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Buffalo Chicken Wings

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  • Prep 20 min
  • Total 55 min
  • Servings 24
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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.
Updated Sep 9, 2016
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  • 12 chicken wings (about 2 pounds)
  • 2 tablespoons margarine or butter, melted
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup barbecue sauce
  • 1 tablespoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon ground cumin
  • 1 bottle (8 ounces) blue cheese dressing, if desired
  • Celery, carrot and zucchini sticks
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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 Facts

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