Wings & Apps

Buffalo Chicken Wings

Name: Buffalo Chicken Wings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 lbs (900g) chicken wings; 1/2 cup (115g) all-purpose flour; 1 tsp (5g) paprika; 1 tsp (5g) garlic powder; 1 tsp (5g) onion powder; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 1/4 cup (55g) hot sauce; 2 tbsp (30g) unsalted butter; 1 cup (240ml) buttermilk; 2 tbsp (30g) chopped fresh parsley

By Wren Merriweather · June 19, 2026 · Wings & Apps

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made Buffalo Chicken Wings for my family. It was a Sunday afternoon, and we were all gathered around the TV, watching our favorite football team play. I wanted to make something special for the occasion, so I decided to try my hand at making these classic wings from scratch.

As it turned out, they were a huge hit! The combination of crispy exterior, juicy interior, and spicy sauce was absolute perfection. From that day on, Buffalo Chicken Wings became a staple in our household, and I've been perfecting the recipe ever since.

What I love about this recipe is that it's incredibly easy to make, yet it's packed with flavor. The key is to use high-quality ingredients, like fresh chicken wings and real butter, and to not be afraid to get a little creative with the sauce.

In this recipe, I'll walk you through the steps to make the perfect Buffalo Chicken Wings, from prep to finish. Whether you're a seasoned cook or a beginner, you'll find that this recipe is easy to follow and requires minimal special equipment.

So, if you're looking for a delicious and crowd-pleasing recipe to serve at your next gathering, look no further than Buffalo Chicken Wings. They're sure to be a hit with your friends and family, and they're perfect for any occasion, whether it's a game day party or just a casual get-together.

Why You’ll Love This Recipe

These Buffalo Chicken Wings are incredibly easy to make, requiring minimal special equipment and just a few simple ingredients.
They're perfect for any occasion, whether it's a game day party or just a casual get-together with friends and family.
The combination of spicy and tangy flavors in the sauce is absolute perfection, and you can adjust the level of heat to suit your taste.
The wings are crispy on the outside and juicy on the inside, making them a crowd-pleasing favorite.
You can make them ahead of time and store them in the fridge or freezer for later, making them a great option for busy weeknights or special occasions.
They're a great way to get your daily dose of protein, and they're relatively low in calories compared to other fried foods.

Why This Recipe Works

The secret to making great Buffalo Chicken Wings is all about the technique. First, you need to make sure that your wings are cooked to the right temperature, which is 165 F (74 C). This ensures that they're safe to eat and juicy on the inside.

Next, you need to get the right balance of flavors in the sauce. This is where the magic happens, and it's all about finding the perfect combination of spicy and tangy. I like to use a mixture of hot sauce and butter to give the wings a rich and creamy flavor.

Finally, it's all about the texture. You want your wings to be crispy on the outside and juicy on the inside, so you need to make sure that you're cooking them for the right amount of time. This is where the broiler comes in, as it helps to give the wings a nice golden brown color and a crispy exterior.

Ingredients You’ll Need

When it comes to making Buffalo Chicken Wings, the ingredients are just as important as the technique. You'll need a few simple ingredients, including chicken wings, hot sauce, butter, and some basic pantry staples. Make sure to choose high-quality ingredients, like fresh chicken wings and real butter, to get the best flavor and texture.

In this recipe, I'll walk you through the ingredients you'll need and provide some tips for selecting the best ones. From there, it's just a matter of following the steps and enjoying the delicious results.

