Classic Buffalo Wings

Welcome to day six in my week of low carb posts!  Today also marks my 6 month blogoversary!  Yay!  Like many bloggers, when I started this blog I had no idea what I was doing (I still don’t!).  I just knew that I loved cooking, and taking pictures of food – so I thought why not write about it as well?  And yet I never planned for this blog to be primarily about food – I intended to write about gardening, DIY stuff, photography, in addition to some cooking.  Within a couple of weeks though it rapidly turned to a food centered blog.  Really not surprising I guess, since cooking and feeding people is my favorite thing to do.


When I started I only had one or two readers (thanks Leigh & Elayne!) and I never dreamed I’d get to a point of thousands of hits per day!  I thought 5,000 a month was a pretty good goal at the time!  In the beginning I didn’t want to tell anybody I knew about it because I was so self conscious – and frankly didn’t know if I’d stick with it or if it would be successful.  I didn’t even tell my husband for the first week or so!  It’s strange that it feels more comfortable having total strangers read your blog then your own friends and family!  And so here I am…a food blogger!  I still have a lot to learn and I’m excited about what the next six months will bring!  Definitely some great giveaways – something I haven’t tried yet and I’m super excited about so stay tuned!   Before I get to the food…omg are you yawning??? How rude!  :)  Scroll down to get to the recipe if you’re bored already!!


If you bear with me for a bit longer, I just want to take a minute to give a shout out to some of my favorite blogs and bloggers that have inspired me and helped me get to this point – an idea I got from Sonia over at The Healthy Foodie.   The first blog I ever followed, Sonia takes some of the most beautiful food pictures I’ve seen!  Her recipes and photos make you WANT to eat healthier–and she’s never preachy about it!  She’s dedicated and hardworking and rarely takes a day off from the blog (I don’t know how she does it!) – in which she posts amazing recipes and writes honestly and candidly about her own life and struggles, so that even though we’ve never met I feel like I know her just from reading her blog.  If you aren’t already following her, head over there STAT – it’s worth checking her out for the drool inducing photos alone!  I tried pasting photos into this post but it kept locking me up so I had to delete them – guess you’ll have to visit their blogs to see more!  :)


Next is Jenn over at Peas & Crayons.  She is super cute and always sweet – not to mention funny and talented!  Her blog is loaded with great recipes and photos as well as DIY projects and other fun stuff.  She helped me get inspired to reorganize my kitchen and put my long abandoned scrapbooking stickers to good use labeling all my cute new jars!  I always look forward to seeing what she is up to next!


Now if you like to laugh out loud and snort coffee all over your keyboard (and who doesn’t) head over to Kim Bee’s Cravings of a Lunatic.  Totally unpretentious and always hilarious, Kim seems like the kind of person whose kitchen you want to hang out in with a cup of coffee or a glass of wine – you just know there will be a lot of laughing and some really great food!  And her signature signoff of “Toodles & Smoochies” never fails to make me smile.


Finally, a blog that most of you probably know about already – Helene DuJardin’s Tartelette.  I’m pretty sure Helene doesn’t know that I exist but I have stalked followed her blog since early on because she is the blogger I want to be when I grow up!  Her book Plate to Pixel has done more for my food photography than any other resource I’ve found (and I still have a lot to learn!).  If you are a blogger who wants to take better pictures, get her book and read it cover to cover!  It costs less than 20 bucks and is the best thing you can do for your blog photography.  Period.


Speaking of photography, if you want to grow your food blog fast, there is no better way out there right now than getting your photos accepted by Foodgawker and/or Tastespotting.  If you have tried and been rejected, don’t give up!  And don’t be bitter – get better!  Nobody wants to hear you whine (on your blog, twitter, or to anyone else who will listen) repeatedly about how they only accept a certain type of photo, or from certain blogs, or whatever it is you tell yourself to soften the blow of their rejection!  I’ve been rejected so many times I’ve lost count!!!  I STILL get rejected way more often than I get accepted – especially by Tastespotting!!  But when I do make the cut, my blog traffic spikes dramatically.  We have a love/hate relationship (love to get accepted, HATE to get rejected!), and I credit their exposure for getting me to this point so quickly.  Though I have cussed them out mentally many, many (many many many many many…a LOT ok?) times, I’m grateful to them both!  So work harder, learn the basics of lighting and exposure (again, Plate to Pixel people!) and keep submitting!  Oh and do yourself a favor and pore over the submission guidelines and do your research!  Sarah G. over at Tastespotting finds photos of half eaten food gross, hates cilantro, and won’t accept your photo (even if it’s amazing) if your post is boring or too personal (Uh oh, this post is toast!  ha ha!!) (see Sarah, I have been paying attention!) Keep abreast of  what’s trendy or popular and blog about it – it will raise your chances of getting accepted by a lot!


