Buffalo Wings

Print

Football (American) championship season. Sports bars, beer, and spicy things that make you want to drink more beer. Darts, pool, loud conversation, an either ill-spent or well-spent youth, depending on your perspective.

Once in my early twenties I happened to be in Buffalo, New York for a wedding of a dear friend. On our site-seeing day the gang of us revelers happened to drive right by the Anchor Bar, home of the “Original Buffalo Chicken Wings”.

Buffalo Wings

Did you know that Buffalo wings are so called because they were first invented in Buffalo, NY? I didn’t, and it had always been one of those oddities that gnawed at the back of my brain during these beer filled nights. In San Francisco we had Tommy’s Buffalo Burgers made with real buffalo meat. But buffalo wings? Hah! Mystery solved.

Buffalo wings are traditionally deep fried. But I prefer this oven version. The wings are broiled after they’ve been marinating in a spicy sauce. Less mess, easy clean-up.

Recipe has been updated. First published 2006.

Buffalo Wings Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Marinating time: 30 minutes
  • Yield: Makes approximately 24 pieces

Ingredients

Wings

  • 2 lbs chicken wings (about 12 wings)
  • 3 Tbsp butter, melted
  • 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
  • 1 Tbsp paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • Celery sticks (optional)

Blue cheese dip

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/2 cup mayonnaise
  • 1 Tbsp white wine vinegar or white vinegar
  • 1 clove garlic, minced

Method

1 Prepare wings: Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside.

Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2 Prepare marinade: Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven.)

3 Marinate the wings: Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.

4 Broil the wings: Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.

5 Prepare the blue cheese dip: While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and pulse until smooth. Cover and chill. (Dip will last up to a week.)

6 Baste the wings with reserved marinade: Remove the chicken wings from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).

Serve with Blue Cheese Dip and celery sticks.

 

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Buffalo Wings on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Recipe modified from one in the New Cook Book - Limited Edition "Pink Plaid".

Links:

Buffalo and other chicken wings - history, health issues, and recipes from About.com

Buffalo Wings

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 73 Comments

  • Larry

    I sauté a couple of minced garlic cloves and add them and a tablespoon of brown sugar to my sauce. This make the sauce sweet and savory! Plus, I like the little pieces of garlic in the sauce. It gives it a little extra texture and flavor of course.

  • Alex

    I tried these and they are actually quite good. However, the small amount of sauce will not suffice to use both as a marinade and a basting liquid. So I found out the recipe is fixed if you baste the wings first in a mix of sauce and water and then grill them for 10 minutes. Really tasty treat.

  • Viktoriya

    Could I use Chili Powder instead of the Cayenne Pepper? I don’t have the Cayenne, so would the taste be too different or disgusting??

  • Karee

    I used a habanero hot sauce so I decided to half the amount and make up for the missing liquid by adding 2tbsp of Worcestershire sauce. They turned out divine.

  • Gregory Stringer

    An alternative to bleu cheese: mix 16 oz. jar Caesar dressing with 6 oz. grated Pecorino Romano cheese. I’ve never really understood the concept of dipping wings which are already prepared with sauce into dressing – the dressing seems better intended for celery.

View Responses / View More Comments / Leave a Comment