Appetizers · 3 min read
Buffalo Wild Wings Buffalo Wings (Copycat)
Crispy Buffalo Wild Wings copycat wings tossed in buttery hot sauce. A game day favorite with bold heat, tang, and flavor.
★ 5.0 (6)
This Buffalo Wild Wings Buffalo Wings copycat delivers the same crispy exterior and buttery buffalo sauce you get at the restaurant, minus the wait. The wings are fried until golden, then tossed in a simple hot sauce and butter blend that balances heat and tang exactly like the original. For game day or a weeknight craving, this recipe brings the sports bar experience home.
Why you’ll love these homemade buffalo wings
- You get the exact Buffalo Wild Wings flavor using pantry staples like Frank's RedHot and butter, no specialty ingredients needed.
- Frying the wings gives them a sturdy, crispy shell that holds up to the sauce without turning soggy.
- You can easily adjust the heat level by tweaking the cayenne and hot sauce to suit your taste.
Key ingredients for the best buffalo wings
- Frank's RedHot Sauce: This is the base of the buffalo sauce and provides the signature tangy heat. It's widely available, but you can substitute another vinegar-based hot sauce like Texas Pete. For a milder version, use a mild hot sauce and reduce the cayenne.
- Salted butter: The butter mellows the heat and gives the sauce a rich, smooth finish. Use unsalted butter and add a pinch of salt if you prefer to control the sodium.
- Egg yolk: The yolk acts as an emulsifier, helping the sauce stay smooth and cling to the wings. It also adds a silky richness. If you need to avoid raw egg, you can omit it, but the sauce may separate more easily.
Equipment needed for homemade buffalo wings
- Large heavy-duty pot or deep fryer for even heat and enough oil to submerge the wings
- Wire rack over a baking sheet to drain the fried wings and keep them crisp
- Saucepan for making the buffalo sauce
- Whisk for combining the sauce and preventing lumps
- Large bowl for tossing the wings with sauce
- Kitchen thermometer (optional but helpful) to check oil temperature and internal wing temperature
Recipe tips for the best homemade buffalo wings
- If your wings aren't pre-cut, straighten them and cut at each joint. Save the wing tips for chicken stock.
- Heat the oil to 350°F and fry the wings for 8 to 10 minutes. Check that the internal temperature reaches 165°F and the juices run clear.
- When making the sauce, whisk constantly for 2 minutes after adding the egg yolk to keep it from scrambling.
- Drain the fried wings on a wire rack over a baking sheet so they stay crispy instead of steaming.
Buffalo wings variations to try
- For a milder sauce, reduce the cayenne pepper to 1/4 teaspoon or omit it entirely.
- Swap Frank's RedHot for another vinegar-based hot sauce like Texas Pete or Tabasco, adjusting the amount to taste.
- To make the wings dairy-free, use a plant-based butter substitute in the sauce.
- If you prefer not to fry, bake the wings at 425°F for 40 to 45 minutes, flipping halfway, until crispy. Toss with the sauce after baking.
What to serve with homemade buffalo wings
Dipping sauces for these wings
- Ranch dressing
- Blue cheese dressing
Side dishes to complete the spread
- Celery sticks
- Carrot sticks
- French fries or onion rings
How to store leftover buffalo wings
Store leftover wings in an airtight container in the refrigerator for up to 4 days. If you have extra sauce, keep it separate to help the wings stay crisp when reheating. The wings will absorb some sauce over time, so expect them to be a bit softer after storage.
How to freeze homemade buffalo wings
To freeze, place the fried wings in a single layer on a baking sheet and freeze until solid, about 1 to 2 hours. Transfer the frozen wings to a freezer-safe bag or container and freeze for up to 3 months. Freeze the buffalo sauce separately in a jar or container. Thaw the wings and sauce in the refrigerator overnight before reheating.
Best way to reheat buffalo wings
The best way to reheat leftover wings is in an air fryer at 375°F for 5 to 7 minutes, or in a 400°F oven for 10 minutes. This method helps restore the crispy exterior without drying out the meat. If you stored the sauce separately, toss the reheated wings in the sauce just before serving.
Source recipe: Buffalo Wild Wings Buffalo Wings (Copycat) (SnapChef ID 22142e2d-aa33-4072-8b45-e70b369ba381). Nutrition is estimated per serving.
Ingredients
Directions
- If the wings have not been pre-cut, straighten the wings and cut at each joint. You can save the wing tips for chicken stock.
- Heat the vegetable oil to 350°F in a large heavy-duty pot or deep fryer and fry the wings for 8 to 10 minutes. The chicken will be done when the internal temperature reaches 165°F and the juices from the chicken run clear. Remove the wings from the oil and let them drain on a wire rack over a baking sheet.
- To make the Buffalo sauce, melt the butter in a saucepan over medium heat. When the butter has melted, add the hot sauce. Cook until the mixture starts to bubble, whisking constantly. Remove the sauce from the heat and add the remaining ingredients (except for the ranch or blue cheese dressing), whisking constantly for 2 minutes to prevent the egg yolk from scrambling.
- Place the fried wings into a large bowl. Pour the sauce over the wings and toss until all the wings are coated. Serve with ranch or blue cheese dressing.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use chicken drumettes instead of whole wings?
Yes, drumettes work well. Adjust the frying time to ensure they reach an internal temperature of 165°F. They may need a minute or two less than whole wings.
How do I make the sauce less spicy?
Reduce the cayenne pepper to 1/4 teaspoon or omit it. You can also use a milder hot sauce or add more butter to tone down the heat.
Can I bake the wings instead of frying?
Yes, bake at 425°F for 40 to 45 minutes, flipping halfway, until crispy. Toss with the sauce after baking. The texture will be less crispy than fried, but still delicious.
Why does the sauce contain an egg yolk?
The egg yolk adds richness and helps the sauce emulsify, giving it a smooth, clingy texture that coats the wings evenly. It also prevents the sauce from separating.
How long do leftovers last in the fridge?
Leftover wings can be stored in an airtight container in the refrigerator for up to 4 days.
