and bake for another 20 minutes, or until the skin is deep golden‑brown and blistered.
Time: PT20M
Temperature: 450°F
Prepare Buffalo Sauce
While the wings bake, melt 4 Tbsp unsalted butter in a skillet over medium‑low heat. Add 3 minced garlic cloves and sweat for 1‑2 minutes without browning. Stir in 4 Tbsp Frank's RedHot sauce and remove from heat.
Time: PT10M
Temperature: medium‑low
Toss Wings in Sauce
Transfer the baked wings to a large bowl, pour the hot butter‑hot‑sauce over them, and toss until every piece is evenly coated.
Time: PT2M
Serve
Arrange the sauced wings on a serving platter with celery sticks and a side of blue cheese dressing (or ranch if preferred). Enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 18 g
- Fiber
- 0 g
Dietary info: Gluten‑free, High‑protein, Keto‑friendly (low carb)
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Wings: Fresh chicken wings, Drumettes and flats separated
- Instead of Kosher Salt: Table salt (use half the amount)
- Instead of Cornstarch: Potato starch, Tapioca starch
- Instead of Baking Powder: Baking soda (use half the amount)
- Instead of Neutral Oil: Light olive oil, Grapeseed oil
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Frank's RedHot Sauce: Crystal hot sauce, Sriracha (adjust amount)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Celery Sticks: Carrot sticks, Cucumber spears
- Instead of Blue Cheese Dressing: Ranch dressing
Equipment Needed
- Wire Rack
- Baking Sheet
- Mixing Bowl
- Paper Towels
- Measuring Spoons
- Skillet
- Tongs
- Oven
- Cutting Board
Critical Steps — Do Not Skip
- Season wings with salt, cornstarch, and baking powder and let them dry uncovered overnight.
- Bake at high heat (450°F) on a wire rack in a convection oven for maximum airflow.
- Flip halfway through cooking to crisp both sides evenly.
- Toss hot wings immediately in a butter‑hot sauce for proper coating.
Chef Tips from the Video
- Air‑chilled wings have less water in the skin and crisp up faster than water‑chilled wings.
- Baking powder’s alkaline reaction creates tiny bubbles that dry into a crunchy crust.
- If you don’t have a convection oven, increase the bake time by 5‑7 minutes and rotate the pan halfway.
Troubleshooting
Wings are soggy instead of crisp.
Make sure the wings were thoroughly dried before seasoning and that they rested uncovered for the full overnight period. Use a convection setting and avoid crowding on the rack.
Skin becomes leathery after baking.
Do not exceed a 24‑hour dry period; too much drying prevents the collagen from gelatinizing, resulting in a leathery texture.
Wings are burnt on the edges but not cooked through.
Check oven temperature with an oven thermometer; lower to 425°F if your oven runs hot, and flip the wings earlier.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days.
Freezer: Freeze cooked wings in a freezer‑safe bag for up to 2 months; reheat in a 350°F oven until crisp.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The dry‑brine and overnight fridge step can be done up to 24 hours ahead.
- Buffalo sauce can be prepared a day in advance and refrigerated; reheat gently before tossing.
- Cooked wings reheat best in a hot oven rather than microwave to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of Oven Fried Buffalo Wings in American cuisine?
Buffalo wings originated in the 1960s at the Anchor Bar in Buffalo, New York, and have become a staple of American bar and game‑day food. Kenji’s oven‑fried version adapts the classic deep‑fried method for home kitchens while preserving the iconic crisp texture.
What are the traditional regional variations of buffalo wings in United States cuisine?
Beyond the classic hot sauce‑butter mix, regional twists include honey‑garlic in the South, Asian‑style soy‑ginger glaze in the West Coast, and extra‑spicy cayenne blends in the Midwest. Kenji’s recipe sticks to the original Buffalo flavor with Frank’s RedHot and butter.
How is oven‑fried buffalo wings traditionally served in the Buffalo, New York region?
In Buffalo, wings are typically served hot, tossed in a butter‑hot sauce, with crisp celery sticks and a side of blue‑cheese dressing for dipping. Kenji follows this classic presentation.
What occasions or celebrations are oven‑fried buffalo wings traditionally associated with in American culture?
Wings are a go‑to snack for Super Bowl parties, tailgate gatherings, and casual game nights. Their finger‑food nature makes them perfect for sharing in a festive, informal setting.
What makes Oven Fried Buffalo Wings special or unique in American cuisine?
The combination of a dry‑brine with baking powder, cornstarch, and an overnight air‑dry creates a fry‑like crunch without deep‑frying, offering a healthier, less messy alternative while keeping the authentic flavor.
What are the most common mistakes to avoid when making Oven Fried Buffalo Wings at home?
Common errors include skipping the overnight dry, using water‑chilled wings, overcrowding the rack, and flipping too late. Each of these prevents the skin from becoming truly crisp.
Why does this Oven Fried Buffalo Wings recipe use baking powder instead of baking soda?
Baking powder provides a milder alkaline boost and releases carbon dioxide gradually as the wings bake, creating tiny bubbles that dry into a crisp crust without the metallic taste that baking soda can impart.
Can I make Oven Fried Buffalo Wings ahead of time and how should I store them?
Yes. You can season and dry the wings the night before, store them uncovered in the fridge, and bake them fresh the next day. Leftover baked wings keep in the refrigerator for up to three days and reheat in a 350°F oven to restore crispness.
What texture and appearance should I look for when making Oven Fried Buffalo Wings?
The skin should be deep golden‑brown with visible micro‑blisters and feel dry to the touch. When you press a wing, the meat should be juicy inside while the exterior cracks lightly under pressure.
How do I know when Oven Fried Buffalo Wings are done cooking?
The wings are done when the internal temperature reaches 165°F (74°C) and the skin is blistered, crisp, and uniformly golden. A quick flip after the first 20 minutes helps ensure both sides achieve this texture.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, detailed recipe development, and practical home‑cooking solutions, often translating professional methods for everyday kitchens.
How does the YouTube channel J. Kenji López‑Alt's approach to American comfort food differ from other cooking channels?
Kenji emphasizes the underlying chemistry of ingredients—like the use of baking powder for crispness—while providing thorough explanations, extensive testing, and clear visual demonstrations, setting his style apart from more impression‑focused cooking channels.
Last updated: October 11, 2026
