• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Buffalo Chicken Wings + VIDEO

    Published: Jan 10, 2019 · Updated: Aug 22, 2019 by Maggie Unzueta

    Buffalo Chicken Wings make the best appetizers. Yummy, easy-to-make, and perfect for game day or the Super Bowl.
    Jump to Recipe
    Buffalo Chicken Wings + VIDEO APRIL 11, 2017 MAGGIE UNZUETA 16 COMMENTS (EDIT) Video Player is loading.Pause Unmute Remaining Time -1:00 Fullscreen Buffalo Chicken Wings make the best appetizers. Yummy, easy-to-make, and perfect for game day or the Super Bowl. What’s not to love about this American classic? By Mama Maggie's Kitchen
    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).

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.

    Chicken wings baked on a baking sheet.

    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.

    Baked chicken wings in a metal bowl.

    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
      • 3.1 Ingredients
      • 3.2 Instructions
      • 3.3 Video
      • 3.4 Notes
      • 3.5 Nutrition
    • 4 For More Appetizer Recipes:
          • 4.0.0.1 Maggie Unzueta

    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.

    Don’t forget to watch the Buffalo Chicken Wings Video

    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

    Buffalo Chicken Wings

    Buffalo Chicken Wings make the best appetizers. Yummy, easy-to-make, and perfect for game day or the Super Bowl.
    5 from 10 votes
    Print Pin Rate
    Course: Appetizers
    Cuisine: American
    Prep Time: 2 minutes minutes
    Cook Time: 35 minutes minutes
    Additional Time: 1 minute minute
    Total Time: 38 minutes minutes
    Servings: 24
    Calories: 117kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 tablespoons oil
    • 24 wings
    • 1 stick of butter
    • 12- ounce Franks Hot Sauce
    • Several dashes of Worcestershire sauce

    Instructions

    • For Sauce:
    • Add Frank’s Hot Sauce, Worcestershire sauce, and butter to a small pan.
    • Cook over medium to low heat until butter has melted. About 2 minutes.
    • Stirring occasionally.
    • Set aside until using.
    • For the Chicken Wings:
    • Preheat oven. 425 degrees F.
    • Wrap baking sheet in foil paper.
    • Pat the chicken wings with a paper towel.
    • Brush the foil paper on the baking sheet with oil.
    • Place chicken on the baking sheet.
    • Salt the chicken.
    • Bake for 15 minutes.
    • Take out of the oven and brush with the sauce.
    • Return to oven and bake for 10 minutes.
    • Take out of the oven and turn the chicken wings.
    • Brush with the sauce.
    • Return to the oven for another 10 minutes.
    • Take out of the oven and toss in remaining sauce.
    • Serve with bleu cheese dressing, celery, and carrots.
    • Enjoy!

    Video

    Notes

    The sauce will thicken slightly while the chicken is cooking. It will thin out with the heat of the wings.
    For a spicier sauce, use less butter. 

    Nutrition

    Calories: 117kcal | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 470mg | Potassium: 75mg | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    For More Appetizer Recipes:

    Carne Asada Fries
    Mexican Salsa Recipes
    Chorizo Cheese Dip
    Potato and Cheese Taquitos Recipe
    Salsa Borracha
    Baked Vegetarian Nachos
    Slow Cooker BBQ beef Sliders
    Bacon Popcorn
    Tlacoyos
    Avocado Cilantro Dip
    Spicy 3- Ingredient Jalapeño Spread
    Goldfish Chicken Nuggets
    Mexican Fried Mac and Cheese
    Tomato Molcajete Salsa
    Chile de Arbol Salsa
    Chipotle Salsa
    Hatch Chile Salsa Verde
    Hatch Chile Cheese Dip
    Avocado Mango Salsa
    Pico De Gallo
    Roasted Salsa Verde Recipe
    Roasted Tomato Salsa
    Salsa De Aguacate
    Shrimp with Chipotle Cocktail Sauce
    Chex Muddy Buddies
    Creamy Guacamole
    Quick and Easy Guacamole
    Homemade Spicy Jalapeño Poppers
    White Bean and Olive Dip
    Roasted Garlic Artichoke Dip
    Salsa De Piña
    Mexican Red Salsa

    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Mexican Mashed Potatoes
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Tuna Empanadas (Empanadas de Atún)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Empanadas de Cajeta (Mexican Caramel Empanadas)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Day of the Dead Altar

    More Appetizers

    • The Halloween Taco Dip served in a baking dip.
      Halloween Taco Dip
    • Chicken Fajita Nachos served in a baking dish and topped with jalapeno slices.
      Chicken Fajita Nachos
    • Totopos (or Mexican tortilla chips) served with guacamole.
      Totopos (Tortilla Chips)
    • Pineapple Pico de Gallo served in a small clay bowl.
      Pineapple Pico de Gallo 🍍🌶️

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·