Authentic Buffalo Chicken Wings

Traditional buffalo wings recipe

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Yields: 16 drumettes

There are hot wings and then there are Buffalo wings. Buffalo, New York, is the home of the hot wing, and unlike other wings, these prized poultry parts are never battered or breaded. Instead, Buffalo wings are fried naked, making them gluten-free and safe for people with Celiac disease (assuming they're fried in a fresh, uncontaminated batch of oil). The signature sauce is also what sets Buffalo wings apart—a tasty combination of hot sauce and butter.

These wings are easy to prepare with just a few pantry ingredients. If you want more heat, you can adjust the proportion of hot sauce. If you'd like a hint of sweetness, you can stir in a little brown sugar to taste. It's really that simple.

These wings are perfect for game day, an informal party, or those nights when you simply want to pig out on Buffalo wings. This recipe can be used as a main dish to serve two people or as an appetizer for a party of four. If you want to make more, just increase the ingredient proportions for a larger yield and fry in batches.


Click Play to See This Authentic Buffalo Chicken Wings Recipe Come Together


Steps to Make It

  1. Gather the ingredients.

    Ingredients for authentic buffalo wings
    The Spruce / Cara Cormack
  2. Remove the tips from the wings and reserve for making chicken stock.

    Cut chicken
    The Spruce / Cara Cormack
  3. Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels, as this will ensure they fry up crispy, and there will be less spatter from water hitting the hot oil.

    Cut chicken wings
    The Spruce / Cara Cormack
  4. Heat 3 inches of oil in a saucepan to 375 F.

    Heat oil
    The Spruce / Cara Cormack
  5. Meanwhile, in a small separate saucepan, combine the hot sauce, butter, and vinegar over low heat until the butter melts.

    Buffalo sauce
    The Spruce / Cara Cormack
  6. Taste the sauce to see if it's to your liking. If you'd like to reduce the heat of the sauce, feel free to add more butter, a little water, or some brown sugar. To increase the heat, add more hot sauce. Add salt if needed.

    Reduce buffalo sauce
    The Spruce / Cara Cormack
  7. For the oil to stay hot enough for the wings to be crispy, fry them in 2 to 3 batches for 12 to 15 minutes per batch, or until crispy and cooked through. Give the oil time to reheat before frying the next batch.

    Fry buffalo wings
    The Spruce / Cara Cormack
  8. Toss the wings in a bowl with the warm sauce.

    Toss buffalo wings in sauce
    The Spruce / Cara Cormack
  9. Serve with blue cheese dressing, ranch dressing, or garlic parmesan dip. Enjoy.

    Serve with blue cheese
    The Spruce / Cara Cormack


Wings are commonly served as an appetizer but can be a substantial main dish as well.

  • Buffalo wings as an appetizer: Serve with a blue cheese dressing for dipping and celery sticks on the side. Celery sticks are a nice, crunchy respite from the heat of the wings.
  • Buffalo wings as a main dish: Serve with an iceberg wedge salad dressed with blue cheese.
  • Make ahead: Prep the wings and make the sauce in advance. Rewarm the sauce before tossing with the freshly fried wings.
  • Keep them warm: After frying a batch of wings, place them on a parchment-lined rimmed sheet pan in a 200 F oven to keep them warm while you cook the rest. If desired, cover them loosely with foil, but you don't want them to steam since they will lose their crispiness.