Buffalo Wild Wings Recipes

by John on February 25, 2009 · 92 comments


I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share.  Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients.  Enjoy.

updated: November 21st, 2009

Parmesan Garlic

  • 1/2 cup butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup parmesan cheese, grated

Spicy Garlic

  • 1 Cup Frank’s cayenne pepper sauce
  • 1/3 Cup vegetable oil
  • 1 Teaspoon granulated sugar
  • 1 Teaspoon garlic powder
  • ½ teaspoon course ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce

Medium Wing Sauce

  • 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

Hot Wing Sauce

  • 1 Cup Franks cayenne pepper sauce
  • 1/3 Cup vegetable oil
  • 1 Teaspoon granulated sugar
  • 1 ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • 1/8 Teaspoon coarse ground black pepper
  • 2 Teaspoons water
  • 2 Teaspoons cornstarch


  • 6 fresh habanero peppers (with seeds)
  • 5 lemon drop peppers (or other small hot pepper)
  • 8 jalapenos (with seeds)
  • 2-3 garlic cloves
  • 2 cups white vinegar
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • fresh ground black pepper
  • salt

Mango Habanero

  • 2 cups Mango Nectar (found in your local grocery store)
  • Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
  • 1 Tbsp corn syrup. (sugar works too)
  • 1/4 cup Frank’s cayenne pepper sauce
  • 1/3 cup melted butter

Asian Zing

  • 2 teaspoons cornstarch
  • 4 teaspoons rice wine vinegar
  • 1/2 cup corn syrup
  • 1/3 cup sugar
  • 1/4 cup chili-garlic sauce (sriracha!)
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder

Carribean Jerk

  • Tablespoons margarine
  • 2 Tablespoons minced onion (white and light green parts only)
  • 1 Cup water
  • 3/4 Cup ketchup
  • 1/2 Cup plus 2 tablespoons dark brown sugar
  • 1/4 Cup apple cider vinegar
  • 2 Tablespoons white distilled vinegar
  • 2 Tablespoons Frank’s cayenne pepper sauce
  • 2 Teaspoons ground black pepper
  • 2 Teaspoons Worcestershire sauce
  • 2 Teaspoons lemon juice
  • 1-1/2 Teaspoons cayenne pepper
  • 1 Teaspoon dried parsley flakes
  • 1 Teaspoon cornstarch
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon dried thyme
  • 1/4 Teaspoon onion powder
  • 1/8 Teaspoon ground clove
  • 1/8 Teaspoon ground nutmeg
  • 1/8 Teaspoon ground allspice
  • 1/8 Teaspoon rubbed sage

Cooking Instructions:

Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

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{ 7 trackbacks }

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{ 35 comments… read them below or add one }

Kathryn September 18, 2011 at 5:18 pm

Just tried the Asian Zing. Fried in olive oil on the skillet. It was very very tasty. Sriracha sauce is a staple. Thaniks for sharing! Keep on truckin!

Fort Worth, TX

Mallory October 29, 2011 at 10:40 am

Thanks for these recipes! You fail to mention, however, how many wings to toss with 1/4-1/3 cup of sauce.

Kevin Nearents November 12, 2011 at 10:42 pm

This is great, awsome recipes, easy to make, me and my girlfriend have been cooking up wings for the past week since we found this website and the wings taste better then the restraunt itself. Thanks for the recipes, keep it up, cant wait to hopefully see some more on here in the future.

James January 14, 2012 at 7:41 pm

How many pounds of wings are these receives for

spain January 16, 2012 at 7:19 pm


Melayank February 2, 2012 at 10:12 pm

I think I would do a smilpe salad, some baby arugula and herbs, tossed with olive oil, fresh lemon juice, and coarse salt. The lemon juice’s acidity counteracts the fattiness of the spring rolls, and you really want something light alongside!

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Amy March 7, 2012 at 7:31 pm

Thank you for sharing these recipes! I don’t suppose you have their Buffalo dry rub recipe? I am addicted to them, and would love to make them at home.

MG March 8, 2012 at 11:22 am

How many tablespoons of margarine are required for the Carribean Jerk, and is the recipe spicier or milder than the restaurant’s? Thanks!

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Anon February 21, 2013 at 5:01 pm

I’m a little confused about the blazing recipe. The others are easy enough to figure out, but how do we mix the blazing? I’m guessing you don’t just stir whole chilies with a little spices and some vinegar. I’m thinking I’ll try finely chopping the chilies since I don’t have a food processor and mixing everything, but wouldn’t that sauce be a little too thin and vinegary?

BillyZoom February 22, 2013 at 1:58 pm

Speaking of Blazing Wings – you know how a lot of restaurants have “secret” menu items? BWW does, too! They have Flaming Wings, inspired by Flaming FAGGOT Toddy BenDo(ve)r.

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stan June 8, 2013 at 1:42 pm

quadrupled the Asian Zing for a graduation party. used jarred ginger rather than powder.

also substituted Splenda for the sugar (to cut the calories) and less-sodium soy sauce

Wow! raves

great on grilled wings and pulled pork

what else can I put it on? plenty left (happy)

Kirsten July 21, 2013 at 3:21 pm

How many wings.

Jon July 29, 2013 at 4:36 pm

I grill all my wings on my gas grill. Season with S&P and toss with a little oil. Grill on each side for 3-5 mins and then put up on rack and roast for 15-20 mins more. The fat renders perfectly, they get really crispy and never burn. Then I toss em in sauce and it tastes even better than fried because the smoke from the grill adds a LOT of flavor. DO IT FATTY!

tyasiawilliams October 15, 2013 at 1:21 pm

umm i really love hot wing frfr

Dana October 15, 2013 at 5:48 pm

I wanted the jalapeno spicy sauce recipe. UNDESCRIBABLE !

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I’m not sure why but this blog is loading very slow for me.
Is anyone else having this issue or is it a issue on my
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kingfisher January 4, 2014 at 11:16 pm

Thank you. Tried the Hot wings sauce and it is real good.

Timia R January 15, 2014 at 7:39 pm

Although these aren’t the healthiest, they are good for a cheater!
I liked the medium wing sauce and I saved it for me and my baby to share and I love it!
I thought I was in heaven!


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Arnold Reyna August 29, 2014 at 1:19 pm

How do I cook ingredients for the medium and hot wing sauce?

Lynde F. September 1, 2014 at 4:02 pm

My son has just requested I make BWW mac & cheese-have that recipe;) Thanks for the others!

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i love garlic souce. I’m gonna try this!

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