Classic Buffalo Wings

Classic Buffalo wings in a bowl with sauce nearby

​The Spruce Eats / Nita West

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 8 servings
Yield: 30 wings
Nutrition Facts (per serving)
607 Calories
55g Fat
11g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 607
% Daily Value*
Total Fat 55g 71%
Saturated Fat 18g 88%
Cholesterol 116mg 39%
Sodium 490mg 21%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 18g
Vitamin C 7mg 37%
Calcium 26mg 2%
Iron 1mg 7%
Potassium 272mg 6%
*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.)

Whether watching football or craving a bar-food snack, Buffalo wings are a must-have. This recipe for the iconic chicken wing is adapted from the reputed original created by the Bellissimo family in 1964 at the Anchor Bar in Buffalo, New York. Close to the authentic version, this wing gets a little added flavor thanks to the Worcestershire sauce and garlic powder. The wings are deep-fried, tossed in the sauce, and then baked in the oven for just a few minutes to allow the sauce to adhere to the crispy skin. In keeping with the classic, serve with celery and carrot sticks and blue cheese dressing on the side.


Click Play to Make This Classic Buffalo Wing Sauce


For the Sauce:

  • 1/2 cup Louisiana hot sauce

  • 8 tablespoons (1 stick) 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

For the Wings:

  • Oil (vegetable, canola, or peanut), for deep-frying

  • 30 chicken wings (drumettes and wingettes separated)

Steps to Make It

  1. Gather the ingredients.

    Ingredients gathered for Buffalo wings
    ​The Spruce Eats / Nita West

Make the Sauce

  1. Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.

    Ingredients combined together for Buffalo sauce in a small saucepan
    ​The Spruce Eats / Nita West
  2. Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed. Set aside. 

    Buffalo sauce simmering in a saucepan with a whisk and wings on a nearby platter
    ​The Spruce Eats / Nita West

Fry the Wings

  1. Pour oil a few inches deep in a deep fryer or heavy-bottomed pan and heat to 375 F. Add the wings in batches and fry for about 15 minutes until crispy and golden.

    Chicken wings in a deep fryer for Buffalo wings
    ​The Spruce Eats / Nita West
  2. Drain the wings on paper towels. Repeat with remaining wings.

    Chicken wings draining on a paper towel
    ​The Spruce Eats / Nita West

Sauce the Wings

  1. Preheat the oven to 300 F. Line a baking sheet with parchment paper.

  2. When all the wings 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. 

    Chicken wings in a bowl covered with Buffalo sauce
    ​The Spruce Eats / Nita West
  3. Slide the wings onto the lined baking sheet and bake for 2 to 3 minutes to make them extra crispy and allow the sauce to adhere.

    Buffalo wings on a baking sheet with parchment paper
    ​The Spruce Eats / Nita West
  4. Serve with blue cheese dressing on the side and enjoy.

    Buffalo wings in a bowl with a small bowl of sauce nearby
    ​The Spruce Eats / Nita West

Why Add Butter to the Sauce?

The combination of butter and hot sauce creates a rich and silky smooth sauce. Adding the butter also cuts into the heat allowing you to control the spice.

Deep-Frying Tips

To get the crispiest results when frying food, there are a few things to keep in mind. It's important that the oil maintains a temperature of 375 F while the food is cooking, so it's best to use a deep-fry thermometer and watch carefully. Also, do not crowd the pot as that will lower the oil temperature, which will result in soggy food.