These are awesome. They’re exactly what you think of when you think buffalo wings.
They’re hot and buttery. They’re crispy. They’re so orange.
You’ll make a bloody mess eating them.
And? You won’t care because they’re that good.
A quick search of the internet produces more chicken wing lore than Bigfoot stories.
These wings are based on a version of the legendary recipe from the Anchor Bar, in Buffalo, NY, where they originated.
These wings get their hot, spicy kick from a generous dose of Frank’s® Louisiana Hot Sauce.
If you’re looking for authentic buffalo wing flavor, this is your sauce. Most supermarkets should carry it.
(And no, that’s not a paid endorsement. 😉 )
These buffalo wings are baked, not fried
When it comes to buffalo wings, some peeps deep fry them, then sauce them. I like to bake them, then sauce.
Baking them gets the skin plenty crispy.
If you’re serving these at a Super Bowl party or some such, it will save on stove space—and there’s less mess.
Baking them also makes them way easier to make in volume at home.
Just pop a few pans in the oven, and get on with the rest of your party prep.
Scale this recipe up or down to fit your crowd. As written, it serves about three people.
Serve these babies with celery & blue cheese dressing
Unless you’re a nerd like me, and you forgot to grab some celery at the market.
I improv’d with fresh broccoli. Wasn’t traditional, but worked out just fine.
Old-School Buffalo Chicken Wings
For the wings
12 chicken wings, whole or separated into wing and drumstick
2 Tablespoons olive oil
pinch of salt
1 cup flour
Oil or butter to grease the pans
For the sauce
1 Tablespoon white vinegar
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
pinch of salt
1/2 cup Frank’s Louisiana Hot Sauce
1 stick butter
For garnish
Celery sticks
Blue cheese dressing
Serves about 3
Bake the chicken wings
Preheat your oven to 425 degrees F.
Line two sheet pans with foil. Spray lightly with oil, or grease with butter. Set aside while you prep the chicken.
Throw your chicken wings in a big bowl.
Toss with olive oil to coat.
Then, add the flour and salt and toss to coat.
Space the chicken wings out on your prepared pans.
Pop the pans into your preheated, 425-degree F oven.
Bake for about 20 minutes.
After about 20 minutes, your wings should be starting to get brown.
Flip them over, then bake for another 20 minutes at 425-degrees F until nicely browned and cooked through.
After the second 20 minutes, they should be golden brown and crispy.
Yank the pan out of the oven and set on a rack for a minute while you whip up the sauce.
Make the buffalo wing sauce
This sauce is so simple.
Put all of the sauce ingredients in a medium-sized pot.
Bring to a simmer on the stove over medium-high heat, whisking frequently.
Simmer for a few minutes uncovered.
  
 
When it’s done, it will be pretty thin. That’s just fine.
Give it a taste and adjust the seasoning if you want (now’s the time to do it).
Sauce and serve your buffalo wings
Put your wings in a large bowl.
Depending on how many you make, and how big your bowl is, do this in batches. Â 
Pour the hot sauce over the wings and toss to coat.
Serve immediately, garnished with celery, blue cheese dressing, and whatever else you like.
Enjoy!
We hope you have fun watching the Super Bowl!
How do you like your wings? Leave a comment below, let us know.
Want more wings?
Coming right up. Try these other tasty wing recipes from our archives.
Ginger and Maple Glazed Chicken Wings
Chai Ginger Hot Wings
Sweet Chili Chicken Drummettes
Lemon Buttermilk Fried Chicken Wings
Calories
Fat
Carbs
Protein
The Hungry Mouse
Yields About 3 servings
These wings are exactly what you think of when you think buffalo wings. Hot and buttery. Crispy. SO orange. These little guys are based on the legendary recipe from the Anchor Bar, in Buffalo, NY, where buffalo wings originated.
Save RecipeIngredients
Instructions
- Preheat your oven to 425 degrees F. Line two sheet pans with foil. Spray lightly with oil, or grease with butter. Set aside while you prep the chicken.
- Throw your chicken wings in a big bowl. Toss with olive oil to coat. Then, add the flour and salt and toss to coat.
- Space the chicken wings out on your prepared pans.
- Pop the pans into your preheated, 425-degree F oven. Bake for about 20 minutes.
- Flip them over, then bake for another 20 minutes at 425-degrees F until nicely browned and cooked through.
- After the second 20 minutes, they should be golden brown and crispy. Yank the pan out of the oven and set on a rack for a minute while you whip up the sauce.
- Make the sauce: Put all of the sauce ingredients in a medium-sized pot. Bring to a simmer on the stove over medium-high heat, whisking frequently. Simmer for a few minutes uncovered.
- Put your wings in a large bowl. Depending on how many you make, and how big your bowl is, do this in batches.
- Pour the hot sauce over the wings and toss to coat.
- Serve immediately, garnished with celery and blue cheese dressing for dipping.
