What cooking method is traditional for Buffalo wings?

The traditional cooking method for Buffalo wings is deep-frying.

Classic Buffalo wings are generally fried in oil without breading or flour until the skin is browned and crisp. The hot wings are then tossed with cayenne-based sauce and melted butter. Frying creates a sturdy surface that can hold the sauce while preserving juicy meat inside.

The dish is commonly linked to Buffalo, New York, and an often-repeated origin story places its creation at the Anchor Bar in 1964. The invention story is disputed, and John Young’s earlier Buffalo restaurant also helped establish local wing traditions. Regardless of who created the dish, deep-frying became central to the familiar restaurant style.

Baking, grilling, broiling, and air-frying are now widespread alternatives, especially for home cooks seeking less oil. They can produce excellent wings, but they do not change which method is traditionally associated with the original Buffalo preparation. Sous-vide, poaching, and steaming are not the classic method.