Amazing 476 Calorie Extra Crispy Baked Buffalo Chicken Wings

Oh, you know that feeling, right? Game day rolls around, and suddenly, all you can think about are those perfectly sauced, unbelievably crunchy buffalo wings. For years, following a healthier path meant skipping them entirely. I remember one tailgate, staring mournfully at the fried options, knowing they just didn’t fit my lifestyle anymore. That’s when the lightbulb went off!

I became determined to crack the code for truly delicious, guilt-free wings. And folks, I nailed it. We’re talking about the ultimate Extra Crispy Baked Buffalo Chicken Wings that deliver that deep-fried satisfaction without ever touching a drop of oil. As The Keto Performance Chef, my mission is making comfort food fit your goals, and these wings are proof that you never have to compromise on flavor or texture. Get ready, because these baked party wings are about to change your snacking game!

Why These Extra Crispy Baked Buffalo Chicken Wings Are a Game Changer

Listen, when you’re trying to keep things clean and keto-friendly, wings shouldn’t feel like a sacrifice. That’s why I put so much work into this technique!

These aren’t just *good* baked wings—they are genuinely crispy, even the next day. People think you need oil to get that crunch, but we cheat the system using simple baking powder. Trust me, it’s magic!

• Zero Guilt Crunch: We skip the deep fryer completely, keeping those heavy oils and massive amounts of calories out of the picture.
• Flavor Focus: Because the wings aren’t fighting through heavy batter, the pure flavor—that spicy buffalo kick and the salty skin—really shines through.
• Easy Cleanup: Pop them on a rack over foil. Bake it, toss it, enjoy it. Seriously, cleanup is a breeze for these crispy baked chicken wings!

If you’re looking for game day appetizers that keep you on track without tasting like cardboard, this is absolutely the recipe you need in your life. They turn simple snacking into a gourmet experience.

Essential Ingredients for Extra Crispy Baked Buffalo Chicken Wings

Okay, you absolutely cannot cut corners on this list if you want that ‘fried quality’ texture from your oven. The ingredients are split up just like they are in my kitchen—wings, sauce, and the cool, creamy dip to balance the heat. Remember, we’re going for flavor here, which means the right kinds of salt and specific additives make a huge difference, especially when we talk about those amazing crispy baked chicken wings.

For the Crispy Baked Wings

This is where the magic starts! Forget flour; we are using the secret weapon that dries out the skin enough to crisp it perfectly. You need 4 lbs of chicken wings, separated into drumettes and wingettes—don’t skip separating them if you can help it; they bake more evenly that way.

Our coating is simple but vital: You’ll need 5 teaspoons of baking powder—and I cannot stress this enough, use the powder, not the baking soda, otherwise, the taste is all wrong! Then, grab 3/4 teaspoon of kosher salt. I specify kosher because those larger flakes cling better and don’t make the meat taste as metallic as table salt can.

For the Classic Buffalo Sauce

This is the classic flavor profile, but we’re adding a touch of brown sugar to give it depth and help with the beautiful caramelization on the crispy skin. You are whisking together 4 tablespoons of melted, unsalted butter with 1/2 cup of Frank’s Original Red Hot Sauce. That specific hot sauce provides the right vinegary tang that cuts through the richness.

Finish that sauce with 1 tablespoon of brown sugar and just a tiny dash of kosher salt (about 1/4 tsp) to balance everything out before tossing.

For the Homemade Blue Cheese Dip

You cannot serve wings without that cold, tangy dip to put out the fire! My rule is to let the blue cheese soften a bit first—it makes mashing so much easier. You’ll need 1/2 cup of soft, crumbled blue cheese (or Gorgonzola if you prefer a sharper bite).

Mix that with 1/2 cup of sour cream, 1/4 cup of good, whole-egg mayonnaise, a small clove of garlic minced until it practically disappears, 2 tablespoons of lemon juice, and about 1/2 teaspoon of kosher salt and a dash of black pepper. You might need 1 to 3 tablespoons of milk if you like it runnier, but start with less!

Serving Accompaniments

To keep things fresh and classic, you definitely need celery sticks! Seriously, grab a whole bunch of celery stalks. They are the perfect crunchy, cooling vehicle for scooping up that homemade blue cheese dip alongside your spicy chicken snacks.

