Buffalo Chicken Wings

Name: Buffalo Chicken Wings
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: barbecue
Ingredients: 3 pounds of chicken wings; 1/3 cup relatively mild hot sauce; 4 tablespoons melted butter; 1 tablespoon sherry vinegar or white vinegar; 1 tablespoon minced garlic; Salt and pepper

By Mark Bittman

Published Jan. 14, 2023

Buffalo Chicken Wings — Jim Wilson/The New York Times

Total Time: 45 minutes
Rating: 5(1,890)
Comments: Read comments

Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. These can be made on the grill or in the oven.

Featured in: The Key to a Truly Great Chicken Wing

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Ingredients

Yield:4 to 6 servings

3pounds of chicken wings
⅓cup relatively mild hot sauce
4tablespoons melted butter
1tablespoon sherry vinegar or white vinegar
1tablespoon minced garlic
Salt and pepper

Ingredient Substitution Guide

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Preparation

Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
Step 3
Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. (You can also broil in the oven on a sheet pan, flipping wings halfway through.)
Step 4
While the wings cook, combine ⅓ cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar or white vinegar, 1 tablespoon minced garlic, salt and pepper in a large bowl.
Step 5
When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides. (Or return to the broiler for a few minutes.)

Ratings

5 out of 5

1,890 user ratings

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Comments

Cher5047 years ago

Works fine indoors too. Broil on 'low' setting 15 min, turn and keep on low setting for 10-15 more minutes. Then toss in the Buffalo sauce and return to the broiler on high for 5 min. or so till nicely browned.

RAP7 years ago

1- The Anchor Bar claims to be the first, but they were never the best wings in town
2- There are many tasty ways to make wings, but sometimes simple is best
3- True Buffalo wings are deep fried until very crispy, drained, and tossed with Frank's Redhot. These days they make a wing sauce, which eliminates some extra thickening tricks.
4- Crispy counts; buy big and cook long, or coat with a little flour and corn starch. Don't let the wings soak in a puddle of sauce.

Sandra7 years ago

I generously salt and pepper my wings, put them on a baking tray and put in the middle of the oven at 400 or 425. No oilnecessary. They will crisp beautifully in 30 minues or so depending on sizeof wings. Make your hot sauce concoction and bathe wings. No more cooking needed.

Ricardo2 months ago

I think the smokiness added by grilling takes this up a notch

1st Cav2 months ago

smoke. sauce. grill. sauce. serve

Andrea5 months ago

Use spray oil on the foil to eliminate sticking. Nothing worse than losing half the wing while turning it.

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