Buffalo Chicken Wings

Buffalo Chicken Wings from Everyday Good Thinking, the official blog of @hamiltonbeach

The Anchor Bar in Buffalo, New York is renowned as the birthplace of the Buffalo wing. In the mid-1960s, legend has it, bar owner Teressa Bellissimo first served them to her son and his friends after hours as the creative result of a mistaken food shipment. Who would’ve guessed Buffalo wings would eventually become the quintessential bar food and a staple in homes around the nation? As the recipes surely evolved, so did our curiosities. What makes a Buffalo wing a true Buffalo wing, and when is it just a chicken wing in a different brand of hot sauce?

The basic recipe for Buffalo wings (or just “wings,” as the locals call them) comes down to a few must-haves: cayenne pepper hot sauce, butter and deep fried chicken wings. Various colleagues from the Buffalo region boast about the tweaks they’ve made to the classic that set their wings apart from the rest. Some add more or less butter to control the heat, others use grass-fed butter to maximize creaminess, and some add cayenne pepper or garlic powder to boost the flavor quotient.

Buffalo Chicken Wings from Everyday Good Thinking, the official blog of @hamiltonbeach

The Western New York natives in the office decided to have a chicken wing cook off to prove once and for all who has the best Buffalo wing recipe. Here’s what we found: there are alterations you can make here or there, but as long as the basis of your recipe is the same, it’ll be delicious. (Though if you ask Matt – a Duff’s man – he’ll adamantly argue just a pinch of garlic powder is key. I think it’s tasty either way.)

In the end, we settled on this recipe as our favorite because it was easy, accessible and crowd-pleasing. We encourage you to play with the flavors because, in the end, you may agree with Matt after all. Let us know in the comments how you like to prepare your Buffalo chicken wings.

Do you use Frank’s Red Hot? Do you add any crazy ingredients or spices? We’d love to hear about it!

Buffalo Chicken Wings from Everyday Good Thinking, the official blog of @hamiltonbeach

Buffalo Chicken Wings
Serves 4
This recipe uses a deep fryer and assumes you have a enough high-smoke point oil to fill it.
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  1. 24 chicken wings
  2. 1/4 cup butter
  3. 1 cup hot pepper sauce (see Notes)
  4. 1 teaspoon garlic powder
  1. Heat oil in deep fryer to 375°F.
  2. Place 1 layer of wings into the fryer basket and carefully lower basket into the preheated oil. Deep fry chicken wings in oil until done, about 10 minutes. Remove from fryer, drain on paper towels.
  3. In a large saucepan over medium heat, melt butter. Add hot sauce and garlic powder. Stir until blended.
  4. Add fried chicken wings to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the spicier they will be. Remove from sauce and serve while warm.
  1. The classic Buffalo Chicken Wings recipe calls for Franks® Red Hot® Cayenne Pepper Sauce which is the brand we used when testing this recipe.
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deep fryer


Hamilton Beach® Deep Fryers are generously sized for greater versatility — some even accommodating a whole chicken. What’s more, you can fry crispy, mouth-watering foods without the mess you’ve come to expect.


  1. Avatar

    I found this recipe from America’s test kitchen to be very good… But I cut the vinegar in 1/2 & I add cayenne pepper to the sauce..

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    I like the classic Franks and butter with garlic powder, garlic powder butter and Parmesan. cook on the grille outside! Also try dinosaur rub seasoning with dinosaur bar-b-que sauce!

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    1/2stick of butter, melt in mixing bowl, 1cup of Franks RedHot, 1/3 cup of apple cider viniger, salt, pepper and mix in bowl.
    Enough to toss roughly a bucket of wings. Best to toss with a crisp batch of wings.

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    I’m going to make wings this weekend and toss them in a sauce made from siracha, honey, soy sauce and butter.

