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.


*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. 


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.


Calories per serving:

779 kcal

Daily value:



  • Carbohydrate, by difference 71 g
  • Protein 9 g
  • Total lipid (fat) 53 g
  • Vitamin A, IU 753 IU
  • Vitamin A, RAE 90 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 11 µg
  • Ash 10 g
  • Calcium, Ca 220 mg
  • Carotene, beta 277 µg
  • Cholesterol 23 mg
  • Choline, total 3 mg
  • Cryptoxanthin, beta 78 µg
  • Fatty acids, total monounsaturated 11 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 36 g
  • Fiber, total dietary 3 g
  • Folate, DFE 144 µg
  • Folate, food 139 µg
  • Folate, total 142 µg
  • Folic acid 3 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 171 µg
  • Magnesium, Mg 44 mg
  • Niacin 3 mg
  • Pantothenic acid 2 mg
  • Phosphorus, P 308 mg
  • Phytosterols 34 mg
  • Potassium, K 513 mg
  • Retinol 62 µg
  • Riboflavin 1 mg
  • Selenium, Se 1 µg
  • Sodium, Na 3327 mg
  • Starch 1 g
  • Sugars, total 11 g
  • Water 9 g
  • Zinc, Zn 1 mg
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