Buffalo wings are chicken wings cooked until the skin turns crisp, then tossed in a sauce built from hot sauce and melted butter. You can deep fry them the traditional way or dry the skin out first and bake them, either way the goal is the same, a crackling exterior that can stand up to being tossed in a hot, buttery sauce without turning soggy.
The dish was invented at the Anchor Bar in Buffalo, New York in 1964, where the story goes that Teressa Bellissimo tossed deep fried wings in a butter and cayenne pepper hot sauce mixture as a late night snack for her son and his friends. It caught on locally, then nationally, and the name stuck to the city rather than the sauce or the cut of chicken. Celery and blue cheese dressing became standard sides almost immediately, offering a cool, tangy contrast to the heat.
Butter is what separates a true Buffalo sauce from plain hot sauce, it mellows the vinegar heat and gives the sauce a glossy richness that clings to the wings.
What Actually Matters
Getting crisp skin without a deep fryer comes down to drying the skin out before it ever hits heat. Tossing the wings in a small amount of baking powder and letting them air dry, uncovered, in the fridge draws moisture to the surface, and that dry surface is what crisps up in a hot oven instead of steaming. Skip this step and oven baked wings usually come out with soft, rubbery skin no matter how hot the oven runs. Baking powder, not baking soda, is what you want here, baking soda has a stronger alkaline taste that can turn metallic in a thin coating like this.
Buffalo Wings Recipe (Serves 4)
Prep time: 1 hour 15 minutes (includes drying time). Cook time: 50 minutes. Total time: 2 hours 5 minutes.
- 3 lb chicken wings, split into flats and drumettes
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup hot sauce (such as Frank's RedHot)
- 4 tbsp unsalted butter, melted
- 1 tbsp white vinegar
- Celery sticks and blue cheese dressing, for serving
- Pat the wings completely dry, then toss with the baking powder, salt, and pepper.
- Arrange on a wire rack over a baking sheet and refrigerate uncovered for 1 hour, or overnight, to dry the skin.
- Bake at 425 degrees Fahrenheit for 45 to 50 minutes, flipping halfway, until deeply golden and crisp.
- Whisk the hot sauce, melted butter, and vinegar together.
- Toss the hot wings in the sauce until fully coated.
- Serve immediately with celery and blue cheese dressing.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 420 kcal | 32 g | 28 g | 4 g |
These numbers are a calculated estimate for the 4 serving recipe above, not a lab verified value.
Tips, Variations, and Storage
Deep frying at 375 degrees Fahrenheit for 10 to 12 minutes is the traditional method and still works great if you'd rather skip the oven approach. An air fryer also works well, about 24 minutes at 380 degrees Fahrenheit, flipping halfway through. To adjust the heat level, change the ratio of hot sauce to butter, more butter mellows the sauce considerably. Leftover wings keep 3 days refrigerated, and reheating in the oven at 375 degrees Fahrenheit for 10 minutes brings back more crispness than a microwave will.
Frequently Asked Questions
Do I need a deep fryer to make these?
No. Drying the skin with a baking powder coating and baking at high heat gets you a similarly crisp skin, though deep frying at 375 degrees Fahrenheit for 10 to 12 minutes is the traditional method.
Why baking powder and not baking soda?
Baking powder is closer to pH neutral, so it doesn't leave a metallic aftertaste in a thin coating. It also draws moisture to the skin's surface, helping it crisp.
Where did Buffalo wings actually come from?
They were invented at the Anchor Bar in Buffalo, New York in 1964, tossed in a butter and cayenne pepper hot sauce as a late night snack.
How do I make them milder or hotter?
Adjust the ratio of hot sauce to melted butter. More butter mellows the heat, more hot sauce intensifies it.
Can I air fry these instead?
Yes, about 24 minutes at 380 degrees Fahrenheit, flipping the wings halfway through cooking.
More From Wine Drop Cookery
- More American recipes
- Maryland Crab Cakes
- Southern Fried Chicken
- Shop kitchen essentials
- Shop pots and pans
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.