Buffalo Chicken Recipe

This dish brings all the classic Buffalo flavor you love—and none of the deep-fryer drama.

I was ten years old when I tried my first Buffalo wing. “It’s not buffalo meat, Sarah; it’s chicken.” Sure, that made the whole thing a little less novel than I’d imagined, but the dish remained somewhat mysterious for a long time. The sauce was tangy and hot, unlike any other hot sauce I’d tasted up to that point. Whenever my family went out to eat, I’d scan the menu for Buffalo wings—and when someone inevitably reminded me that they were an appetizer, not an entrée, I’d nod and assure them I was perfectly happy with a supper of six breaded, saucy wings.

This dish takes its name from its birthplace—New York State’s second-most populous city—none other than Buffalo, baby! Shout-out to Anchor Bar, where Teressa Bellissimo created the first Buffalo wing in the mid-1960s.

The recipe we’re making today is a slightly more wholesome variation: we use boneless, skinless chicken breasts, and instead of deep-frying, we bake them. It comes together in just over half an hour, with no hovering over a fryer required. It leans less into indulgent bar-snack/Super Bowl territory and more into a proper main course that still eats like a crave-worthy treat.

So, can someone please explain the celery and blue cheese?

Yes! Allow me. Ahem. So, according to the Buffalo History Museum, when Teressa Bellissimo first served wings at the Anchor Bar in the mid-1960s, she paired them with celery and blue cheese because she already had “blue-cheese stuffed celery” on her menu. That cooling, crunchy celery and the slightly funky richness of blue cheese created an ideal counterpoint to the wings’ heat, offering some relief and cutting through the grease. Over time, what started as a practical side evolved into tradition—one that many people can be extremely opinionated about. In recent decades, you may have noticed U.S. restaurants shifting away from blue cheese and toward ranch to reflect diners’ preferences. Are you a ranch or blue cheese person? I enjoy both, depending on my mood. One thing remains constant: the only time you’ll ever catch me eating a stalk of raw celery is when it’s paired with Buffalo chicken!

How do I store leftovers?

Store your leftover Buffalo chicken in an airtight container in the refrigerator for up to 3–4 days. Make sure to allow the chicken to fully cool before storing. Reheat in the oven at 350°F until it reaches an internal temperature of 165°F. And as always, keep any additional components (celery, green onions, blue cheese, etc.) in separate containers so everything stays fresh.

Serving suggestions

Along with crumbled blue cheese and a razzle-dazzle of green onion, go on and pair this dish with anything you’d like. For a really good vegetable side, I heavily endorse both this Roasted Asparagus and this Roasted Zucchini. I also really adore this with a classic Baked Potato and a punchy Caesar Salad. This Italian Salad recipe is also excellent if Caesar’s not your thing. In reality, you can really pair this Buffalo chicken with your favorite rice, pasta, or any number of salads and roasted vegetable dishes. There are so many possibilities here. And they’re all going to be delicious.