Buffalo Chicken Wing Recipe: Few dishes scream game day, party time, or comfort food quite like buffalo chicken wings. Originally created in Buffalo, New York, these spicy, tangy, and ultra-crispy wings have become a staple appetizer across the U.S. and beyond. Whether you’re watching the Super Bowl or hosting a weekend hangout, buffalo wings hit the spot every single time.
So what makes buffalo wings so special? It’s the perfect combo of crispy skin, juicy chicken, and that signature buffalo sauce—a fiery blend of hot sauce and melted butter. The wings are typically served with celery sticks and a creamy dipping sauce, either blue cheese or ranch, to cool down the heat. They’re messy, bold, and absolutely addictive.
This guide will walk you through everything you need to know to make restaurant-quality buffalo chicken wings right at home. Whether you like them baked, fried, or air-fried, we’ve got you covered. Plus, we’ll give you all the pro tips to get that crispy texture and spicy flavor just right.
Let’s dive into the world of wings and discover how you can make the ultimate buffalo chicken wing recipe that’ll have everyone asking for seconds (or thirds)!
Why This Buffalo Chicken Wing Recipe Stands Out
There are hundreds of buffalo wing recipes out there, so why should you trust this one? Well, this isn’t just another “throw wings in the oven and toss with hot sauce” type of deal. This recipe is carefully crafted to give you that perfect crispy outside and juicy inside every single time. We’re talking real-deal wings that rival anything you’d get at a restaurant or bar.
The secret? It’s in the prep and the balance of flavors. Too many recipes forget the importance of drying the wings properly, using just the right amount of baking powder, or getting the buffalo sauce ratio spot on. In this guide, you’ll learn those game-changing tricks. No soggy skin or bland flavor here—just golden, crispy, spicy, and buttery wings that taste like heaven.
We’ll also walk you through different cooking methods so you can choose what works best for you. Don’t have a deep fryer? No worries—baked and air-fried options are equally tasty and a bit healthier. Want to go traditional? Frying instructions are in here too.
Whether you’re cooking for a crowd or just for yourself (no judgment!), this buffalo wing recipe is foolproof, customizable, and insanely good. Ready to wing it?
List of Ingredients You’ll Need
Here’s what you’ll need to make a solid batch of buffalo wings. Most of these items are probably already in your kitchen!
Main Ingredients:
- 2 to 3 pounds of chicken wings (drumettes and flats, separated)
- 1 tbsp baking powder (NOT baking soda)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional for extra flavor)
Buffalo Sauce Ingredients:
- 1/2 cup hot sauce (Frank’s RedHot is the classic choice)
- 1/4 cup unsalted butter
- 1 tbsp white vinegar
- 1/2 tsp Worcestershire sauce
- Pinch of cayenne pepper (adjust to heat preference)
- Pinch of garlic powder
Optional Garnishes:
- Chopped parsley or green onion
- Celery sticks
- Carrot sticks
Dipping Sauce (Optional but Recommended):
- Blue cheese dressing
- Ranch dressing
These ingredients are easy to find and come together beautifully. The best part? You can tweak the spice levels or swap ingredients to suit your taste. If you want to make them healthier, bake or air fry them. Craving ultra crispy wings? Fry them old-school style.
In the next section, we’ll go over the kitchen tools you’ll need to make things even easier.
Kitchen Tools and Equipment Required
Before diving into the cooking process, let’s make sure you’ve got the right tools for the job. While buffalo wings can be made in several ways, having the correct kitchen gear makes everything smoother, faster, and more delicious. Here’s what you’ll need:
Essential Tools:
- Large Mixing Bowl – For seasoning and tossing the wings.
- Tongs – To flip wings or remove them safely from hot oil or oven trays.
- Wire Rack + Baking Sheet – Ideal for oven baking to let air circulate and crisp the wings evenly.
- Parchment Paper or Aluminum Foil – For easier cleanup.
- Deep Fryer or Large Pot (optional) – For traditional deep-fried wings.
- Air Fryer (optional) – For a healthier, oil-free cooking method.
- Small Saucepan – To prepare the homemade buffalo sauce.
- Meat Thermometer – To ensure the wings reach a safe internal temperature (165°F/74°C).
- Paper Towels – For draining excess oil or patting the wings dry before cooking.
Nice-to-Have Additions:
- Silicone Brush – If you prefer brushing on the sauce instead of tossing.
- Serving Platter or Basket – For that authentic wing-night presentation.
- Mini Bowls – For serving celery, carrots, and dipping sauces on the side.
