Best Buffalo Wings Recipes

Super Bowl LVI is upon us. Come Sunday, February 13, 2022, the Rams will play the Bengals at SoFi Stadium in Los Angeles, CA. (Watch it at 6:30 p.m. ET on FOX or live-streamed on the FOX Sports App.) Whether you’re a hardcore football fanatic or in it for the halftime show co-headlined by rappers Dr. Dre, Snoop Dogg, Eminem, and Kendrick Lamar, as well as R&B singer Mary J. Blige, one thing is for sure: you want your snack game to be on point.

RELATED: Best Super Bowl Recipes for Your Instant Pot

Your spread can include everything from nachos to sliders, but buffalo wings are a staple you have to have.

Here are some of our favorite (easy!) recipes so you can delight your stomach and your guests alike:

Buffalo Wings With a Perfect Beer Pairing

Ingrain Magazine

Christina Perozzi, Goose Island Beer Co.'s education director and Ingrain Magazine editor-in-chief, shared recipes with us for buffalo wings and a complimentary celery salad. Together, both work nicely with a glass of So-Lo, a full-bodied IPA with citrus and herbal aroma notes.

Ingredients

For wings:

3 pounds of chicken wings 1 1/2 tbsp. baking powder 1 tbsp. kosher salt 8 tbsp. butter, melted 2 cloves garlic, minced 1 tbsp. sherry vinegar ½ cup Frank’s RedHot 2 tbsp. sesame seeds

For celery salad:

1/2 cup plain yogurt 1 to 2 teaspoons white wine vinegar 2 tablespoons fresh herbs (dill, chives or cilantro) 6 small celery ribs

Directions

For wings:

Pat 3 pounds chicken wings dry with paper towels. Preheat oven to 400 degrees. Combine baking powder and kosher salt (to taste) in a large bowl. Coat chicken wings with the kosher salt mixture and arrange on rimmed baking sheets (wings should not touch). Bake wings until dark golden brown, 20 to 25 minutes. Combine melted butter, minced garlic, sherry vinegar and Frank’s RedHot (or other mild hot sauce) in a large bowl. Toss wings in sauce (pictured right) and sprinkle with sesame seeds, or stir sesame seeds into sauce and serve alongside (pictured left).

For celery salad

Whisk together plain yogurt, white wine vinegar and 2 fresh herbs (dill, chives, or cilantro; chopped). Slice 6 small celery ribs horizontally, place in a medium bowl, and toss with the yogurt dressing.

Lollipop Wings With a Side of Bleu Cheese

Resplendent Hospitality

The lollipop wings at Provision, a craft-forward restaurant and high-end sports bar located in Austin, TX, is beloved by both foodies and sports fans alike. The beer-brined and twice-fried, these wings are complemented by buffalo sauce and a side of bleu cheese dressing.

Ingredients

For the brine:

6 quart beer 3 oz. garlic 1/2 oz. habanero 8 oz. shallots 8 oz. jalapeños 2 tbsp. hot sauce 2 bunches of parsley 1/4 cup peppercorn 1/4 cup coriander 1/2 tea pink salt 1/4 cup salt

For the sauce:

1 cup fermented hot sauce 5.3 oz. butter 5 tbsp white wine vinegar 2 tea salt

For the bleu cheese dressing:

2 cup bleu cheese 1 tea white pepper 2 cup buttermilk 4 cup mayo 2 tbsp. lemon Zest of 2 lemons

Directions

For the brine:

Combine all ingredients EXCEPT parsley, salt and pink salt into a pot. Bring mixture to a hard boil. Remove from heat. Immediately add parsley. Whisk in salt and pink salt.

