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Home » Recipes » Chicken Recipes

Buffalo Chicken Wings

Published: May 30, 2019 · Modified: Feb 8, 2025 by Chef Dennis Littley

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One of the great joys in life for me is Buffalo chicken wings (also known as hot wings). I know it shouldn’t even be in that class of happiness, but I love them.

And then… when I started making Buffalo wings at home and developed my recipe, I discovered that no one else could make them as tasty and flavorful as I could with this incredibly easy recipe.

buffalo wings with bleu cheese dressing and celery sticks blurred in the background on a white plate
Table of Contents:
  • Audio Player
  • Ingredients to make Buffalo Chicken Wings
  • What other flavors can I incorporate into traditional hot wings?
  • What Kind of Wings Should I Use?
  • What Part of the Wing Should I Use for Hot Wings?
  • How to make Buffalo Sauce
  • The Secret to the Best Buffalo Sauce
  • Do I have to use butter in the sauce?
  • How to make Baked Buffalo Wings
  • How to make Buffalo chicken wings in an Air Fryer
  • Recipe FAQ’s
  • More Chicken Wing Recipes You’ll Love!
  • Recipe: Buffalo Chicken Wings

Audio Player



 

Of course, that doesn’t stop me from trying them at other restaurants when we go out to eat; after all, I love Buffalo Chicken Wings!

If you’re not a fan of bleu cheese dressing, you can always use ranch dressing to dip your hot wings. I always serve celery sticks or carrot sticks with my buffalo wings; they’re great to cut the heat and dip in the dressing!

Ingredients to make Buffalo Chicken Wings

overhead view of ingredients to make recipe

Let’s start by gathering the ingredients we need to make Buffalo Chicken Wings. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

If you find yourself with too many wings, use them up in my tasty smoked chicken wings recipe.

What other flavors can I incorporate into traditional hot wings?

You can use a dry rub, or you can add any number of ingredients to the sauce to customize it. Try garlic powder, cayenne pepper, or your favorite seasonings to make your own special sauce — you can even add a little brown sugar for some sweetness.

What Kind of Wings Should I Use?

The first and most crucial ingredient in this dish is the Chicken Wings. And if you have a choice, always choose fresh, not frozen, wings.

Have you ever noticed that sometimes the bones get black inside? That’s a sign that the wings have been frozen. In chef speak, we call that “Black Bone.”

What Part of the Wing Should I Use for Hot Wings?

When you look at the wing, you’ll notice that there are three parts to the chicken wing.

The wingtip (also known as the flapper), the middle part is the wingette (aka the flap), and then the meatiest part is called the drumette (because it looks like a miniature version of the chicken leg).

I use the first two sections, saving the wingtip for soup. They are easily frozen (or re-frozen) and can help you make a very flavorful chicken soup. Just place them in a resealable bag and save them for the next time you make soup.

You can also leave the wingtip attached to the wingette to make it look more appetizing.

one hand holding chicken wing while the other hand holds a chefs knife cutting thru the joint of the wing

Place the wings on a cutting board, and with a sharp knife, carefully find the joints. Place the knife blade (closer to the handle than the tip) on the joint, then chop down with the tip of the knife on the cutting board.

The section is a little thicker to cut through, but it’s pretty easy to do — just be careful.

overhead view cutting the wing flap off the chicken wing

The wingtip comes off pretty easily. You can leave this on if you like — it will enhance the overall look of the wing, but that’s about it.

Prepping the wings will take no time at all, and sometimes, you’ll find pre-cut chicken wings at the market you shop at without the wingtip.

Once the wings are prepped, you can move on to making the buffalo sauce.

How to make Buffalo Sauce

overhead view of three pans with melted butter, sauce ingredients, and finished sauce
  • Melt the butter in a pan over medium heat.
  • Add the hot sauce and honey to the pan over medium heat (if you don’t like the sweetness, leave the honey out)
  • Turn off the burner and mix the sauce together. It should be thick. 

