Name: Buffalo Chicken Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2-3 chicken breasts pounded thin (approx. 1 pound); 3 tablespoons olive oil, divided; 1/4 cup Frank’s hot WINGS Sauce for more heat OR Frank’s ORIGINAL Hot Sauce for less heat; 2 tablespoons honey; 1 tablespoon lime juice; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/4 teaspoon pepper; Reserved marinade from above; 1 tablespoon honey; 1 1/2 teaspoons lime juice

There’s something about the tangy, spicy kick of this Buffalo Chicken Recipe that just perks up any meal. It’s a perfect balance of heat, sweet, and smoky flavors that make every bite memorable. Trust me, once you try making it at home, you’ll wonder why you didn’t sooner!

The image shows a wooden board with a grilled chicken breast sliced into seven thick pieces arranged in a neat row, with a glossy, dark brown, and slightly charred surface showing a shiny glaze. Behind the sliced chicken, there is a whole grilled chicken breast with the same dark brown, glazed, and charred texture. A large knife with a white handle rests on the board near the chicken. The board has some juices and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Recipe
Top Tip
How to Serve Buffalo Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Recipe

Why You'll Love This Recipe

This Buffalo Chicken Recipe has quickly become one of my go-to dishes for busy weeknights and casual get-togethers. I love how it’s simple to prepare yet feels totally special with that vibrant marinade and glaze that you customize to your heat preference.

Flavor packed: Each bite brings a tasty punch of buffalo sauce, with just the right blend of spices and honey to keep things balanced.
Customizable heat: Whether you like it mild or fiery, you control how spicy it gets with an easy-to-make glaze.
Versatile: Enjoy it grilled, on the stovetop, or tossed in salads, sandwiches, or wraps—so many ways to love it.
Quick and straightforward: Minimal ingredients, simple steps, and great results without the fuss.

The image shows close-up slices of cooked chicken with a shiny, caramelized brown and reddish glaze, showing a well-seasoned surface with small blackened spots from cooking. The chicken slices are layered next to each other, showing a soft, light beige inside with a juicy texture under the crispy exterior. The background is blurred wood, but imagine it on a white marbled surface for this description. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Buffalo Chicken Recipe is in the harmonious mix of spicy, sweet, smoky, and tangy flavors. Each ingredient plays its part to create that crave-worthy bite you’ll keep coming back for. Here’s a little rundown on why I choose what I do.

Flat lay of thin raw chicken breasts, a small white bowl of golden olive oil, a small white bowl with bright red hot sauce, a small white bowl of clear lime juice, a small white bowl of golden honey, a small white bowl with mixed spices including paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper arranged in neat piles, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Pounding them thin helps them cook evenly and soak up every bit of that flavorful marinade.
Olive oil: Keeps the chicken moist and helps in browning during cooking, adding a subtle richness.
Frank’s Hot Sauce: The iconic base for authentic buffalo flavor — choose original for milder heat or wings sauce for extra kick.
Honey: Adds sweetness that balances the heat and makes the glaze sticky and delicious.
Lime juice: Brightens the marinade with zesty acidity to keep it fresh and vibrant.
Garlic powder: Deepens the savory notes without overpowering the heat.
Chili powder: Adds smoky warmth and complements the buffalo spice.
Salt: Enhances all the flavors naturally.
Ground cumin and smoked paprika: Introduce subtle earthiness and smokiness, elevating the classic buffalo profile.
Onion powder and pepper: Round out the spice blend for a balanced flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Buffalo Chicken Recipe is how you can really tailor it to your taste. I sometimes swap out a few spices or toss the finished chicken with BBQ sauce instead of glaze for a smoky twist. It’s easy to make this your own.

Variation: I often make mine with wing sauce for a spicy punch, but if you prefer less heat, using Frank’s Original Hot Sauce and dialing back on the glaze keeps it gentler on the palate.
Health swap: Use skinless chicken thighs instead of breasts if you want a juicier, more forgiving meat.
Make it vegetarian: Try marinating cauliflower steaks or tofu in the same buffalo marinade for a plant-based take.
Seasonal twist: In summer, I love grilling for that extra smoky flavor, but the stovetop method works perfectly any time of year.

Step-by-Step: How I Make Buffalo Chicken Recipe

Step 1: Prepare the marinade and chicken

Start by whisking together all the buffalo marinade ingredients in a bowl — it’s where the magic begins! I always make sure to set aside a quarter cup for the glaze later so none of that flavor goes to waste. Toss the chicken breasts with the marinade and a little olive oil in a shallow dish or freezer bag and pop it in the fridge. I usually marinate for at least 2 hours, but overnight brings out even more depth.

