Buffalo Wings

From the recipe archive. First posted 2006.

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”.

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.

Buffalo Wings Recipe

  • Yield: Makes approximately 24 pieces (about 12 appetizer servings).



  • 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



wings-1.jpg wings-2.jpg

1 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 plastic bag. 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 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve those 2 Tbsp of marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

3 Place wing pieces 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. Remove 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.

Blue cheese dip

Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.

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


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

Buffalo Wings

Showing 4 of 73 Comments

  • dmorriso

    I went to college in Buffalo, and prefered Duff’s wings to the Anchor Bar’s (even if Duff’s came second). Duff’s was also a lot easier to get to without a car. :)

    The Duff’s sauce is basically Frank’s RedHot with varying amounts of butter to control the heat – no extra ingredients needed. If you need it hotter, you can use Frank’s Extra Hot. Just don’t use the pre-mixed Frank’s Wing Sauce – it has preservatives and additives galore. A good Duff’s style wing is nice and saucy, so you only toss it in the sauce after it’s cooked. (Although you could marinate, cook, then re-toss if you wanted to).

    For a Duffs-like bleu cheese, start with Kraft Bleu Cheese dressing (it says something like “Roca Brand” on the bottle). Then add some B.C. crumbles (the foodservice dressing comes with them, what you can get at the grocery store doesn’t), a little bit of whole milk, and some dry sherry. Just enough milk to make it creamy, and enouch sherry to ease the “bite” of the bleu cheese (I assume the vinegar in your recipe performs a similar function)

    Obviously there are many ways to make wings (and as many different preferences), I just thought I’d share another “true to Buffalo” recipe.

  • Lori

    I believe the orginal recipe uses Frank’s Red Hot sauce for the bottled hot pepper sauce.

  • RD

    My kids love the hot wings I make at home. My
    son often asks for these for his b-day din-
    ner. I cut off the wing tips, salt and pepper them, and cook them on our Weber gas grill.

    Then I toss them in a mixture of 1 bottle
    Frank’s Original Red Hot Sauce and 1 stick
    unsalted butter – melted. According to my
    sources Frank’s is what they use at the
    Anchor Bar in NY.

    I serve them with a bottled blue cheese
    dressing like Marie’s, and carrots and
    celery sticks.

  • Monica

    We’ve used our turkey fryer in a pinch to fry up some good hot wings.

    Go Bears!!!

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