These Home-Made Hot Wings deliver everything wing lovers crave—crispy chicken coated in a simple buttery hot sauce glaze. Whether baked or deep-fried, they're easy to prepare and can be customized from mildly spicy to seriously hot depending on the sauce you choose.
Flavor Profile
Spicy, buttery, tangy, classic Buffalo-style
Equipment Needed
Deep fryer or large heavy pot (optional)
Deep-fry thermometer
Baking sheet
Paper towels
Small saucepan
Large mixing bowl with lid
Tongs
Measuring cups and spoons
Serving platter
Ingredients
2½ pounds chicken wings, separated
6 tablespoons hot sauce
4 tablespoons butter or margarine
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry thoroughly with paper towels.
- Choose one of the following cooking methods.
Deep Fryer Method
- Heat oil to 375°F (190°C).
- Fry the wings in batches for 8 to 10 minutes, or until crispy, golden brown, and cooked through.
- Drain on paper towels.
Oven Method
- Preheat the oven to 450°F (232°C).
- Arrange the wings in a single layer on a baking sheet.
- Bake for approximately 25 minutes, turning once halfway through cooking.
- Continue baking until crispy and the internal temperature reaches 165°F (74°C).
- While the wings cook, prepare the sauce.
- Melt the butter in a small saucepan over low heat.
- Stir in the hot sauce until fully combined.
- Place the cooked wings in a large bowl with a lid.
- Pour the hot sauce mixture over the wings.
- Cover and shake gently until all wings are evenly coated.
- Transfer to a serving platter and serve immediately.
Recipe Notes
Heat Adjustment Suggestions
Use a mild hot sauce for traditional Buffalo flavor.
For extra heat, substitute all or part of the hot sauce with a hotter pepper sauce.
Add cayenne pepper for an even spicier version.
Make-Ahead Tips
Cook the wings ahead of time and refrigerate.
Reheat in a 400°F (204°C) oven before tossing with the sauce.
The sauce can be prepared several days in advance.
Serving Suggestions
Serve with celery sticks, carrot sticks, ranch dressing, or blue cheese dressing.
Pair with fries, onion rings, or potato wedges.
Perfect for game days, tailgating, parties, and casual gatherings.
HOME-MADE HOT WINGS (Classic Buffalo-Style Wings Made Easy)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry thoroughly with paper towels.
- Choose one of the following cooking methods.
- Heat oil to 375°F (190°C).
- Fry the wings in batches for 8 to 10 minutes, or until crispy, golden brown, and cooked through.
- Drain on paper towels.
- Preheat the oven to 450°F (232°C).
- Arrange the wings in a single layer on a baking sheet.
- Bake for approximately 25 minutes, turning once halfway through cooking.
- Continue baking until crispy and the internal temperature reaches 165°F (74°C).
- While the wings cook, prepare the sauce.
- Melt the butter in a small saucepan over low heat.
- Stir in the hot sauce until fully combined.
- Place the cooked wings in a large bowl with a lid.
- Pour the hot sauce mixture over the wings.
- Cover and shake gently until all wings are evenly coated.
- Transfer to a serving platter and serve immediately.
Nutrition
Notes
For extra heat, substitute all or part of the hot sauce with a hotter pepper sauce.
Add cayenne pepper for an even spicier version. Make-Ahead Tips Cook the wings ahead of time and refrigerate.
Reheat in a 400°F (204°C) oven before tossing with the sauce.
The sauce can be prepared several days in advance. Serving Suggestions Serve with celery sticks, carrot sticks, ranch dressing, or blue cheese dressing.
Pair with fries, onion rings, or potato wedges.
Perfect for game days, tailgating, parties, and casual gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic Buffalo-style hot wings that combine crispy chicken with a simple buttery hot sauce coating.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 315
Protein: 24 g
Carbohydrates: 1 g
Fat: 24 g
Saturated Fat: 8 g
Cholesterol: 105 mg
Sodium: 640 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 10 minutes
Marinate Time: None
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 24 to 30 wing pieces
Difficulty: Easy
