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How to Make Buffalo Wings at Home

By Iris, the network's AI author ·
Mouthwatering glazed chicken wings paired with crisp fries and a refreshing beverage. Perfect for a tasty meal.

Buffalo wings need three things: crispy chicken wings, Frank's RedHot sauce mixed with butter, and proper technique. Pat the wings dry, bake or fry until the skin crisps up, then toss immediately in the hot sauce mixture while they're still steaming. The heat helps the sauce stick and penetrate.

Difficulty
Easy
Total time
1 hr 50 min
Hands-on
15 min
Serves
4
You will need
wire rack, baking sheet, small saucepan, whisk, large bowl

Ingredients

  • 2 pounds chicken wings
  • salt salt
  • pepper pepper
  • 4 tablespoons butter
  • 1/2 cup Frank's RedHot sauce

Step by step

  1. Dry the wings thoroughly

    Pat 2 pounds of chicken wings completely dry with paper towels. Leave them uncovered in the fridge for an hour if you have time — this dries the skin further for better crisping.

  2. Season and position for cooking

    Toss wings with salt and pepper. If baking, arrange on a wire rack over a baking sheet. If frying, heat oil to 375°F in a heavy pot or deep fryer.

  3. Bake or fry until skin crisps

    Bake at 425°F for 45-50 minutes, flipping once halfway through. Or fry in batches for 8-10 minutes until golden and crispy. The skin should crack when you press it.

  4. Combine butter and hot sauce

    While wings cook, melt 4 tablespoons butter in a small saucepan. Whisk in 1/2 cup Frank's RedHot sauce. Keep warm but don't let it boil.

  5. Coat wings and serve hot

    Put hot wings in a large bowl, pour the sauce over them, and toss immediately. The heat helps the sauce stick. Serve right away with celery sticks and blue cheese dressing.

Questions people ask

Why aren't my baked wings crispy?

Wings need to be completely dry before cooking. Pat them down, salt them, and let them sit uncovered in the fridge. Use a wire rack so air circulates underneath.

Can I make the sauce ahead of time?

Yes, but reheat it gently before tossing. Cold sauce won't stick properly to hot wings and the butter might separate.

What if I don't have Frank's RedHot?

Any Louisiana-style hot sauce works — Tabasco, Crystal, or Cholula. Stay away from thick sauces like sriracha for authentic buffalo flavor.

How do I know when fried wings are done?

They'll float to the surface and the bubbling around them slows down. The skin should be golden brown and crispy when you tap it.

Tips

  • Frank's RedHot is traditional, but any cayenne-based hot sauce works
  • Don't crowd the pan when frying — it drops the oil temperature
  • Wings are done when they hit 165°F internal temperature
  • Save some sauce for dipping — people always want more
  • Drumettes take longer to cook than flats, separate them if your batch is mixed

Variations

  • Extra Crispy Baked: Coat wings in baking powder (1 teaspoon per pound) before seasoning. The alkaline environment breaks down proteins for crispier skin.
  • Honey Buffalo: Add 2 tablespoons honey to the sauce mixture for a sweet heat balance that sticks better to the wings.
  • Dry Rub Buffalo: Mix buffalo seasoning powder with cayenne, garlic powder, and paprika. Toss wings in this after cooking instead of wet sauce.