Equipment Needed for Perfect Extra Crispy Baked Buffalo Chicken Wings

You don’t need fancy gadgets or an air fryer for these wings—we’re keeping it old-school and effective! Having the right basic setup is what guarantees that skin gets shatteringly crisp while the inside stays juicy. Seriously, don’t try to skip prepping your space because that initial low-and-slow bake is a game changer for these game day appetizers.

Make sure you have these three things ready before you even think about bringing out the chicken:

• Large Bowl: You need space to toss those 4 pounds of wings with the baking powder and salt until every single piece is coated. If the bowl is too small, the coating just clumps up.
• Rimmed Baking Tray: This is essential! We are using this tray to catch any rendered fat or drips *under* the rack. Make sure it’s large enough that your wings aren’t overlapping too much when they go in the oven.
• Oven Rack: This might seem small, but it’s the cornerstone of the whole operation. The rack lifts the wings up, allowing the hot oven air to circulate completely around them. This is the secret sauce for getting the skin dry and crispy without frying!

Once you’ve got those metal heroes ready, success is practically guaranteed. It’s all about good airflow for these fantastic buffalo wings!

Step-by-Step Instructions for Extra Crispy Baked Buffalo Chicken Wings

Alright, this is where the kitchen magic happens! Getting these Extra Crispy Baked Buffalo Chicken Wings perfect isn’t about frying; it’s all about giving the skin space to breathe and render its fat. We use a two-temperature method inspired by my early experiments trying to create the best game day appetizers. It takes a little time, about 80 minutes total cooking, but trust me, it’s worth every second!

Preparing the Wings for Maximum Crispness

First things first: dry spots mean crispy skin! If you planned ahead—which you totally should—put the wings on a rack over a tray and let them chill uncovered in the fridge overnight. That draws out so much moisture. If you’re short on time, just pat them aggressively dry with paper towels. Seriously, pat them like you mean it!

Now, let’s get that coating on. Preheat your oven to a low 250°F / 120°C and position one rack in the lower quarter and one in the upper quarter. Line your tray with foil (easier cleanup!) and spray your rack lightly with oil before putting the wings skin-side up on it. Sprinkle the baking powder and salt over the wings in a large bowl and toss until they are completely coated. That coating is your armor against sogginess!

The Two-Stage Baking Process for Extra Crispy Baked Buffalo Chicken Wings

Time to bake low and slow! Place the tray with the wings on the lower shelf and bake for 30 minutes. This initial stage just melts that fat out without burning the skin. Once that’s done, move that tray up to the higher shelf.

Crank the oven way up to 425°F / 220°C. Bake them for another 40 to 50 minutes. Here’s the crucial part for that amazing texture—do not turn them over! They crisp up better just sitting there. They’re done when they look dark golden brown and you can practically hear the crunch. If you’re looking for more inspiration, check out this great reference on truly crispy oven baked wings.

Making the Buffalo Sauce and Blue Cheese Dip

While the wings are doing their high-heat finish, whip up your toppings! For the sauce, just melt 4 tablespoons of butter, then whisk in the Frank’s Red Hot, brown sugar, and just a pinch of salt until that sugar dissolves. Keep it warm.

For the dip, mash your softened blue cheese with the sour cream until it’s relatively smooth. Then stir in the mayo, minced garlic, lemon juice, salt, and pepper. Add milk slowly, maybe 1 tablespoon at a time, until it feels like a perfect dipping consistency. Pop both in the fridge or keep the sauce warm!

Tossing and Serving Your Baked Party Wings

When those wings come out perfectly done, quickly transfer them to that large bowl you used earlier. Pour that savory Buffalo Sauce right over the top and toss immediately until everything is beautifully glossy. You can also serve them plain and leave the sauce on the side for dipping if you have folks who like it milder.

Serve these spicy chicken snacks right away with those essential celery sticks and a generous bowl of that homemade blue cheese dip. They disappear fast, I promise!

Tips for Success with Your Extra Crispy Baked Buffalo Chicken Wings

Look, getting wings perfectly crispy in the oven takes a couple of little tricks that Grandma taught me about precision, even though she never made wings! The process relies on drying out that skin efficiently, and I rely on a few key points to make sure these crispy baked chicken wings are always fantastic.

First up, remember that recipe note about baking powder? It’s the trick! You absolutely must use baking powder, not baking soda. Baking soda will give you a metallic, funky taste, and we are aiming for pure, savory flavor here. Also, if you can swing it, let the wings dry uncovered in the fridge overnight. That step makes a massive difference in crispiness!

