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Buffalo Chicken Wings

Buffalo Chicken Wings

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"Hot wings got their start in Buffalo, N.Y., in a kitchen. Cayenne, red sauce, and spices keep these tangy wings good and hot, just like the originals."

— Nancy Chapman, Center Harbor, N.H. from Taste of Home's Recipes Accross America

Click here to see 10 Iconic Recipes That Define America


Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.


  • 5 Pounds whole chicken wings*
  • Celery sticks and ranch salad dressing, for serving (optional)
  • 1 Cup butter, cubed
  • 1/2 Teaspoon garlic powder
  • 1/4 Cup Louisiana-style hot sauce
  • 3/4 Teaspoons cayenne
  • 1/2 Teaspoon onion powder
  • 3/4 Teaspoons celery salt
  • Oil, for frying


Calories Per Serving294

Folate equivalent (total)7µg2%

If you've ever wanted to enjoy Buffalo chicken flavor at your desk without attracting unwanted attention from your coworkers, this chicken wrap ought to do the trick. The recipe calls for cubed breast, but if you've got leftover roast or rotisserie chicken, that will do just fine, too.

The Spruce Eats / Julia Hartbeck

Love wings, but hate the mess? Try this delicious twist on meatloaf with a similar flavor. The trick to a moist loaf is to augment the meat with lots of filler ingredients and not to pack it too tight. This one comes chock full of the usual wing side veggies, plus some soft breadcrumbs. Shape it gently by hand for the best texture.

Preheat the oven to 350 degrees F. Line a baking sheet with foil.

Combine the hot sauce, water, butter, and cayenne in a saucepan over medium heat. Cook, stirring frequently, until the butter has melted and the sauce is heated through. Remove the pan from the heat and let cool.

Heat the oil in a deep skillet or deep fryer to 360 degrees F.

In a shallow bowl, combine the flour, salt and pepper. Place the buttermilk in another shallow bowl.

Cut the chicken into 1 1/4 x 1 1/4 inch squares, about 1-inch thick.

Dredge the chicken pieces in the flour mixture, shaking off any excess. Then dip them into the buttermilk, coating them completely. Let any excess drip off. Dip the chicken again in the flour and shake off excess.

Add the chicken in batches to the hot oil and cook, turning as needed, until golden brown. Remove with a slotted spoon and let drain on paper toweling.

Transfer the hot sauce mixture to a large bowl. Add the browned chicken and toss them with the sauce, coating them completely. Transfer the chicken to the foil-lined baking sheet. Place in the oven and bake at 350 degrees F for 20 minutes or until cooked through and the sauce is slightly caramelized.


If you have time, prepare the wings by sprinkling generously with salt. Lay out, on a rack in the fridge, cover and chill overnight – this will help them crisp when you fry them. An hour before you want to cook them, remove from the fridge to bring to room temperature and pat dry.

For the hot sauce, melt the butter in a small saucepan and add the garlic. Cook gently for a minute or two, then whisk in the hot sauce, vinegar and sugar. Season with salt and pepper.

To make the blue cheese sauce, mash the cheese with the onion, buttermilk, crème fraîche and vinegar.

Pour enough oil in a deep-fat fryer or large saucepan, to fill it no more than halfway. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the wings in batches for around 10 minutes, then drain them of any excess oil. Raise the temperature of the oil to 190C and fry again, cooking for a further 2 minutes, until cooked through, very crisp and deep brown. Turn out on to kitchen paper.

Put the wings in a bowl and smother them in the hot sauce. Serve them with the blue cheese sauce and celery sticks.

Recipe Tips

To bake the wings in the oven, cook for around 45 minutes at 200C/180C Fan/Gas 6, turning regularly.

Begin by patting dry the chicken wings with a paper towel.

Then, spray the air fryer insert basket with nonstick cooking spray.

Now, use a large resealable plastic bag and pour in the flour, cayenne pepper, garlic powder, and salt.

