Buffalo Wings – Authentic Recipe

Buffalo Wings
Photo by Snappr on Unsplash

Buffalo Wings are a quintessential American bar food and party snack, made from chicken wings deep-fried until crispy, then tossed in a tangy, buttery hot sauce.

First introduced in Buffalo, New York, in the 1960s, these wings have become a staple across the U.S. and around the world. Their irresistible combination of heat, acidity, and richness makes them addictive. Whether you like them spicy, mild, baked, fried, or air-fried, Buffalo Wings always bring the heat and the flavor.

Ingredients

For the Chicken Wings:

  • 2 lbs chicken wings (split into drumettes and flats, tips removed)
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Optional: ½ teaspoon paprika or cayenne for extra kick

For the Buffalo Sauce:

  • ½ cup hot sauce (traditionally Frank’s RedHot)
  • ⅓ cup unsalted butter
  • 1 tablespoon white vinegar
  • ½ teaspoon Worcestershire sauce
  • Pinch of garlic powder
  • Salt to taste

Serves

4 people (as an appetizer)
2 people (as a main course)

Step-by-Step Instructions

1. Prep the Wings

  • Pat the chicken wings completely dry with paper towels.
  • In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and optional cayenne.
  • Let them rest in the refrigerator uncovered for at least 1 hour (or overnight) to help the skin crisp up.

2. Cook the Wings

Option A: Oven-Baked

  • Preheat oven to 425°F (220°C).
  • Line a baking sheet with foil and place a wire rack on top.
  • Arrange the wings in a single layer on the rack.
  • Bake for 20 minutes, flip, and bake another 20–25 minutes until golden and crispy.

Option B: Deep-Fried

  • Heat oil to 375°F (190°C) in a deep fryer or large heavy pot.
  • Fry the wings in batches for 8–10 minutes until golden brown and fully cooked.
  • Drain on paper towels.

Option C: Air Fryer

  • Preheat air fryer to 390°F (200°C).
  • Arrange wings in a single layer and cook for 25–30 minutes, flipping halfway through.

3. Make the Buffalo Sauce

  • In a saucepan over low heat, melt the butter.
  • Stir in hot sauce, vinegar, Worcestershire sauce, and garlic powder.
  • Mix well and heat gently—do not boil.
  • Taste and adjust salt or spice if needed.

4. Toss and Serve

  • Place the cooked wings in a large bowl.
  • Pour the Buffalo sauce over and toss until evenly coated.
  • Serve immediately with your favorite dips and sides.
Buffalo Wings
Photo by Scott Eckersley on Unsplash

Serving Suggestions

Buffalo Wings are often served as appetizers, game day snacks, or pub fare, but they can also be a satisfying main dish. Traditional accompaniments include:

  • Celery and carrot sticks – the cool crunch balances the heat.
  • Blue cheese dressing – the classic creamy dip.
  • Ranch dressing – another popular alternative.
  • French fries or potato wedges
  • Cold beer or soda – to cool the palate between bites.

For a full meal, serve wings with sides like mac and cheese, coleslaw, or cornbread.

Tips for Perfect Buffalo Wings

  • Dry the wings thoroughly – this is key to getting crispy skin, especially when baking or air frying.
  • Use baking powder, not baking soda – it helps render fat and crisp up the skin.
  • Toss after cooking – don’t bake or fry wings already covered in sauce.
  • Serve immediately – wings lose their crispiness as they sit.
  • Use the right hot sauce – Frank’s RedHot is traditional for that authentic flavor balance.

Healthier Alternatives

Craving wings without the guilt? Here are some lighter versions:

  • Air-fried Buffalo Wings – all the crisp, less oil.
  • Baked Wings – still flavorful and crunchy when done right.
  • Cauliflower Buffalo “Wings” – a tasty vegetarian alternative made with roasted or air-fried cauliflower florets.
  • Grilled Buffalo Wings – smoky flavor and less fat.
  • Light Buffalo Sauce – use less butter or substitute with olive oil or Greek yogurt.

