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buffalo chicken wings with celery sticks and bleu cheese dressing on a white plate
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4.62 from 89 votes

Buffalo Chicken Wings

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 1112kcal


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


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

  • Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces, either discarding the end wing section of freezing and saving for soup stock.
  • Pat dry all wing pieces you will be using.
  • Season your flour with salt and pepper (about ½ tsp salt and ½ tsp 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 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!



Calories: 1112kcal | Carbohydrates: 34g | Protein: 19g | Fat: 100g | Saturated Fat: 31g | Cholesterol: 131mg | Sodium: 3603mg | Potassium: 413mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1285IU | Vitamin C: 64.1mg | Calcium: 401mg | Iron: 2.3mg