Buffalo Wings


A classic taste of American bar food made at home



I have the inside scoop on the best homemade chicken wings. I’m talking about Buffalo wings, a New York staple that’s pure spicy, saucy deliciousness. And thanks to Amanda, I have an amazingly easy recipe to share with you!

Amanda grew up obsessed with Buffalo wings. Her mom would make them in huge batches whenever chicken wings went on sale. It always felt like a special treat to her. Amanda describes the perfect Buffalo wing as having crispy skin, juicy meat and a sauce that gives you a good tingle without burning your mouth off. Sounds like heaven to me! She recommends baking the wings for maximum crisp, and let’s be real, sometimes frying can be a hassle.

Turns out, making that iconic Buffalo sauce is way easier than you’d think. It’s just hot sauce (Amanda swears by classic Frank’s RedHot), butter and a splash of vinegar. It’s that tangy kick that makes it so addictive!

The great thing about Buffalo wings is that you can adjust the spice level. And let’s not forget the sides: are you team blue cheese (like me!) or ranch? And those crunchy celery sticks? Essential!

If you think these wings are just for restaurants or sports bars, think again. This recipe makes them easy and amazing right at home. Give these a try, and let me know what you think! Just a warning…you might get hooked. Everyone should eat Buffalo wings. Period.

Watch the Video

Buffalo Wings


  • 2 lb chicken wings divided into mid-joint and drumettes
  • ½ cup Frank’s Original Red Hot sauce
  • 2 Tbsp butter
  • 1 Tbsp distilled white vinegar
  • salt, black pepper, and paprika to taste
  • blue cheese or ranch dressing for serving, optional
  • celery sticks for serving, optional


  • Preheat oven to 425℉. Prepare a sheet pan by covering it in tin foil and spraying thoroughly with cooking spray.
  • Season both sides of chicken wings with salt and pepper to taste, and paprika if desired. Lay them in a single layer skin side down on the lined baking tray. Bake for one hour, flipping halfway through.
  • Melt butter in a Pyrex bowl in the microwave. Stir in hot sauce and vinegar.
  • After one hour, or when the chicken wings are tender, remove from oven. Transfer them from the sheet pan to the Pyrex bowl and toss thoroughly to coat.
  • Plate wings and serve with celery sticks and blue cheese (or ranch) dressing on the side. And don’t forget lots of napkins!
Course: Dinner, Lunch
Region: North America
Keyword: Party Food


You May Also Like

London Fog

An English tea and Italian method combine to make something entirely Canadian