Buffalo Wings Recipe

Why I Keep Coming Back to This Recipe

The very first time I made Buffalo Wings was on a Sunday afternoon with my cousins crowded around the TV, hyped for the big game. I had this idea that making a fresh batch of wings would be way better than anything we could order. Let’s just say I was a little too generous with the hot sauce that first try, and the wings came out fiery enough to make everyone sweat bullets. We were gulping down water, wiping our faces, yet somehow, no one could stop eating them. They were that good. Right there, in that chaotic, saucy moment, Buffalo Wings earned a permanent spot in my kitchen. There is just something so magnetic about the crispy edges, the tangy heat, and the way they bring people together around a messy, laughter-filled table. Every time I whip up these wings, it takes me straight back to that Sunday, where spicy sauce and family fun went hand in hand.

Quick Ingredient Snapshot

• Chicken Wings: Split into flats and drumettes, these are the absolute heart of the dish.
• Hot Sauce: I usually reach for Frank’s RedHot, which nails that classic tangy, peppery kick.
• Butter: Helps mellow out the heat and gives the sauce a velvety finish.
• Garlic Powder: Subtle but essential for rounding out the flavor.
• Flour: A quick dusting before frying makes the skin extra crispy.

Why You’ll Love This Recipe

Buffalo Wings are one of those foods that never disappoint, especially if you’re feeding a hungry crowd. They feel so casual yet celebratory, making them perfect for birthday parties, movie nights, or any weekend get-together. The crispiness of the skin after frying is just unbeatable, locking in all those juicy bites of chicken that practically beg to be dunked in a cool, creamy dip.

If you’re craving another fun, party-friendly dish, my Ranch Garlic Parmesan Skewers Recipe is equally crowd-pleasing with a creamy, herby flavor that pairs beautifully with these spicy wings.

What I especially love is the balance of the spicy and the buttery, a flavor duo that keeps you going back for just one more wing — then another, and another. They’re naturally gluten-free if you skip the flour, and you can easily make them dairy-free by swapping the butter for a plant-based alternative, which is a nice bonus for guests with dietary needs.

Unlike my homemade chicken tenders, these buffalo wings have a deep, layered heat and a crisped-up exterior that holds up beautifully even after tossing in sauce. Each wing is a tiny celebration on its own, and that makes them endlessly satisfying.

Let’s Talk Ingredients

When it comes to Buffalo Wings, the chicken itself is everything. Look for fresh, meaty wings with the tips removed if possible — it saves you a step and helps them cook evenly. Flats and drumettes both work, but I like a mix because each bite feels different and fun.

For the sauce, Frank’s RedHot or a similar cayenne pepper sauce is the classic choice. It has just the right amount of acidity and heat, and when you mix it with melted butter, it forms that signature silky coating that clings to every crispy corner of the wing. Garlic powder might seem simple, but it actually adds a warm backbone of flavor that ties the sauce together beautifully.

A quick toss in seasoned flour before frying can make all the difference. It gives the chicken a delicate crust that holds up to all that saucy goodness without turning soggy. If you’d rather bake your wings, you can skip the flour entirely and go straight to roasting for a lighter take.

How to Make Buffalo Wings

Prepping the Ingredients

First, you’ll want to separate the flats from the drumettes if your wings aren’t already prepped, trimming off the wing tips if needed. Pat them dry with paper towels — moisture is the enemy of crispiness. I usually season them right away with a sprinkle of salt, pepper, and garlic powder, then dust them lightly with flour so they’ll fry up nice and golden.

Cooking the Wings

When it’s time to fry, heat your oil until it shimmers, around 350 degrees Fahrenheit. I gently lower in the wings, giving them space so they don’t stick together. They usually take about ten to twelve minutes to get perfectly crisp on the outside and cooked through on the inside. If you’d rather bake them, place the wings on a wire rack over a baking sheet and roast at 425 degrees for about 40 to 45 minutes, flipping once halfway through.

Tossing in Sauce

While the wings rest for a minute, melt your butter in a small saucepan and stir in the hot sauce and garlic powder. Whisk it up until smooth and glossy. Then, toss those golden-brown wings in the sauce until they’re thoroughly coated. I like to do this in a large bowl so they get a nice, even bath of flavor.

Final Touches

Serve these beauties hot, ideally with a cool dipping sauce on the side like ranch or a dairy-free blue cheese alternative. Don’t forget some crisp celery and carrot sticks for a fresh crunch. It rounds out the whole experience and makes you feel like you’re sitting at a cozy neighborhood wing joint.

Recipe Don’ts

Variations You’ll Love

You can absolutely make these wings your own. Try a plant-based butter if you want to go dairy-free, or a gluten-free flour blend for a lighter crunch. Some folks love to add a spoonful of honey to the sauce for a slightly sweet twist, or you could sprinkle smoked paprika in for a deeper, more complex flavor. If you want to make them totally baked, leave off the flour and use a spice rub of garlic powder, smoked paprika, and a bit of cayenne, then roast them until crisp. There’s even a sweet-and-sour spin with pomegranate molasses instead of hot sauce if you want a more Middle Eastern-inspired flavor — fun and unique for a summer barbecue.

Expert Tips, Swaps & Storage Advice

What to Serve This With

These wings scream game day, but they’re just as perfect for a summer picnic or cozy indoor gathering. I love pairing them with a platter of crunchy celery and carrot sticks and a creamy dip like ranch or a dairy-free blue cheese. For drinks, a cold sparkling lemonade or a cucumber mint mocktail cools things off in the best way. If you’re going big, serve them alongside baked potato wedges or a fresh garden salad for a full meal that everyone will remember.

Common Questions

Why is it called Buffalo Wings? They’re named after the city of Buffalo, New York, where they were first created in the 1960s. No actual buffalo involved.

If you’d like to dig deeper into how Buffalo wings were invented and the people behind them, History.com has a fascinating article here with all the details.

What are the ingredients of Buffalo Wings? Classic Buffalo Wings use chicken wings, hot sauce, butter, garlic powder, and sometimes a bit of flour for crispiness.

What are Buffalo Wings made out of? They’re simply made from chicken wings tossed in a buttery hot sauce mixture.

Is buffalo chicken chicken or buffalo? It’s definitely chicken! The “buffalo” part just refers to the style of sauce from Buffalo, New York.