Buffalo Wild Wings' Wings and Sauce Recipe


Nutrition

Cal/Serving: 6,234
Daily Value: 312%
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
Fat640g985%
Saturated155g775%
Trans68g0%
Carbs55g18%
Fiber24g94%
Sugars11g0%
Protein102g204%
Cholesterol470mg157%
Sodium424mg18%
Calcium207mg21%
Magnesium221mg55%
Potassium2536mg72%
Iron12mg68%
Zinc9mg59%
Vitamin A36473IU729%
Vitamin C69mg115%
Thiamin (B1)1mg40%
Riboflavin (B2)1mg72%
Niacin (B3)36mg182%
Vitamin B64mg194%
Folic Acid (B9)124µg31%
Vitamin B122µg29%
Vitamin D1µg0%
Vitamin E66mg332%
Vitamin K340µg425%
Fatty acids, total monounsaturated270g0%
Fatty acids, total polyunsaturated173g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

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. 



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human