Buffalo Wild Wings Potato Wedges

Buffalo Wild Wings potato wedges are the crisp-edged, spicy-buttery side that somehow steals the show from whatever you’re serving them next to. This version bakes the wedges until the outside crackles, then tosses them in a buffalo butter glaze so every edge gets coated.

You don’t need a fryer or a trip out for wings. A sheet pan and about an hour gets you there.

Why I Love This Recipe

The double cook here is what makes it work. Roasting first dries out the surface so the wedges actually crisp instead of steaming in the sauce.

Tossing them in warm buffalo butter after they’re already crunchy means the glaze clings instead of turning everything mushy. You still get that vinegary heat with a little richness from the butter mellowing it out.

I make a double batch because the leftovers (if there are any) reheat better than you’d expect.

Recipe Ingredients

• 4 large russet potatoes (about 2.5 lbs / 1.1 kg) – starchy and low-moisture, so they crisp up instead of going soft
• 3 tbsp olive oil – helps the seasoning stick and gets the skins crackly
• 2 tsp paprika – adds color and a mild smoky note
• 1 tsp garlic powder – fresh garlic burns at high heat, so powder is the better call here
• 1 tsp onion powder – rounds out the savory base
• 1/2 tsp cayenne pepper – for background heat, separate from the buffalo sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup buffalo sauce (such as Frank’s RedHot) – the classic tangy heat, not a thick “wing sauce”
• 2 tbsp unsalted butter, melted – mixed into the buffalo sauce so the glaze isn’t just sharp vinegar
• 2 tbsp chopped fresh parsley – for color and a little freshness against the heat
• Ranch or blue cheese dressing, for serving

Variations / Substitutions

• Protein add-in – Toss in 1 cup shredded rotisserie chicken with the buffalo glaze to turn this into a full loaded plate.
• Milder heat – Cut the cayenne to a pinch and use a mild buffalo sauce so the dish reads more savory than spicy.
• More heat – Add a few dashes of a hotter sauce, like ghost pepper hot sauce, into the buffalo butter mixture.
• Dairy-free – Swap the butter for a plant-based stick and use a dairy-free ranch for dipping.
• Herb swap – Chives work in place of parsley if that’s what’s in the fridge, with a milder onion bite.
• Acid boost – A teaspoon of apple cider vinegar stirred into the glaze sharpens the tang if your buffalo sauce is on the mellow side.

If you like this one, you’ll probably like Baked Parmesan Garlic Fries too.

How To Make Buffalo Wild Wings Potato Wedges

Step 1: Cut the Potatoes into Wedges

Scrub the 4 large russet potatoes and leave the skins on, then cut each one in half lengthwise and each half into 3 or 4 wedges, so you end up with even, thick-cut pieces. Try to keep them roughly the same size, about 1 inch thick at the widest point.

Uneven wedges cook unevenly, so a few thin, floppy ones will finish soft while the thick ones are still raw in the middle. It’s worth the extra minute to eyeball them for consistency.

Step 2: Toss the Wedges in Seasoning

In a large bowl, toss the wedges with 3 tbsp olive oil until every piece looks glossy, then add 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Toss again until the spice mix clings to the oiled surface.

You want the wedges to look evenly dusted, no dry white patches and no puddled seasoning at the bottom of the bowl. If it looks patchy, give it one more toss before spreading them out.

Step 3: Roast the Wedges

Preheat the oven to 425°F (220°C) and arrange the wedges skin-side down on a parchment-lined sheet pan, spaced so they aren’t touching. Roast for 35 to 40 minutes, flipping once at the 20-minute mark, until the edges are deep golden and a fork slides into the center with no resistance.

The bottoms should look bronzed and slightly blistered by the time you flip them. If they’re still pale at 20 minutes, give them another 5 minutes before flipping.

Step 4: Glaze and Broil the Wedges

While the wedges finish roasting, whisk together the 1/3 cup buffalo sauce and 2 tbsp melted butter in a small bowl. Once the wedges are out of the oven, transfer them back to the large bowl, pour the buffalo butter over them, and toss gently until every wedge is coated.

Spread the glazed wedges back on the sheet pan and broil on high for 2 to 3 minutes, watching closely, until the sauce bubbles and the edges start to char slightly. Pile them onto a plate, scatter 2 tbsp chopped parsley over the top, and serve hot with ranch or blue cheese dressing on the side.

Recipe Tips

• Cut the potatoes right before seasoning them. If they sit cut and exposed to air too long, they start to brown and lose some crispness potential.
• A wire rack set inside the sheet pan lets air circulate under the wedges, which crisps the bottoms without needing to flip as carefully.
• If your buffalo sauce is thin, simmer it for a minute before mixing with the butter so the glaze clings better instead of running off.
• Extra buffalo butter glaze keeps in the fridge for about a week and works well drizzled over roasted cauliflower or shredded chicken.

Bake times can shift a little depending on how thick you cut the wedges, so use this as a guide.

Wedge thickness	Roast time	Look for
Thin (under 3/4 in)	25-30 min	Golden edges, tender center
Medium (about 1 in)	35-40 min	Deep gold, fork slides in easily
Thick (over 1.25 in)	40-45 min	Bronzed skin, no raw center

How To Store

Refrigerate: Store leftover wedges in an airtight container for up to 3 days.

Reheating: Reheat on a sheet pan in a 400°F (200°C) oven for about 8 to 10 minutes to bring back some crispness. Microwaving works in a hurry but leaves them soft.

What To Serve With Buffalo Wild Wings Potato Wedges

These pair well with something cool and creamy to balance the heat, like a chopped celery and blue cheese slaw. They also work alongside grilled chicken or burgers, since the vinegary bite cuts through richer, fattier meat. If you want a full game-day spread, a simple green salad with ranch dressing rounds things out without competing with the buffalo flavor.

Frequently Asked Questions

Can I make these ahead of time?

You can roast the wedges (through step 3) a few hours ahead and hold them at room temperature, then glaze and broil right before serving. Glazing too early makes them go soft as the sauce sits.

Why are my wedges soggy instead of crisp?

This usually means the pan was crowded, which traps steam instead of letting the wedges roast dry. Spread them out with a little space between each piece, even if that means using two pans.

Can I air fry these instead of using the oven?

Yes, cook the seasoned wedges at 400°F (200°C) for about 18 to 20 minutes, shaking the basket halfway, then toss in the glaze and air fry 2 more minutes to set the sauce. You’ll get similar crispness in less time.

Is buffalo sauce the same as hot sauce?

Not quite. Hot sauce is straight vinegar and peppers, while buffalo sauce usually has butter or oil blended in already, giving it a rounder, less sharp flavor.