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Buffalo Wild Wings Buffalo Wings and Sauces

By Todd Wilbur


Score: 4.58. Votes: 43
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Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 20 chicken wing pieces
  • 6 to 12 cups vegetable shortening
  • ...

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Reviews
Average rating:

Score: 4.58. Votes: 43
Rating of votes (43)
5
 
 
35 customers
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3 customers
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2 customers
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1 customers
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2 customers
 
Nick Sheldrick
Jul 4, 2015, 22:00

I never rate anything but these deserve it, Australia does not sell these, it's great to make authentic wings at home!!

Terry
May 7, 2015, 22:00

Amazing sauces! Taste and texture are perfect. They also stay perfectly mixed--never separate--and keep well in the fridge, so I make enough to last a few weeks. Now we just need that recipe for BBWW Thai curry wing sauce, please!