The Secret to the Best Buffalo Sauce

The secret to getting the sauce just right is taking the melted butter and honey mixture off the stove before adding the hot sauce. When Buffalo Sauce gets too hot, it breaks and becomes oily.

Did you ever get an order of wings, and the sauce at the bottom of the dish looked disgustingly greasy? That’s because the sauce got too hot.

You can adjust the amounts in my recipe for your heat comfort level, and feel free to add your own secret ingredients to make your signature buffalo sauce.

Just follow my steps in the recipe to ensure your sauce doesn’t break and comes out rich and clingy. 

Do I have to use butter in the sauce?

I prefer using butter,  but you can use margarine or any variety of butter substitutes you like. I have even used coconut oil in my Buffalo sauce without any problems; it just doesn’t get quite as thick.

overhead view of a glass bowl with chicken wing sections coated in seasoned flour

Once the sauce is made, it’s time to get the wings ready to fry. These are Jersey-Style Buffalo chicken wings, which means I flour my wings before frying them.

This would be sacrilege in Buffalo, but I prefer the crunchy surface and feel that it holds the sauce better. Naked or floured, the choice is yours.

overhead view of fried chicken wings draining on a wire rack on a sheet pan

After frying the wings in hot oil for a minimum of 6 minutes (or longer if needed), make sure to let them drain before saucing the wings. If not, the wings will be greasy.

**Oil should be 350-360 degrees F. to fry wings

overhead view of fried chicken wings coated in buffalo sauce in a large stainless steel bowl

The last step is tossing the wings in the buffalo sauce. I always use a large bowl so I can toss the wings, making sure they are completely coated. And I love getting that hit of hot sauce as it drifts up to my nose..sigh.

buffalo chicken wings with celery sticks and bleu cheese dressing on a white plate

Just a word of warning: once you start making your own Buffalo chicken wings at home, most of the others you try when you dine out will pale in comparison. Of course, that’s not necessarily a bad thing!

How to make Baked Buffalo Wings

The secret to making crispy, crunchy Buffalo chicken wings is baking powder. I know what you’re thinking, but trust me on this one.

  • Toss the wings with one tablespoon of baking powder (not baking soda), sea salt, and black pepper to taste.
  • Place the wings in a single layer on a baking sheet in a 400-degree preheated oven. Bake for 25 minutes, then turn the wings over and continue cooking for an additional 20-25 minutes until the wings are golden brown.
  • Toss the baked buffalo chicken wings with the buttery hot sauce and serve with a creamy bleu cheese dip or ranch dressing.

How to make Buffalo chicken wings in an Air Fryer

Omit the flour from the recipe for this method and add a little oil to the wings, season liberally with sea salt and black pepper, and toss to coat the wings with the oil and wing seasonings. *You can use pan spray instead of oil if you like.

  • Place the seasoned wings in a single layer into the air fryer basket (don’t stack them – this is the key to crispy wings).
  • Turn the air fryer to 380 degrees Fahrenheit and let them cook for 10 minutes. After ten minutes, turn the wings over and continue cooking for an additional 10 minutes.
  • To get that crispy, crunchy exterior to the wings, increase the temperature to 400°F and cook the wings for five more minutes.
  • Toss the wings in the spicy Buffalo sauce and enjoy!

**If you’re making these in batches, keep each batch of wings warm on a sheet pan or rimmed baking sheet in an oven set to 250 degrees Fahrenheit.

Recipe FAQ’s

Why are they called Buffalo Wings when they’re made with chicken?

The name comes from the location of the creator of this American classic. Credit goes to a small family-owned restaurant called Anchor Bar, which is located in Buffalo, New York, where they first created this dish in 1964.

Are Buffalo wings the same as hot wings?

Basically, they are the same. Preparation may differ, and anyone from Buffalo may dispute the fact that anyone from any other location is actually making Buffalo wings. Hence the term “Hot Wings.”

Do you put Buffalo sauce before or after baking the wings?

