Authentic Buffalo Chicken Wings

Buffalo chicken wings

The Spruce

 

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 8 hot wings (2 to 4 servings)

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).

These wings are tossed in a simple base of hot sauce, butter, and vinegar, which means they're 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 little sweetness, you can stir in a little brown sugar to taste. It's really that simple.

These wings are perfect for game day, any party, or those nights when you simply want to pig out on Buffalo wings (wings and a wedge salad make a perfect meal).

Buffalo wings can be used as a main dish to serve two people or as an appetizer for a party of four. Just increase the ingredient proportions for a larger yield.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Traditional chicken wings ingredients
    The Spruce 
  2. Remove the tips from the wings and reserve for making chicken stock.

    Cut off tips of wings
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  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 joint between drumette and wings
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  4. Heat 3 inches of oil in a saucepan to 375 F.

    Heat skillet with oil
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  5. Meanwhile, in a small separate saucepan, combine hot sauce, butter, and vinegar over low heat until the butter melts.

    Combine hot sauce, butter, and vinegar and warm until butter melts
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  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 brown sugar to the sauce
    The Spruce
  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. Give the oil time to reheat before frying the next batch.

    Fry wings in oil
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  8. Toss the wings in a bowl with the warm sauce.

    Traditional wings with sauce
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  9. Serve with blue cheese dressing, ranch dressing, or Buffalo Wild Wings-style garlic parmesan dip. Enjoy.

Tips

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.
  • Buffalo wings as a main dish: Serve with an iceberg wedge salad dressed with blue cheese. A wedge salad could not be easier to prepare. Simply bang the stem of a full iceberg lettuce head on the counter and remove the stem. Cut the head in half, place each wedge on a plate, and drizzle with your favorite dressing.
  • Make ahead: Prep the wings and make the sauce in advance. Rewarm the sauce before tossing with the 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 because they will lose their crispy quality.