Buffalo Chicken Wings
Buffalo Chicken Wings is a easy American recipe that serves 4. 450 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 1 hr 17 min | Cook: 19 min | Total: 1 hr 51 min
Cost: $17.14 total, $4.28 per serving
Ingredients
- 2 lb Chicken Wings (cleaned and patted dry, skin-on, bone-in)
- 2 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)
- 1 tsp Ground Mustard (dry mustard powder)
- 1 tsp Cayenne Pepper (adjust to desired heat)
- 1 tsp Paprika (smoked or sweet)
- 1 tbsp Spicy Ranch Seasoning (store‑bought or homemade)
- 0.33 cup Hot Sauce (e.g., Frank’s RedHot, divided for coating and sauce)
- 2 tbsp Cornstarch (for coating the wings)
- 4 tbsp Unsalted Butter (cut into cubes, melted for sauce)
- 2 clove Garlic (minced)
- 1 tbsp Honey (light honey)
- 2 stalk Celery Sticks (cut into serving sticks)
- 1 large carrot Carrot Sticks (cut into sticks)
- 0.25 cup Blue Cheese Dressing (for serving, can substitute ranch)
Instructions
Clean and Dry Wings
Rinse the chicken wings under cold water, trim any excess skin or cartilage, then pat them completely dry with paper towels.
Time: PT5M
Mix Dry Seasonings
In a mixing bowl combine the ground mustard, cayenne pepper, paprika, and spicy ranch seasoning. Stir until evenly blended.
Time: PT3M
Coat Wings with Hot Sauce and Cornstarch
Add the wings to the bowl, drizzle 2 Tbsp of hot sauce over them, then sprinkle the cornstarch. Toss thoroughly until each piece is lightly coated and the mixture looks slightly clumpy.
Time: PT4M
Refrigerate Coated Wings
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour to let the coating set.
Time: PT1H
Heat Oil to 350°F
Fill the Dutch oven with enough oil to submerge the wings (about 2‑3 inches deep). Heat over medium‑high heat until the oil reaches 350°F, using a thermometer.
Time: PT5M
Temperature: 350°F
Fry the Wings
Working in batches, carefully lower the wings into the hot oil. Fry for 8‑10 minutes, turning once, until golden brown and cooked through (internal temp ≥ 165°F).
Time: PT10M
Temperature: 350°F
Drain the Wings
Using tongs, remove the wings and place them on a paper‑towel‑lined tray to drain excess oil.
Time: PT2M
Prepare Buffalo Sauce
In a saucepan melt the butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in the remaining hot sauce (¼ cup) and honey; cook 2‑3 minutes until glossy.
Time: PT5M
Temperature: medium heat
Toss Wings in Sauce
Transfer the fried wings to a large bowl, pour the hot buffalo sauce over them, and toss until every wing is evenly coated.
Time: PT2M
Plate and Serve
Arrange the sauced wings on a serving plate. Garnish with celery sticks, carrot sticks, and a side of blue cheese dressing for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 30g
- Fiber
- 1g
Dietary info: Contains dairy, Contains mustard, Gluten‑Free, High‑Protein
Allergens: Dairy, Mustard
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Ground Mustard: Prepared Mustard
- Instead of Cayenne Pepper: Paprika (milder)
- Instead of Paprika: Smoked Paprika
- Instead of Spicy Ranch Seasoning: Ranch Powder
- Instead of Hot Sauce: Sriracha
- Instead of Cornstarch: All‑purpose flour (less crisp)
- Instead of Unsalted Butter: Margarine
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Honey: Maple syrup
- Instead of Celery Sticks: Cucumber sticks
- Instead of Carrot Sticks: Jicama sticks
- Instead of Blue Cheese Dressing: Ranch Dressing
Equipment Needed
- Mixing Bowl
- Tongs
- Heavy‑Bottom Dutch Oven or Deep Fryer
- Saucepan
- Whisk or Spoon
- Paper Towels
- Serving Plate
- Serving Bowl
Critical Steps — Do Not Skip
- Coating the wings with hot sauce and cornstarch before refrigeration
- Refrigerating the coated wings for at least 1 hour
- Heating oil to the correct 350°F temperature
- Frying without overcrowding to maintain oil temperature
- Tossing the wings immediately after frying with the hot buffalo sauce
Chef Tips from the Video
- Use a candy or deep‑fat thermometer for precise oil temperature.
