Baked Hot Buffalo Chicken Wings Recipe

Buffalo wings are unbreaded chicken wing sections that are deep-fried and then coated in a signature sauce made of vinegar-based cayenne pepper hot sauce and melted butter. Many people wonder why they are called "Buffalo" wings, and the answer is simple: they were invented in 1964 at the Anchor Bar in Buffalo, New York. They became a global sensation in the 1980s and 1990s, evolving from a regional specialty into a staple of sports bars everywhere.

Even though we call them "wings," most servings actually consist of two different parts: the "flat" (the middle section with two small bones) and the "drumette" (which looks like a tiny drumstick). These are both parts of the actual chicken wing, though the tiny tip is usually discarded or saved for making stock.

The classic way to serve Buffalo wings is with a side of cooling celery and carrots, and blue cheese or ranch dressing (the pure-ist's would recommend holding the ranch). These sides are essential because they provide a refreshing, hydrating snap that helps balance the zesty heat of the sauce. If you are looking to turn the wings into a full meal, they go wonderfully with crispy french fries, a simple garden salad, or even a side of cornbread. The goal is to have something mild or creamy on the plate to contrast the bold, spicy flavor of the wings.

While deep-frying is the traditional method, you can absolutely make restaurant-quality Buffalo wings in an air fryer or oven. Air frying is a fantastic way to get that signature crunch with much less oil, making it a better-for-you option that still feels indulgent.

By nature, Buffalo wings have a bit of a kick due to the cayenne pepper in the sauce, but the heat level can easily be adjusted by adding more or less butter.

Because traditional Buffalo wings are not breaded, they are a great high-protein choice for those following a keto lifestyle. To keep them keto-friendly, just ensure your sauce doesn't have added sugars and enjoy with celery.