Best 20 Buffalo Chicken Wings Recipes

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

FRANK'S REDHOT BUFFALO CHICKEN WINGS

Steps:

• If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
• Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
• Toss wings in Buffalo Wings Sauce to coat.
• Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIP

Steps:

• Mix all dip ingredients and chill overnight if possible.
• Spread wings out on a lightly oiled cookie sheet.
• Mix melted butter, vinegar, and hot pepper sauce.
• Brush butter mixture onto wings.
• (Can do this ahead and hold for 2 hours maximum if at room temp).
• Bake at 400° for 20- 30 minutes, or until wings are cooked through.
• Baste one time during cooking.
• Sprinkle cayenne during last 5 minutes of cooking for more heat.
• Serve hot with dip and celery sticks.

OVEN BAKED BUFFALO CHICKEN WINGS

Steps:

• 1. In a small bowl mix together the flour, paprika, cayenne pepper, and salt.
• 2. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
• 3. Cover dish or bowl and refrigerate for 60 to 90 minutes. (I just make it and leave in the fridge until dinner.)
• 4. Bake on a rack set over a jelly roll pan. I use my cooling cookie racks. That way they are not sitting in their own grease. Spray your rack so the chicken does not stick.
• 5. Place chicken wings on the wire rack.
• 6. Preheat oven to 375 degrees and bake for 45 min.
• 7. Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
• 8. Stir together and heat until butter is melted and the mixture is well blended.
• 9. Remove from heat and reserve for serving.
• 10. Place wings in the serving bowl. Add hot sauce mixture and stir together.

AIR FRYER BUFFALO CHICKEN WINGS

Steps:

• Preheat an air fryer to 360 degrees F (182 degrees C).
• Place wings in a large bowl. Drizzle oil over wings and massage until chicken is evenly coated.
• Place 1/2 the wings in the air fryer basket and cook for 25 minutes. Use tongs to flip wings and cook 5 minutes more. Transfer cooked wings to a large bowl. Repeat with remaining wings.
• While second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are done.
• Pour sauce over cooked wings and toss to coat.

HEALTHIER BOILED AND BROILED BUFFALO CHICKEN WINGS

Steps:

• Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint.
• Add chicken and other ingredients except the flour to boiling water. Return to boil and cook 15 minutes with top partially covering stock pot. Adjust temperature as necessary to prevent boil overs.
• While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often. (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.) Once sauce is warm you can turn to low or off if you prefer. It will easily reheat when the wings are ready.
• Drain wings in colander shaking to remove excess water. Let sit for a few minutes or pat dry with a towel. They need to cool a little before placing in a plastic bag with flour and spices.
• While wings dry and their temperature cools combine flour and other spices in plastic bag.
• Add wings to mixture and shake to mix to add a light coating of flour. I have found that the flour helps add crispiness and gives the sauce something to soak into. Note it doesn't have to look like fried chicken coating, just a dusting. Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down. Shake bag again to evenly coat.
• Line a sheet pan with aluminum foil lightly sprayed with cooking spray. Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken.
• Set oven to broil on HIGH.
• Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil. This helps prevent any burning smells while broiling.
• Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour. Just keep an eye on them and you will know they are ready when they turn golden brown.
• Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.

BONELESS BUFFALO CHICKEN "WINGS"

Steps:

• Prep the chicken:
• Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
• Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
• Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
• For the hot sauce:
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
• For the blue cheese dip:
• Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
• Fry the chicken:
• Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
• Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
• Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.

AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F.
• If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
• While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
• After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
• These are always served with celery sticks and blue cheese dressing on the side.

BUFFALO CHICKEN WINGS WITH BLUE CHEESE DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise and buttermilk with the blue cheese, minced garlic, Worcestershire, the 1 tablespoon vinegar, hot sauce, garlic powder and a generous pinch of salt. Taste for seasoning. Add more vinegar if it needs additional acidity. Add more salt, if necessary. Add a splash of water, if necessary, to loosen the dressing or if the flavors are too intense. Set aside.
• Make the Buffalo sauce: Melt the butter with the garlic in a medium saucepan over medium heat. Whisk in the hot sauce. Keep warm.
• Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings from the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
• Fry the wings: Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure the wings fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack. Season with salt. Cook the rest of the wings in batches, keeping the fried wings warm on the second baking sheet in the oven until all are cooked. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
• Toss the wings in a large bowl with all of the Buffalo sauce. Serve on a large platter with the blue cheese dressing and vegetables on the side.