You don’t need to own everything on this list, but having the right equipment can significantly impact the end result. For example, using a wire rack in the oven ensures the wings stay crispy instead of sitting in their own fat. Similarly, a saucepan allows for more control over the consistency of your buffalo sauce.
Once you’ve got your kitchen set up, you’re ready to move on to the most important part—selecting and prepping your chicken wings.
Choosing the Right Chicken Wings
Not all chicken wings are created equal. Picking the right wings will have a big impact on the final taste, texture, and overall success of your buffalo wing recipe. Let’s break it down.
Drumettes vs. Wingettes (Flats):
Chicken wings typically come in two parts:
- Drumettes – These look like mini drumsticks and have a bit more meat.
- Wingettes (or Flats) – Flatter pieces with two bones and slightly less meat, but many people swear they’re juicier and crispier.
You can use either one or both depending on your preference. Most wing packs in the store include both, and that’s perfectly fine.
Fresh vs. Frozen Wings:
- Fresh Wings: These are always preferred if you want the best texture. They cook more evenly, and there’s no risk of excess moisture ruining your crisp.
- Frozen Wings: Totally okay if that’s what you have, just be sure to thaw them completely in the fridge and pat them dry before cooking. Moisture is the enemy of crispy skin.
Bone-in vs. Boneless:
Let’s be real—authentic buffalo wings are bone-in. Boneless wings are basically spicy chicken nuggets. If you prefer boneless, you can still use this recipe with chicken tenders or breasts cut into chunks, but the flavor and experience won’t be quite the same.
Organic or Free-Range Options:
If you can afford to splurge, organic or free-range wings tend to have better flavor and texture. But even store-brand wings can turn out amazing with the right preparation.
Now that you’ve picked the perfect wings, let’s move on to how to prep them properly for that crave-worthy crispiness.
How to Prep the Chicken Wings
Prep work might not be the most glamorous part of cooking, but trust us—it makes all the difference. If you want wings that are crisp on the outside and tender on the inside, the way you prep your chicken matters more than you think.
Step 1: Clean and Trim
- Rinse your wings under cold water if needed and pat them dry very thoroughly using paper towels.
- If your wings are whole, use a sharp knife to separate them at the joint into drumettes and flats. Discard the wing tips or save them for making stock.
Step 2: Drying is Everything
Moisture = sogginess. If your wings are damp when they hit the heat, the skin will steam instead of crisp. So after patting them dry, let them air-dry on a rack in the fridge for 30–60 minutes (if you have the time). This helps render the fat and makes for insanely crispy skin.
Step 3: Seasoning with Baking Powder
Here’s the game-changer: coat the wings with baking powder (not baking soda!). This helps draw out moisture and creates a beautifully browned, crispy skin.
In a large bowl, mix:
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Optional: a pinch of smoked paprika for flavor and color
Toss the wings in this dry mixture until they’re evenly coated. You’re now ready to cook them to crispy perfection using your preferred method.
Up next, we’re diving into the full step-by-step cooking guide that shows you how to turn these seasoned wings into buffalo magic.
Step-by-Step Guide to Cooking Buffalo Wings
Now that your chicken wings are prepped and ready, it’s time to get cooking! Whether you’re baking, frying, or air frying, this step-by-step guide will ensure your buffalo wings come out crispy, juicy, and loaded with flavor.
Step 1: Season the Wings
If you’ve followed the prep step above, your wings are already seasoned with the magic blend of baking powder, salt, pepper, and spices. This seasoning not only adds flavor but also helps dry out the skin, making it extra crispy once cooked.
- Let the seasoned wings sit at room temperature for 15–20 minutes while your oven, fryer, or air fryer preheats.
- This rest time allows the seasoning to absorb and the skin to begin drying further.
Step 2: Choose Your Cooking Method
We’ll break down all three popular methods so you can pick what works best for you:
Oven Baked (Healthier + Easy)
- Preheat your oven to 425°F (220°C).
- Place a wire rack on a baking sheet lined with foil or parchment paper. This setup allows air to circulate around the wings.
- Arrange the wings in a single layer on the rack. Don’t overcrowd them.
- Bake for 20 minutes, then flip each wing and bake for another 20–25 minutes, or until golden brown and crispy.
Air Fryer (Fast + Crispy Without Oil)
- Preheat your air fryer to 400°F (200°C).
- Arrange wings in a single layer in the basket. Depending on your air fryer size, you may need to cook in batches.
- Cook for 12 minutes, flip, and cook for another 12–15 minutes or until crispy and cooked through.
Deep Fried (Traditional Method)
- Heat oil (vegetable, peanut, or canola) in a deep fryer or heavy pot to 375°F (190°C).