For the wings:

Start with all drumettes, using a cigar cutter, cut the meat from around the tip of the drumette all the way around the bone. Push the meat down towards the bottom to make it look like a mini chicken lollipop. Brine the wings for 24 hours, drain and rinse them. Then, blanch the wings in a 225-degree fryer until the internal temperature reaches 155. Cool the wings down to under 40 degrees rapidly in the cooler, spread out on a sheet pan. Fry them at 350 until golden in color, then toss with buffalo sauce and espelette pepper. Serve them with blue cheese dressing and some carrot and celery, shaved with a vegetable peeler.

For the sauce:

Melt butter. In a separate pan, heat up hot sauce and vinegar. With butter in a blender, slowly emulsify with the other mixture. Add salt.

For the bleu cheese dressing:

Combine all ingredients. Blend until extremely smooth.

Chef Emeril Lagasse's Spicy Chicken Wings

Emeril Everyday

Chef Emeril Lagasse shares a recipe for these classic spicy chicken wings served with blue cheese dip in his cookbook, “Emeril Everyday.” You’ll need Emeril’s Pressure AirFryer to get the job done, but it only takes 10 minutes and this recipe makes about two dozen wings.

Ingredients

For the wings:

1 cup soy sauce 2/3 cup sugar 2 garlic cloves, minced 2 tsp. salt 2 tsp. grated orange zest 1/2 tsp. coarsely ground pepper 3 lbs. chicken (wingettes and drumettes) 3 tsp. chili powder 3/4 tsp. cayenne pepper 3/4 tsp. hot pepper sauce

For the blue cheese dip:

1 cup mayonnaise 1/2 cup crumbled blue cheese 1/3 cup buttermilk 1/2 tsp. coarsely ground pepper

Directions

In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken from inner pot with a slotted spoon to a large bowl. Toss with remaining sauce mixture. Discard cooking juices in inner pot and wipe clean. Place tall wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400 degrees. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170 degrees. In a small bowl, whisk dip ingredients.

RELATED: What to Do With Super Bowl Leftovers

Spicy and Sweet Treats

Broxton LA

Ingredients

For “crack” sauce:

1 cup maple syrup 3 oz. bacon, uncooked 2 jalapenos, halved with seeds and pith removed 1 tbsp. garlic, minced 1/2 cup butter 1 tsp. cayenne 1 tsp. red pepper flakes

For wings:

3.5 lbs. party wings 1/2 oz. salt 1/2 oz. brown sugar pinch ground nutmeg pinch ground allspice fried garlic chips (for garnish) chopped green onions (for garnish) benne or sesame seeds (for garnish)

Directions

For “crack” sauce:

Combine all ingredients in a medium-sized pot and bring to a simmer on medium-low heat for about 5 mins (but keep an eye on it as it may try and boil over). After 5 minutes of simmering, allow ingredients to steep and flavor the syrup for about 15 minutes. Using a fine strainer, strain the sauce and discard bacon, jalapeno and garlic solids.

For wings:

Season wings and allow to marinate overnight for at least 4 hours. In a deep fryer or oven set to 350 degrees, cook wings until they reach an internal temperature of 165 degrees. Transfer wings to a large sautee pan with the crack sauce and cook on high until sauce reduces to caramel-like consistency. Plate and garnish with green onions, benne or sesame seeds and fried garlic.

Seasoned to Perfection

Chris Wessling Press

Crazy Horse III, a top club in Las Vegas, offers the most delicious oven-roasted chicken wings that are perfect for any occasion, but especially great for Super Bowl Sunday. At the venue, one serving of these seasoned wings (roughly 8 pieces) are served with dipping sauce, carrots and celery for $16. Here’s how to recreate them at home.

Ingredients

2 pounds of chicken wings 1 1/2 tablespoons of chopped garlic 1 1/2 teaspoons of fresh rosemary 2 1/2 tablespoons of fresh parsley 1 1/2 tablespoons of extra virgin olive oil 2 1/2 tablespoons of lime juice 1/2 teaspoon of black pepper Kosher salt to taste

Directions

Soak chicken in a salt water brine and refrigerate for 24 hours. Very finely chop fresh rosemary, parsley and garlic. Mix all herbs together and add in extra virgin olive oil, lime juice, salt and pepper. Marinate the wings with the mixture for another 24 hours in the refrigerator. Cook for 35 minutes at 450 degrees in a conventional oven.

