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
Blazin’
- 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.
Try this:
Roast a couple of red bell peppers on the gas stove burner…peel and de-seed. Toss in the blender with a bit of EVOO. A little garlic powder, some cracked pepper and a pinch of red pepper flakes. Blend/pulverize…pour over pasta…fugettaboutit
that sounds delicious. i would make it for stephanie but i’m pretty sure she only eats chicken nuggets
This is most wonderful article
how do you cook the wings?
How do you cook them, Greg? You fry them in hot vegetable oil. You can bread them, but I prefer unbreaded wings. Next time you have a party, break out the wings and watch the crowd vulture the table.
well as an employee i can tell you exactly what and how to cook your wings at buffalo wild wings we use a beef tallow derived fryer grease and deep fry the wings at 350 for 10 minutes
MMMMMM. Beef tallow….
MMMMMMM. Candle wax….
I adore Buffalo Wild Wings medium wing sauce – thanks for sharing! You should submit these sauce recipes to Recipe4Living.com!
for any1 whos made them…. do they really taste like the ones they serve in the restaurant??
if so im gonna go buy the ingredients…
You don’t have to deep fry them. roasting in a hot oven works fine.
We just visited and tried BWW for the first time yesterday. Nice. We will be back.
I got the Wild, wife got the Garlic. We shared the Jerk. Yawn.
Garlic was our fave, next to Wild.
So much love the garlic sauce! If these taste anywhere near the ones there, my house will never smell the same.
Now i understand why the chef’s wages are so high. So many ingredients and steps just to make one type of sauce. But thank you for providing these recipes for us.
yo i had buff wild wings the other day and they sucked. wings over is the placed to go, theyre so much better
I’m going to try to make the Blazin’ sauce. I’m just confused as to how it’s going to taste like BWW Blazin when the ingredients vary so wildly. On the BWW Blazin bottle they have things like egg yolks, molassas and lemon. I’m going to give it a shot though, we shall see. Also, I guess the coloring is going to be off too, since there is nothing in this recipe to make the sauce “red.”
anyone every used hotwing sauce to cure herpes
what about chicken jizz
how about anal warts anyone know of a cure for that
Always wanted to make Buffalo Wild Wings at home. Each mixture is good for how many pieces of wings? Thanks!
1.) Breaded wings are NOT acceptable.
2.) Bleu Cheese, only, not ranch _or_ b.c.
3.) BWW=a fair representation of what buffalo wings are, but not the final word. Though I do like their variety of sauces, the best places to go for true Buffalo wings are local pizzerias like Mr. Pizza, La Nova, Bocce Club Pizza, etc. Unfortunately, you will not find anybody (rarely) outside of Buffalo who can properly prepare and present the authentic wing.
4.) The Anchor Bar, though the birthplace of the Buffalo wing, does not have the best wings.
5.) Frank’s owns. THE staple item in any refrigerator in Buffalo.
6.) Unfortunately in most areas “Buffalo wings” are breaded and frozen chicken giblets and that sucks for y’all… and it sucks I have to leave again tomorrow.
I tried to cook the parmesan garlic wing sauce and it turned out really chunky. I know how to cook the wings them selves but not how to cook the sauce so it turns out like it does at BWW. (think and covers the entire wing) Should I be melting unsalted butter? should I heat it up higher or keep it cool? should I buy the parmesan in the shreaded form and try to melt it? IDK how do you prepare just the sause?
Tried blazin and want to stab publisher did not work and if it needed to be mixed with prior ingredients it should be specified!
Yeah I’ve tried a few of these and they dont turn out write because there are things missing. Thanks for nothing
lala@satomix.org
Yeah eat the blazin sauce and they will go away
[...] original recipe came from Epic Portions, which is a great little [...]
The base for the spicy garlic , blazin mild and hot is Franks origional hot sauce all of these ingridents listed get mixed into the sauce.
I love Bw3 spicy garlic. I now make my own at home and everyone say’s it taste exactly the same. I even purchased a bottle of theres from the restruant and made my own batch had about 10 people over and served both. they could not tell the difference.
Also for the spicy garlic you will need a sepearte bowl with 1 egg a tsp of water and 1 tsp cornstarch. mix these three together. AFTER heating the hot sauce and other ingrediants together in a pan on the stove. let cool for about 5 or ten min. then slowly pour the hot sauce mix into the egg and cornstarch mix. whisk together you should end up with a slightly orange color and the perfect spicy garlic wing sauce.