- Carefully add wings in batches and fry for 10–12 minutes or until golden brown and crispy.
- Drain on a paper towel-lined plate or wire rack.
Step 3: Make the Buffalo Sauce
While the wings are cooking, it’s time to make that irresistible buffalo sauce. (More details on this in the next section.)
Once the sauce is ready and your wings are done cooking:
- Place the cooked wings in a large bowl.
- Pour the warm buffalo sauce over them.
- Toss to coat every piece thoroughly. Use tongs or give the bowl a few good flips if you’re confident!
Pro Tip: If you want to keep your wings ultra-crispy, you can brush the sauce on instead of tossing them in it. That way, the sauce adds flavor without softening the skin too much.
That’s it—your buffalo wings are ready to serve!
Homemade Buffalo Sauce Recipe
The heart and soul of any good buffalo wing is the sauce. While you can easily buy bottled buffalo wing sauce, nothing beats the fresh, homemade version. Plus, it’s super easy and takes just a few minutes.
Ingredients:
- 1/2 cup Frank’s RedHot sauce (or your favorite hot sauce)
- 1/4 cup unsalted butter
- 1 tbsp white vinegar
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- Pinch of cayenne pepper (optional for more heat)
- Salt to taste
Instructions:
- In a small saucepan over medium heat, melt the butter.
- Add in the hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne pepper.
- Stir until well combined and smooth.
- Simmer gently for 2–3 minutes—don’t let it boil.
- Taste and adjust the heat or salt if needed.
- Keep warm until ready to toss with the wings.
This sauce delivers that classic buffalo flavor—spicy, tangy, buttery, and just a bit zippy. You can make it ahead of time and store it in the fridge for up to a week.
Want to switch it up? Add honey for a sweet-heat combo or a splash of BBQ sauce for smoky depth.
Coming up next: how to get those wings ultra crispy with a few pro chef tips.
Tips to Make Wings Extra Crispy
We all know that crispiness is the name of the game when it comes to buffalo wings. So how do you get that ultra-satisfying crunch without deep frying every time? Here are some battle-tested tips to get that restaurant-quality crisp at home:
1. Pat Wings Dry—Thoroughly
Moisture is the #1 enemy of crispy skin. After thawing or rinsing, press those wings dry with paper towels until no visible moisture remains. Better yet, leave them uncovered in the fridge for a few hours or overnight.
2. Use Baking Powder (NOT Baking Soda)
This is the golden trick. Tossing your wings in aluminum-free baking powder raises the pH of the skin and helps it brown and crisp better in the oven or air fryer.
Ratio: About 1 tbsp of baking powder per 2–3 pounds of wings.
3. Don’t Crowd the Pan or Basket
If you stack the wings too closely together, they’ll steam instead of crisp. Give them space so air can circulate around each piece—especially in the oven or air fryer.
4. High Heat Is Key
- Oven: Bake at 425–450°F
- Air Fryer: Cook at 390–400°F
- Fryer: Maintain oil temperature around 375°F
Lower temperatures might cook them through, but they won’t give you that crunchy finish.
5. Let Them Rest After Cooking
After baking or frying, let your wings rest for a minute or two on a wire rack before tossing them in sauce. This helps preserve the crispiness so the sauce doesn’t immediately soak in.
These simple tips make a huge difference. Once you master the art of crisp, you’ll never go back to soggy wings again.
How to Make Buffalo Wings in the Oven
Baking buffalo wings is the go-to method for many home cooks. It’s less messy than frying, doesn’t require much oil, and still delivers that irresistible crispy texture—if you do it right. The trick is in the prep and the high heat. Follow these steps to make oven-baked buffalo wings that taste just as good as the fried version.
Step-by-Step Instructions:
- Preheat Your Oven:
- Set it to 425°F (220°C).
- This high temperature is essential to render the fat and get the skin crispy.
- Prepare the Baking Sheet:
- Line a baking sheet with aluminum foil for easy cleanup.
- Place a wire rack on top of the sheet. This lets hot air circulate around the wings, ensuring even crisping.
- Arrange the Wings:
- Place the seasoned and baking powder-coated wings in a single layer on the rack.
- Make sure the pieces aren’t touching, or they’ll steam instead of bake.
- Bake:
- Bake for 20 minutes, then use tongs to flip each wing.
- Continue baking for another 20–25 minutes, or until the wings are golden brown and crispy.
- Optional Broil:
- For extra crunch, broil the wings for the last 2–3 minutes, watching carefully so they don’t burn.
- Sauce Them Up:
- While the wings are still hot, toss them in your freshly made buffalo sauce.
