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Traditional Buffalo Wings Recipe

Buffalo Wings
Yasmin Fahr

Buffalo Wings

In an homage to Anchor Bar, where the first Buffalo wings were created, this recipe uses a basic hot sauce (Frank's RedHot) but adds butter and a splash of cider vingear to brighten it up a little. Feel free to add diced jalapeños or more hot sauce if you like a little more heat on your wings.


  • 3 pounds chicken wings (wingettes and drumettes split)
  • Olive oil
  • Salt and pepper
  • Paprika (optional)
  • 1 tablespoon butter
  • 1/2 cup hot sauce, prerably Frank's RedHot
  • Splash of cider vinegar


Preheat the oven to 400 degrees. Wash and pat dry the wings. Then in a foil-lined baking pan or tray, toss them with the oil, salt, pepper and paprika, if using. Bake in the oven, turning once halfway, for 40-45 minutes, until crispy and juices run clear when pierced with a fork.

5-10 minutes before the wings are done, place the butter in a saucepan over low heat. When melted, add the hot sauce and stir. Taste and add a splash of cider vinegar. Cook until the sauce is warmed through.

Remove the wings from the oven and toss well with the sauce and eat immediately.

Serve alongside celery, carrots and blue cheese or ranch dressing if you'd like.