Buffalo Chicken Wings will satisfy your cravings for a spicy kick and are the perfect game-day or any-day appetizer. These wings were first cooked in a hot sauce for a late-night snack in 1964 at a bar in Buffalo, New York, and since then they have become a staple on bar menus. But you don’t have to wait to go out to enjoy this appetizer, as buffalo chicken wings are easy to make at home. For a twist on the classic buffalo wings, be sure to try my Buffalo Honey Mustard Chicken Wings, too!
Chicken Wings: For the best results, look for fresh and plump bone-in chicken wings. The ‘flats’ and the ‘drummettes’ are preferred. The flats are the larger, meatier portion of the wing, while the drumettes are the smaller, meatier portion that looks similar to a drumstick. You could also use boneless wings. If you buy whole chicken wings, I will let you know how to cut them.
Buffalo Sauce: Be aware that buffalo sauce is NOT the same as hot sauce. While both provide a spicy kick, buffalo sauce is a specific blend of hot sauce, butter, and seasonings that gives the wings their signature tangy and buttery flavor. You can easily purchase store-bought buffalo sauce, or make your own.
Apple Cider Vinegar: Apple cider vinegar is added to the sauce to add a tangy flavor that balances out the heat from the sauce.
Seasonings & Spices: You will need brown sugar, salt, paprika, onion powder, cayenne pepper, and black pepper.
How to Cut Chicken Wings
Prepare your own buffalo chicken wings by using whole chicken wings, which are cheaper than pre-cut wings. Cut them into wingettes and drumettes for the recipe. Discard wingtips or save them for making stock. Use a sharp knife and cutting board, bend the joints to locate where to cut and slice through the connecting joint for wingettes, and cut through the cartilage between the wingette and drumette. You’ll have the wings ready to use in your buffalo wings recipe.
How to Store Buffalo Wings
Baked buffalo wings can be stored in the refrigerator for up to 4 days. Be sure they are in an airtight container. Reheat them in the oven when ready to enjoy.
Can I Freeze Buffalo Chicken Wings?
If you’re looking to store your baked chicken wings in the freezer for a later date, there are a few important steps to follow to ensure they stay fresh and delicious.
- First, let the wings cool completely after baking.
- Next, place them in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. The wings can be stored in the freezer for up to 4 months.
- When you’re ready to enjoy them, let the frozen wings thaw in the refrigerator overnight, and then reheat them in the oven for optimal taste.
Buffalo Chicken Wings
- ½ cup buffalo sauce, store-bought or homemade, divided
- ½ 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
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 2-3 pounds chicken wings, tips trimmed
- ranch or blue cheese dressing, for dipping
- In a large bowl, whisk together ¼ 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 ¼ cup of the buffalo sauce, and bake for an additional 10 minutes.
- Serve with ranch or blue cheese dressing for dipping.
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