# The Best Oven-Fried Buffalo Wings

A recipe for oven-fried buffalo wings that are extra crispy thanks to a special technique involving baking powder and an overnight dry.

- Total time: 40 min
- Cuisine: American
- Category: Appetizer
- Language: en

## Ingredients

- 2 lbs air-chilled chicken wings
- 2 tsp kosher salt
- 2 tsp cornstarch
- 1 tsp baking powder
- 2 tbsp neutral oil (like canola or vegetable oil)
- 3 cloves garlic
- 4 tbsp butter
- 4 tbsp Frank's hot sauce
- celery
- blue cheese

## Instructions

1. Dry the chicken wings with paper towels.
2. Transfer chicken wings to a bowl.
3. Season 2 pounds of chicken wings with 2 teaspoons of kosher salt, 2 teaspoons of cornstarch, and 1 teaspoon of baking powder.
4. Arrange the seasoned wings on a wire rack set in a tray.
5. Refrigerate the wings uncovered overnight on the bottom shelf of the fridge to dry out the surface.
6. The next day, transfer the dried wings to a bowl and toss with 2 tablespoons of neutral oil (like canola or vegetable oil).
7. Arrange the wings back on the wire rack, ensuring the side with the most skin is facing up and stretching any pulled-back skin on drummettes.
8. Preheat oven to 450 degrees Fahrenheit, using convection if available.
9. Bake the wings in the preheated oven for about 20 minutes.
10. While the wings are baking, melt 4 tablespoons of butter in a skillet over medium-low heat.
11. Add 3 minced garlic cloves to the melted butter and sweat it out to mellow its flavor, without browning.
12. Add about 4 tablespoons of Frank's hot sauce to the butter and garlic mixture to create the wing sauce.
13. After 20 minutes, remove the wings from the oven and flip them over to crisp both sides.
14. Return the wings to the oven and cook for another 15 to 30 minutes, or until really nice and crispy all over.
15. Once cooked, remove the crispy wings from the oven and transfer them to a bowl.
16. Toss the wings thoroughly in the prepared buffalo sauce.
17. Serve the buffalo wings with classic accompaniments like celery and blue cheese.

## Equipment

- bowl
- paper towels
- wire rack
- tray
- skillet
- oven

## Tips

- For best results, use air-chilled chicken wings.
- Dry the chicken skin as much as possible with paper towels.
- Do not let the chicken skin dry for more than overnight, as it can become leathery.
- Arrange wings with the side with the most skin facing up for maximum crispness.
- Stretch drummet skin to cover the meat to protect it and maximize crisp.
- For the sauce, use regular Frank's Hot Sauce and combine with butter, as Frank's buffalo sauce has a fake butter flavor.
- The salt helps dissolve muscle proteins, preventing the chicken from drying out during the longer oven cooking time.

## Source

- Original video: https://www.youtube.com/watch?v=ptxrb2k7Y-s
- Recipe page: https://www.cliprecipe.com/recipe/54038d42-08c9-4d4d-9567-b2ff09051bb9
- Extracted: 2026-05-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt