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Oven-Baked Creamy Buffalo Wings

These Oven-Baked Creamy Buffalo Wings are everything you love about classic wings—crispy, spicy, and saucy—without the mess or heaviness of deep frying. Baked to golden perfection, the wings get their signature crunch from a clever blend of baking powder and a hot oven, no oil bath needed.
What sets this version apart is the rich, tangy buffalo butter sauce made with a mix of softened butter, Kewpie mayo, and your favorite buffalo sauce. The mayo gives the sauce a creamy, velvety finish that clings beautifully to each wing, creating a bold, flavorful bite in every mouthful. The wings are tossed while hot, allowing the butter to melt and fully coat the crispy exterior for maximum flavor.
Perfect for game day, casual dinners, or weekend cravings, these wings are easy to make and easier to devour. Serve them with a sprinkle of parsley and a side of ranch or blue cheese dressing for dipping. Whether you're hosting a party or just feeding yourself something indulgent, this wing recipe hits the spot without the hassle of frying.
You get all the flavor and texture of restaurant-style wings—crispy, juicy, and spicy—with the added bonus of oven simplicity. Once you try them this way, you might never go back.
Total Time1 hour 15 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 2

Equipment

Ingredients

For the wings

  • 2 lbs chicken wings about 18 wings
  • 1 tbsp neutral oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp baking powder
  • Cooking spray

For the lemon pepper butter

  • 1/4 c butter softened
  • 2 tsp kewpie mayo
  • 1/4 c buffalo sauce

Serve with

  • dried or fresh parsley and ranch or blue cheese for dipping

Instructions

  • Preheat your oven to 425 degrees.
  • Pat the chicken wings dry with paper towels to remove excess moisture. This helps in achieving a crispy texture.
  • In a large bowl, toss the chicken wings with the oil, salt, pepper, garlic powder, onion powder and baking powder, ensuring the wings are evenly coated with the seasoning.
  • Place a baking rack on top of a parchment paper-lined baking sheet and spray the rack with cooking spray.
  • Place the seasoned wings on top of the rack, then bake for 45-55 minutes (flipping halfway through) or until the wings are golden brown and crispy.
  • Just before the wings are finished baking, combine the softened butter, mayo and buffalo sauce. If the sauce is a bit lumpy after mixing, don’t worry — this will melt into the sauce once tossed with the warm wings!
  • Once the wings finish baking, toss the wings with the buffalo sauce in a large bowl. The butter will slowly melt into a sauce that will thoroughly coat the wings as you continue to toss.
  • Serve the wings with dried or fresh parsley and ranch or blue cheese for dipping. Enjoy!

Notes

  • For extra crispy wings, let them rest uncovered in the fridge for 30 minutes after seasoning.
  • You can use regular mayo in place of Kewpie, but Kewpie adds a deeper umami flavor.
  • Don’t skip the baking powder — it helps draw out moisture and promotes browning and crispiness.