Toss those wings in the sauce after they’ve been baked, fried, or air-fried. It preserves the flavor of the sauce and ensures they have all of the saucy goodness when you dive into a plate of them.

Why do you put butter in hot wing sauce?

The butter adds creaminess and provides just the right consistency for the sauce to stick to the wings.

More Chicken Wing Recipes You’ll Love!

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    Chinese Sticky Chicken Wings
  • Tequila Lime Drunken Chicken Wings on a white platter next to a kitchen towel
    Tequila Lime Drunken Chicken Wings Recipe
  • garlic ginger wings on white platter
    Asian Style Garlic Ginger Chicken Wings Recipe
  • Lime buffalo wings with blue cheese dressing
    Honey Lime Buffalo Wings for Your Next Get Together

buffalo chicken wings with celery sticks and bleu cheese dressing on a white plate

Buffalo Chicken Wings

Chef Dennis Littley
My Buffalo Chicken Wing recipe will set a new standard of deliciousness for you.   If you like more heat you can adjust that easily.  You can also make your own blue cheese dressing to accompany the wings!
4.68 from 105 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine American
Servings 4
Calories 1112 kcal

Ingredients
 
 

Buffalo Wings

  • 2 lbs chicken wings
  • 1 cup all purpose flour
  • 2 cups vegetable oil or your favorite oil
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper to taste

Buffalo Wing Sauce

  • 12 oz Franks Buffalo Wing Sauce or hot sauce of your choice
  • 6 oz unsalted butter 1 and ½ sticks
  • 3 oz honey

Bleu Cheese Dressing

  • 4 oz Bleu Cheese
  • ½ cup sour cream or Greek Yogurt
  • ½ cup Mayonnaise
  • ¼ cup milk or buttermilk
  • ¼ teaspoon granulated onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Buffalo Wing Sauce

  • In a sauce pan melt the butter then add the honey and turn off the heat
  • Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
  • You can heat this sauce if you want it hotter, but at this temperature the sauce will cling really well to the chicken wings. If you let the sauce get to hot it will break and separate into an oily mess!
  • Set aside sauce until ready to coat wings

Bleu Cheese Dressing

  • In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
  • Pulse the mixture until all of the bleu cheese has been blended in.
  • Add this mixture to the mayonnaise with the remaining bleu cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste)
  • You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.

Buffalo Chicken Wings

  • Place the wings on a cutting board; cut the wings into 3 pieces, either discarding the end wing section or freezing and saving for soup stock.
  • Pat dry all wing pieces dry, with paper towels.
  • Season your flour with salt and pepper (about ½ teaspoon salt and ½ teaspoon black pepper) and dredge chicken wings in the seasoned flour
  • Preheat oil in a large skillet to fry your wings
  • Place wings in hot oil and fry for about 4-5 minutes, then turn them over and cook the other side for about the same time. (You want the wings to get crispy and have a good color).
  • Remove the cooked wings to a wire rack or paper towels to drain.
  • Place the cooked wings in a large bowl with your buffalo sauce and toss them to get a good even coating of buffalo sauce on the wings.
  • Serve and enjoy!

Video

Nutrition

Calories: 1112kcalCarbohydrates: 34gProtein: 19gFat: 100gSaturated Fat: 31gCholesterol: 131mgSodium: 3603mgPotassium: 413mgFiber: 1gSugar: 8gVitamin A: 1285IUVitamin C: 64.1mgCalcium: 401mgIron: 2.3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.68 from 105 votes (76 ratings without comment)

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    Recipe Rating




  1. Big Dude says

    February 02, 2011 at 9:18 am

    Great looking wings – it's 4:14am and I could still go for a plate full. Freezing rain can be a real nightmare – hope everything goes okay.

    Reply
  2. Chele says

    February 02, 2011 at 8:45 am

    The weather certainly is a concern … maybe they are right about 2012!! In any case with a batch of these chicken wings I reckon I'd weather storms quite happily ;0)

    Reply
  3. Cherine says

    February 02, 2011 at 7:32 am

    The chicken wings are mouthwatering!!

