Buffalo Wings Turn 50!

| February 1, 2014

chicken wings recipe

An uncountable number of Buffalo Wings will be consumed this Sunday during the Super Bowl festivities. Be it at sports bars, a football viewing party, or right in your living room, these morsels are in extraordinarily high demand, particularly on this day.

The National Chicken Council's 2014 Wing Report states that 1.25 billion wings will be devoured during Super Bowl XLVIII.  So if you are going to dive into the deep end of the pool and make your own, there is only one way to go. The original recipe from the originator of this spicy snack, the Anchor Bar in, you guessed it, Buffalo, New York!

This is the original recipe and you can adjust the heat by adding more or less cayenne and hot sauce.

There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing, give this one a try. You will not be sorry! The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.

Buffalo Chicken Wings Recipe:

Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 36 chicken wing pieces (one wing makes 2 pieces – the "flat" and the "drum")
  • 1 tablespoon vegetable oil
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
  • 6 tablespoons unsalted butter or margarine
  • Celery sticks
  • Blue cheese dressing


Preheat oven to 425 degrees F.

If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.