Classic Buffalo Wings

Classic buffalo wings recipe

​The Spruce Eats / Nita West

  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Servings: 8 servings
  • Yields: 30 wings
Nutritional Guidelines (per serving)
105 Calories
12g Fat
0g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 105
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 31mg 10%
Sodium 418mg 18%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For Super Bowl parties or any gathering where football is on the schedule, Buffalo wings are a must-have as a heavy hors-d'oeuvre for the buffet table. This recipe for the iconic sauce is adapted from the reputed original, from the Anchor Bar in Buffalo, New York, by the Bellissimo family. This claim has been challenged by John Young, who maintained that he invented the wing sauce first, at his restaurant called John Young's Wings 'n' Things, also in Buffalo. He called his version mambo sauce.

Regardless of who gets the credit, Americans are thankful. 

This recipe is close to the original; if you add a dash of celery seed and a teaspoon or two of Tabasco sauce and substitute margarine for butter, you'll have the real deal, courtesy of the Anchor Bar.


Click Play to Make This Classic Buffalo Wing Sauce


  • 1/2 cup Louisiana hot sauce (Frank's is the brand used in Buffalo)
  • 8 tablespoons unsalted butter (or margarine)
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • Salt (to taste)
  • 30 chicken wings

Steps to Make It

Note: while there are multiple steps to this recipe, this classic Buffalo sauce is broken down into workable categories to help you better plan for preparation.

Make the Sauce

  1. Gather the ingredients.

    Ingredients for buffalo wings
    ​The Spruce Eats / Nita West
  2. Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.

    ​The Spruce Eats / Nita West
  3. Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed and the consistency you prefer. 

    Mix sauce
    ​The Spruce Eats / Nita West

Make the Wings

  1. Fry chicken wings in two batches in a deep fryer at 375 F, each batch for about 15 minutes.

    Buffalo chicken
    ​The Spruce Eats / Nita West
  2. Drain the wings on paper towels.

    Chicken plate
    ​The Spruce Eats / Nita West
  3. When all are cooked, place them into a large bowl and pour the sauce over the hot wings, cover the bowl with a lid, and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula. 

    Covered in sauce
    ​The Spruce Eats / Nita West
  4. Slide them into the oven on a baking sheet for a few minutes at 300 F to make them crispy, if desired.

    Buffalo wings
    ​The Spruce Eats / Nita West
  5. Serve with one of the below traditional sides and enjoy!

    Buffalo wings
    ​The Spruce Eats / Nita West


  • Whenever Buffalo wings are on the buffet, you will also find blue cheese dip and carrot and celery sticks.