How To Make Buffalo Wild Wings Potato Wedges (Copycat Recipe)

If you’re looking for an easy potato recipe to make at home and you like buffalo sauce, this is a perfect one to try.

Crispy baked potato wedges with a spicy kick that are a fantastic appetizer as well as a delicious side dish.

There is a blue plate with seasoned potato wedges on it. There is a small clear ramekin with orange sauce in it and a small bowl with white sauce in it. Both bowls are on the plate with the potatoes. The plate is partially sitting on a tan and blue stripped cloth napkin. The napkin and plate are on a white marble surface.

These baked potato wedges will soon become a top-rated recipe at all of your gatherings! This easy recipe is a great way to put a zing on the classic snack that Americans love…french fries.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Things I Love About These Potatoes

Crispy outside, fluffy Inside – It’s the perfect texture combination with that pub vibe right from your kitchen.
Bold seasoning – The coating has just the right mix of spices.
Budget friendly & easy – They’re made with pantry staples and simple steps.
Perfect side dish – Pair well with wings, burgers or as a snack on their own. Great for game days or casual meals.

Simple Ingredients

There is 6 whole potatoes in a cream food strainer, a salt shaker and pepper grinder. There are 2 small clear glass bowls, one has oil in it the other has 2 tabs of butter in it. There is a tin measuring cup with hot sauce in it. There are 2 small clear ramekins, one has garlic powder in it, the other has onion powder in it. All items are sitting on a gray marble surface.

Notes & Swaps

Waxy potatoes: Like Yukon Gold or red potatoes, hold their shape beautifully and give you creamy centers with crisp edges. Swaps – Russet potatoes for a crisper outside or sweet potatoes for a totally different vibe of sweet-heat.
Garlic and onion powder: These are ideal because the flavor spreads evenly and won’t scorch at high temperatures. Alternatives – Roasted garlic powder for deeper flavor, granulated onion, or a pinch of ranch seasoning mix for a flavor boost.
Vegetable oil: Helps the seasoning to stick and promotes browning. Substitutions – Avocado or canola oil.
Butter: Mixed with hot sauce, it creates that classic Buffalo coating; rich, silky, and clingy. Swaps – Vegan butter for dairy-free or ghee for a slightly nuttier flavor.
Hot pepper sauce: The heart of Buffalo flavor. For less heat, use mild Buffalo sauce. For heat lovers, use extra hot sauce and a pinch of cayenne. Try honey and hot sauce for a sweet-heat version.
Grated Parmesan cheese: Adds a salty, nutty richness and helps balance the heat. For a sharper flavor use Pecorino Romano. Add blue cheese crumbles for a wing-style twist or don’t use any cheese for a dairy-free version.

Step-by-Step Instructions

There is a large pile of cut up raw potato wedges on a gray speckled cutting board. Cutting board is sitting on a gray marble surface.

Preheat oven. Wash the potatoes throughly then cut potatoes lengthwise and repeat until you have all wedges (see Tip).

There is a clear zip lock bag with raw seasoned potato in it. The bag is on a gray marble surface and leaning against a black with white grout tile back splash.

Place potato slices, oil, and all the seasonings in a plastic bag that seals at the top. Shake up the bag making sure that all the potatoes are nicely coated.

Raw seasoned potato wedges laying on a baking pan in a single layer. Pan is on a gray marble surface.

Spread the potato wedges in a single layer on a greased baking sheet and bake.

Small white bowl with a bright orange liquid - hot sauce in it. There is a stainless steel spoon leaning on the inside of the bowl. Bowl is on a gray marble surface.

While the potato wedges are baking, melt butter and mix in the hot sauce.

Baked seasoned potato wedges with drizzled hot sauce and grated parmesan cheese on top, laying on a baking pan in a single layer.

Remove pan from oven. Flip over the potatoes and drizzle or brush the hot sauce mixture on the potatoes and sprinkle half of the grated Parmesan cheese over the potatoes.
Bake until golden brown. Remove and sprinkle the remaining Parmesan cheese over the cooked potato wedges.

See the recipe card below for complete measurements and baking times.

Wood bowl with seasoned potato wedges in it. There is a small white ramekin with orange sauce in it in the background. There is also 2 other small white bowls in the background with white sauce in them. Items are on a gray marble surface.

What to Serve with Potato Wedges

Pair these crispy potatoes with:

Buffalo Wings – Classic pairing.
Grilled or Fried Chicken Sandwiches
Smash Burgers – Are made with 2 thin patties that are perfectly seasoned and cooked until the edges are a little crispy.
Pulled Pork – from Back To My Southern Roots
Dipping Sauces – Blue Cheese Dressing, Ranch Salad Dressing, or Sour Cream and Chives

Laura Belle’s Tip

For best results cut the potato wedges all the same thickness and size so they cook evenly.

Frequently Asked Questions

What potatoes are considered waxy?

Red potatoes (small and large) and fingerling potatoes are considered to be very waxy.
Yukon gold potatoes (which is what I used) are considered to be semi-waxy.
Waxy potatoes are low in starch and high in moisture and sugar. They are the best for this type of cooking process.

What oil is the best for roasting potatoes?

Crispy roast potatoes can be made by using any type of fat.
Oils with a mild flavor and withstand a high temperature such as olive oil, vegetable oil, canola oil, or sunflower oil will make the perfect wedge, crispy on the outside and creamy soft on the inside.

How do I make the potatoes have more flavor but not more heat?

Try using a non-spicy tomato sauce and add extra seasoning such as smoked paprika, chili powder, or even some fresh rosemary.

Yield: 6 servings