Buffalo Wings

Baked Buffalo wings! How to make Buffalo wings marinated in a spicy sauce, broiled and served with a tangy delicious blue cheese sauce. These baked Buffalo wings are easy, with less mess and cleanup.

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



  • 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


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.


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  • Charles

    Nice recipe. I dislike the hassle and mess of frying and while this is a different product than fried based Buffalo Wings, it is a good solid recipe. Have made it twice. First time I followed the recipe exactly. I wanted more depth of flavor and for the wings to be a bit “wetter” so the second time I made the following changes:
    1. 6 tablespoons butter
    2. 8 tablespoons Louisiana hot sauce
    3. 1/2 tablespoon smoked Spanish paprika and 1/2 tablespoon sweet paprika
    4. Melted the butter with all of the marinade ingredients in a saucepan and let it cook on low heat for a few minutes to integrate the flavors.


  • bekki

    doesnt say what temp to cook at, so not helpful

    • Emma Christensen

      Hi, Bekki! This recipe is cooked under the broiler, which doesn’t have a specific temperature! If your broiler has both a high and low setting, then broil on high. Enjoy!

  • Annette

    I am about to make these – is there any modifications if I am only using drummies instead of wings?

    • Elise Bauer

      Hi Annette, you mean the drummettes? Since they are half of the wing I don’t think you’ll need any modifications to the recipe.

  • Kim

    Great recipe! I added rice vinegar and hot paprika to the recipe! My family loved it!


  • Ivonne



  • Kris

    These were excellent! I modified just a little, but the instructions were spot on!!

    Thank you!

    ((My modifications:
    1. Double the sauce, save 1/4 cup instead of 2 tbsp,
    2. sub a few dashes of hot sauce for cayenne pepper,
    3. sub my favorite “buffalo” sauce for the hot sauce))


  • KM

    Love this recipe. And it’s so simple and easy to make unlike other recipes I found online. Was a big hit at my party. Everyone wanted the recipe. Better than what I could have gotten at takeout. Doubled the recipe and added a crushed garlic clove and some vinegar to the hot sauce but otherwise followed the recipe.


  • 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??

    • Elise Bauer

      Why don’t you it and see if you like it with chili powder? If you do try it that way, please do let us know how it works out for you.

    • Paul

      if you want chili flavor, then yes. Otherwise cayenne will not add any flavor, just heat

  • 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.

  • Kim W.

    Just made these wings, and will now stop looking for good buffalo wings recipes…everyone in my house loves them. Best part is they are simple and quick to make. This recipe will now be party of my home-made take out night. which is home-made pizza, home-made fries, and now home-made buffalo wings. So much cheaper and better for you than actual take out!!! Thanks Kim

  • Jean

    These are the best wings ever! My husband requests for every Saturday game day at our living room tailgate parties!


  • Ashlee

    So I have made these wings before and I don’t broil them, I just throw them on a baking sheet and cook them but I can’t remember the temp. Does anyone know what temp to put the oven at and how long to bake them?

  • History Minded

    The recipe works great!! I enjoyed. First timer.


  • margaret

    I have eaten at the Anchor Bar many times and love the wings. I have also cooked them at a bar and at home. I am in B.C. right now and there are no Buffalo wings anywhere out here.
    I make mine by: deep frying my wings.
    My sauce is Frank’s Hot Sauce, butter and a small amount of brown sugar.
    Serve with sour cream and blue cheese. YUM

  • Alex

    Made these tonight, as my fiance LOVES wings, and since it’s the Superbowl, I figured we would give it a shot. They came out SOOOO good! Not crazy hot, but enough kick to know they were hot wings. We made a tiny bit extra sauce to throw on at the end, as the 2 tablespoons didn’t seem like enough to cover 18 wing pieces. Worked out perfectly!!


  • Emily

    I’ve been making these since 2009 Super Bowl. They are sooooo good!! Don’t change the recipe! Make it as is!


