Authentic Buffalo Chicken Wings

  • Prep Time
    10 mins
  • Cook Time
    30 mins
  • Serving
  • View

There are hot wings and then there are Buffalo wings. Buffalo, New York, is the home of the hot wing, and unlike other wings, these prized poultry parts are never battered or breaded. Instead, Buffalo wings are fried naked, making them gluten free and safe for people with Celiac disease (assuming they’re fried in a fresh, uncontaminated batch of oil). The signature sauce is also what sets Buffalo wings apart—a simple but tasty combination of hot sauce and butter.

These wings are easy to prepare with just a few pantry ingredients. If you want more heat, you can adjust the proportion of hot sauce. If you’d like a hint of sweetness, you can stir in a little brown sugar to taste. It’s really that simple.



  • Daily Value*
  • 478 Calories
  • 48g Fat
  • 5g Carbs
  • 7g Protein


    Step 1

    Gather the ingredients.

    Step 2

    Remove the tips from the wings and reserve for making chicken stock.

    Step 3

    Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels—this will ensure they fry up crispy, and there will be less spatter from water hitting the hot oil.

    Step 4

    Heat 3 inches of oil in a deep pan to 375 F.

    Step 5

    Meanwhile, in a small separate saucepan, combine the hot sauce, butter, and vinegar over low heat until the butter melts.

    Step 6

    Taste the sauce to see if it's to your liking. If you'd like to reduce the heat of the sauce, feel free to add more butter, a little water, or some brown sugar. To increase the heat, add more hot sauce. Add salt if needed.

    Step 7

    Fry the wings in 2 to 3 batches for 12 to 15 minutes per batch, or until crispy and cooked through. Give the oil time to reheat before frying the next batch to ensure all of the wings are crispy.

    Step 8

    Toss the wings in a bowl with the warm sauce.

    Step 9

    Serve with blue cheese dressing, ranch dressing, or garlic Parmesan dip. Enjoy.


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