Another thing the recipe mentions is that the wings shrink as the fat renders. Because of this, they can get close together on the rack. My personal trick, especially when I’m making a huge batch for game day, is to use two racks and alternate their positions halfway through the high-temp bake. This way, every wing gets equal blast of heat and dries out perfectly. Don’t stack them, or you end up steaming the bottom layers!

Making Extra Crispy Baked Buffalo Chicken Wings Ahead of Time

I know, I know. Sometimes you’re hosting a big group for the make-ahead breakfast strata bread cheese party, and you just can’t do everything fresh right before kickoff. These wings are definitely best right out of the oven when that skin is popping, but we can definitely prep ahead!

The sauces are your best friend here. Make the Buffalo Sauce and the Blue Cheese Dip completely ahead of time. Store the dip in the fridge; it actually tastes better the next day when the garlic and cheese flavors have really married. The hot sauce mixture can be kept warm in a little crockpot or just gently reheated on the stovetop right before you toss the finished wings.

Now, for the wings themselves? If you bake them fully, they will lose that *extra crispy* texture when stored. The fat solidifies and softens the skin. If you absolutely must make them early, I suggest baking them only halfway through the high-temperature stage—say, stop roasting when they are golden but not quite fully crisp. Store them cooled in the fridge.

When it’s time to serve, the key is to reheat them quickly at a very high temperature—like 425°F again—on a clean rack! Don’t sauce them until they are hot and relatively crisp again. If you need to reheat sauce-covered wings, give them a quick, brief trip through the oven just to warm them, but know they won’t have that amazing crackle unless you use the two-stage baking method fresh.

Variations on Spicy Chicken Snacks

We all love the classic Buffalo flavor, but sometimes, you just want to mix things up, especially if you’re making a big batch of these garlic butter mushrooms skillet recipe game day favorites! I’ve found a few easy tweaks that keep these wings perfectly keto and still absolutely mouthwatering. You don’t need to change the core baking powder technique, that stays the same for the crunch!

If you want to try something different from the standard red hot, try ramping up the spice blend right when you toss the wings with the baking powder. A little smoked paprika or a pinch of cayenne pepper right into that coating mixture before they enter the oven creates such a beautiful, deep color and an extra layer of savoriness. It makes them feel extra special!

For the sauce itself, if you’re being super strict with your macros, you might want to check that brown sugar content in your hot sauce or swap the 1 tablespoon of brown sugar in the sauce recipe for a zero-calorie sweetener like erythritol or monk fruit blend. It gives you the caramel note without the carbs. You’ll find these spicy chicken snacks are surprisingly versatile.

Another fun variation is turning them into BBQ wings! If you have a favorite sugar-free BBQ sauce, just use two parts of that sauce to one part melted butter for tossing. That gives you a sticky, sweet, messy, fantastic alternative to the classic Buffalo flavor. Seriously, experiment! Once you master the crispy baking technique, you can coat them in anything delicious you like.

Serving Suggestions for Your Baked Party Wings

Okay, we have achieved the perfect, crispy, keto-friendly wings! Now comes the fun part: building out the perfect spread. Since you’ve already made that heavenly homemade blue cheese dip and chopped up essential celery sticks, we just need a few more additions to transform these baked party wings into a full-blown appetizer feast perfect for any football Sunday.

The key for my keto crowd is keeping everything around the wings fresh, bright, and low-carb. You need things that scoop well and offer a nice contrast to the heat. Forget the carb-heavy fries and chips; we’re going high-flavor!

First, if you want another dip that disappears as fast as the wings, you have to make a huge batch of guacamole. My guacamole with lime and cilantro recipe is zesty and packed with healthy fats, making it the ideal partner for our spicy chicken snacks. It’s great for dipping the celery or, if you’re feeling cheeky, dipping the wing tips!

For something that looks impressive but takes five minutes, you *have* to trust me on skewers. I love making simple 5 ingredient Caprese skewers. They are cool, refreshing, and that burst of fresh mozzarella and basil just cleanses the palate perfectly between bites of fiery buffalo wing. It adds a little elegance to what is usually a very messy affair!

Finally, you can’t go wrong with some simple low-carb veggies on the side. Think crisp bell pepper strips, radishes, or even some dill pickles if you like that sour punch. Keep the celery and dip front and center, but these additions make sure everyone finds something they love on their plate!

Frequently Asked Questions About Extra Crispy Baked Buffalo Chicken Wings

I get so many questions whenever I post these Extra Crispy Baked Buffalo Chicken Wings, especially from folks who are new to baking wings and worried they won’t measure up to the fried versions. It’s completely normal to have questions about technique, but trust me, once you nail the baking powder trick, this becomes your go-to for all future queso dip stovetop or slow cooker parties!

