These Genuine Red Hot Buffalo Wings showcase the classic Buffalo wing formula—crispy wings tossed in a rich blend of cayenne pepper sauce and clarified butter. Whether fried or baked, the wings emerge with a bold, tangy heat that pairs perfectly with cool blue cheese dip and crisp celery sticks.
Flavor Profile
Spicy, buttery, tangy, bold, classic Buffalo-style
Equipment Needed
Deep fryer or large heavy pot
Deep-fry thermometer
Large baking sheets (if baking)
Large mixing bowl
Tongs
Paper towel-lined tray
Measuring cups
Serving platter
Ingredients
20 pounds chicken wings, separated
3 cups cayenne pepper sauce
2 cups clarified butter, hot
Blue cheese dip, for serving
Celery sticks, for serving
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips if necessary.
- Choose one of the following cooking methods:
Frying Method
- Heat oil to 400°F (204°C).
- Fry the wings in batches for 10 to 12 minutes until crispy, golden brown, and cooked through.
- Remove and drain thoroughly on paper towels.
Baking Method
- Preheat the oven to 425°F (218°C).
- Arrange the wings in a single layer on baking sheets.
- Bake for 30 minutes.
- Turn the wings over and bake for an additional 30 minutes until browned and crispy.
- Remove from the oven and drain any excess grease.
- In a very large mixing bowl, combine the hot cayenne pepper sauce and clarified butter.
- Whisk until smooth and fully blended.
- Add the hot wings and toss thoroughly until evenly coated.
- Transfer to serving platters.
- Keep warm until serving.
- Serve with blue cheese dip and celery sticks.
Recipe Notes
Heat Adjustment Suggestions
For milder wings, increase the amount of butter.
For hotter wings, increase the cayenne pepper sauce ratio.
Add cayenne pepper powder or hot pepper extract for extreme heat.
Make-Ahead Tips
The wings may be cooked ahead and reheated before tossing with the sauce.
The Buffalo sauce can be prepared up to 1 week in advance and refrigerated.
Serving Suggestions
Serve with blue cheese dressing, ranch dressing, carrot sticks, and celery sticks.
Perfect for sports parties, tailgating, wing bars, and large gatherings.
Excellent for feeding crowds.
GENUINE RED HOT BUFFALO WINGS (The Original Sports Bar Heat Experience)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips if necessary.
- Choose one of the following cooking methods:
- Heat oil to 400°F (204°C).
- Fry the wings in batches for 10 to 12 minutes until crispy, golden brown, and cooked through.
- Remove and drain thoroughly on paper towels.
- Preheat the oven to 425°F (218°C).
- Arrange the wings in a single layer on baking sheets.
- Bake for 30 minutes.
- Turn the wings over and bake for an additional 30 minutes until browned and crispy.
- Remove from the oven and drain any excess grease.
- In a very large mixing bowl, combine the hot cayenne pepper sauce and clarified butter.
- Whisk until smooth and fully blended.
- Add the hot wings and toss thoroughly until evenly coated.
- Transfer to serving platters.
- Keep warm until serving.
- Serve with blue cheese dip and celery sticks.
Nutrition
Notes
For hotter wings, increase the cayenne pepper sauce ratio.
Add cayenne pepper powder or hot pepper extract for extreme heat. Make-Ahead Tips The wings may be cooked ahead and reheated before tossing with the sauce.
The Buffalo sauce can be prepared up to 1 week in advance and refrigerated. Serving Suggestions Serve with blue cheese dressing, ranch dressing, carrot sticks, and celery sticks.
Perfect for sports parties, tailgating, wing bars, and large gatherings.
Excellent for feeding crowds.
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Let us know how it was!Inspired By
Inspired by the original Buffalo-style wings popularized in Buffalo, New York, featuring crispy chicken coated in a buttery cayenne pepper sauce.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 20 servings)
Calories: 520
Protein: 34 g
Carbohydrates: 1 g
Fat: 42 g
Saturated Fat: 17 g
Cholesterol: 155 mg
Sodium: 1,120 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 20 minutes
Marinate Time: None
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 20 pounds chicken wings
Difficulty: Easy
