Buffalo Chicken Wings

Buffalo Chicken Wings (Healthier Skillet Style)

Buffalo chicken wings are a classic American favorite that originated in Buffalo, New York, in the 1960s. According to food history, Teressa Bellissimo, owner of the legendary Anchor Bar, created the dish by deep-frying chicken wings and tossing them in a bold sauce made from hot sauce and butter. The wings quickly became a local sensation—and soon a nationwide staple.

Today, buffalo wings are a must-have at sports bars, parties, and restaurants across the United States. Traditionally served with celery sticks and blue cheese dressing, they’ve inspired countless variations, including boneless wings, grilled wings, and even cauliflower “wings” for plant-based eaters.

Despite all the modern twists, Buffalo wings remain deeply tied to their roots. The Anchor Bar still serves the original recipe, and National Chicken Wing Day is celebrated every year on July 29th in Buffalo.

A Healthier Alternative to Deep Frying

Love buffalo wings but want to skip the mess and excess fat of deep frying? This skillet-cooked method delivers the same bold flavor with far fewer calories. Deep-fried wings can have nearly three times the calories and up to six times the fat compared to pan-seared wings cooked without oil in high-quality stainless steel cookware.

Skillet Buffalo Chicken Wings Recipe

Preparation Time: 30 minutes
Yield: 48 appetizers

Equipment

• French chef’s knife

• Cutting board

• Large covered sauté skillet or oil-core electric skillet

• Measuring cups and spoons

• Small mixing bowl

Ingredients

• 24 large chicken wings

• 4 celery stalks

• 1 cup low-sodium chicken stock (or)

• 1 stick (8 tablespoons) unsalted butter

• 1–3 tablespoons Crystal® hot sauce (to taste)

• ¼ cup Italian breadcrumbs

Blue Cheese Dipping Sauce

• ½ cup sour cream

• ¼ cup crumbled blue cheese

• ¼ cup Worcestershire sauce

• ¼ teaspoon Crystal® hot sauce 

• ¼ teaspoon Dijon mustard

Instructions

1. Prep the Wings
   Using a knife or poultry shears, trim off the wing tips and discard. Cut wings in half at the joint. Remove the skin from the meat to reduce fat and calories by up to 50%.

2. Cook the Wings
   Heat a dry skillet over medium-high heat (350°F–375°F). Add the wings and cook 6–7 minutes per side, covered with the vent open, until golden brown and crisp.
   Tip: In quality 304 or 316 stainless steel cookware, no oil is needed—the wings release naturally once seared and caramelized.

3. Prepare the Dipping Sauce
   In a small bowl, mix sour cream, blue cheese, Worcestershire sauce, hot sauce, and Dijon mustard. Set aside.

4. Prepare the Celery
   Cut celery stalks into bite-size sticks. Arrange around a serving platter with the dipping sauce in the center.

Finish the Wings (Choose One Method)

With Chicken Stock

• Reduce heat to medium-low (200°F–225°F).

• Slowly stir in chicken stock.

• Add hot sauce and breadcrumbs, mixing well to coat.

With Unsalted Butter

• Reduce heat to medium-low (200°F–225°F).

• Add butter and allow it to melt completely.

• Stir in hot sauce and breadcrumbs until evenly coated.

Why You’ll Love This Recipe

• Less fat than deep-fried wings

• No oil required

• Classic buffalo flavor

• Perfect for skillet or oil-core electric cookware