Chef Todd Nash’s Tangy Recipe

Good Time Design

These twice cooked, grilled wings with Korean BBQ sauce from Chef Todd Nash, executive chef at Bub's at the Ballpark in San Diego, CA, are tangy and sweet with a kick.

Ingredients

For the wings:

5-10 lbs jumbo chicken wings Your favorite dry rub

For the sauce:

1 1/2 cup sugar 1 cup gochujang (that’s Korean chili paste) 1 cup soy sauce 1/3 cup sesame oil 3 tbsp rice vinegar 1 tbsp sriracha

Directions

For the wings:

Place dry chicken wings in a bowl. Choose your favorite dry rub and generously coat the wings with it. Toss wings well making sure the dry rub coats everything. Place the wings in the fridge for a minimum of 4 to 6 hours and a max of 24 hours to marinate. Preheat oven to 350 degrees. Place wings on a sheet pan with a roasting rack. (This will help keep the wings off the sheet pan and roast all around the chicken wing without sitting in the juices released from the wings which will make the wings soggy.) Place the wings in the oven and bake at 350 degrees for 35 to 45 minutes or until the internal temperature reaches 165 degrees. Remove from the oven and let rest at room temperature for 30 minutes to slightly cool. During this time, get your clean grill ready with high heat. Transfer the wings to the grill and start to rotate immediately. Keep flipping the wings constantly so they don’t burn on each side. Get a good char around the wings and get that internal temperature back to 165 degrees. Warm Korean BBQ sauce (directions for that below) and toss with wings in a bowl until well-coated.

Note: You can bake the wings ahead of time and keep refrigerated until your party. Instead, heat up the grill to medium heat. Still rotate constantly and make sure to get the internal temperature up to 165 degrees before serving.

For the sauce:

Whisk all ingredients together in a bowl until sugar is dissolved. Let sit for at least 1 hour before use. Heat over the stove or in the microwave to toss into the chicken.

Don’t Want to Cook? Order These Instead

We get it. You want to catch the pre-show action or entertain your guests rather than slave over chicken wings. There’s still a way for you to enjoy the spicy, tangy goodness with the help of Goldbelly, purveyor of the best regional eats from restaurant favorites delivered right to your door. Here are just three great options that come pre-cooked and ready to heat in the oven. Just make sure you have baking sheets and racks handy and plan accordingly.

Famous Buffalo Wings from Duff’s Famous Wings

Goldbelly

Previously touted as the “best buffalo wings in the world,” these drums and flats are fried, then drenched in one of Duff’s famous sauces. Just choose from signature buffalo (in mild, medium or hot) or grilled “CharBQ” to “Spicy BBQ.” Your pack will also come with Duff’s bleu cheese for dipping, fresh celery and baby carrots.
$139 for 50 pieces at Goldbelly.com

Suicide Buffalo Wings from Anchor Bar

Goldbelly

Warning: these Anchor Bar Wings may just be one of the spiciest wing varieties we’ve ever seen. Pair them with your favorite beer to wash down the heat. This pack also comes with an additional 12 oz. bottle of Suicidal Wing Sauce if you can handle it.
$129 for 50 pieces at Goldbelly.com

World Famous Buffalo Wings from Bar Bill Tavern

Goldbelly

These World Famous Buffalo Wings from Bar Bill Tavern are extra crispy and tossed in the signature hot sauce that earned this family-run tavern’s wings the “best in the country” nom by The Huffington Post.
$99 for 30 pieces at Goldbelly.com

You Might Also Dig:

Best Super Bowl Party Gadgets Best Tailgate Foods Super Bowl Recipes in Bowl