  • Dominic Rockwell

    Having lived in Buffalo most of my life and worked at a very famous restaurant there (not Anchor Bar) I can tell you that these are not buffalo wings. Feel free to call them hot wings or something, but there’s for sure not paprika or other spices in them; and you missed one of the most important ingredients. Don’t be sad though, everyone does.

    • Michelle

      What’s the ingredient??

      • Laura

        I’ll bet my car that it’s white vinegar. That’s where that beautiful sinus-searing aroma comes from, when you lift the styrofoam carton for the first time and wing steam blasts you in the face.

      • csailor

        Celery salt! Vinegar is DEF a “not-so-secret” ingred.

  • Rachel

    I didn’t have to wait until 2006 to discover Buffalo’s Chicken Wings. I had them for the first time at he Anchor Bar in Buffalo in 1982, after Craig Clairborne’s rave review in the Sunday New York Times.
    My husband and I fell in love with them right then and there! My 3 grandchildren adore them. I adopted Claiborne’s method of baking them rather than frying them. It’s more authentic. I am of French descent and I had a French restaurant in Manhattan where I served them. They were very popular.

  • Clevermonkey

    The wings turned out great, broiling is so easy and makes them nice and crispy. I added a bit of garlic and rosemary too (not so buffalo but tasty). My beau’s boy loved them and wanted the extra crispy ones… he also prefers the “flats” which is great because I prefer the “rounds” (works out well).

    I’m so excited that I can make wings at home!

  • Clevermonkey

    I just took chicken wings out of the freezer for dinner and was pleased to see the last post was kid-friendly. My beau’s boy is particularly picky but loves chicken wings. I will be trying this recipe tonight. I might make a few honey-garlic too (or teriyaki).

    I have tried a number of your recipes and they always turn out great. Thanks!

  • Melissa

    Amazing! My friends and I love to try new and interesting (especially hot) hot sauces. Instead of using Franks or any standard grocery store hot sauce I substituted something with more kick. I used 2 tbsp of Blair’s Original Death Sauce (comparable to most restaurants hot sauce). I also added 1 tbsp of butter. It turned out awesome! Will make over and over again! Thank you! Link to sauce below…


  • keith

    hi, went to Mexico on holiday from UK, had Buffalo wings in restraunt not nowing what they where. loved them, so have now found this recipe and made them for the first time last week, took them to a freinds house and they loved them as well.
    would like to get the skin a bit more crispy, i cooked in oven then broiled them to try and get the skin crisp. any idea,s

  • Annu Sahay

    Elise, nice wings!! They are my favorite. The buffalo sauce is what makes it real spicy and tangy. Dip it in a ranch and you have a divine treat. Keep them coming :)

  • Barbara

    These are great wings. I put them on the grill to cook and they were wonderful. The dip is perfect. I am going to try to do a beer can chicken with this sauce.

  • Kathy

    I have baked by chicken wings for years since throwing out the deep fryer. I shake the wings in a ziplock bag with flour, cayenne pepper, sea salt, garlic salt & pepper. Place on a baking sheet sprayed with Pam & bake at 425 degrees for 15 min., turn & bake another 15 min. Meanwhile, mix melted butter, Franks Red Hot sauce (to taste) and some BBQ sauce. Microwave until hot. Remove wings from oven & toss with sauce & serve. They are crispy & delicious.

  • Traci St. Aubin

    Made these for Monday night football gathering at my house. HUGE HIT! Most surprisingly, my picky kids couldn’t get enough of them! I doubled the batch and hardly had enough for the whole gang! Only complaint is that broiling sorta smoked up the kitchen. What did I do wrong now?? LOL A keeper! Thanks!

  • twinkle

    Loved these wings! I fried them directly instead of broiling (was pressed for time) and they still came out perfect. Will try broiling next time. :)


  • wendel

    I do the same dry baste first, however, my wife can’t stand spicy stuff, so when she’s eating them I replace the cayenne pepper with ground coriander, and go a little light on the black pepper and it comes out great. Of course I in turn soak my side in hot sauce because I like spicy.

