Buffalo Chicken Wings are the perfect game-day or any day appetizer, marinated in a buffalo sauce, and baked to perfection with just the right amount of heat. Try my Buffalo Chicken Meatballs for another appetizer with a kick.
Buffalo Chicken Wings
Chicken wings were first cooked in a hot sauce for a late-night snack back in 1964, at a bar in Buffalo, New York. Since that time, buffalo wings can be found on most bar menus. And when it’s game-day, you can be sure that tables will be full of wings and beer. But, if you can’t get out, there is no excuse not to enjoy this appetizer. Buffalo Chicken Wings are easy to make to have any day or night you are craving a little heat in your appetizer.
Buffalo Chicken Wings Recipe
This recipe is so easy to make. And, what makes it even better is that you can eat the wings hot and fresh right out of the oven.
Ingredients (full recipe below)
- Frank’s buffalo sauce–Be aware that buffalo sauce is NOT the same as hot sauce. Be sure to use buffalo sauce for the recipe, or make your own buffalo sauce!
- Apple cider vinegar
- Olive oil
- Brown sugar
- Kosher salt
- Onion powder–Make your own homemade onion powder!
- Garlic powder
- Cayenne pepper
- Black pepper
- Chicken wings
How to Cut Chicken Wings
I used whole chicken wings and cut them for this recipe. Whole chicken wings are cheaper than wings that have already been cut, and it is easy to do. So, get out a sharp knife and a cutting board.
First, I am going to talk about the three parts of the wing: The smallest part of the wing is the wingtip (flapper). The middle part is the wingette (flap), and the meatiest of the wing is the drumette. I do not use the wingtip for wings. You can either throw them away or freeze them to use to make stock.
To cut the wings, start by bending or flexing the joints. You will clearly see the two places you will cut the wing. Find the connecting joint to the wingette and slice through the joint, separating the wingette from the wingtip. Again, discard the wingtips or save in the freezer for future use.
Next, find the circular joint between the wingette and the drumette. Cut through the cartilage that holds the joints together. This can be a little tougher, so be careful and use a little force. You should now have the wings ready to use in this recipe!
Marinating the Wings
Once you have your wings cut, it’s time to get them in the buffalo marinade and get them baked. To make the marinade, whisk together 1/4 cup of the buffalo sauce, apple cider vinegar, olive oil, brown sugar, kosher salt, paprika, onion powder, garlic powder, cayenne pepper, and black pepper in a large bowl. (The reserved 1/4 cup of buffalo sauce will be brushed on near the end of the baking time.)
Add in the chicken wings, making sure you get them each coated in the buffalo mixture. Cover the bowl with plastic wrap and let the wings marinate in the refrigerator for 30 minutes, up to 2 hours. You can also place the coated chicken wings in a sealed plastic bag before putting them in the refrigerator.
How to Bake Buffalo Chicken Wings
After the wings have had time to marinate, preheat the oven and line a baking sheet with parchment paper. Place each wing on the lined sheet and bake for 45 minutes. After 45 minutes, remove the wings from the oven, brush the reserved buffalo sauce on them, and cook for another 10 minutes. Remove from the oven and serve with a side of ranch or blue cheese dressing.
Looking for More Appetizer Recipes?
Buffalo Chicken Wings
Buffalo Chicken Wings are the perfect game-day or any day appetizer, marinated in a buffalo sauce, and baked to perfection with just the right amount of heat.
- 1/2 cup Frank's Buffalo Sauce, divided
- 1/2 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2-3 pounds chicken wings, tips trimmed
In a large bowl, whisk together 1/4 cup of buffalo sauce, apple cider vinegar, olive oil, brown sugar, salt, paprika, onion powder, garlic powder, cayenne pepper, and black pepper.
Add the chicken wings to the buffalo mixture and toss to coat.
Place the coated wings in a sealed plastic bag with the air let out. Marinate the coated wings in the refrigerator for 30 minutes to 2 hours.
When you are ready to bake the wings, preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the marinated chicken wings on the lined baking sheet, discarding the remaining marinade.
Bake the wings for 45 minutes. Remove from the oven, brush on the remaining 1/4 cup of the buffalo sauce, and bake an additional 10 minutes.
Serve with ranch or blue cheese dressing for dipping.