    Reply
  4. All That's Left Are The Crumbs says

    February 02, 2011 at 6:29 am

    These are some good looking wings. They almost want to make me lick my fingers and I haven't even eaten one! I can't believe that 30 states are under a winter storm watch. Take care in the storm.

    Reply
  5. alison says

    February 02, 2011 at 6:29 am

    oh,chef,the wings are so scrumptious!beautiful pics!

    Reply
  6. Ocean Breezes and Country Sneezes says

    February 02, 2011 at 6:18 am

    I love your "Scarlett O'Hara" attitude about now worrying about it now! We've had the 1st of the one, two punch and we're waiting for the 2nd storm. We may get more snow than ice as we are on the MA, NH line! I'll keep my fingers crossed for you. Please drive carefully! Love the wings! Great for a Super Bowl party!

    Reply
  7. Eizel says

    February 02, 2011 at 6:09 am

    Chef – This is by far the best buffalo wings recipe I've read so far. Thanks for sharing! Hopefully the weather lets up on your side – sending some warm cali wishes!

    Reply
  8. ajcabuang04 says

    February 02, 2011 at 6:04 am

    These look beyond delicious!! My mouth is watering right now!! Definitely craving this!! YUMMM!!

    Reply
  9. sara @ CaffeIna says

    February 02, 2011 at 5:21 am

    I don't care for Super Bowl but i do care for these chicken wings.they are so so so juicy that I'm drooling.
    As per the top 9 at foodbuzz….I'm every day more confused these days. I got to the top 9 with a post that was two weeks old…who knows, really! I am happy with that and I don't post with "getting to the top 9" in mind but it still was a little weird. Have a great week, Chef!

    Reply
  10. Wendy Irene (Give Love Create Happiness) says

    February 02, 2011 at 5:12 am

    Hi Chef Dennis! I have never put honey in my Buffalo sauce, just butter. I am going to give it a try. It makes sense, sweet and sticky 🙂 I have a question for a future ask Chef Dennis. I took your advice and did the copyright for my blog. Thanks for letting us know about that! There was an option for creative commons and I don't know anything about it. Do you recommend doing that with your copyright? Thanks for your help! Have a great day 🙂 Wendy

    Reply
  11. sweetsbysillianah says

    February 02, 2011 at 5:11 am

    these wings look finger-licking good! can i crash your superbowl party? 😉

    thanks for sharing the great tips, as usual, looking forward to the next one. have a safe drive in the mornin… this crazy weather has got to stop!

    Reply
  12. thecompletecookbook says

    February 02, 2011 at 4:52 am

    🙁 We don't get Franks Buffalo Wing Sauce here. Your wings look outstanding Chef.
    🙂 Mandy

    Reply
  13. Rebel Mel says

    February 02, 2011 at 4:48 am

    So good… I love buffalo chicken!

    Reply
  14. BakingWithoutABox says

    February 02, 2011 at 4:47 am

    Oh Chef Dennis! I didn't think buffalo chicken wings could look so good! Beautiful shot. And great dressing recipe.

    Thanks for the FB friend etiquette reminders. I've had the privilege of meeting some wonderful newbies lately!

    Just my 2 cents – I primarily use PaintShop Pro on my older laptop but I too am getting Photoshop Elements. I play with a friend's Photoshop CS4 now and then. Verra fancy stuff! I have found library books help to learn to get the most from whatever program.

    Always just love the Ask Chef Dennis portions. Thanks and stay warm!

    Reply
  15. Brooks at Cakewalker says

    February 02, 2011 at 4:23 am

    Chef, these mouth-watering wings are flying me over the moooooon! The photo depicts finger-food succulence at its best. I'm fixin' to give these a try soon. Thank you for the additional photo tips under ACD… Some of my pics have been kicked to the curb, but Like you, it challenges me to become a better photographer. Sending you some sunny California buzz love!

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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