Crispy Baked Buffalo Chicken Wings with Ranch Dip – Easy, Oven-Baked Perfection
These are the wings I make when we want that classic buffalo-wing crunch and heat—without dealing with a pot of oil or the smell of frying for two days. They come out crispy, saucy, and honestly dangerously snackable.
Last weekend I made a big tray for a “just us at home” movie night… and my husband basically hovered by the oven like it was a live sports event. 😄 The best part? You can get that crackly skin in the oven with a few simple tricks—no deep-fryer required.
Why This Recipe Works
Crispy without frying: Baking powder + high heat helps dry the skin so it crisps up beautifully.
Bold buffalo flavor: A simple butter + hot sauce combo coats every wing perfectly.
Ranch dip makes it: Cool, creamy ranch balances the heat (and makes you keep “testing” wings).
Easy for a crowd: One big tray = party food with minimal effort.
Flexible heat level: Make it mild, classic, or “why is my scalp sweating?” spicy.
What You’ll Need
For the Wings
2 1/2 to 3 pounds chicken wings (drumettes + flats)
2 teaspoons baking powder (aluminum-free if possible)
1 teaspoon kosher salt
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
For the Buffalo Sauce
1/2 cup hot sauce (Frank’s RedHot is classic)
4 tablespoons butter, melted
1 teaspoon honey (optional, for a slightly sticky, balanced heat)
1/2 teaspoon garlic powder (optional)
For the Quick Ranch Dip
1/2 cup mayonnaise
1/2 cup sour cream (or plain Greek yogurt)
2–4 tablespoons buttermilk (or regular milk to thin)
1 teaspoon dried dill (or 1 tablespoon fresh)
1 teaspoon dried parsley (or 1 tablespoon fresh)
1 tablespoon chopped chives (or 1 teaspoon dried)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt, plus more to taste
Black pepper to taste
1 teaspoon lemon juice (optional, brightens it up)
Personal note: One time I had zero buttermilk and barely any sour cream left—so I used Greek yogurt + a splash of milk + lemon juice. Still creamy, still perfect.
Step-by-Step Instructions
1) Prep the Wings
Preheat oven to 425°F (220°C). Line a baking sheet with foil (for easy cleanup) and place a wire rack on top. Lightly spray the rack with oil.
Pat the wings very dry with paper towels. (This matters more than any “secret ingredient.”)
2) Season for Crispiness
In a large bowl, toss wings with:
baking powder
salt
paprika
garlic powder
onion powder
pepper
Arrange wings in a single layer on the rack, not touching.
Personal note: If I’m being extra, I’ll let the wings sit uncovered in the fridge for 30 minutes (or even overnight). It’s basically “crispy insurance.”
3) Bake Until Crispy
Bake for 20 minutes, flip the wings, then bake 20–25 minutes more, until deeply golden and crisp.
If you want them restaurant-level crackly, broil for 1–2 minutes at the end—watch closely so they don’t burn.
4) Make the Buffalo Sauce
Whisk together hot sauce + melted butter (and honey/garlic powder if using). Taste it—this is your moment to adjust heat.
5) Toss and Serve
Put wings in a large bowl. Pour sauce over and toss until coated.
Serve immediately with ranch dip (and classic sides like celery + carrots if you want).
Quick Ranch Dip Instructions
Whisk mayo + sour cream together. Add herbs and seasonings. Thin with buttermilk/milk until dip consistency. Taste and adjust salt/pepper.
Chill 10 minutes if you can (it gets even better), but it’s totally fine right away.
How to Store
Refrigerate: Store wings in an airtight container for 3–4 days.
Reheat for crispiness: Bake at 400°F (205°C) for 10–15 minutes on a rack, or air-fry at 375°F for 6–8 minutes.
Sauce tip: For the crispiest leftovers, store wings unsauced and toss in warm sauce after reheating.
Benefits of This Recipe
No deep frying mess or oil waste
Crispy texture that holds up
Crowd-friendly and game-day perfect
Easy homemade ranch (no packet needed)
Customizable heat and flavor
Common Mistakes to Avoid
Using baking soda instead of baking powder: Not the same thing—baking soda can taste harsh.
Not drying the wings: Moisture = steam = soggy skin.
Crowding the pan: Wings need airflow to crisp.
Saucing too early: Toss in sauce at the end so they stay crunchy.
Underbaking: Pale wings = rubbery skin. You want them deeply golden.
Variations You Can Try
Honey Buffalo: Add 1–2 tablespoons honey for sweet heat.
Garlic Buffalo: Add 1 minced garlic clove to the sauce (or extra garlic powder).
Extra spicy: Add cayenne or a pinch of crushed red pepper.
Lemon pepper buffalo: Toss wings in lemon pepper seasoning after baking, then sauce lightly.
FAQ
Can I use frozen wings?
Yes, but thaw first for best crispiness. Frozen wings tend to release extra moisture and won’t crisp as well if baked straight from frozen.
Do I need a wire rack?
It’s strongly recommended. It lets heat circulate and keeps wings from sitting in their own juices. If you don’t have one, bake directly on parchment and flip twice—but expect slightly less crispiness.
How do I know they’re done?
They should be deeply golden and crisp. For food safety, chicken should reach 165°F (74°C) internally, but wings often taste best around 175–185°F because the connective tissue breaks down more.
Can I make these ahead of time?
Yes. Bake fully, cool, refrigerate, then re-crisp in the oven before serving. Toss with warm sauce right before eating.
Wrapping Up
These crispy baked buffalo wings are everything you want for a cozy night in or a full-on game day spread: crunchy edges, saucy coating, and that classic buffalo kick—plus the cooling ranch dip to keep things perfectly balanced.
Make them once, and they’ll become your “default wings” whenever you’ve got people coming over… or when it’s just you, your baking sheet, and a suspiciously empty plate.