And so I’m finally moving on to the food which is why most of you are here!  Sorry it took so long, guess I had a lot to say today!  If this is your first time here I swear I’m not usually quite this wordy!  But cut a girl some slack, it’s a big day for me!  So, the chicken wings!  Who doesn’t love them??  Nobody I’ve ever met that’s for sure!  And since it’s playoff season and no Superbowl party worth attending is without a big platter of wings, this seemed like as good a time as any for this recipe!  There are a million delicious variations on chicken wings but since I’m doing low carb this week I kept it simple and sugar free – though a sticky, sweet, teriyaki chicken wing is hard to beat!  The classic buffalo wing (at least in CT where I’m from) is generally Frank’s red hot sauce and butter.  I added a quartered habanero for more heat but that was my only flavor enhancement.  One thing I don’t do is deep fry my wings.  It’s completely unnecessary in my opinion.  There is enough fat in the skin and wing to fry itself when you bake it in the oven.

The trick is to bake them with no sauce first until they are crispy and cooked through.  Then a bath in the sauce and back in the oven where they will get nice and crisp and the sauce bakes on – yum!.  There isn’t much worse than a soggy chicken wing.  But if you put the sauce on while they are raw and then try to bake them, by the time they get crisp (if ever) the meat will be completely dried out and barely palatable.  So bake first, then sauce, then bake – repeat if you like them really saucy!   And another thing – do yourself a favor and don’t pay extra for the bags of frozen winglets!  Fresh wings are cheaper and all you have to do is make two cuts per wing to get the same product!  Cut off the tips (I use them to make stock) and then cut through the joint to separate the “wing” from the “drumette.”  It’s cheaper and better quality than those freezer burned thingy’s they sell in a bag!


Classic Buffalo Wings
Recipe type: Appetizer
Cuisine: Chicken
  • 4 to 5 lbs of fresh chicken wings
  • 1 lrg bottle of Frank's Red Hot sauce
  • 1 stick of unsalted butter
  • 1 habanero, seeded & quartered (optional)
  1. After you trim the chicken put the pieces onto a cookie sheet (preferably foil covered, it took me forever to scrub mine clean last time!). Bake in a 350 degree oven for about 30 minutes until golden and crisp - longer if you like them really crispy.*
  2. Meanwhile in a medium saucepan melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven.
  3. Remove wings from the oven and dump into the sauce, toss until well coated. Take them out and put them back on the cookie sheet - back in the oven for another 30 minutes or more.
  4. If you love them really saucy you can repeat this step. Or if you are cooking them for a party later, refrigerate the sauce and wings and then re-dunk and blast for 20 minutes in the oven right (375 F) before your guests arrive.
  5. Serve with lots of celery sticks and good quality blue cheese dressing! Nom, nom, nom!
*I seasoned mine with salt and pepper before baking and the finished product turned out a bit too salty. I didn't use unsalted butter which may have been the problem. So if you season them before baking, use a light hand with the salt and make sure you use unsalted butter in the sauce!



    • Edi says

      These look delish. What can one replace Frank’s sauce with. Not available in South Africa. Maybe a homemade recipe if you can’t suggest one. Do other chicken portions work just as well? Can’t wait for your reply to make them!! What a delightful blog! Edi

  1. says

    Its been 6 months to my blog as well.
    Nice crispy and spicy chicken wings. I am following you thru mail subscription. This might seem strange to you as much as to me blogs which I have subscribed thru email takes some time to update.

  2. says

    Just found this blog and really like it. One suggestion for the wings, if you don’t mind. Broil them and they will get a really nice crispness you can’t get by baking them at 350 without overcooking.

    • Beth says

      I have a slightly different cooking method and no issues at all with soggy wings. Bake seasoned wings in a 400 F convection or 425 F oven non convection 20 minutes. Toss in the franks & butter. Even my son who dislikes chicken commented how good the wings were and crispy. I served them with sliced celery and ranch dressing. Yumo!