- Serve immediately for maximum crisp and flavor.
Why It Works:
- The baking powder creates little bubbles in the skin, helping it puff up and crisp.
- The rack prevents sogginess from sitting in rendered fat.
- The high heat mimics the intense environment of a fryer—without the grease.
Oven-baked buffalo wings are perfect for meal prep, parties, or casual weeknight dinners. You’ll love the balance of flavor and crunch without the need for gallons of oil.
How to Make Buffalo Wings in an Air Fryer
Air fryers have become the holy grail of home cooking—and for good reason. They make it easy to cook food that’s crispy on the outside and juicy on the inside with little to no oil. Buffalo wings are one of the best things you can make in an air fryer. Let’s break down the steps for perfect air-fried wings.
Air Fryer Instructions:
- Preheat the Air Fryer:
- Preheat to 400°F (200°C) for a few minutes.
- Preheating ensures the wings start crisping immediately when added.
- Arrange the Wings:
- Lightly spray the basket with cooking oil.
- Place the wings in a single layer with space in between.
- Do not overcrowd—work in batches if needed.
- Cook Time:
- Cook for 12 minutes, then flip each wing.
- Cook for another 12–15 minutes, until the skin is golden brown and crispy.
- If you want extra crispy wings, add 2–3 more minutes at the end.
- Toss in Sauce:
- Once cooked, place the wings in a large bowl.
- Pour your buffalo sauce over them and toss to coat evenly.
Why You’ll Love This Method:
- Crispy without deep-frying: You still get that crunchy bite, minus the mess and calories of deep-frying.
- Fast and convenient: Air fryers cook faster than ovens and don’t require much monitoring.
- Less oil = less guilt. It’s a healthier way to enjoy your favorite game day snack.
Pro Tip: Some air fryers have a rotisserie-style basket that turns the wings as they cook—these models create restaurant-quality results every time.
Frying Buffalo Wings the Traditional Way
If you want to go full classic and embrace the deep-fried method, more power to you. Nothing quite compares to the crispiness and juiciness of traditionally fried buffalo wings. Yes, it’s a little messier, but the results are so worth it.
How to Deep Fry Wings Properly:
- Heat the Oil:
- Fill a heavy-duty pot or deep fryer with enough oil to submerge the wings.
- Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.
- Heat the oil to 375°F (190°C). Use a thermometer for accuracy.
- Fry in Batches:
- Carefully lower in a few wings at a time using tongs.
- Don’t overcrowd—the oil temp will drop and lead to soggy wings.
- Fry for 10–12 minutes, or until golden and cooked through.
- Drain and Dry:
- Use a slotted spoon to transfer wings to a plate lined with paper towels or a wire rack.
- Let them rest for a minute to drain excess oil.
- Sauce and Serve:
- While they’re still hot, toss the wings in buffalo sauce until fully coated.
Deep Frying Tips:
- Keep the oil hot—drop in a wing and look for immediate bubbling.
- Fry in small batches to maintain oil temperature.
- Always stay nearby—hot oil requires constant attention.
If you’re cooking for a big crowd or just want that traditional bar-style wing experience, deep-frying is the way to go.
Dipping Sauce Ideas for Buffalo Wings
Buffalo wings are legendary on their own—but pairing them with the right dipping sauce takes the flavor to the next level. Whether you’re a fan of the classic blue cheese or a die-hard ranch lover, your dipping game matters. And if you’re feeling adventurous, we’ve got a few wild card options too!
Classic Choices:
- Blue Cheese Dressing
- The OG partner for buffalo wings.
- Its rich, tangy flavor perfectly balances the heat of the buffalo sauce.
- Look for chunky versions with real blue cheese crumbles for the best taste.
- Want to make your own? Mix mayo, sour cream, blue cheese crumbles, vinegar, garlic powder, and a touch of lemon juice.
- Ranch Dressing
- Creamy, herby, and super cooling.
- Great for people who want to cut the heat with something a little milder.
- Store-bought is fine, but homemade ranch (with buttermilk!) is unbeatable.
Creative Dipping Sauce Ideas:
- Garlic Parmesan Dip
- A mix of mayo, grated Parmesan, minced garlic, and a splash of lemon juice.
- Rich and savory—amazing with extra crispy wings.
- Honey Mustard
- Sweet and tangy, offering a break from the heat.
- Especially good for people who prefer milder sauces.
- Spicy Aioli
- Mayo, hot sauce, garlic, and a squeeze of lime.
- Creamy with a kick—great with smoky or grilled wings.