2 lbs (900g) chicken wingsLook for fresh, plump chicken wings with no signs of damage or discoloration. You can also use frozen wings, but make sure to thaw them first.
1/2 cup (115g) all-purpose flourUse a high-quality all-purpose flour that's fresh and has not been sitting on the shelf for too long. You can also use gluten-free flour if you need to.
1 tsp (5g) paprikaPaprika adds a smoky, slightly sweet flavor to the wings. You can use sweet or smoked paprika, depending on your preference.
1 tsp (5g) garlic powderGarlic powder adds a rich, savory flavor to the wings. Make sure to use a high-quality powder that's fresh and has not been sitting on the shelf for too long.
1 tsp (5g) onion powderOnion powder adds a sweet, slightly savory flavor to the wings. You can use a high-quality powder or make your own by dehydrating onions and grinding them into a powder.
1/2 tsp (2g) saltSalt enhances the flavor of the wings and helps to bring out the other ingredients. Use a high-quality salt that's fresh and has not been sitting on the shelf for too long.
1/4 tsp (1g) black pepperBlack pepper adds a sharp, peppery flavor to the wings. Use a high-quality pepper that's fresh and has not been sitting on the shelf for too long.
1/4 cup (55g) hot sauceHot sauce adds a spicy, tangy flavor to the wings. You can use your favorite hot sauce, such as Frank's RedHot or Sriracha.
2 tbsp (30g) unsalted butterUnsalted butter adds a rich, creamy flavor to the wings. Make sure to use high-quality butter that's fresh and has not been sitting on the shelf for too long.
1 cup (240ml) buttermilkButtermilk helps to tenderize the wings and adds a tangy flavor. You can use low-fat or nonfat buttermilk if you prefer.
2 tbsp (30g) chopped fresh parsleyFresh parsley adds a bright, fresh flavor to the wings. You can use curly-leaf or flat-leaf parsley, depending on your preference.

Equipment You’ll Need

Large bowlWhiskMeasuring cups and spoonsInstant-read thermometerBaking sheet lined with aluminum foilWire rack

How to Make Buffalo Chicken Wings

1
Preheat your oven to 400 F (200 C). Line a baking sheet with aluminum foil and place a wire rack on top. This will help the wings to cook evenly and prevent them from sticking to the sheet.
2
In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper. This will be the coating for the wings.
3
Pour the buttermilk into a separate large bowl. Add the chicken wings to the buttermilk and toss to coat. This will help to tenderize the wings and add flavor.
4
Remove the wings from the buttermilk and toss them in the flour mixture to coat. Make sure to get the wings evenly coated, as this will help them to cook evenly.
5
Place the coated wings on the prepared baking sheet and bake for 30 minutes. This will help to cook the wings through and get them crispy on the outside.
6
While the wings are baking, melt the butter in a small saucepan over medium heat. Add the hot sauce and stir to combine. This will be the sauce for the wings.
7
After the wings have baked for 30 minutes, remove them from the oven and toss them in the sauce to coat. This will add the spicy, tangy flavor to the wings.
8
Increase the oven to broil and place the wings under the broiler for 5-7 minutes, or until they're crispy and golden brown. This will help to get the wings extra crispy on the outside.
9
Remove the wings from the oven and let them rest for 5 minutes. This will help the juices to redistribute and the wings to stay tender.
10
Toss the wings in the sauce again to coat, then sprinkle with chopped parsley. This will add a fresh, bright flavor to the wings.
11
Serve the wings hot and enjoy! You can serve them with your favorite dipping sauce, such as blue cheese or ranch dressing.
12
To check the internal temperature of the wings, use an instant-read thermometer to ensure they reach 165 F (74 C) in the thickest part of the breast.

Expert Tips

Make sure to not overcrowd the baking sheet, as this can cause the wings to steam instead of crisp up.
If you want extra crispy wings, you can try baking them for an additional 10-15 minutes after tossing them in the sauce.
To make the wings ahead of time, you can bake them without the sauce and store them in the fridge for up to 24 hours. Then, simply toss them in the sauce and bake them in the oven until crispy.
To freeze the wings, you can place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 3 months.
To reheat frozen wings, simply bake them in the oven at 400 F (200 C) for 20-25 minutes, or until crispy and hot.
You can also use a deep fryer to make the wings, if you prefer a crisper exterior. Simply heat the oil to 375 F (190 C) and fry the wings in batches until golden brown.

Common Mistakes to Avoid

Not cooking the wings to the correct internal temperature, which can cause foodborne illness.
Overcrowding the baking sheet, which can cause the wings to steam instead of crisp up.
Not using high-quality ingredients, which can affect the flavor and texture of the wings.
Not letting the wings rest before serving, which can cause them to dry out.
Not using the right type of hot sauce, which can affect the flavor of the wings.
Not tossing the wings in the sauce enough, which can cause them to be unevenly coated.

