Classic Buffalo Wings

Classic Buffalo Wings Recipe

In this crunchier take on the classic Buffalo wing recipe, the wings are marinated in hot sauce prior to being dredged in spicy flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance, and the wonderful crunch evocative of Southern-style fried chicken.–Christopher B. O’Hara

LC Blue Note

When you’re in the mood for skipping a traditional beat, try swapping your standard supermarket blue for Gorgonzola, Roquefort, Maytag, Stilton, or any other cheese that you please.

Classic Buffalo Wings Recipe

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • Serves 6


  • For the blue cheese dressing
  • 1 cup sour cream
  • 1/2 cup store bought or homemade mayonnaise
  • Juice of 1 lemon
  • 1 tablespoon white vinegar
  • 1/4 cup chopped parsley
  • 1 teaspoon minced shallots
  • 1/2 teaspoon minced garlic
  • 1/4 pound blue cheese, crumbled
  • For the Buffalo wings
  • 30 wings, small wing joint removed
  • 2 cups store-bought or homemade hot sauce
  • 1 cup Worcestershire
  • 1 1/2 cups flour
  • Kosher salt
  • Cayenne pepper
  • 2 large eggs
  • 1/4 cup whole milk
  • Oil for deep-frying
  • Celery sticks, for serving


  • Make the blue cheese dressing
  • 1. In a bowl, whisk together the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese.
  • Make the classic Buffalo wings
  • 2. Place the wings in a glass or other nonreactive bowl, add 1 cup hot sauce and the Worcestershire sauce, and mix thoroughly, being careful to coat all the wings. Cover and refrigerate for at least 30 minutes.
  • 3. Place the flour in a separate bowl and season with salt and cayenne pepper to taste. In yet another bowl, whisk together the eggs and milk. Set up all 3 bowls assembly line fashion (wings, flour mixture, and egg wash). Dredge each wing in the flour mixture, then dip the wing in the egg wash and allow any excess to drip off, and then finally dredge the wing completely in the flour mixture.
  • 4. Pour enough oil into a pot to reach several inches deep and heat it to 350°F (176°C). Line a plate with paper towels or set out a brown paper bag. Working in small batches, deep-fry the wings for 12 to 15 minutes, or until the batter is crisp and the chicken is cooked through. Let drain on paper towels or the non-printed side of the brown paper bag.
  • To serve the classic Buffalo wings
  • 5. Dump the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce, celery sticks, and plenty of napkins on the side.
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  1. FINALLY. Some ten or so years ago, I was in Toronto for a few months and fell in love with what they, at that time, called Buffalo Wings, which were served in many of the corner pubs. The main thing about them is they were deep-fried like french fries and served with blue cheese dressing and celery. The feature that made them unique was they were served dry (no sloppy sauce) and came in five levels of hotness (MILD to KAMIKAZE). The sauce seemed to be infused by a process similar to broasting under pressure. They were delivered to the pubs in five gallon cans, go figure. Since coming home to California, I have never found anything close till your receipt today. Will try soon and let you know!! THANKS.

  2. Made these tonight for the game and what a hit! My husband and I are hot wing wannabes and this was the perfect level of heat. I did make a big change out of laziness, I baked the wings at 475 degrees for about 40 minutes, turning several times and they came out slightly sticky and beautifully glazed a mahogany color. Served with celery salad with blue cheese dressing, more dressing to dip and crusty bread. Yum!!!!!!!! Thank you.

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