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Restaurant-Style Buffalo Wings and Sauce

Every good restaurant that serves wings will make their own buffalo sauce in-house, and it's easy to make it in your house too. This is a traditional recipe, but feel free to add something exotic like ground allspice or hotter ground chiles like Habanero.

All buffalo sauces are simply doctored up Louisiana-style hot sauce; a pre-bottled sauce made with Cayenne or Tabasco chiles and vinegar.

Look for brands like Frank’s Original, La Preferida, Louisiana, Crystal, Texas Pete’s, Trappey’s, Slap Ya Mama, etc..

Extra Cayenne, melted butter, and honey are the typical ingredients that turn Louisiana-style sauce into Buffalo Sauce.

Many restaurants will bake their wings ahead of service and then fry them crispy to order.

You can achieve wing perfection without a fryer by baking and broiling your wings. (Works great for any other skin-on cut too! Thighs, drumsticks, etc.)

Comment below to tell us how you like to make your own Buffalo sauce.



2.5 cups of Buffalo Sauce | 32 chicken drumettes and wingettes


For the sauce:

Melt butter in a sauce pan/pot.

Add hot sauce, spices, honey, vinegar, and Worcestershire.

Bring to a simmer, while whisking sporadically.

Allow sauce to simmer for at least another 5 minutes, letting flavors marry.

Serve warm.

For the wings:

Preheat oven to 350 degrees Fahrenheit.

Separate chicken wings into drumettes and wingettes, discarding the tips.
(You can buy them already separated, or ask your butcher to do this for you.)

Season with salt, pepper, garlic powder, and a touch of oil.

Mix thoroughly in a bowl, and then spread them on baking sheets with non-stick spray and aluminum foil.

Let meat warm to room temperature before baking.
(This allows the meat to cook consistently, you don't want to put cold or partially frozen wings in the oven.)

Set on middle oven rack and bake for 20-30 minutes until internal temperature has reached 165 degrees Fahrenheit.

Once chicken has cooked thoroughly, set broiler to high and cook for another 5-10 minutes on each side. The skin should turn a beautiful golden brown color and bubble slightly like melted cheese.

Keep an eye on them so they don't burn!

Toss wings in buffalo sauce and serve with celery stick and ranch or bleu cheese dressing.


Broilers are like fingerprints, every person's is different. Keep an eye on your wings during the broil, so as not to burn them.


Your oven will need a broiler function to make the wings crispy.