Can I use an air fryer for this buffalo wings recipe?

That’s an excellent question! Because the core of this buffalo wings recipe relies on that specific combination of low-and-slow rendering followed by a high-heat blast, you *can* use an air fryer, but you might miss out on some of that overall crispness since the airflow isn’t quite as robust as a preheated oven.

If you use an air fryer, I highly recommend still using the baking powder/salt rub exactly as directed. Cook them at about 380°F for 20 minutes, shake them, and then boost it up to 400°F for another 10 to 15 minutes until they are deeply colored. They should still be fantastic!

Are these baked party wings keto-friendly?

For the most part, yes! The chicken, the baking powder, the salt—that’s all keto gold. The blue cheese dip is also typically quite keto-friendly, provided you use a low-carb mayonnaise and sour cream.

The only place you need to watch out is the Buffalo Sauce, specifically the brown sugar. While I only use 1 tablespoon, that adds up in a large batch. For super strict keto dieters, I recommend substituting that tablespoon of brown sugar with your favorite granulated zero-carb sweetener, like monk fruit or erythritol. It still helps the sauce melt nicely without the added sugar!

My wings are not crispy. What went wrong?

Oh, that’s frustrating, but it usually comes down to one or two small mistakes! If your wings aren’t crisping up like they should, check these three things immediately. First, did you use baking powder instead of baking soda? Baking soda will break down proteins differently, and soda will taste metallic, not crispy.

Second, check your moisture levels. Did you really pat the wings dry? If there’s any standing water or moisture left on the surface, the oven will try to steam them instead of crisping them, which is a tragedy for game day appetizers! Finally, make sure your oven temperature is correct when you transition for that final 40–50 minutes. If the temp is too low, they just bake slowly without achieving that final crust.

Nutritional Estimates for Extra Crispy Baked Buffalo Chicken Wings

Hey, transparency is everything, especially when we are talking about making these amazing Extra Crispy Baked Buffalo Chicken Wings fit into our health goals! Since we skipped the frying, these already cut way down on unnecessary fats, but you still want to know what you’re putting in your body. This recipe serves 8 people, and based on the ingredients, here’s a solid estimate for one serving.

I ran the numbers based on standard measurements, but remember, these are just starting points. If you use a super fatty mayonnaise or a brand of hot sauce loaded with hidden sugars, those numbers might shift slightly. Always check your labels, especially on the hot sauce and your blue cheese ingredients, if you are rigorously following a plan like keto. You can always check out my guide on calorie-smart recipes for more tips on tweaking things!

Here is the breakdown per serving:

• Calories: Approximately 476 kcal
• Protein: A huge 63.3g! You are definitely hitting your macros with this batch.
• Fat: Around 22g total fat, with about 8.1g of that being saturated fat. Not bad for something this crunchy!
• Carbohydrates: Amazingly low at just 3.1g total carbs. That little sprinkle of brown sugar in the sauce is honestly the biggest contributor here, proving how great these work for low-carb lifestyles.
• Sodium: It is what it is with Buffalo flavors—about 1195mg. That’s why you have to serve them with those big, cooling celery sticks!

I designed this recipe structure so that the main bulk of calories comes from the lean protein in the wings, which is exactly what we want when we’re fueling up for game day or just craving satisfying spicy chicken snacks!

Share Your Game Day Appetizers Success

Well, my friends, now you have the absolute secret to making wings that are ridiculously crispy, packed with that spicy flavor you crave, but still fit perfectly into a health-conscious lifestyle. I am so excited for you to try these Extra Crispy Baked Buffalo Chicken Wings!

The best part of sharing these recipes is hearing back from you all. Did they turn out as crispy as you hoped? Did your family even notice they weren’t deep-fried? Don’t be shy!

Please, please leave me a comment below. Tell me how they went, if you made any small swaps, or what you paired them with. Knowing what works for your kitchen fuels my passion for creating more healthy comfort food!

If you loved these, you should definitely check out some of my other crowd-pleasers, like my famous classic deviled eggs recipe—another perfect addition to your lineup of game day appetizers. I’m always tweaking those classics to keep them low-carb and delicious!

And if you took a picture while you were tearing into those wings, snap it! Tag me online so I can see your beautiful, spicy, crunchy success. Happy cooking, everyone!