This Buffalo chicken wings recipe includes both baked and deep-fried methods. I usually go with the oven version, but Iโve included the classic fried one too, so you can choose what works best for you. There is also a comparison photo in the post so you can see the difference for yourself.

Whichever way you go, these wings are straightforward to make and always popular. Theyโre a must if youโre planning a game-day menu, casual get-together or any party where finger food is involved.

How do you make Buffalo chicken wings from scratch?
Making Buffalo wings at home is easier than you might think. The process breaks down into three simple steps:
- Coat the wings โ Toss the wings in a seasoned flour mixture. I use just a bit of salt and paprika to keep things simple. This step takes about 5 minutes.
- Cook the wings โ You can either bake them or deep-fry them. Both methods are explained in the recipe card below, so choose the one that suits your time, mood or party setup.
- Make the Buffalo sauce โ My Buffalo sauce is as simple as it gets: just hot sauce and butter. Simmer the hot sauce first (for about 2โ3 minutes over medium heat), then remove from the heat and stir in the butter.
Baked vs. Fried: Whatโs the real difference?
Letโs break it down:
- Oven-baked Buffalo wings: Juicier inside, beautifully colored skin, lighter overall.
- Deep-fried Buffalo wings: Crispier outside, classic flavor, heavier texture.
Taste-wise, the difference is mostly about texture. The meat itself stays flavorful either way. Personally, I lean toward the oven-baked version, but both are solid choices.
How to get crispy wings in the oven
If you want crispy skin, plan to bake them for 45 to 50 minutes. In this recipe, I usually bake mine for about 30 minutes because I prefer a juicier bite. But if crunch is what youโre after, just extend the bake time a bit.
What to serve with Buffalo wings?
- Dips: Blue cheese, Ranch
- Veggies: Celery sticks
- Fried sides: Onion rings, fries
- Creamy options: Coleslaw, potato salad
- Bread: A few slices of fresh French baguette are always a good idea, especially for guests who want to balance the heat with something mild.
A quick look at where Buffalo wings come from
Buffalo wings were first made in 1964 at Anchor Bar in Buffalo, New York, by Teresa Bellissimo. There are other origin stories floating around, but this oneโs the most widely accepted. If youโre curious, you can read more here.
Juliaโs tips
- Donโt skip the simmer step when making the sauce. Allowing the hot sauce to cook briefly before adding butter is key to achieving a smooth texture.
- Cooking time depends on your method. Deep-frying takes about 10 minutes (less if you can fry all at once), while baking takes around 30โ50 minutes, depending on your texture preference.
- Use your favorite sauce combo if you have one. I keep it simple, but feel free to experiment.
Storage and reheating
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven to bring back some crispness. Microwaving works too, but it will soften the skin.
Baked Buffalo Chicken Wings Recipe
Ingredients
For Chicken Wings:
- ยพ cup all-purpose flour (100 grams)
- 1 teaspoon salt
- 2 tablespoons paprika
- 2.5 pounds chicken wings (drumettes + wingettes, 1.1 kilograms)
For Buffalo Sauce:
- ยผ cup hot sauce
- ยฝ stick unsalted butter
Extra:
- 1 quart sunflower (or vegetable oil for frying, 1 liter, see note 6)
Instructions
- In a small bowl, mix together the flour, salt and paprika. Place the chicken wings into a large mixing bowl and add the flour mixture. Toss it well until all the wings are well coated with the flour mixture.
- Option 1 โ Oven-baked wings: Place the wings onto a baking tray lined with baking parchment. Bake them in a preheated oven at 400ยฐF (200ยฐC) for 30 minutes or until they are cooked through.
- Option 2 โ Fried wings: Heat up the oil in a deep fryer or large pot and fry the wings for 10 minutes (or until cooked through). You might need to do it in 2 batches.
- For the sauce: Heat the hot sauce in a saucepan. Let it simmer for 2-3 minutes before turning off the heat. Stir in the butter until completely melted.
- You can either toss the wings in the sauce or just spoon some over each wing.
- Best served warm.
Notes
- All-purpose flour (US) = Plain Flour (UK).
- If you donโt have regular paprika, use smoked paprika as a substitute.
- I got 26 pieces out of 2.5 pounds (1100 grams) of wings. This may vary depending on their size, but it should easily feed 6 people when served as an appetizer.
- The baking time may vary depending on the size of the wings and your oven. Always check the largest ones for doneness.
- Oven-baked wings require approximately 30 minutes in the oven. Deep-fried wings will need about 10 minutes in the fryer. If you are after crispy baked wings, leave the wings in the oven for 45-50 minutes.
- If you have a deep-fryer, use as much oil as it requires.
Liz Schoch says
Love the tip on making your own sauce. I made the mistake of not simmering the hot sauce first once and it was a disaster! These look delicious!
Julia says
Mine also turned into a disaster once but now I know better ๐
Cliona Keane says
My mouth is watering just reading this! Those look beyond delicious...you can't beat buffalo chicken!
Julia says
I absolutely agree with you! Buffalo chicken wings are the best ๐
Louise says
These look delicious and I love your tip about simmering the hot sauce before adding the butter!
Julia says
Thanks, Louise!
Lisa says
I usually don't make buffalo wings, because I thought they needed to be fried, but a baked version completely fits into our snacking plan -- the guys will be so happy on game day! Great photos too!
Julia says
You definitely can do the baked version! It's equally delicious ๐
Marisa Moore says
Love that these are baked but still look so crispy!
Julia says
Hope you give the recipe a go, Marisa!