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When it comes to my non-vegetarian section on my blog, no doubt it’s evident to see that I love chicken wings, as is the case with these Buffalo Wings that I made from scratch!  I have friends who prefer not to eat them, because they claim that there’s just too much work involved for the pay off – meaning they prefer to eat chicken breasts, because they prefer not to deal with eating meat around a bone.  To them, I have two things to say.  First of all, meat on bones always, always, always tastes better.  And, secondly, chicken wings are only as good as the sauce or seasoning that accompanies them, so the pay off can be quite large if the cook gets that sauce or seasoning just right.


I pride myself on my ability to prepare a lip-smacking sauce with just the right amount of sweet and heat.  But, it’s been brought to my attention that my ‘heat’ level is not heat enough.  So, Dear Reader, let me introduce you to the hottest wings on my blog.  If this isn’t hot enough for you then you’re out of luck.  It couldn’t possibly get any hotter for me; I was sweating just preparing the sauce.  When I ate the first wing, beads of sweat began to form on the back of my head.  I kid you not!  So, this recipe is as hot as I can go.  If you prefer more heat, don’t be shy with the cayenne, but do me a favour… don’t invite me for dinner.  😉


Even with the internal burning, I really did enjoy making these wings.  First of all, that colour is extremely inviting!  But, more importantly, the taste is phenomenal!  There’s just nothing like a homemade sauce; sure, you can buy buffalo wing sauce in a jar, but trust me, make your own.  I packaged these wings up and brought them to work to share with Margaret and Vera.  Vera brought blue cheese dip and Margaret brought a side salad.  I’m looking forward to our next ‘potluck’ lunch!


5.0 from 3 reviews
Buffalo Wings From Scratch!
Prep time
Cook time
Total time
  • 24 chicken wings, separated, tips removed and discarded
  • 1 cup Frank's Red Hot Sauce
  • ½ cup butter
  • 2 tablespoons white vinegar
  • ½ teaspoon celery salt
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  1. Preheat your oven to 350 degrees.
  2. Organize the wings in a single layer on a foil-lined baking sheet. Bake for 25 minutes.
  3. In the meantime, over low heat, melt the butter in a saucepan until thoroughly melted.
  4. Add the remaining ingredients and whisk to fully combine. Continue to simmer for 20 minutes. Turn off the heat and set aside.
  5. Take the wings from the oven and pile them into a heat-proof bowl.
  6. Pour the buffalo sauce over the wings and toss to coat.
  7. Using tongs, place the wings back on the baking sheet and return to the oven. Bake for an additional 25 minutes.
  8. Serve immediately with blue cheese or ranch dipping sauce and fresh cut carrot and celery sticks.

Buffalo Wings from Scratch

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This Post Has 10 Comments

  1. Hi Byron! I stumbled across your blog today via your jackfruit “pulled pork” bbq (because I logged in to Pinterest for a completed different reason and got sucked down the Rabbit Hole of More Interesting Things. As a good little (vegetarian) Southern child of the U.S., I’ve been searching for a replacement for pulled pork bbq; have heard good things about jackfruit and look forward to trying your recipe (the amazing photos convinced me). I’m sure that these buffalo wings are delicious but – in the spirit of sharing and to make sure your veg man gets *his* fair share of wings – maybe give these cauliflower “wings” a whirl some time? Keep up the great work! 🙂

    1. Thank you, Mary. I try to prepare meat-related recipes when he’s not at home. As for cauliflower, we both love it and have found some very interesting ways to prepare it. Have you taken a look at my cauliflower recipes? 🙂

  2. I have heard of these strange people that prefer chicken breasts, I think they are very odd, like those strange people who don’t drink booze hehhehehehehee 😉 :p But you are so right, meat cooked on the bone is so much better than the alternative. I guess some people just find convenience far more important than flavour, these look superb…

    You’re gonna have to give a European chap a break though and give me the ‘skinny’ on Franks hot sauce, I’m almost certain not to find it on this side of the pond, what are the flavour profiles like. Not to worried about the heat level as that is always so personal and I should be able to get that roughly in the right place for me.

  3. Hi Byron, This looks very yummy. Clarification question – by 1/2 cup butter do you mean 1/2 cup melted butter (liquid measurement) or 4 oz solid butter (1 typical stick) then melted? Thanks! Keep up the good work.

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