Ultimate Crispy Baked Wing Platter: Spicy Buffalo Meets Savory Cajun-Style

Get ready for wings that disappear fast! This massive platter delivers the best of both worlds: half tossed in a fiery, buttery Buffalo sauce with a subtle honey touch for balance, and the other half coated in a bold, herb-packed savory seasoning blend inspired by Cajun vibes. No deep frying required—the secret to that addictive crunch? A light coating of baking powder (aluminum-free is key!) plus high-heat baking on a wire rack. The result: golden, ultra-crispy skin with juicy meat inside, bursting with flavor in every bite.

Whether you’re hosting a watch party, feeding a hungry crew, or just treating yourself, this double-flavor approach means everyone gets their favorite. The spicy Buffalo side brings that classic tangy heat, while the savory seasoned wings offer earthy, smoky depth without overwhelming spice. Pile them high, add dips and veggies, and watch the platter empty in record time!

Why this method beats frying

• Crispy without the mess or extra oil
• Hands-off oven time leaves you free for hosting
• Baking powder draws out moisture for restaurant-level crunch
• Easy to scale up for bigger crowds

Prep Time: 15–20 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour (plus optional resting)
Servings: 6–8 as an appetizer (3–4 lbs wings yield ~40–50 pieces)
Difficulty: Easy

Ingredients

For the Wings (Base)

• 3–4 lbs chicken wings (flats and drumettes separated, wing tips removed and discarded or saved for stock)
• 2–3 tablespoons aluminum-free baking powder (essential for crispiness—do NOT substitute with baking soda!)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked or sweet paprika

For the Spicy Buffalo Sauce (for half the wings)

• ½ cup favorite hot sauce (Frank’s RedHot works classic; adjust for heat level)
• 4 tablespoons unsalted butter, melted
• 1–2 teaspoons honey (optional but recommended—adds mellow sweetness to tame the heat)
• Optional: Dash of Worcestershire or garlic powder for extra depth

For the Savory Seasoned Coating (for the other half)

• 1½ tablespoons olive oil or melted butter
• 1–1½ tablespoons Cajun seasoning (store-bought or homemade; use low-sodium if preferred)
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon dried oregano (or Italian seasoning blend)
• Optional: Pinch of cayenne for extra kick

For Serving

• Ranch dressing and/or chunky blue cheese dip
• Fresh celery sticks and carrot sticks
• Extra hot sauce on the side
• Crispy fries, onion rings, or loaded potato wedges
• Lemon wedges for brightness

Step-by-Step Instructions

1. Prep the wings for maximum crunch
   Pat the wings completely dry with paper towels—this step is non-negotiable for crispy skin! In a large bowl, combine the baking powder, salt, black pepper, garlic powder, and paprika. Add the wings and toss thoroughly until evenly coated. The baking powder will create a thin, slightly powdery layer—that’s what gives the magic crisp. Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet (line the sheet with foil for easy cleanup). If possible, refrigerate uncovered for 1–2 hours (or overnight) to dry the skin further for even better results.
2. Bake to golden perfection
   Preheat your oven to 425°F (220°C) and position a rack in the upper third. Bake the wings for 20 minutes, then flip each one carefully using tongs. Continue baking for another 20–25 minutes, until the skin is deeply golden, bubbly, and ultra-crispy. (Total time varies by wing size—aim for an internal temp of 165°F/74°C.) Pro tip: For extra crunch, switch to broil for the last 2–3 minutes, watching closely to avoid burning.
3. Air fryer alternative
   Preheat air fryer to 400°F (200°C). Cook in batches (don’t overcrowd) for 20–25 minutes, shaking or flipping halfway. Results are just as crispy with even less effort!
4. Sauce and season while hot
   Divide the cooked wings into two batches.

• Buffalo half: Whisk together the hot sauce, melted butter, and honey until smooth. Toss the hot wings in the sauce until fully coated. (Warm the sauce gently if needed for better adhesion.)
• Savory half: In a large bowl, mix the olive oil (or melted butter) with Cajun seasoning, smoked paprika, onion powder, and oregano. Toss the hot wings in this mixture for even coverage—the heat helps the flavors bloom.

1. Rest briefly and platter up
   Let the wings rest 3–5 minutes so sauces set. Arrange on a large platter: alternate or separate the two styles for visual appeal. Garnish with chopped fresh parsley or green onions if desired.
2. Serve immediately
   Surround with dips, veggies, and sides. Encourage double-dipping—it’s encouraged here!

Pro Tips, Variations & Troubleshooting

• Extra crispy hack: Double the baking powder slightly (up to 3 tbsp total) but don’t overdo it—too much can taste metallic.
• Heat levels: Mild Buffalo? Use less hot sauce or more honey. Fiery? Add cayenne to both coatings.
• Variations:
• Swap Cajun for lemon pepper, garlic parmesan, or BBQ rub on the savory side.
• Make all Buffalo or all seasoned for simplicity.
• Gluten-free? Already is—just check your seasonings and hot sauce.
• Make-ahead: Bake plain wings ahead, cool, and refrigerate. Re-crisp in a 400°F oven for 10 minutes, then sauce/season.
• Common issues: Soggy skin? Didn’t pat dry enough or overcrowded the rack. Metallic taste? Used baking soda instead of powder.
• Storage: Leftovers keep in the fridge 3–4 days. Reheat in oven/air fryer to restore crunch—microwave makes them soft.

Approximate Nutrition (per serving, ~6–8 wings mixed flavors, without dips/sides)

• Calories: 380–450
• Protein: 28–32g
• Fat: 28–35g (mostly from skin and butter)
• Carbs: 4–8g (low unless extra honey)

This platter is pure crowd-pleasing magic—crispy, saucy, savory, spicy, and impossible to stop at just one. It’s the ultimate game-day hero or weekend indulgence. Fire up the oven and dig in!

Tag your creations with #UltimateWingPlatter or #DoubleFlavorWings—I’d love to see your massive spreads!