  • mark g

    frank’s red hot, melted butter, MUSTARD, pepper, mix it up, grill, they are the best!

  • Joanna Szandrocha Collingham Rd, London SW5

    I tried this recipe after looking at several others, as this one appeared healthier (no frying) and simple. It also offers flexibility as you can choose to brush on extra marinade at the end – or not for those who don’t like much heat.

    I just finished making this recipe and I thought it was excellent. I’ve never understood why, in Australia, we don’t have buffalo wings for sale in bars. I mean, who doesn’t love them?? Anyway, I’ve had to resort to making my own and these were outstanding.

  • frank

    I tried these and they were yummy. mmmm… buffamalo.

  • Jennifer T

    Just stepped away from the table after cooking up a bunch of HOT wings using this recipe! I liked the addition of the paprika and cayenne to give the sloppy marinade and sauce some teeth to stick to the chicken. My daughter and husband were suffering a bit so I might back off some of the cayenne next time but I am glad I found this recipe!

  • Elvira

    I tried this recipe yesterday night, using the “actifry”. My husband just loves it! Yummy treat. :-)

    Thank you, Elise. :-)

  • Elmer Bugaoan

    Thank you for the recipe.

    Since I don’t have the time and some of the ingredients. I just use whatever is available in my kitchen.

    Chicken wings 12 pcs cut at joints.
    Butter 2 tbs (got an unsalted)
    Black Pepper (ground. how much is up to you)
    Salt (up to you)
    Tabasco Pepper (This is hot wings, so don’t worry how much you put in there).

    I mixed these in a big bowl (without the chicken of course). Set aside 2tbs of that mix for basting later. Put the chicken and the mix into a zip lock bag. Shake and marinate at least 30mins.

    I followed the instructions above. Broiled for 10mins each side. Once I pull it out from the oven, I baste the 2tbs mix while the wings are still hot)

    The most important is the dipping sauce. As I mentioned, I don’t have the same ingredients.

    So, I mixed in a small bowl the following. (how much and whatever you have is up to you)

    Ranch dressing (1/2 cup) Yes! =)
    Black pepper to taste
    Grated Parmesan cheese (or use whatever cheese you have) how much is up to you.
    Minced garlic (1/2 tsp)
    Vinegar (1/2 tsp)

    If you have baby carrots, then this is a perfect dip.

    That’s it! =)

  • M. Landers

    I did deep fry before coating them in the sauce, and the sauce was great even without really marinating. Fry – coat – lightly broil – baste … came out perfect.

  • Natalie

    I have been using the recipes from your blog for years. Every time I think of something I’d like to make, I go to your website first to see what you did. I also surf to see what I can try.

    These wings are great, I really enjoyed them.

    Thanks for years of lovely meals!

  • Javier

    Ok, so I tried to follow everything here, bought all the ingredients.. But I never noticed the broiler pan. If I dont have a broiler pan at my disposal, can i use a regular oven tray instead?
    Thanks and great site!

    You need a pan that can handle very high heat. I don’t know what you mean by oven tray. A roasting pan will work. A cookie pan will not, it will warp. ~Elise

  • Emily

    Made this last night for the Steeler/Cardinal Super Bowl Game. My husband is pickey about his wings but said that I could make these wings for him on a weekly basis. :-)

    Thanks for the great recipie. I let my wings marinate in the refrigerator for a couple of hours. Followed the recipie and it was delcious.

  • laura

    You don’t have any oven temp listed. I would assume the correct temp is 450 to broil, but you shouldn’t assume everyone knows that.

    You’re right. So many ovens do things differently. Our oven doesn’t have a broil temp, just a broil setting, and you have to leave the door slightly ajar in order for the broil to work in our oven. ~Elise

  • BeauA

    Has anybody tried Nicole’s sauce with the 1/4 cup of sugar? I’ll have to try it, too.