Step 2: Bring chicken to room temp & get cooking

When you’re ready to cook, let the chicken sit on the counter for 15-30 minutes to ensure even cooking. For stovetop, heat a non-stick skillet on medium-high until it’s hot, then add the chicken. Don’t rush this — let it sear undisturbed for 3-5 minutes until you get a beautiful brown crust. Flip it, cover, and reduce heat to medium to finish cooking gently, about 5-7 minutes depending on thickness.

Step 3: Rest and glaze

Once cooked through (the meat should reach 160°F), transfer the chicken to a cutting board and let it rest for 5 minutes. This keeps it juicy and tender. Then, brush on the glaze — you can slather on more for a bigger heat and honey punch or keep it light if you prefer mellow flavors.

Step 4: Grilling alternative

If grilling, grease the grates well and preheat the grill to medium (375-450°F). Grill the chicken for 5-7 minutes per side until the internal temp hits around 160°F. Rest and glaze just like the stovetop method. The grill adds fantastic smoky notes that really complement the buffalo flavors.

Top Tip

I’ve made this Buffalo Chicken Recipe dozens of times, and these little tips always help me nail the flavor and texture perfectly. Making this at home is so worth the effort because you control exactly how hot, sweet, and smoky it ends up—which you can’t always say about takeout!

Marinate longer for deeper flavor: Don’t skip the marinating time. Even a couple of hours makes a big difference, but overnight is ideal if your schedule allows.
Don’t crowd the pan: Give your chicken space to sear properly. Crowding lowers the heat and results in steaming instead of browning.
Use a meat thermometer: To avoid overcooking, check for an internal temp of 160°F. This keeps your chicken juicy and safe to eat.
Customize the glaze: The glaze is everything here. Play with the honey and lime ratios to hit your perfect balance of sweet and tangy before brushing it on.

How to Serve Buffalo Chicken Recipe

Garnishes

I love sprinkling chopped fresh cilantro or green onions on top for a pop of color and freshness. A few celery sticks on the side add that classic buffalo vibe, and a dollop of creamy ranch or blue cheese dressing is the perfect cool-down partner for the heat.

Side Dishes

Pair this buffalo chicken with crisp coleslaw, oven-roasted fries, or a simple mixed greens salad. Sometimes I serve it with warm pita bread and a cucumber yogurt dip to balance the bold flavors.

Creative Ways to Present

For game day or parties, slice the chicken thin and pile it on slider buns with crunchy slaw and extra glaze. I’ve also stuffed it into tacos with avocado, pickled onions, and fresh cilantro for a fun twist that always disappears fast!

Make Ahead and Storage

Storing Leftovers

I like to store leftover buffalo chicken in an airtight container in the fridge for up to 3 days. Keep the glaze separate if you want to reheat without losing that fresh saucy punch. It’s great the next day sliced over salads or reheated gently for wraps.

Freezing

This recipe freezes well too. Freeze cooked, glazed chicken slices in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge before reheating, and add extra glaze to freshen it up.

Reheating

To reheat, I recommend warming the chicken gently in a skillet over low heat to avoid drying it out. Adding a little water or extra glaze helps keep it moist. Avoid the microwave if you want to keep that lovely texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this Buffalo Chicken Recipe. They’re more forgiving and stay juicy even if slightly overcooked, plus the marinade soaks in beautifully.

How spicy is this Buffalo Chicken Recipe?

The heat level is really up to you! The marinade itself offers medium heat, especially if you use Frank’s Wings Sauce, but the glaze lets you dial it up or down easily. For mild tastes, use Frank’s Original Hot Sauce and add glaze sparingly.

Can I make this Buffalo Chicken Recipe ahead of time?

Definitely! The chicken marinates ahead and the glaze is made early too. You can even cook the chicken a day in advance, then reheat and glaze before serving to save time.

What are the best ways to serve buffalo chicken?

You’ve got options! Serve it sliced with celery and ranch dressing for classic wings vibes, in sandwiches or wraps for lunch, or chopped on salads and tacos to mix things up. It’s a wonderfully versatile recipe.

Final Thoughts

This Buffalo Chicken Recipe holds a special place in my kitchen routine because it’s reliable, flavorful, and endlessly adaptable. Whether you’re cooking for a crowd or just yourself, it delivers bold taste without any fuss. I hope you enjoy making it as much as I do — it’s like having a little buffalo wing party at home anytime you want!