Buffalo Wild Wings' Wings and Sauce

Staff Writer
These hot wings are extra special
Buffalo Wild Wings' Wings and Sauce
bhofack2/ iStock

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.

2
Servings
9146
Calories Per Serving
Deliver Ingredients

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
  • 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.

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.

Nutritional Facts

Total Fat
1002g
100%
Sugar
7g
N/A
Saturated Fat
245g
100%
Cholesterol
351mg
100%
Protein
50g
100%
Carbs
31g
10%
Vitamin A
940µg
100%
Vitamin B12
0.8µg
12.6%
Vitamin B6
2mg
100%
Vitamin C
33mg
55%
Vitamin D
0.6µg
0.2%
Vitamin E
79mg
100%
Vitamin K
536µg
100%
Calcium
114mg
11%
Fiber
12g
48%
Folate (food)
74µg
N/A
Folate equivalent (total)
74µg
18%
Iron
6mg
31%
Magnesium
108mg
27%
Monounsaturated
424g
N/A
Niacin (B3)
18mg
90%
Phosphorus
468mg
67%
Polyunsaturated
277g
N/A
Potassium
1376mg
39%
Riboflavin (B2)
0.7mg
40.7%
Sodium
279mg
12%
Sugars, added
2g
N/A
Thiamin (B1)
0.5mg
32%
Trans
122g
N/A
Zinc
4mg
29%