Buffalo Wild Wings' Wings and Sauce

Buffalo Wild Wings' Wings and Sauce
Staff Writer
Buffalo Wild Wings' Wings and Sauce

Todd Wilbur

Buffalo Wild Wings' Wings and Sauce

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.

Notes

*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. 

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
  • 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.

Nutritional Facts

Total Fat
21g
30%
Sugar
14g
16%
Saturated Fat
4g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
29g
22%
Protein
4g
9%
Vitamin A, RAE
337µg
48%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
40µg
44%
Calcium, Ca
35mg
4%
Choline, total
21mg
5%
Fiber, total dietary
4g
16%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Phosphorus, P
81mg
12%
Selenium, Se
3µg
5%
Sodium, Na
1671mg
100%
Water
87g
3%

Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sauce Cooking Tip

When reducing a sauces be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.