  • jimmy

    Hi folks. Here is the way I make my wings. First start with fresh wings {hate frozen}. Deep fry till golden brown. While they are frying I start the sauce; it goes as follows:

    1 bottle franks red hot
    1 stick of butter
    1/2 bottle Catalina french dressing and
    1/4 cup sugar

    Stir constantly over med heat till all butter is melted and sugar is dissolved. Then let stand. It starts to thicken as it sets. Then when the wings are done frying, pour the sauce over them and serve with peppercorn ranch dressing for dipping! Enjoy.

  • Nicole

    Can I marinade these over night in the fridge? Will it make a difference? I wanted to get everything done tonight so I can just cook them tomorrow.

    Yes, marinating overnight in the fridge should work just fine. ~Elise

  • Mason Hell-Cat

    I just finished making this recipe and I thought it was excellent. I’ve never understood why, in Australia, we don’t have buffalo wings for sale in bars. I mean, who doesn’t love them?? Anyway, I’ve had to resort to making my own and these were outstanding.

    Yuli – with regards to the Franks Hot Pepper sauce, try tabasco sauce. It will be easier to find, and it’s what I used!

  • Yuli

    Hi Elise, really adore your blog.
    I am Indonesian and live in Indonesia. My husband is so into Buffalo Wings (the one in Pizza Hut over here), thus I was looking for Buffalo Wings recipe.

    Yet, you have particular ingredients, such as Frank’s Hot Pepper Sauce…which is difficult (and might be expensive) to be found in Indonesia.

    do you have any suggestion to replace this ingredients?


    • pamela

      You could try Sriracha. I’m a Western New York native, and we really enjoy Sriracha wings.

  • holly

    Hot wings are so good with ranch dressing!

  • Adiza S.

    These wings were so so so so good!!! Even my mother who really doesn’t like spicy foods, absolutely loved these wings.

    Adiza S.

  • Bill

    I tried this recipe after looking at several others, as this one appeared healthier (no frying) and simple. It also offers flexibility as you can choose to brush on extra marinade at the end – or not for those who don’t like much heat. It makes great tasting wings! After my younger son ate seven of these, he announced I could ‘make these again soon.’ …Guess I’ll be doubling the recipe next time… sigh.

  • dev

    This was an amazing recipe! My husband and I thought we had found the most amazing wings bar in NYC (in the upper east side of all places) but this recipe tops it. Thanks so much for posting the recipe.

  • Sophia

    Can this recipe be made with skinless chicken wings? Or will they dry out?

  • emily

    I’ve tried preparing wings several ways: fried, baked, and even baked in a bag (French’s mix). Broiling is quick and easy. The skin was crispy and they tasted great. The sauce is about a 5 on a scale of 1-10 for hotness. I’ll definately use this recipe again.

  • b_dog

    I just cook up the wings on the BBQ, no boiling, no oven. When they’re about ready to come in I then baste them w/ a good sauce and let them cook for 5 min. then turn them over and baste them again and let cook for another 5 min.

    You get the a good crunchy skin, well cooked interior, and they’re so much better than any restaraunt!

  • SAS

    Coming from the Buffalo area and frequenting the
    Anchor Bar a million times, I learned to really appreciate the concept of the perfect wing. Although deep frying is the way it should be done, sometimes it isn’t always the most convenient(I make wings for 50-200 people weekly all year long) and oven baking is the easiest and comes out just as good -if not better. The success of baking the wings: Make sure the wings are moisture free(never marinade), use Frank’s Louisiana Hot Sauce(not the phony premades-even the ones sold by the Anchor Bar-YUCK), oven must be hot 450 degrees. Must bake the wings until very golden brown and crisp (always put a whole wing with the split wings, the whole wing should be golden brown and split very easily when done. The skin will not absorb the sauce if the fat has not been rendered. The sauce-1 lg frank’s sauce to 1 stick of butter. put the mix in micro or on stove top to melt- when wings are done toss in the sauce and keep tossing. You’ll screw up a couple times because you’ll think that the wings are done when they aren’t, once you master this you will get rave reviews and never deep fry again. The last hint and the is is killing me to give it away, never mind I can’t do it. Love you wing lovers

