Buffalo Wild Wings' Wings And Sauce

3.8 from 24 ratings

What makes these wings so special? The sauce. Make Buffalo Wild Wings at home, 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 Authentic Buffalo Wings.Click here to see How to Make Fast Food at Home.

Servings

servings

Ingredients

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 teaspoon water
2 teaspoon cornstarch
6 -12 cups vegetable shortening
20 chicken wings
celery sticks, for serving

Directions

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.
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.