- Buffalo Ranch
- Mix buffalo sauce with ranch dressing for the best of both worlds.
- Perfect if you like heat but still want a cool, creamy dip.
- Cilantro-Lime Yogurt
- A fresh, healthy-ish option.
- Greek yogurt, chopped cilantro, lime juice, garlic, and salt.
When setting up for a party or game night, offer at least two dips. It keeps things fun and gives guests the option to try different flavor combos.
Serving Suggestions
Now that your buffalo wings are hot, sauced, and perfectly crispy, it’s time to serve them up like a pro. Presentation matters, especially when you’re feeding a crowd—or just trying to impress your own taste buds!
Best Sides to Serve with Buffalo Wings:
- Celery Sticks – The classic cool-down veggie.
- Carrot Sticks – Sweet, crunchy, and a great color contrast on the plate.
- French Fries – Who doesn’t love wings and fries? Go for thick-cut, waffle, or even sweet potato fries.
- Mac & Cheese – A creamy, cheesy side dish that complements the heat.
- Coleslaw – Light and tangy, perfect for balancing bold flavors.
Great Drink Pairings:
- Cold Beer – A hoppy IPA or crisp lager pairs perfectly.
- Soda – Cola or lemon-lime soda gives a nostalgic sports-bar vibe.
- Lemonade or Iced Tea – Refreshing and cuts through the spice.
- Milk or Buttermilk – Weird? Maybe. But it works if the wings are too spicy!
Plating Tips:
- Use a large platter or tray so everything is spaced out nicely.
- Stack wings in the center, and place dipping sauces in small ramekins on the sides.
- Add garnishes like chopped parsley or green onions for a pro-level finish.
Buffalo wings are casual by nature, but a good presentation can turn a regular night into a celebration.
Storage and Reheating Tips
Cooked too many wings? No problem. Buffalo wings store and reheat surprisingly well—if you do it the right way. Here’s how to keep your leftovers crispy and delicious.
How to Store Leftover Wings:
- Let the wings cool completely before storing.
- Place them in an airtight container or wrap tightly with foil.
- Store in the refrigerator for up to 4 days.
- For longer storage, freeze for up to 2 months (though crispiness may suffer slightly).
Best Ways to Reheat Wings:
1. Oven Method (Best for Crispiness):
- Preheat oven to 375°F (190°C).
- Place wings on a wire rack over a baking sheet.
- Bake for 10–15 minutes, flipping halfway through.
- For extra crisp, broil the last 2 minutes.
2. Air Fryer Method (Fastest):
- Preheat air fryer to 375°F.
- Air fry wings for 5–7 minutes, shaking halfway through.
3. Skillet Method (Quick + Crispy):
- Heat a bit of oil in a pan over medium heat.
- Add wings and flip until heated through and skin is crispy again.
Avoid the Microwave!
- It’s fast, but it makes the wings soggy and rubbery—not ideal.
Re-saucing Tip:
If you’re reheating plain cooked wings, add fresh buffalo sauce after reheating to restore flavor and texture.
FAQs about Buffalo Chicken Wing Recipe
1. Can I use boneless chicken instead of wings?
Absolutely! While traditional buffalo wings are bone-in, you can use boneless chicken breast or tenders. Just cut into chunks, season, bake or fry, then toss in the buffalo sauce.
2. Are buffalo wings very spicy?
Buffalo wings are usually medium spicy, but you can control the heat by adjusting the amount of hot sauce or cayenne pepper in the recipe.
3. Can I make these wings gluten-free?
Yes! Use gluten-free baking powder and ensure your hot sauce and dipping sauces are gluten-free. Also, avoid flour-based coatings or sauces.
4. What’s the best way to reheat leftover buffalo wings?
The oven or air fryer are your best options. Both methods help maintain crispiness. Avoid the microwave if you can—it makes wings soggy.
5. How long can I store leftover wings in the fridge?
Store leftover wings in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 2 months.
Conclusion
Buffalo wings aren’t just a snack—they’re a full-blown experience. Whether you’re hosting a party, watching the game, or just treating yourself, few dishes deliver the same punch of flavor, heat, and satisfying crunch. The best part? You don’t need a deep fryer or a restaurant kitchen to make them.
With the right prep, a solid buffalo sauce, and a few cooking method options, you can whip up wings that rival any sports bar. Oven, air fryer, or deep-fried—they’re all delicious when done right. Don’t forget the dipping sauces, the crunchy celery sticks, and a cold drink to wash it all down.
Now you’ve got everything you need to create the ultimate buffalo chicken wing experience right at home. So go ahead—get your hands messy and enjoy every spicy, buttery bite.