  • Reg

    I tried this, and I don’t think I’ll be broiling my wings again. They must be fried. If they aren’t fried, its hard to get the chicken skin crunchy all over. I dislike the texture of chicken skin that’s not cooked until crunchy. They are much better if fried first, then baked for a few minutes. Also, it didn’t seem like the sauce stuck to the broiled wings as well as it does when fried.

    • Angel Ramos

      Hint Reg!
      Cook in a water vapor for 10 minutes or a little more, the wings have a lot of grease. Doing this first will melt the grease into the water ( don’t boil in water!) . Then pad dry them put in the fridge to dry up for one to two hours, then bake. This process will render first most of grease out and when they get dry in the fridge they will turn crispier in the oven. It is a little longer but the result is better.

  • Amy

    I made these yesterday for our Canada Day celebration and they were fantastic, everyone loved ’em. I used Frank’s, but not original…the kind I used was called Frank’s Buffalo Wing sauce or something.

  • Betsy

    This is THE best chicken wing recipe I have followed. Finally, one that doesn’t just have you dipping the wings into the orange/red hot sauce after they bake forever. And broiling them is so much faster! I have made this recipe twice now. (first time was for the last super bowl.) This is my new permanent chicken wing recipe.


  • Debbi Moulds

    I love Buffalo Chicken Wings but only made them from the packets of spices I find at the store. When I found this recipe I had to try it and I am so glad I did. My wings were delicious. I printed out the recipe and have a book of favorites that I will put it in. Now I can make my own Buffalo Chicken Wings, which is great because they are a favorite of mine.

  • evelyn thomas

    Clean wings and season with accent, pepper, a little salt. Put in oven for 45 minutes until cooked and browned. Put on Frank’s Buffalo Extra Hot Sauce. Cook 20 minutes more until wings are a litte crispy. You don’t want them to dry out. Let wings cool off. Serve with ranch dressing. Wow wow Evelyn.

  • Elise Bauer

    Hi fil –

    See Step #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 marinade for coating after the pieces come out of the oven.) “

    The “reserved” marinade never touches the raw chicken and is perfectly safe to baste on to the cooked chicken.

  • fil

    “Remove from oven and baste with reserved marinade.”

    Basting with the marinade after the cooking is done?

    This is potentially a recipe for exposing yourself to campylobacter, which is a nasty pathogen that will make you very sick.

    • Angel Ramos

      The recipe says RESERVE 2 tablespoons for later. In no place it says to re use the sauce used for marinating. He also says DISCARD after marinating the sauce AND THE BAG!

  • Ryan

    Here is how I do them:

    boil the wings for 10 minutes, drain
    fry the wings for 10 minutes in 375 degree peanut oil
    immediately toss with sauce made from equal parts Frank’s hot sauce and melted butter

  • Jessica Gardner

    This recipie was better than any resteraunt style Buffalo Wings that I have ever tasted. I made mine sans bones, and the taste was great!! Definately a keeper!! Thanks

  • johnr

    One thing that I will do (and a lot of wing places, I’ve noticed) is to deep fry the wings until they are almost done, and then dip them in the marinade and then bake them for around 10-20 min at around 350 to cook in the flavor some more. It makes a difference.

    And now thanks to this making me crave wings so much, I better go get mine out of the oven… Yum :D.

  • Monica

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

    Go Bears!!!

  • 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.

    • mike

      I use Marie’s Blue Cheese dressing too. It’s great. It’s pretty low on sodium too, 160 mg. per 2 Tablespoons.

  • Lori

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

  • 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.