Homestyle Buffalo Wild Wings

If you like the spicy garlic wings at Buffalo Wild wings, you will surely love these. Not for the faint of heart though — literally. These are not your grandmomma’s healthy recipe, but it sure finger-lickin’ good!


Our first post is based on a knock-off recipe for the wing sauce from a resturant, Buffalo Wild Wings. Below are the results of the first tier hot flavored (pictured left) and the medium spicy garlic style (pictured right).

Buffalo Wild Wings: homestyleSince we made these for a dinner party for about 8 people, the original theory was to make 10 of each and it should be enough for everyone, given the spiciness. It did not happen that way. They were gone in 20 minutes, if that is even an accurate assumption. The hostess admitted to eating at least 4 of them. I had quite a few myself. – This recipe would be our first true vocal success. There is a request for more when the time comes. If you would like to share in making these, you will need a few things first

Either:-A deep frying machine.
-A large stock pot with a thermometer that reads 250+ F. (Candy thermometer preferred.)

-2 sets of tongs.

I will explain the 2 tongs part in a moment, first, the recipes based from this website:

Preparing the wings:

– 20 chicken wing pieces per sauce.
(Remember to thaw them. They don’t need to be room temperature, but remember to maintain the consistancy in accordance to the food safety when it comes to defrosting and uncooked meats.)

– 6 to 12 cups vegetable shortening (6-12 may sound like a lot, but it is not needed if you are short on shortening or if you are patient. I will explain how we did it with 3 cups.)

– 1/4 cup to 1/3 cup choice of sauce (recipes follow)

– Celery sticks (for serving) (We did not have any, but it’s good for presentation. Bonus: Add carrots and a cooling sauce such as ranch, blue cheese, etc.)

1) Heat shortening in your fryer to 350 degrees F.
(Or if you’re using a stock pot, heat it SLOWLY, it melts fast and will start to boil quickly, you do not want to fight with a shortening burn on your pot. No higher than a low heat.)

2) Drop wings into shortening and fry for 10 to 12 minutes, or until wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.

(Here is where we alter and I explain how we did it with 3 cups shortening. When the temperature was right, we added all 10 chicken pieces to the fryer and set a timer for 5 minutes. Increase the heat to high as the temperature of the shortening will drop dramatically and fast. When it went off, turn the wings with a clean pair of tongs or the tongs you used to drop them into the frying pot. Set the timer again for 5 minutes. When that second timer goes off, check the meatiest wing you have to see if it’s cooked through. If not, give it another turn and cook for the remaining 2 minutes. The chicken will still be a nice golden brown. Don’t let it get darker than that.When they are done and you’re satisfied with the color and inside, use a clean pair [remember, the other set] of tongs to take to the drying rack. I’m not sure how well paper towels will work, I think it would make more of a mess than reasonable. Invest in a cheap cookie rack. We got ours at the local store for cheap.)

3) Put wings into plastic container with a lid. Add 1/4 cup to 1/3 cup of your own sauce of to container, put lid on and give a good shake. (Since our inital trial was using 1/2 the recipe, we used the entire contents of the sauce. For a true BWW taste, 1/3 cup should be the minimum. I’ve never been to BWW and not have a pile of napkins that was higher than the serving dish could hold.)

4) Pour wings onto plate and add celery on the side. (coupled with the bonuses, if you’re including it.)

Serves 2 to 4 as an appetizer
(2-4 if they’re ravid wing fans, but also consider who your party guests are as well. We had enough for our 8 party members, but just enough, and that’s generally a bad thing when it comes to catering.)


1 cup Frank’s cayenne pepper
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

Steps for preparing the sauce:

1) Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan.
2) Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes.
3) Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
4) While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved.
5) Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating.
6) Cover sauce and chill until needed. (since we made 1/2 of one type and 1/2 of the other, we made the egg ‘wash’ entirely and ‘best guessed’ where the 1/2 way point to pour into each. We did a fine job, I think.)

The results speak for themselves and your guests will love the flavor of the wings. They’ll think you’ve slaved over them. Take all the credit you want, and remember to save some for yourself too. Enjoy!

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  • Mary Anne
    December 13, 2007 9:12 am

    Thanks for making these and I look forward to the next time!

  • Dana
    March 13, 2009 10:07 am

    This recipe is awesome and it tastes better than BW3. Thanks!!!

  • March 17, 2009 10:37 am

    Is there a way to locate someone locally to try this?

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