Variations and Substitutions

To make Buffalo Chicken Tenders, simply cut the chicken into strips instead of wings and follow the same recipe.
To make Honey BBQ Wings, simply replace the hot sauce with honey and BBQ sauce and follow the same recipe.
To make Lemon Pepper Wings, simply replace the hot sauce with lemon juice and black pepper and follow the same recipe.
To make Garlic Parmesan Wings, simply replace the hot sauce with garlic butter and parmesan cheese and follow the same recipe.
To make Korean BBQ Wings, simply replace the hot sauce with gochujang and soy sauce and follow the same recipe.
To make Jamaican Jerk Wings, simply replace the hot sauce with jerk seasoning and follow the same recipe.

What to Serve With Buffalo Chicken Wings

Buffalo Chicken Wings are perfect for serving at parties, game day gatherings, or any other occasion where you want to feed a crowd. You can serve them with your favorite dipping sauce, such as blue cheese or ranch dressing, and a side of celery sticks or carrot sticks.

They're also great with a side of fries or onion rings, or as part of a larger meal with a salad or sandwich. Whatever you choose, I'm sure you'll find that Buffalo Chicken Wings are a crowd-pleasing favorite that's sure to be a hit with your friends and family.

Serve with blue cheese dressing and celery sticksServe with ranch dressing and carrot sticksServe with a side of fries or onion ringsServe as part of a larger meal with a salad or sandwich

Make-Ahead, Storage, Freezing and Reheating

If you want to make the wings ahead of time, you can bake them without the sauce and store them in the fridge for up to 24 hours. Then, simply toss them in the sauce and bake them in the oven until crispy.

To freeze the wings, you can place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 3 months.

To reheat frozen wings, simply bake them in the oven at 400 F (200 C) for 20-25 minutes, or until crispy and hot. You can also reheat them in the microwave, but be careful not to overcook them.

When reheating the wings, make sure to check the internal temperature to ensure they reach 165 F (74 C) in the thickest part of the breast. This will help to prevent foodborne illness and ensure the wings are safe to eat.

Frequently Asked Questions

What is the best type of hot sauce to use for Buffalo Chicken Wings?

The best type of hot sauce to use for Buffalo Chicken Wings is a matter of personal preference. Some popular options include Frank's RedHot, Sriracha, and hot sauce made from ghost peppers. You can also experiment with different combinations of hot sauces to find the perfect flavor for your taste buds.

How do I make the wings crispy on the outside and juicy on the inside?

To make the wings crispy on the outside and juicy on the inside, you need to cook them at the right temperature and for the right amount of time. You can also try baking them in the oven instead of deep-frying them, which can help to achieve a crisper exterior and a juicier interior.

Can I make the wings ahead of time and store them in the fridge or freezer?

Yes, you can make the wings ahead of time and store them in the fridge or freezer. To store them in the fridge, simply bake them without the sauce and store them in an airtight container for up to 24 hours. To store them in the freezer, place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer-safe bag or container and store for up to 3 months.

How do I reheat frozen wings?

To reheat frozen wings, simply bake them in the oven at 400 F (200 C) for 20-25 minutes, or until crispy and hot. You can also reheat them in the microwave, but be careful not to overcook them.

What is the internal temperature that the wings should be cooked to?

The internal temperature that the wings should be cooked to is 165 F (74 C) in the thickest part of the breast. This will help to prevent foodborne illness and ensure the wings are safe to eat.

Can I use a deep fryer to make the wings?

Yes, you can use a deep fryer to make the wings. Simply heat the oil to 375 F (190 C) and fry the wings in batches until golden brown. Be careful not to overcrowd the fryer, as this can cause the wings to stick together.

What is the best way to serve the wings?

The best way to serve the wings is with your favorite dipping sauce, such as blue cheese or ranch dressing, and a side of celery sticks or carrot sticks. You can also serve them with a side of fries or onion rings, or as part of a larger meal with a salad or sandwich.

Can I make the wings without the sauce?

Yes, you can make the wings without the sauce. Simply bake them in the oven without the sauce and serve them with your favorite dipping sauce on the side.

The Full Recipe

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