BUFFALO CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels. , Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.

BUFFALO CHICKEN WINGS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
• Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
• When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

BUFFALO-STYLE CHICKEN WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches.
• Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter.
• Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• For the sauce; in a small saucepan combine the butter, hot sauce, black pepper, salt and 1/2 teaspoon garlic powder; bring to a simmer over medium-low heat.
• Reduce heat to low and simmer uncovered for about 20 minutes stirring occasionally; remove from heat and set aside to be coated with the wings later.
• For the wings; in a bowl combine flour, paprika, cayenne (you may adjust cayenne to suit heat level) 1/2 teaspoon garlic powder, onion powder and seasoned salt.
• Place the wings in a shallow dish and sprinkle the flour mixture over; mix using hands to coat evenly and completely (I use disposable rubber gloves for this!).
• Cover the dish and refrigerate for 2 hours (THIS IS IMPORTANT, the wings must be refrigerated for that amount of time!).
• Heat oil in a deep-fryer to 375 degrees F (the oil should be just enough to cover the wings completely, about 1-1/2-inches or more).
• Fry the flour-coated wings in hot oil for about 10-15 minutes or until parts of the wings begin to turn brown.
• Remove from heat then place wings in a serving bowl; add in prepared hot sauce mixture and turn the wings to coat with the sauce.
• You may serve the wings as is or place on a baking sheet and bake in a 250 degree oven for 10 minutes.
• Serve with a blue cheese dip.

BUFFALO-STYLE CHICKEN WINGS

Steps:

• For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
• Whisk together the flour, cayenne and salt in a large bowl.
• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
• Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
• For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
• Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.

SRIRACHA-BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, whisk together sriracha and butter. Add cooked wings; toss. Serve, with crumbled blue cheese and celery sticks.

BUFFALO CHICKEN WINGS

Steps:

• Combine hot sauce and cayenne pepper in a small saucepan over medium heat. Bring just to a simmer. Gradually whisk in butter, a few pieces at a time, until combined. Reduce heat, and keep warm until ready to use.
• Place a wire rack in the bottom of a heavy-bottomed stockpot. Add enough oil to come 4 inches up the side, and heat over medium-high heat until it reaches 400 degrees on a deep-fry thermometer. Line a rimmed baking sheet with a wire rack; set aside.
• Working in batches, carefully add chicken to heated oil and cook until dark golden brown, 15 to 20 minutes. Transfer to wire rack on baking sheet to drain.
• Place mayonnaise, sour cream, lemon juice, and blue cheese in a bowl, and stir to combine. Season with salt and pepper.
• Transfer cooked wings to a large, wide bowl. Add hot sauce mixture, and toss to coat. Serve wings with blue cheese sauce and celery sticks.

BUFFALO CHICKEN WINGS WITH A BLUE CHEESE DIP

Steps:

• Make a paste with the garlic, cayenne, chili powder, lemon juice and paprika.
• Gradually mix in the olive oil and tomato puree.
• In a large glass bowl tumble the wings in the paste until evenly coated.
• Cover with plastic wrap and refrigerate for at least 4 hours.
• Tumble the wings again to ensure an even coating.
• Preheat oven to 425F.
• Arrange the wings on a baking try lined with aluminium foil and bake or 25 minutes, until crisp.
• Blue Cheese Dip-------------.
• Place the blue cheese in a bowl and mash with a fork.
• Add the remaining ingredients and mix thoroughly (mix to any texture you prefer).
• Place in bowl and garnish with the parsley.

BUFFALO CHICKEN WINGS IN A JAR

Steps:

• Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted.
• Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes.
• Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin.
• Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time.
• Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit.
• Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter.
• Bake in the preheated oven until edges start to turn golden brown, about 20 minutes.
• Meanwhile, smear butter and blue cheese together in a small bowl until combined.
• Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• 1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• 2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• 3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

LOW-FAT BROILED BUFFALO CHICKEN WINGS

Steps:

• Put wings in a large pot and boil for 15 minutes. This will help to get most of the chlesterol and fat out.
• Preheat oven to 400 degrees.
• Spread olive oil on a baking sheet and bake wings 20 minutes or until cooked through.
• In a small pot, combine butter, hot sauce, barbecue sauce, brown sugar, garlic powder, worcestershire sauce, chili powder, cayenne, and cumin.
• Bring to a boil, and simmer for 3 minutes.
• With tongs, dip the wings in sauce, and serve.