Buffalo Wild Wings' Wings and Sauce Recipe


Nutrition

Cal/Serving: 6,096
Daily Value: 305%
Servings: 2

High-Fiber, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat633g974%
Saturated154g768%
Trans68g0%
Carbs30g10%
Fiber12g47%
Sugars7g0%
Protein97g193%
Cholesterol470mg157%
Sodium411mg17%
Calcium143mg14%
Magnesium155mg39%
Potassium1662mg47%
Iron9mg49%
Zinc8mg52%
Phosphorus812mg116%
Vitamin A18426IU369%
Vitamin C36mg60%
Thiamin (B1)0mg30%
Riboflavin (B2)1mg49%
Niacin (B3)33mg164%
Vitamin B63mg141%
Folic Acid (B9)78µg19%
Vitamin B122µg29%
Vitamin D1µg0%
Vitamin E54mg268%
Vitamin K305µg382%
Fatty acids, total monounsaturated269g0%
Fatty acids, total polyunsaturated170g0%
Have a question about the nutrition data? Let us know.

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Buffalo Wild Wings' Wings and Sauce
Todd Wilbur

What makes these wings so special? The sauce. We're bringing you the recipe for wings, plus three of the chain's 12 most popular varieties (spicy garlic, medium, and hot). A tip from Wilbur: The sauces are very thick, almost like dip, so it’s necessary to use an emulsifying technique.

Click here to see How to Make Fast Food at Home.

4.5
Ratings12

INGREDIENTS

For the medium wing sauce :

  • 1 cup Frank's cayenne sauce
  • 1/3 cup vegetable oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon garlic powder*
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne**
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg yolk
  • 2 teaspoons water
  • 2 teaspoons cornstarch

For the wings :

  • 6-12 cups vegetable shortening
  • 20 chicken wings
  • Celery sticks, for serving

DIRECTIONS

For the medium wing sauce :

Combine all of the ingredients except the egg yolk, water, and cornstarch in a small saucepan and place over medium heat until boiling, then reduce the heat to a simmer and cook for 5 minutes. Remove the pan from the heat and let cool, uncovered, for 10 minutes.

While the sauce cools, vigorously whisk the egg yolk with the water in a medium-sized bowl until the color is pale yellow, about 2 minutes. Whisk in the cornstarch until dissolved.

Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill until needed.

For the wings :

Heat the shortening in a deep pot to 350 degrees. (The pot should only be 1/3 full; make sure to use a pot that is large enough.)

Drop the wings into the shortening and fry until the wings are turning light brown, about 10-12 minutes. Remove the wings to a rack or paper towels to drain for 1 minute.

Put the wings into a plastic container with a lid. Add ¼-1/3 cup of your sauce of choice to the container, put the lid on, and give it a good shake. Pour the wings out onto a plate and add celery on the side. Oh, and get the napkins ready.

Recipe Details

Adapted from "Top Secret Restaurant Recipes 2" by Todd Wilbur (Plume, 2006)

Servings: 2
Cuisine: American

Notes and Substitutions:

*Note: To turn this sauce into spicy garlic sauce, add ½ additional teaspoon garlic powder.

**Note: To turn this sauce into hot wing sauce, add 1 additional teaspoon cayenne. 



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