This is an easy recipe for oven baked Buffalo chicken wings that also includes instruction for the classic deep-fried version. Tips and comparison in the text below!
Now even though I make baked Buffalo chicken wings more often than deep-fried Buffalo wings I included both versions in my recipe. There is also a photo comparing them next to each other in this blog post.
Guys, no matter what version you go for, they are pretty simple to make and crowds love them. They should definitely be on your party menu! By the way, knowing how to throw a good party may not be easy. How do you keep your friends and family occupied and interested?
How do you make Buffalo chicken wings from scratch?
The whole process is easy. You can divide it into 3 main steps:
Step 1: Coating the Buffalo chicken wings with flour mixture
Step 2: Baking/Deep frying the wings
Step 3: Making Buffalo sauce
All the steps require minimum effort. Step one takes about 5 minutes. Chicken wings are coated in flour to which salt and paprika are added.
Then you move onto the next step. You have to decide whether you want baked Buffalo chicken wings or you want them deep-fried. It is entirely up to you and both options are explained in the recipe below.
Last thing left to do is the homemade Buffalo sauce. Now to make it you don’t need much. I only use hot sauce and butter. First you simmer the sauce for a while. Then you turn the heat off and stir in the butter. This process also takes no more than 5 minutes and it can be easily done while waiting for the Buffalo wings to be ready.
How do you make chicken wings crispy in the oven?
If you want to achieve crispy skin, you will need to bake them around 45-50 minutes. If you check my recipe for oven baked chicken wings, you will notice that I bake them for about 30 minutes. This is because I went for “juicy” rather than crispy texture.
What to serve with Buffalo wings?
- Dips – Blue cheese dip, Ranch dressing
- Fresh veggies – Celery sticks
- Fried – Onion rings, fries
- Creamy – Potato salad, coleslaw …
I also like serving deep-fried or baked Buffalo chicken wings with fresh French baguette cut into slices so whoever feels like having something lighter to go with this delicious appetizer, has an option to do so.
Is there a difference between baked and deep-fried Buffalo wings?
Yes, there is. Oven baked Buffalo chicken wings will have nicer color and turn juicier. They are also healthier! The fried ones are crispier but heavier for your stomach. Also as we all know deep-fried meals are not healthy but they taste delicious, don’t they? The key is moderation. If you don’t eat a ton of them on regular basis, then why not indulge ourselves in something we love?
Taste-wise I don’t see a huge difference between them – when it comes to the actual meat. My personal preference would be oven-baked Buffalo wings. However, what you choose is entirely up to you.
Where did Buffalo wings come from?
They were invented at Anchor Bar in Buffalo, New York by Teresa Bellissimo. She made them for the first time in 1964. There are several different claims about their invention, though. If you would like to know more, you might like this Wikipedia article about Buffalo wing history.
Tips for making Buffalo wings
- When making the Buffalo sauce, make sure to follow the instructions. It’s important that you simmer the hot sauce first, turn off the heat and only then you add the butter. This is the way to go if you don’t want to end up with a separated sauce (when butter and the hot sauce separate).
- The prep is pretty quick and should not take you more than 5 minutes. The cooking time will vary depending on what way you choose. Oven baked Buffalo chicken wings take about 30 minutes. If you want to deep-fry them (and are able to fit all of them in at once) you will be done in 10 minutes. However, if you are going to fry them in 3 batches – you will end up with the same time as the oven-baked.
- I am using a simple Buffalo wing sauce. If you have a different recipe that you like, go ahead and use it.
For Chicken Wings:
- ¾ cup All-Purpose Flour (100 g)
- 1 tsp Salt
- 2 tbsp Paprika
- 2.5 lbs Chicken Wings, drumettes + wingettes (1.1 kg)
For Buffalo Sauce:
- ¼ cup Hot Sauce
- ½ stick Unsalted Butter
- Sunflower/Vegetable Oil for frying (1 quart/1 liter). See note 6
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 – Oven-baked wings:
Place the wings onto a baking tray lined with baking parchment. Bake them in a preheated oven at 400°F/200°C for 30 minutes or until they are cooked through.
Option 2 – Fried wings:
Heat up the oil in a deep-fryer/or a large pot and deep-fry the wings for 10 minutes (or until cooked through). You might need to do it in 2 batches.
For the sauce: Heat up the hot sauce in a sauce pan. 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.
- All-purpose flour (US) = Plain Flour (UK).
- If you don’t have regular paprika, use smoked one instead.
- I got 26 pieces out of 2.5 pounds (1100g) 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 as well as your oven. Always check the largest ones for doneness.
- Oven-baked wings will need about 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.
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Amount Per Serving: Calories: 358