Serve with low-fat ranch or Greek yogurt-based dip to cut calories further.

Creative Variations

  • Honey Buffalo Wings – add 1–2 tablespoons of honey to the sauce for a sweet heat.
  • Garlic Parmesan Buffalo Wings – mix minced garlic and grated Parmesan into the sauce.
  • Buffalo BBQ Wings – mix Buffalo sauce with a bit of BBQ sauce for a tangy twist.
  • Korean Buffalo Wings – add a dash of gochujang and soy sauce to the Buffalo base.
  • Buffalo Chicken Tenders – use the same method for breaded tenders or nuggets.
  • Buffalo Wing Pizza – use chopped wings, ranch, and mozzarella on a pizza crust.

Common Mistakes to Avoid

  • Using too much sauce – it can drown the wings and make them soggy.
  • Not pre-drying the wings – results in rubbery skin.
  • Crowding the fryer or air fryer – wings won’t crisp evenly.
  • Boiling the sauce – causes it to separate and lose flavor.
  • Skipping the wire rack when baking – air circulation is key to crispy wings.

History of Buffalo Wings

The Invention at Anchor Bar

Buffalo Wings originated in Buffalo, New York, in 1964. The most widely accepted story credits Teressa Bellissimo, co-owner of the Anchor Bar, with creating the first Buffalo wings. One night, she needed a quick snack for her son and his friends, so she deep-fried leftover chicken wings, tossed them in a spicy sauce made from hot sauce and butter, and served them with celery and blue cheese dressing.

From Local Bar Snack to National Craze

The popularity of the wings quickly spread beyond Buffalo. As word got out, other bars and restaurants began serving their own versions. By the 1980s, Buffalo Wings had become a staple on menus across the United States, especially at sports bars, diners, and pizzerias. The creation of Buffalo-style sauce led to many variations and fusions.

Super Bowl and Wing Culture

Today, Buffalo Wings are synonymous with American sports culture, especially during the Super Bowl, where millions of wings are consumed annually. Their popularity has inspired everything from Buffalo chicken pizza and dips to entire wing-themed restaurants and festivals. Despite endless interpretations, the original Buffalo Wing remains a timeless favorite.

FAQs About Buffalo Wings

1. Why are they called “Buffalo Wings”?
They are named after Buffalo, New York, where they were first created—not because they contain buffalo meat.

2. Can I use frozen wings?
Yes, but thaw and pat them dry thoroughly before cooking to avoid sogginess.

3. How spicy are Buffalo Wings?
It depends on the hot sauce used and how much is added. You can adjust the heat to your liking.

4. What’s the best dipping sauce?
Blue cheese dressing is traditional, but ranch is also popular.

5. Can I make them ahead of time?
Wings are best fresh, but you can prep and refrigerate them. Reheat in the oven or air fryer before tossing in sauce.

6. Are Buffalo Wings gluten-free?
They can be! Just avoid flour-based coatings and use gluten-free sauces.

7. Can I use boneless chicken?
Yes, boneless “wings” are typically breaded chunks of breast meat. Cook them the same way and toss in sauce.

8. Is there a vegan version?
Absolutely—try Buffalo cauliflower or plant-based nuggets tossed in the same sauce.

9. Can I grill Buffalo Wings?
Yes. Grill the wings over medium heat until crispy, then toss in sauce.

10. How do I reheat Buffalo Wings?
Use an oven or air fryer at 375°F for 5–10 minutes to restore crispiness. Avoid microwaving.

Buffalo Wings are more than just a dish—they’re an American cultural icon. Born from humble beginnings in a Buffalo bar, these fiery, buttery wings have become a must-have for game day, happy hour, or any gathering that calls for bold flavor and finger-licking satisfaction. With countless ways to prepare and enjoy them—baked, fried, air-fried, spicy, sweet, or tangy—Buffalo Wings remain endlessly versatile and deeply loved. Try making them at home, and you’ll see why they’ve stood the test of time and become a staple on menus everywhere.