Homemade Buffalo Wings

Let’s be real—nothing hits the spot quite like a plate of Buffalo wings. Crispy on, juicy on the inside, and coated with that tangy buttery sauce mixed with spice. Be it a game day, a backyard barbeque, or even just another random Tuesday night, homemade Buffalo wings always win out.

And here’s the best part: You don’t need to be a pro chef to make them at home. With the right tricks (and a little patience), you can whip up restaurant-quality wings in your own kitchen—no deep fryer required.

So grab some napkins (trust me, you’ll need them), and let’s get into it!

What Are Buffalo Wings, Anyway?

Before we start throwing wings into the oven, let’s clear something up: Buffalo wings have nothing to do with buffaloes. They actually got their name from Buffalo, New York, where they were invented in the 1960s.

The OG Buffalo wing recipe? Deep-fried chicken wings tossed in a mix of Frank’s RedHot sauce and melted butter. That’s it! Simple, spicy, and ridiculously good.

But don’t worry—we’re about to take this classic up a notch (without making it complicated).

The Best Buffalo Sauce Recipe

You can’t have Buffalo wings without killer sauce. Here’s the classic, no-fail recipe:

Buffalo Sauce Ingredients:

• ½ cup Frank’s RedHot sauce (or your favorite hot sauce)
• ¼ cup unsalted butter, melted
• 1 tablespoon white vinegar (adds tang!)
• ½ teaspoon garlic powder
• A pinch of salt

How to Make It:

1. Melt the butter in a saucepan over low heat.
2. Stir in the hot sauce, vinegar, garlic powder, and salt.
3. Whisk until smooth, then remove from heat. Boom—Buffalo sauce done!

Step-By-Step: The Best Homemade Buffalo Wings

What You’ll Need:

• 2 lbs chicken wings (split into drumettes and flats)
• 1 tablespoon baking powder (NOT baking soda)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (adds a smoky kick!)
• Buffalo sauce (recipe above)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat the wings dry. The drier, the better!
3. Toss wings with baking powder, salt, pepper, garlic powder, and paprika. Make sure they’re evenly coated.
4. Arrange wings on the rack in a single layer. Don’t crowd them!
5. Bake for 45-50 minutes, flipping halfway. They should be golden brown and crispy.

6.Toss wings in Buffalo sauce. Do this in a large bowl for even coating.

7.Serve hot with ranch or blue cheese dressing. And don’t forget celery and carrot sticks!

Spicy, Mild, or Sweet? Buffalo Wing Sauce Variations

Buffalo sauce is iconic, but let’s shake things up. If you want a different spin on your homemade Buffalo wings, try these sauce variations:

Extra Spicy Buffalo Sauce (For Heat Lovers!)

• Add 1 teaspoon of cayenne pepper and a dash of ghost pepper hot sauce.
• Warning: Your mouth will be on fire—but in a good way.

Honey Buffalo Wings (Sweet & Spicy!)

• Add 2 tablespoons of honey to your Buffalo sauce.
• The sweetness balances the heat and makes the wings extra sticky.

Garlic Parmesan Buffalo Wings (Mild & Flavorful!)

• Swap hot sauce for ½ cup butter + 3 cloves minced garlic.
• Stir in ½ cup grated Parmesan for a cheesy kick.

Peach Bourbon Buffalo Wings (Yes, Really!)

• Mix Buffalo sauce with 2 tablespoons peach jam and a splash of bourbon.
• The sweet, smoky flavor is next-level.

Go ahead. Create like a professional. And remember, the greatest Buffalo wings you’re ever going to eat are the ones that satisfy the flavor of your own heart.

My First Buffalo Wing Obsession

I still remember my first true Buffalo wing obsession—college football nights with my roommates. Every weekend, we’d order a massive tray of wings from our favorite dive bar, and I swear, I could eat an embarrassing amount without regret. The crispy skin, the perfect tangy heat, the blue cheese dip—it was pure happiness in food form.

One day, I thought, “Why am I spending so much money when I could just make these at home?” That led to my Buffalo wing experiment phase—some batches were too soggy, some were too dry, and one time, I set off the smoke alarm. But when I finally nailed the perfect homemade Buffalo wings, I felt like a genius.