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    Jo Ann Gallagher

    My Chicken Wings are the bomb! I have been a Chicken Wing lover since i can remember. The hardest part is finding the best chicken wings to make. Many companies chicken wings are like pigeon wings. I rinse them off, then shake them in flour with garlic powder. When the oil gets very hot i put them in. When they float, they are ready and crispy brown. For my sauce i never measure i just trust my taste buds :) I use hot sauce (Franks or any i have available) butter, A1 or sauce like that. A touch of cinnamon and it is the most mouthwatering Chicken wing you will ever eat. :) Trust me .

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    I bake my wings as well instead of fry and I use louisiana hot sauce and butter. melt 3/4 stick of butter and a bottle of hot sauce. I bake them at 375 for approx. 45 minutes and high broil the last 5. Very important to use butter and not margarine as the butter will brown and crisp the wings while margarine does not. you will see the sauce cooked to the cookie sheet and salt that has cooked off during cooking.

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    Rob Rodems Buffalo NY

    I lived 5 doors down from Frank and Terresa growing up as a kid and have been making wings for 35 years or so .Heres my way 10 wings frozen in to hot oil yaya I know but this makes them crispy cook them till they float and feel light with a large metal spoon take them out and set aside in a bowl with paper towel on bottom Sauce med sauce pan 1/4 stick of salted butter in pan put a spot of Franks hot sauce about 2 1/2 to 3 inches round in pan on top of that a spot a little smaller then a silver dollar of Hunts ketchup next about a quarter size spot of French’s mustard heat to melt butter and stir all the while till the butter is melted drop wings in and cover and shake mix blue cheese dressing and ranch dressing 2 to 1 dump wings back in bowl and dip in blue cheese mixture be careful cause its heaven on a bone ENJOY that’s a real Buffalo Wing

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    Don Erickson

    A native of WNY (Jamestown) but a resident of SoCal. Not many wing zingers out here so I get pretty popular when I make them. I deep fry and put on paper napkins to drain off the excess oil. I put them in a large bowl, pour in Franks and 1 tablespoon of salted butter and shake/swirl until coated. Tastes great, but looking for them to be crispier. Perhaps the pre- bake in the oven is the ticket. I’ll def try the garlic salt as well

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    Franks is the ONLY way to go !!!!!

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    Ron Nichols

    I use a small bottle of Frank’s with a stick of unsalted butter, and add 2 teaspoons each of granulated garlic and celery salt, and a teaspoon of paprika

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      Ron Nichols

      also, bake them @350 for 20 minutes before fryig for another 10. Makes them unbelieveably crispy and not so greasy

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        I bake mine @ 350 for 20 minutes dusted in flour & paprika , cool to touch then deep fry & toss in franks with butter, honey & touch of vinegar. Crispy & not greasy…

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    I use Granks, butter, and a pinch of granulated garlic…difference is I bake them and then coat! Deelish!

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    I use Franks Red hot, butter,and a pinch of granulated garlic..Difference is I bake off my wings and then coat them! Deelish!!

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    I use Frank’s red hut wing sauce 12oz with 1/4 cup honey 1 stick buttet heat blended till butter and honey is well blended (simmer only)

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      Kristel Poole

      Hi Joseph, thanks for sharing your recipe. One of our Buffalo testers also brought a recipe containing honey. Some of the tasters loved it and some prefered their wings without. To each his own, right? Thanks again for sharing!

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    Edward Crevani

    Franks red hot buffalo sauce half a cup of apple cider vinegar and 1 stick of butter.

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      Edward, I haven’t tried that combo, and apple cider vinegar didn’t come up during our trials. I’m going to have to give it a shot – sounds delicious. Thanks for sharing!

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      I’ve been using Franks hot sauce, butter, garlic, Basil & dry Italian dressing. The dressing gives it a zing & my friends love my sauce. Good to dip chicken tenders in & cook on the grill to.

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        I also bake the wings rather then deep fry. Once done I coat them some more and broil for a few minutes, turning as needed.

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          Kristel Poole

          Kathy, do you use fresh basil or dried in your recipe? I can’t believe how much we’re learning and how many recipes are out there! Thanks so much for sharing!

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