Buffalo Wings Recipe

Buffalo wings have quickly become one of the most popular foods in the United States. They are called Buffalo wings because they originated in Buffalo, New York. The wings are first coated with a flour mixture, deep fried and then tossed with a hot sauce. The heat comes from hot sauce and cayenne pepper. You can easily adjust the amount of heat by using mild, medium or hot sauce. If you want to save time you can buy precut wings from the store. These were so good and I found them to be restaurant quality. I think they must have got devoured in a matter of minutes. I would highly recommend these wings as an appetizer for a party or even as part of a meal. Serve with ranch or blue cheese dressing.  Enjoy.

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(Makes 4 servings)


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Buffalo Wings Recipe

  • Author: Bobby


  • 10 chicken wings (cut into sections)
  • oil (for frying)
  • ¼ cup butter
  • ¼ cup hot sauce
  • 1 dash black pepper
  • 1 dash garlic powder
  • ½ cup flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt




  1. In a bowl mix together flour, paprika, cayenne pepper, and salt.
  2. Place chicken wings in a large bowl and toss with the flour mixture until evenly coated. Cover the dish and refrigerate for 30 minutes.
  3.  Heat deep fryer to 375 degrees. Fry chicken wings in batches for 10-15 minutes until golden brown. Drain on paper towels.
  4. While wings are frying- In a saucepan combine hot sauce, butter, black pepper and garlic powder over medium heat.
  5. Stir until butter is melted and the sauce is well blended. Remove from heat.
  6. Place wings in a serving bowl, add the sauce and toss to coat evenly.

20 thoughts on “Buffalo Wings Recipe”

  1. Buffalo Hot Wings are one of my favorite foods. This is the recipe I use too and I always serve them with blue cheese dip and celery and carrot sticks. Delicious!

  2. Here in Buffalo, wings are not coated in flour, traditionally. They are just fried and then tossed with butter and Franks red hot. No seasonings or anything either. Just served with celery and blue cheese. Yours sound good but I suggest trying them the traditional way, nothing beats it.

  3. This just screams FRIDAY! Love a good buffalo chicken recipe. The drumette is the best part though. Much easier to eat. But that probably takes most of the fun out of it!

  4. As Kelly above says, here in Buffalo traditional buffalo wings are not flour coated. Just rinse, pat dry and deep fry. Shake in Frank’s Red Hot sauce or any good quality Louisianna style hot sauce. Use melted butter in the hot sauce to control the heat. Hot, medium, mild and suicide- shaken in straight hot sauce and sprinkled with chili powder, yummmy!

  5. The wings look so delicious. Kelly’s right; you really have to use Frank’s RedHot for the sauce. Tabasco definitely doesn’t do it. You need a hot sauce with vinegar to get the authentic flavor.

  6. This is one cool, simple and mouth-watering recipe. When I give it a try(which is a must) then I will post the results here.

  7. When you say “hot sauce”, what brand is it or where can I get it? I live in California if that helps. There are so many brands out there, and I want to make sure I get the taste just right.

  8. Made this for lunch today. It’s raining and it’s perfect. I adjusted the sauce a bit. I used tomato ketchup and half the hot sauce portion, added a dab of white wine vinegar, sugar and a sprinkle of cornstarch. Love it. I’ve stumbled upon recipes that don’t coat the chicken wings before frying but I think this one is way better. Thank you so much Bobby.

  9. I used to spend quite a bit of time in Buffalo for work and enjoyed more then a few pounds of wings (and pint of two of beer), and I’ll agree that flour dusting or even seasoning wings before the fryer is definately not traditional. However, having had wings both dusted and plain, I much more enjoy the dusted variety as they tend to hold the sauce better. The crispier you fry the flour dusting, the better, as it adds a unique crunch that you don’t get with the traditional version.

    P.S. yours look great!!!

  10. I’m not really good at cooking so this recipe is perfect but just as impressive when you serve it. I don’t have bleu cheese readily available so I made use of a mayo-garlic-parmesan dip instead. I got raving reviews. Thanks for sharing.

  11. Hello
    I certainely reside in Atlanta, but from Buffalo. These wings look very tasty. I’m going to make them lemon pepper hot with Frank’s hot sauce & Blue cheese. Sounds yummy!!

  12. I tried this recipe and I really love it however I made mine sweet and spicy by adding some honey.

  13. perhaps not traditional but the dusting is key! Try them both ways – you’ll convert to dusted (my preference is cayenne and paprika and a hint of black pepper) … followed by the butter/Franks coating after frying

  14. if you like them dusted, coat them with flour and salt and let them sit in the fridge for a half hour like the recipe says. then take them out and dust them a second time and cook them right away. i cried tears of joy eating these

  15. Hi Bobby,
    I made the Buffalo Wings tonight and they were awesome…so crisp and very delicious! I didn’t have any Frank’s Hot Sauce, so I used what I had in pantry which was Tabasco’s Buffalo Sauce. It was the greatest taste. Thank you so much!

  16. Wings dusted in flour aren’t Buffalo wings. Franks Red Hot and butter or just Franks Red Hot wing sauce (they bottle it) is all you need. Yep, another Buffalonian here. 🙂

  17. Just tried them and I´m loving them! I did however make the sauce differently, I used franks hot sauce, margarine, cayenne pepper, red pepper, black pepper, garlic salt, white wine viniegar and worchestershire sauce. It´s heaven, I´m having them tonight with the UFC. 🙂

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