Buffalo Chicken Wings

buffalo chicken wings Appetizer
Buffalo Chicken Wings
  • Prep 20 min
  • Total 55 min
  • Servings 24

Looking for a mouth-watering appetizer to be served at your next party? Then check out these spicy chicken wings that are baked to perfection. MORE+ LESS-

Updated September 9, 2016
Gold Medal Flour
Make with
Gold Medal Flour


chicken wings (about 2 pounds)
tablespoons margarine or butter, melted
cup Gold Medal™ all-purpose flour
teaspoon salt
teaspoon pepper
cup barbecue sauce
tablespoon Frank's™ RedHot™ Original cayenne pepper sauce
teaspoon Cajun seasoning
teaspoon ground cumin
bottle (8 ounces) blue cheese dressing, if desired
Celery, carrot and zucchini sticks


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  • 1
    Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
  • 2
    Heat oven to 425°. Melt margarine in rectangular pan, 13x9x2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place in pan.
  • 3
    Bake uncovered 20 minutes; turn chicken. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin in medium bowl. Pour over chicken; toss until evenly coated with sauce. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice is no longer pink when centers of thickest pieces are cut.
  • 4
    Serve with dressing and celery sticks.

Expert Tips

  • The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
  • Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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