Buffalo Wild Wings' Wings and Sauce

Buffalo Wild Wings' Wings and Sauce
Todd Wilbur


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

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.


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.


*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. 


Calories per serving:

5,944 calories

Dietary restrictions:

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

Daily value:



  • Fat 1,238g 1,905%
  • Carbs 61g 20%
  • Saturated 303g 1,515%
  • Fiber 24g 94%
  • Trans 135g
  • Sugars 13g
  • Monounsaturated 537g
  • Polyunsaturated 334g
  • Protein 185g 370%
  • Cholesterol 1,272mg 424%
  • Sodium 929mg 39%
  • Calcium 276mg 28%
  • Magnesium 291mg 73%
  • Potassium 3,629mg 104%
  • Iron 13mg 71%
  • Zinc 14mg 96%
  • Phosphorus 1,536mg 219%
  • Vitamin A 1,912µg 212%
  • Vitamin C 65mg 108%
  • Thiamin (B1) 1mg 70%
  • Riboflavin (B2) 2mg 111%
  • Niacin (B3) 63mg 316%
  • Vitamin B6 7mg 368%
  • Folic Acid (B9) 185µg 46%
  • Vitamin B12 3µg 46%
  • Vitamin D 2µg 0%
  • Vitamin E 110mg 552%
  • Vitamin K 648µg 810%
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