- For extra crispness, use peanut oil instead of vegetable oil.
- Add a teaspoon of apple cider vinegar to the sauce for a subtle tang.
Troubleshooting
Wings are soggy after frying
Make sure the wings are thoroughly dried, the oil is at 350°F, and avoid overcrowding the pot.
Sauce is too thin
Add an extra half‑tbsp of butter or a splash of hot sauce to thicken.
Wings stick together after coating
After coating, spread the wings on a tray and refrigerate uncovered for 30 minutes before frying.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days.
Freezer: Freeze uncooked, coated wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Re‑heat from frozen in a 375°F oven for 15‑20 minutes.
Room temperature: Do not leave cooked wings at room temperature for more than 2 hours.
Make-Ahead Tips
- Coat and refrigerate the wings up to 24 hours before frying.
- Prepare the buffalo sauce in advance and gently re‑heat before tossing.
Frequently Asked Questions
What is the cultural significance and history of Buffalo Chicken Wings in American cuisine?
Buffalo chicken wings originated in the 1960s at the Anchor Bar in Buffalo, New York, where they were first served with a buttery hot sauce and blue‑cheese dressing. They quickly became a staple of American bar food and are now synonymous with game‑day gatherings and casual parties.
What regional variations of Buffalo Chicken Wings exist within the United States?
In the Midwest, wings are often served with a ranch dip instead of blue cheese. In the South, a honey‑garlic glaze or extra‑spicy cayenne rub is popular. Some coastal versions add a splash of lime or use a vinegar‑based hot sauce for a tangier profile.
How are Buffalo Chicken Wings traditionally served in Buffalo, New York?
Traditionally they are served hot, tossed in a butter‑hot‑sauce mixture, accompanied by crisp celery sticks, carrot sticks, and a side of creamy blue‑cheese dressing for dipping. The wings are usually presented on a simple platter without additional garnishes.
During which American celebrations are Buffalo Chicken Wings most commonly enjoyed?
Buffalo wings are a go‑to snack for Super Bowl parties, Fourth of July barbecues, and casual gatherings like tailgates, birthdays, and sports‑watching events across the United States.
What makes Buffalo Chicken Wings unique compared to other wing sauces in American cuisine?
The classic Buffalo sauce balances heat from cayenne‑based hot sauce with richness from melted butter, creating a glossy, slightly oily coating that clings to the crisp skin, a flavor profile distinct from sweeter BBQ or smoky chipotle sauces.
What are the most common mistakes to avoid when making Buffalo Chicken Wings at home?
Common errors include not drying the wings, which leads to splattering; frying at too low a temperature, resulting in soggy wings; overcrowding the pot, which drops oil temperature; and over‑coating with sauce, which makes the crust soggy.
Why does this recipe use cornstarch in the coating instead of flour?
Cornstarch creates a lighter, crispier crust because it forms a thin barrier that fries quickly, whereas flour can produce a heavier, doughier coating. The cornstarch also helps the hot sauce adhere better after frying.
Can I make the Buffalo Chicken Wings ahead of time and how should I store them?
Yes. You can coat and refrigerate the wings for up to 24 hours before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked coated wings for up to 2 months.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in straightforward, step‑by‑step home cooking tutorials that focus on classic comfort foods, quick weeknight meals, and crowd‑pleasing party dishes, often highlighting practical tips for busy cooks.
How does the YouTube channel OneStopChop’s approach to American comfort food differ from other cooking channels?
OneStopChop emphasizes minimal equipment, clear visual instructions, and budget‑friendly ingredient choices, whereas many other channels may use specialty tools or exotic ingredients. The channel’s style is practical and geared toward everyday home cooks.
Last updated: August 28, 2026
