Crispy on the outside, fluffy on the inside, these Potato Wedges with Buffalo Sauce are the ultimate side dish or snack! This easy homemade recipe can be baked in the oven or fried in an air fryer, giving you perfectly golden, crispy wedges every time. Seasoned with my famous chicken wing seasoning, then tossed in spicy, tangy buffalo sauce, these potato wedges are the perfect mix of comfort food and game day flavor.

Crispy potato wedges on a plate, topped with green onions and crumbled blue cheese. A bowl of creamy dip sits beside them on the plate.

Originally posted on the blog in 2012, this OG recipe for Buffalo Potato Wedges still packs in major flavor, with a few delicious updates!

These potato wedges were originally coated in steak seasoning, then tossed in buffalo sauce. But after perfecting my chicken wing seasoning, I knew that I had to update the recipe with a spicy seasoned crust.

In this updated recipe, I’m also sharing instructions for how to make them in the air fryer, which is so 2025!

You’re going to love this recipe, whether it’s a side dish, served with buffalo chicken burgers, or a game day appetizer, served with a spread of other recipes with buffalo sauce.

Three potatoes, a bottle of hot sauce, olive oil, and a small bowl of seasoning are arranged on a white wooden surface

Ingredients

Here I explain the best ingredients for this potato wedges recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

  • Russet potatoes – these are the best potatoes for making potato wedges. You can peel the potatoes or leave the skin on, totally your call. I like to leave the skin on because it reminds me of the taste and texture of restaurant-style potato wedges. When selecting the potatoes, I recommend trying to find medium-size potatoes that are all approximately the same length. This will help when cutting the potatoes into wedges, so they’re all about the same size and will cook at the same time.
  • Olive oil – or another vegetable oil will work to coat the potatoes before seasoning them and cooking them in the oven or air fryer.
  • Chicken wing seasoning – it’s for more than just wings! This combination of spices is perfect for seasoning these potato wedges with smoky, spicy, savory flavors.
  • Buffalo sauce – I still love Frank’s RedHot, but feel free to use your favorite brand of buffalo sauce.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post. 

Sliced potatoes soaking in a clear glass dish filled with water on a marble countertop.
A glass bowl filled with raw potato wedges, showcasing their light brown skins and creamy flesh. The slices are arranged haphazardly.
potato slices in a glass bowl are covered with seasonings and hot sauce
Close-up image of sliced potatoes coated with seasonings and hot sauce, arranged in a bowl.
Close-up image of sliced potatoes coated with seasonings and hot sauce, arranged on a wire rack over a baking sheet
sliced potatoes coated with seasonings and hot sauce, arranged in an air fryer basket
  1. Slice the potatoes into wedges. I recommend starting by slicing each potato in half lengthwise. Depending on the thickness of the potatoes, you can then slice each half into 6-8 wedges.
  2. Soak the potato wedges (optional). If you’re in a hurry, you can skip this step. But if you plan ahead a little bit, this step will help you achieve super crispy potato wedges. Simply submerge the sliced wedges in a large bowl, or casserole dish, filled with water. Let them soak for at least 15 minutes, or up to 1 hour. After the soaking time, remove the sliced potato wedges from the water. Pat them completely dry with paper towels before seasoning and cooking them.
  3. Season the wedges. Add the potato wedges to a large bowl with olive oil, chicken wing seasoning and buffalo sauce. Toss until the potatoes are completely coated.
  4. Bake the wedges. Arrange the seasoned potato wedges in a single layer on a wire rack on top of a large rimmed baking sheet. (You may need to do this in two batches, or using two baking sheets.) Place them in a preheated 425°F oven (using convection, if available). Bake the potatoes for 30-40 minutes, or until crisp on the outside and golden brown.
  5. Optional: air fry the wedges instead of baking them. If you prefer to air fry the potato wedges, you’ll have to do so in batches, because you want them in an even layer in the air fryer basket, so there’s room for air to move around them. Air fry at 400°F for 10-12 minutes, flip and cook for another 10-12 minutes.
Crispy potato wedges garnished with blue cheese crumbles and green onions on a plate, served with a side of creamy ranch dipping sauce.

Load them up! Make loaded buffalo potato wedges by topping them with blue cheese crumbles and diced green onions. Add an extra drizzle of buffalo sauce, ranch dressing, or blue cheese dressing. This is perfect for game day!

What to serve them with

These potato wedges are great as a game day appetizer, but they’re also delicious as a side dish. Serve them with any of these buffalo-style main dishes for a saucy meal!

Boneless Wings

Buffalo Chicken Meatloaf

Buffalo Chicken Smash Burger

Buffalo Cheesesteak Foil Packs
Crispy potato wedges garnished with blue cheese crumbles and green onions on a plate, served with a side of creamy ranch dipping sauce.
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Buffalo Seasoned Potato Wedges

This easy homemade recipe for crispy baked, or air fryer, buffalo seasoned potato wedges makes the perfect side dish, snack, or game day appetizer.
Servings: 4 dozen wedges
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Whitney Bond
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian

Ingredients

Instructions

  • Cut each potato in half lengthwise, then cut each half into 6-8 wedges.
  • Optional: for extra-crispy results, soak the cut wedges in a bowl of cold water for at least 15 minutes, or up to 1 hour, to remove excess starch.
  • Preheat the oven to 425°F. (Use convection if available.)
  • Dry the potatoes thoroughly with paper towels, then add them to a mixing bowl with olive oil, chicken wing seasoning, and buffalo sauce. Toss until they’re evenly coated.
  • Arrange the potatoes in a single layer on a wire rack on top of one or two large baking sheets.
  • Bake the potatoes in the oven for 30-40 minutes.

Notes

  • Air fryer option: add the potato wedges in an even layer in an air fryer basket (you’ll have to do this in 3-4 batches). Air fry at 400°F for 10-12 minutes, flip and cook for another 10-12 minutes at 400°F.
  • Chicken wing seasoning: combine 1/2 tablespoon chili powder, 1/2 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon cayenne pepper.
  • This recipe makes approximately 4 dozen potato wedges, perfect for an appetizer or side dish for 6-8 people.
  • If you don’t have a wire rack to cook the potatoes on, line your baking sheet with parchment paper before baking the potato wedges, and flip them half way through the cooking time.
  • This recipe is great for making buffalo seasoned potato wedges, but you can also use it to make other flavors of potato wedges. Simply omit the buffalo sauce, then swap in the following seasonings for the chicken wing seasoning to make different flavors.

Nutrition Facts

Serving 4servingCalories 247kcal (12%)Carbohydrates 42g (14%)Protein 5g (10%)Fat 7g (11%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 472mg (20%)Potassium 959mg (27%)Fiber 3g (12%)Sugar 1g (1%)Vitamin A 55mg (1%)Vitamin C 13mg (16%)Calcium 49mg (5%)Iron 3mg (17%)
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