Recipes Appetizers Chicken Appetizers Chicken Wings Buffalo Wings 4.5 (2) 1 Review Cook these classic Buffalo wings in an air fryer or on the stove, then toss them in a buttery hot sauce and serve with a creamy blue cheese dip. By Chandra Ram Chandra Ram Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on March 8, 2025 Save Rate PRINT Share Close Credit: Matt Taylor-Gross / Food Styling by Amelia Rampe Active Time: 20 mins Total Time: 35 mins Servings: 4 Jump to recipe This Buffalo wings recipe keeps it classic, for the most part — the chicken is dunked in a mixture of butter and Frank's RedHot, and served with the traditional accompaniments of celery sticks and a blue cheese dipping sauce. But we've updated things slightly by giving the option to either pan-fry the wings on the stove or use an air fryer. These perfectly spicy wings are a great snack for a Super Bowl party or any time you want to kick up your weeknight repertoire. Why are they called "Buffalo" wings? The name comes from the city where Buffalo wings originated: Buffalo, New York. The recipe is said to have been developed by Teressa Bellissimo, co-owner of the 90-year-old Anchor Bar, where the first order of wings was plated up sometime in the mid-1960s. Residents and wing diehards have a lot of opinions about where to get the best wings in Buffalo — try a few spots next time you're in town. And be sure to ask for blue cheese sauce, which is one thing everyone seems to be able to agree on. What exactly goes into Buffalo sauce? Buffalo sauce, in its purest form, has just two ingredients: hot sauce and butter, usually at a roughly 2:1 ratio. Classic Buffalo wings will call for Frank's RedHot, the hot sauce of choice at Anchor Bar. The buttery, vinegary, spicy combination is simply delicious. And luckily, you can use Buffalo sauce on so much more than wings. Notes from the Food & Wine Test Kitchen These wings are easily cooked in the air fryer. Prepare the blue cheese dressing as directed while you preheat the air fryer to 375°F for 10 minutes. Add half of the chicken pieces, skin side up, to the fry basket; cook until crispy golden brown and a thermometer inserted into thickest portion of chicken registers at least 165°F, 12 to 15 minutes. Transfer the chicken to a baking sheet in a single layer; place in preheated oven, and keep warm. Repeat procedure with remaining chicken, then toss the chicken wings in the Buffalo-style hot sauce and serve them with the blue cheese dressing and celery. This recipe was developed by Jasmine Smith; the text was written by Chandra Ram. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings Blue cheese dressing 1/3 cup sour cream 1/4 cup mayonnaise 2 tablespoons whole buttermilk 2 teaspoons fresh lemon juice (from 1 lemon) 4 ounces blue cheese, crumbled (about 1 cup) 1 teaspoon finely chopped chives 1/8 teaspoon kosher salt Buffalo wings Vegetable oil 10 small (1 pound total) chicken drumettes, patted dry 10 small (13 ounces total) chicken wing flats (wingettes), patted dry 1/2 cup Buffalo-style hot sauce (such as Frank’s RedHot) 3 tablespoons unsalted butter Additional ingredients Celery sticks Directions Prepare the blue cheese dressing: Stir together sour cream, mayonnaise, buttermilk, and lemon juice in a medium bowl; fold in blue cheese, chives, and salt. Cover and chill until ready to serve. Prepare the Buffalo wings: See note above to prepare these wings in an air fryer. To fry them on the stove, place a wire rack over a rimmed baking sheet. Pour vegetable oil in a large Dutch oven to a depth of 2 inches; heat oil to 375°F over medium. Fry chicken drumettes and wing flats in 2 batches until golden brown and until a thermometer inserted into thickest portion of chicken registers at least 165°F, 6 to 8 minutes. Transfer to wire rack. While chicken cooks, bring hot sauce and butter to a simmer in a small saucepan over medium, whisking occasionally. Simmer, whisking occasionally, until sauce is slightly thickened and coats the back of a spoon, about 1 minute. Cover and set aside. Place Buffalo wings and sauce in a large bowl; toss until wings are evenly coated. Transfer to a platter, and serve with blue cheese dressing and celery sticks. Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.