  3. says

    Thanks Matt! I agree with you about the broiling, especially in the last few minutes! I used to boil mine to get some of the fat out and get them mostly cooked, then broil them with the sauce on and turn and baste them a few times to crisp them up – worked awesome! Especially boiling them first so that they are fully cooked since broiling can crisp the outside too fast and then they are raw or chewy inside – harder for the novice cook to master I think. For myself, I always seem to be making this for a party along with 5 other things going at the same time and I can’t remember how many times the fire alarm went off and I realized “CRAP, the wings!!!” I always forget them and burn the heck out of them so I went with the baking because the margin for error was much less! For me anyway! But when you don’t have a lot of time to wait, and can multitask or remember to set a timer, broiling is definitely a great way to get your wings crispy without frying them. Thanks for the reminder!!

  4. says

    Thanks! I’ve been suffering from soggy chicken wings forever. We have a great natural drumette, but I’ve never been able to get them right. I’ll be sure to share if they turn out like they do in your pictures! :-)

  5. says

    I am sitting here in awe and close to tears that you counted me among your faves. I am beyond touched and completely blown away by this. To be included in such company as I am I am quite honestly almost speechless. And you know that does not happen often with me. Thank you so much for this. Also a huge thanks for your continued support of my blog. It really means so much to me. The connections we all make through a shared love of food and cooking is always amazing and humbling to me.

    Congrats on a wonderful 6 months. I think you are rocking the blog world. I quite often come here for inspiration for photo styling and blog layout. Yours is so much cleaner and well designed than mine. Lol! I need to tweak mine for my 1 year coming up.

    I have never tried making my own wings. I usually buy pre made ones for some unknown reason. You have inspired me to try my own. Toodles and smoochies. And a huge virtual hug for being so sweet! xx

    • Mellissa @ IbreatheI'mhungry says

      Awwwwwww! My very own personal “Toodles and smoochies?!” I shall cherish it forever! Thanks so much Kim! I think you are awesome and I love hearing about mini-me and all of your family’s adventures! You make me laugh all the time! I love your lists and your candor. Your kind words really mean a lot to me–I’m speechless and teary that you’re speechless and teary! :) Yay for blogger solidarity! Big hugs to you! Looking forward to what you have in store for your blog for the 1 year but don’t sweat it – people love you for you, not a shiny, perfect blog page! XOXO

  6. says

    They look delicious, and I welcome the no-sugar. And thanks for the cooking tips to make them crisp. While I don’t do football, there are plenty of other occasions to make these wings for!

    • says

      Thanks for the comment G&G! As far as I’m concerned every occasion is made better by some good wings!! Let us know if they get crispy enough for you! Try finishing them for a few minutes in the broiler if they don’t – just make sure not to forget about them and burn them like I’ve done more times than I can count! oops! :)

  7. says

    I’m a HUGE Kim fan and I can’t tell you how excited I am that you mentioned her! She’s an amazing blogger! Your advice is terrific and I’m happy to be your newest follower! The wings look delicious – one of my favorites!

  8. says

    Hey there – LOVE your blog, always looking for some great low-carb recipes! Found you on Pinterest for your cauliflower puree. We made your wings last night and my whole family LOVED them! there wasn’t a single one left. They were really very good! Can’t wait to try more of your recipes – I want to make the tiramisu next!

  9. Amanda says

    YAY!! Cooking these right now and drooooooling like mad! You are wonderful – just saying! I have been low carbing it for about 8 weeks now, and after finding your site and some of your amazingly wondermous recipes it has been easy to let go! Thank you much.

  10. says

    Hi Melissa,

    Thank you so much for the recipe, I’m from New Zealand where Buffalo Wings are unheard of :( HOWEVER.. Very recently we have had an American store open called Martha’s Backyard and they sell franks hot sauce!!! When I saw it on the shelf I squealed and thought of this recipe, which I had bookmarked as I had thought ‘I could do those with Tabasco’ (since buying the franks I can see that it really would not be the same, and my first buffalo wing experience wouldn’t of be half as good as what I was expecting!) Anyway.. All I need to know now is exactly how much does a package of chicken wings weigh? So if you could tell me the weight in Lbs and I will convert it to kg’s. Thanks a kiwi bunch :D X Betty XX

    • says

      Hi Betty, sorry I didn’t respond to this sooner! I should really have put a weight on the recipe itself which I’m going to do now. On average when I buy a package here it’s about 4lbs but it varies. I always have extra sauce though so you should be ok with 5 or 6 pounds of wings even. Hope you like them!