Now, making wings at home is a ritual—whether it’s game day, a late-night craving, or just an excuse to get messy in the kitchen. And trust me, once you get it right, you’ll never go back to takeout wings again.

The Best Sides to Serve with Homemade Buffalo Wings

Let’s be honest—Buffalo wings are amazing on their own, but they get even better with the right sides. Here are the best pairings to make your homemade wing night feel like a full-on feast:

• Celery & Carrot Sticks – The classic cooling crunch!
• Ranch or Blue Cheese Dressing – Because dipping is mandatory.
• Crispy French Fries – Wings and fries? A match made in heaven.
• Mac & Cheese – That cheesy, creamy goodness balances the heat.
• Coleslaw – A little tangy crunch goes a long way.
• Garlic Bread – Because extra carbs are never a bad idea.

Want to turn it into a full meal? Pair your homemade Buffalo wings with a fresh salad or even a Buffalo chicken wrap for a little variety. Boom—instant crowd-pleaser!

Buffalo Wing Mistakes You Might Be Making (And How to Fix Them)

Even if you follow a recipe, it’s easy to mess up homemade Buffalo wings if you don’t know the common mistakes. Here’s what to avoid for the best results:

1. Not Drying the Wings Enough

Soggy wings = no crunch. Always ensure to pat them dry with paper towels before seasoning.

2. Crowding the Pan

If the wings are too close together, they’ll steam instead of crisping. Spread them out!

3. Tossing in Sauce Too Early

Coating the wings before they’re fully crispy? Big mistake. Always sauce them AFTER they’re cooked.

4. Using Too Much Baking Powder

Yes, baking powder makes them crispier—but too much leaves a weird taste. Stick to 1 tablespoon per 2 lbs of wings.

5. Forgetting to Flip Them

Flip your wings halfway through cooking to make sure both sides get evenly crispy.

Avoid these mistakes, and you’ll get Buffalo wings so good, people will think you ordered them from a restaurant.

Buffalo Wings FAQs

Final Thoughts: Time to Get Saucy!

So there you have it—the ultimate homemade Buffalo wing recipe that’s crispy, saucy, and straight-up delicious. Whether you bake them, air fry them, or just eat the sauce by the spoonful (no judgment), these wings will hit the spot every time.

What are you still waiting for? Turn on that oven, grab some hot sauce, and get ready to taste the best Buffalo wings of your life.
Oh, and don’t forget the napkins. You’re going to need them.

Homemade Buffalo Wings

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Let’s be real—nothing hits the spot quite like a plate of Buffalo wings. Crispy on, juicy on the inside, and coated with that tangy buttery sauce mixed with spice

• Author: Amélie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• • 2 lbs chicken wings (split into drumettes and flats)

• • 1 tablespoon baking powder (NOT baking soda)

• • 1 teaspoon salt

• • 1 teaspoon black pepper

• • 1 teaspoon garlic powder

• • 1 teaspoon smoked paprika (adds a smoky kick!)

• • Buffalo sauce (recipe above)

Instructions

1. 1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
   2. Pat the wings dry. The drier, the better!
   3. Toss wings with baking powder, salt, pepper, garlic powder, and paprika. Make sure they’re evenly coated.
   4. Arrange wings on the rack in a single layer. Don’t crowd them.
   5. Bake for 45-50 minutes, flipping halfway. They should be golden brown and crispy.
   6. Toss wings in Buffalo sauce. Do this in a large bowl for even coating.
   7. Serve hot with ranch or blue cheese dressing. And don’t forget celery and carrot sticks!

Notes

• Pat wings dry for max crispiness.
• Use baking powder (not soda!) to crisp up the skin.
• Space them out on the pan—no crowding!
• Flip halfway through baking for even browning.
• Sauce at the end, never before—soggy wings = no fun.
• Adjust heat level with more hot sauce (or tone it down with butter).
• Serve hot & fresh—Buffalo wings are best straight out of the oven.

Nutrition

• Serving Size: ~5-6 wings per person
• Calories: ~450
• Fat: 30g
• Carbohydrates: 2g
• Protein: 35g

Keywords: Homemade Buffalo wings, Crispy Buffalo wings, Buffalo wings