Buffalo Chicken Wings I Recipe - Allrecipes.com
Buffalo Chicken Wings I Recipe
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Buffalo Chicken Wings I
See how to make restaurant-style Buffalo chicken wings. See more
  • READY IN 25 mins

Buffalo Chicken Wings I

Recipe by  

"Let your palate fly away on wings of fire - easy, spicy buffalo wings!"

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Ingredients Edit and Save

Original recipe makes 24 wings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
  2. Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2004

These wings are great! Instead of frying, we baked them (400 degrees for 50-60 min). Also, we used "Frank's RedHot" sauce, and added a dash of Worcestershire, and about a 1/2 tbsp of honey. Good stuff!!

Most Helpful Critical Review
Jan 31, 2004

The frying part is good and the sauce is good, however, the simmering part (for us, anyway) kind of ruined the dish. We like our wings crispy and this made them soggy. We'll go back to just frying, placing them in a covered container with the cooked sauce and giving it the good old shake.

Jan 31, 2004

This is certainly the closest to what real Buffalo wings are supposed to be like on the side. The main comment I would add is that the correct hot sauce for the authentic Buffalo flavor to use is "Durkees" or "Frank's Red Hot." Otherwise, I've been told by chefs in Buffalo that margarine, not butter, is used to get the correct consistency for the sauce. Other ingredients you can add are (any or all): Tabasco to spice up the flavor, crushed garlic, a dash of Worcestershire sauce, honey, a smidgen of prepared mustard. I am in the opinin that ketchup or tomato-based sauces should not be found anywhere near Buffalo wings. But, as is, this recipe is perfectly authentic, if that's what you're after. A+

Jan 31, 2004

I have long sought the trick behind great wings. This recipe reveals it. Keep it simple. The second step is the secret. Instead of dumping lots of hot sauce on the wings, put the wings in the sauce. I usually use more hot pepper sauce, but my family and friends love spicy food. Interestingly, if you accidentally make the sauce too hot, adding a little more vinegar reduces the heat. I don't know why, but it does. I sometimes fry the chicken in advance, and then reheat them very slowly with the sauce in a covered pan. It's easier when I have folks over to watch the game. Reheat slowly, as, if you try to rush this, they will be dry. My twist on this, in what is probably a vain attempt to make these a little healther, is to use thighs instead of wings. I get some good sized thighs, trim off the fat, and cut them into three pieces. One cut one each side of the bone, leaving a nice amount of meat on the bone. Be careful, though, as these fry more quickly than wings. But everyone loves them; some prefer the boneless strips, and others go for the piece with the bone. Nonetheless, whether you use my thigh trick, or use the wings, this recipe is the real thing. Thank you, Ginger.

Jan 16, 2006

I make a similar recipe but like a thicker sauce like some of the others who rated this recipe. Add about 1/2 tbs of flour to the melted butter to create a roux. Then add your hot sauce and vinegar. Also, lightly flour dust the wings prior to frying. Use Marie's Blue Cheese Dressing with added crumbled blue cheese and serve with celery sticks and you have an awesome appetizer/meal.

Feb 11, 2006

Flavor is perfect. My suggestion is that the simmer time should be posted. Mild 15 minutes, Medium 30 min., Hot 45 minutes.

Jan 31, 2007

I am from Buffalo and do not need to make my own wings (they are everywhere), but on occasion its fun to do. This recipe is the closest I've seento the "real thing". Everyone has their favorite recipe but you cant really go wrong with this one.

Jun 23, 2003

These wings are sooo good! I bake mine in the oven for 45 minutes at 425 on the broiler pan so the grease can fall off, then toss them in the crockpot for spicy coating. Maybe that's a *little* healthier ;) My husband doesn't like very spicy food and these were perfect for him (I added tabasco to mine before serving).


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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