Marks Daily Apple
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10 Sep

Spicy Buffalo Chicken

Who doesn’t love to gnaw on a spicy chicken wing or drummette, every bite a glorious combination of fat and meat that coats your lips with a red, buttery gloss. Diving into a plate of wings or drummies is a messy endeavor, but that’s why people love ‘em. It’s an excuse to suck a bone clean, lick your fingers and not worry about the smudge of hot sauce on your cheek even if you’re dining in public.

When a craving for Buffalo wings hits, there’s no reason to rely on bottled wing sauces or take-out joints that use questionable ingredients. If you’re a Buffalo wing purist, homemade wings or drummettes require only two easy ingredients: hot sauce and butter. No matter what brand of hot sauce is used, adding a few extra ingredients will intensify the flavor and make the wings even better. Paprika and apple cider vinegar add more smokiness and tanginess, respectively, and garlic gives the wings an extra kick. All three enhance the chicken without dramatically changing the classic spicy, finger-lickin’ good flavor.

A purist will also say the wings have to be deep fried, but deep-frying isn’t always convenient. If you’re not up for the mess and hassle of deep-frying, then turn on the oven or light up the grill – the wings or drummettes will turn out less greasy but no less tender or flavorful. In about 35 minutes you’ll be sitting down to a plate of wings, each one more addictive than the next. Dipping the wings or drummettes in Ranch is optional (we know some of you can’t resist) and so is serving cool, crunchy celery stalks on the side. However you decide to serve ‘em they’re likely to go fast, so make sure to get in there and grab a few before they’re gone.


  • 2 1/2 – 3 pounds chicken wings or drummettes
  • 1/2 cup butter
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sweet paprika
  • 1 tablespoon cider vinegar
  • 4 tablespoons hot sauce, or more for a spicier sauce


Pat the chicken dry. An optional extra step is placing the chicken in the refrigerator uncovered for at least 8 hours. This dries out the skin completely, which some claim leads to crispier skin.

When ready to cook, preheat oven to 450 degrees Fahrenheit or heat grill to medium-high heat.

Melt butter in a small saucepan over low heat. Stir in the garlic, paprika, vinegar and hot sauce. Remove from heat. Pour 1/4 of the sauce into a small bowl and pour the remaining sauce into a large bowl and set aside.

If using the oven, the chicken can be placed on a rimmed baking sheet lined with parchment paper or foil, or for crispier results, place the chicken on a wire rack set over a rimmed baking sheet so the fat drips down and away from the chicken.

Brush 1/4 of the sauce over the chicken.

If using the oven, bake for 30 minutes, turning once. Heat broiler to high and broil wings on each side until dark and crispy.

If using the grill, then grill over medium-high heat for 12-15 minutes for wings and possibly a few minutes longer for drummettes.

Dump chicken into the large bowl with the remaining sauce and stir to coat.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Make your own sauce! Blend some habanero or cayenne pepper with meted butter. Easy.

    James wrote on September 14th, 2011
  2. Really great wings recipe, easy and delicious!

    Kitty wrote on September 14th, 2011
  3. Made the grilled version of these today.

    Oh my, there lovely.

    I will be adding these to my weekly menu rota.

    thank you.

    Onge wrote on September 14th, 2011
  4. I made these last night–I CANNOT STOP THINKING ABOUT THEM!!!! They were amazing!!! I have passed the recipe to about 10 people and am getting ready to post the link on facebook. LOVE THOSE WINGS!!!!

    Tonja wrote on September 14th, 2011
  5. Great recipe! We love the simplicity of these chicken wings. Our fans are always looking for healthy alternatives to share with friends and family, especially with football season here. We will definitely pass this one along. Thanks!

    Integrative Health Review wrote on September 15th, 2011
  6. YES!!! HAVE TOTALLY BEEN WAITING FOR THIS SINCE FOOTBALL SEASON STARTED!!! Will be grilling these and pairing with your Ranch dressing recipe!!! Can’t wait!!!

    Jon wrote on September 15th, 2011
  7. I tried this recipe and loved it the other night. It was so simple to make! Will be making another batch for this weekend’s tailgate party at the 49ers/Bucs game at Candlestick Park:)

    Reggie Agbayani wrote on October 5th, 2011
  8. I know what i’m having for lunch today

    steffo wrote on October 18th, 2011
  9. My boyfriend made this for us tonight and WOW it was amazing! 😀 We halved the recipe as we didnt have a ton of chicken… MISTAKE! They were too good. Need more noms… :)

    Nikki wrote on November 1st, 2011
  10. I’m having a problem with the sauce not sticking to the wings. Any pro tips on how to have a plate of buffalo wings and not a plate of wings in a pool of sauce? =(

    Patrick wrote on November 7th, 2011
  11. I tried them today for lunch – LOVED them. Thanks!

    Tracy wrote on December 13th, 2011
  12. Made these and used the lime dressing from the fish tacos recipe in the Primal Blueprint Quick and Easy meals cookbook because my son can’t do dairy. The dressing was surprisingly great with the heat of the tabasco, yummmy!

    Kitty wrote on January 30th, 2012
  13. “It’s either blue cheese or go f#@% your mother.” – Joey “Coco” Diaz @madflavor on twitter


    Just Some Guy wrote on July 9th, 2012
  14. These were awesome. I can’t wait to eat the rest.

    Thomas Rudmin wrote on September 2nd, 2012
  15. made these for dinner with a couple alterations. I used smoked paprika and a ton of hot sauce. My bf got scared so i added a drizzle of honey. Needless to say they were delicious. That whole smokey spicy sweet was reallllly working!!

    AddieMay wrote on September 29th, 2012
  16. Thanks! This one was great! :)

    Ralphius wrote on February 25th, 2013
  17. I made this today using some boneless chicken thighs I had on hand. I added a bit more ACV and Srirachia sauce along with a little Frank’s… I had to stop myself from eating it all in one sitting. I also shredded some up and added it to Mark’s coconut soup recipe instead of seafood, and it was delicious!

    Helena wrote on April 28th, 2013

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