Shake it all together until they are well combined.

Double check that your chicken wings are as dry as possible (this helps them from getting soggy when cooking).

Then, add them into the large resealable plastic bag with the flour and seasonings.

Zip it up and shake it all together until the chicken wings are well coated with the flour and seasoning mixture.

Now, in a small bowl, whisk together the melted butter and hot sauce until they are well combined.

Then, dip the wings into the butter mixture and place them right into the bottom of the air fryer basket.

Once the air fyer basket bottom is full, close the air fryer and set it to 400 degrees and the timer to 12 minutes.

After 12 minutes is up, open up the air fryer and use a tong to flip the wings over.

Set the air fryer again to 400 degrees and for another 12 minutes.

During the last few minutes open up the air fryer to check on the wings to make sure they aren’t burning.

Then, once they are done, carefully take them out and serve them with your favorite dipping sauce!

Easy Buffalo Wings

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Buffalo wings are classically fried, but in this oven-baked version, a short buttermilk-based marinade combined with broiling crisps up the skin and leaves the meat juicy. A last-minute dip in hot sauce guarantees that spicy flavor.

What to buy: The spiciness of these wings will depend on your choice of hot sauce. We prefer the mild to medium spiciness from brands like Frank’s RedHot or Crystal, but feel free to use something hotter if you like.

Game plan: You’ll need to make our Blue Cheese Dressing before you begin.

What to buy

USA Pan Extra Large Rimmed Baking Sheet with Nonstick Cooling Rack, $35.99 on Amazon

This set is great for roasting wings (with the rack used to elevate them from the rendered fat), but also perfect for baking and cooling things when dessert time rolls around.

What you’ll need to make Grilled Chicken Wings with Buffalo Sauce

You can buy chicken wings already cut up or whole. If you buy them whole, the wings will consist of three parts: the drum, the flat/double-boned “wing” part, and the tip. To cut up a whole wing, start by cutting off the tip (which you can either discard or save for stock), then cut between the drum and the wing part. Try to cut the sections apart at the joints, where the cartilage is softer than solid bone. It’s easy once you get the hang of it.

Recipe Summary

  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 4 cloves garlic, chopped
  • 1 3/4 teaspoons salt
  • 1 1/2 teaspoons cayenne
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 pound blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 teaspoons vinegar
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup ketchup
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.

Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.

In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

The ingredients you'll need

You'll only need a few simple ingredients to make this baked buffalo wings recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Fresh chicken wings: I buy the trays labeled as "party wings" where the whole wings are already separated into flats and drumettes.

Avocado oil spray: Avocado oil is a neutral-tasting oil with a high smoke point, making it very suitable for high-heat cooking and baking.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Spices: I use a mixture of garlic powder, onion powder, and smoked paprika. Make sure the spices you use are fresh! A stale spice can easily ruin a dish.

For the Buffalo sauce: Melted butter and your favorite hot pepper sauce.

Easy Grilled Buffalo Wings

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Marinating these Buffalo wings in buttermilk makes them extra juicy and impossible to dry out while cooking. Just mix together buttermilk, garlic powder, and hot sauce, then toss in the wings and let them soak. When you’re ready to grill, throw the wings on the barbecue, and when they’re done, coat them with a buttery, spicy sauce. Eat them plain or dipped in Blue Cheese Dressing. We also recommend pairing with a strong cocktail like our Long Island Iced Tea recipe. For an oven-baked alternative, get our Easy Baked Buffalo Wings recipe.

What to buy: The spiciness of these wings will depend on your choice of hot sauce. We prefer the mild to medium spiciness from brands like Frank’s RedHot or Crystal, but feel free to use something hotter if you prefer.

What to buy

Frank's RedHot Original Buffalo Wings Sauce, $14.99 on Amazon

If you're a fan of Frank's and plan to go through a lot of wings, maybe you should invest in a gallon jug of the classic hot sauce.


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