  11. Debora says

    I made these wings for my family for the Super Bowl last week and they were a success! My husband just walked in door today with two family size packs of wings to make more. Thanks for sharing!

  12. Christin says

    So good! Love your website. I would recommend making your own Bleu Cheese Dressing. It’s easy, simple, and so much better…..Ranch too!

  13. Stephanie says

    Hi Mellissa! How many wings are considered a serving? I had 6 last night. Oops… probably not that many. :) thanks!

  14. Elissa says

    This is how I’ve always made my hot wings and they are so delicious! Are they zero net carbs for 6-8 wings? Unless there are some hidden carbs in the hot sauce I dont’ know about, i think they are zero?

  15. Mirka says

    I have a question- by 1 stick of butter, how many gramms do you mean(or ounces)?because here in Italy we probably don´t have butter in sticks like you there:)
    do you think that this recipe could work with chicken tights, too?

    thank you

    • says

      1/2 cup or 1/4 lb Mirka! Yes, I think chicken thighs would work – just cook them longer obviously and you may need more sauce depending on how many you make. Enjoy!

  16. Marie says

    Hi! I see a few other people have requested the nutritional info on this recipe, so I don’t think I’ve overlooked it. I’ve searched your blog high and low to find it, but no luck. Can you help?

  17. Wanda says

    What’s the secret to getting the hot sauce out of the bottle?!?!? My arms were totally sore with all the shakin’.
    The results were (almost) worth it…although I doubt I’ll make them again unless there’s an easy way to get at the sauce

  18. marshamarshamarsha says

    I thought putting them back in the oven would overcook them, but tried it anyway. WOW! These wings were perfect! Thank you!

  19. Ann says

    Mellissa, my husband loved these wings! I used an entire bottle of Frank’s to one stick of butter for 4 – 5 lbs of wings. Came out great. I don’t see nutrition information, though, and since I’m counting everything (carbs, fat, protein), it would really be helpful. Thanks!

  20. says

    Mellissa, I have been following you for a few months now, but I have never read this post from start to finish. I enjoyed it!!!! I can’t imagine your pics being rejected!!!! They’re beautiful. You have been a lifesaver for me with wonderful recipes. Right now I need to get back into ketosis so I’m starting the 3 day kickstart. Thank you so much.

  21. Ann says

    I’m a new fan of yours! I have never made wings beforehand but these turned out fantastic!! I started eating low carb after Thanksgiving, but lapsed over the holidays, and now am starting over again. Thank you so much for sharing your recipes!! It makes figuring out what to eat so much less daunting, and now I have a new favorite recipe!

  22. Susan says

    These are better than I’ve ever had in a restaurant!!! I’ve lived outside the US for 10 years now, and one thing I really miss (in addition to Mexican food) is buffalo wings. I was so surprised to find my local grocery store carries Frank’s sauce, so had to make these right away. I loved them!!! I noticed that the store also carries Frank’s Buffalo Sauce, but it has a bunch of unnecessary crap, including sugar and butter flavor, so just using the original stuff and adding butte is the way to go. There’s no way to get habanero chilis here but I find my ‘hot’ taste buds can’t handle much more than this sauce is on it’s own ;-). Anyway, everything I’ve tried on your site is amazingly good, so thank you, and keep up the good work! I’ll have to buy one of your books (or more) :-)

  23. Sherry says

    Made these wings for a group of my husband’s hunting buddies. What a success!! Not one left and begging for more

  24. Betsy says

    Any substitute for the hot sauce? I can’t handle the heat but would like to make this with some other sauce without the heat.

  25. Anne says

    I LOVE Buffalo chicken wings, and can eat and eat them. Is there a number of wing pieces that make sense as a portion? I use the larger wingettes & drumettes. Thanks!


  1. […] 11. Classic Buffalo Wings Here they’re using an ultra classic hot sauce, Frank’s hot sauce. This sauce isn’t exactly Paleo because it includes “natural flavoring” which is a term used by food manufacturers to stick artificial chemicals into foods. You can either go with this as being close enough, or make your own paleo hot sauce from scratch. Also, you’ll probably want to replace the butter with ghee to be more in line with Paleo methodology. May we recommend the classic carrot and celery sticks to complete the picture? It serves the purpose of getting some fiber and added nutrients along with the protein being taken in. […]

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