Buffalo Chicken Wings make the best appetizers. Yummy, easy-to-make, and perfect for game day or the Super Bowl.

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Spicy Buffalo Chicken Wings are incredibly fast and easy-to-make. They make a tasty appetizer that everyone will love. By Mama Maggie’s Kitchen

“I promise to make you chicken wings. The spicy kind and not the wimpy kind.”

These words were actually a part of our wedding vows. The Hubs is from Buffalo, New York. He jokes that he spent half his life living next to one border, and now he’s living next to the other. Surely you all know by now, that I’m not one to break a promise (crosses fingers behind back).

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Making Buffalo Chicken Wings sauce in a metal saucepan.

Buffalo Chicken Wings happen, and often, at my house. The Hubs reminds me that there are no “buffalo wings” in Buffalo. They just call ‘em wings. The sauce for Buffalo Chicken Wings is very simple. Frank’s Hot Sauce, butter, and Worcestershire sauce. That’s it, but in exactly the right proportions.

Hand holding a bottle of Frank's Red Hot sauce.

There really is not a substitute for Frank’s Hot Sauce. We’ve been to the Anchor Bar, the birthplace of chicken wings, in Buffalo, New York. I’ve seen people change up this recipe, but there is nothing like the original, and that means Frank’s hot sauce. In Mexico, I can find sauce for “alitas,” or wings, made by the brand, Frank’s Hot Sauce.

Bag of Trader Joe's Organic Chicken Wing Sections.

This is the bag of chicken wings or chicken sections that I buy. It is from Trader Joe’s. It is even organic. You can find uncooked chicken wings at just about any store nowadays. Be sure to pat them dry before placing on a baking sheet.

Green brush over a baking sheet with foil paper on it.

Line the baking sheet with foil paper and add oil. You can also spray oil. I want to oil it up real good though. Oily to rise. Oily to bed. LOL. The foil paper will help with an easy clean up. Seriously, it’s worth lining a baking sheet.

Uncooked chicken wings on a foil-covered baking pan.

Yes, I bake my chicken wings. Fried food is better tasting… Of course, it is fried. As the Hubs is fond of saying, “Fat tastes good!” It also takes less take to cook the Buffalo Chicken Wings. I’m not joking when I say that this recipe is just as good as the fried version. Spread them out about an inch apart on the baking sheet.

Green brush covering chicken wings with Buffalo Chicken Wing sauce.

Somehow, if I bake them, I can justify eating loads of bleu cheese dressing. Lol. Or ranch dressing too.. although, the Hubs insists that bleu cheese dressing is the only way to eat wings. I brush the chicken with the sauce once on one side, then take them to the oven to bake for 15 minutes.

Remember that they only were coated with the Buffalo Chicken Wings sauce on one side. You need to coat them on the other side too. They are also not fully cooked. Please do NOT taste them yet. No one wants to get sick.

Green brush brushing sauce on chicken wings.

Flip them over. I hit them with more sauce. Hit ’em hard! Fortunately, they don’t hit back. Well, maybe not until much later. 🙂 If you like a milder sauce, add more butter. That will tame the heat down.

Green baking brush and Buffalo Chicken Wing Sauce in a metal sauce pan.

The sauce will slightly thicken in between brushes. Don’t worry. It will thin out when it is in the oven with the chicken. Even at the end, when you toss the chicken in the sauce, the heat from the wings will thin it out. Or, you can put the saucepan on the stove for 1 minute.

Baked Chicken Wings on foil-covered baking sheet.

Once the Buffalo Chicken Wings are out of the oven, dress them with the remaining sauce. After all, they are naked. 😉 Serve with celery and carrots (only celery according to my Buffalonian Hubs. Carrots are a sacrilege) .. and lots of napkins – cuz there is a limit to just how much finger lickin’ is good.

We have even sampled some amazing wings in a bowling alley south of the city of Buffalo. Many places have them, they should rename the place “Wing City.” I would consider ourselves connoisseurs of this American favorite. So many wings that I think we might just take flight. Go Bills!

Table of Contents

1 Origin of Buffalo Chicken Wings
2 Don’t forget to watch the Buffalo Chicken Wings Video
3 Buffalo Chicken Wings
4 For More Appetizer Recipes:

Origin of Buffalo Chicken Wings

On one cold winter night in Buffalo, New York, on the shores of Lake Erie, a small local hang out called the Anchor Bar ran out of food. The only food left in the kitchen was some chicken wings that no one ever ate, Frank’s hot sauce, celery, and bleu cheese dressing. The customers were hungry and had nowhere to go. The owner fried the wings and added the sauce, and BOOM! A true American tradition was born. This favorite has spread from Western New York throughout the US and across the globe.