“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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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.
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.
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.
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.
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.
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.
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.
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.
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!
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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
Buffalo Chicken Wings
- 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.
For More Appetizer Recipes:
Carne Asada Fries
Mexican Salsa Recipes
Chorizo Cheese Dip
Potato and Cheese Taquitos Recipe
Baked Vegetarian Nachos
Slow Cooker BBQ beef Sliders
Avocado Cilantro Dip
Spicy 3- Ingredient Jalapeño Spread
Goldfish Chicken Nuggets
Mexican Fried Mac and Cheese
Tomato Molcajete Salsa
Chile de Arbol 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
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 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.