Classic Buffalo Wings

Classic buffalo wings recipe

​The Spruce Eats / Nita West

Prep: 10 mins
Cook: 40 mins
Total: 50 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.)

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.

1:12

Click Play to Make This Classic Buffalo Wing Sauce

Ingredients

  • 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 for deep-frying (vegetable, canola, or peanut)
  • 30 chicken wings (drumettes and wingettes separated)

Steps to Make It

Note: While there are multiple steps to this recipe, these Buffalo wings are broken down into workable categories to help you better plan for preparation.

  1. Gather the ingredients.

    Ingredients 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.

    Butter
    ​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. 

    Mix sauce
    ​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.

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

    Chicken plate
    ​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. 

    Covered in 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
    ​The Spruce Eats / Nita West
  4. Serve with blue cheese dressing on the side and enjoy.

    Buffalo wings
    ​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.