Copycat Buffalo Wild Wings Sauces Recipes

COPYCAT BUFFALO WILD WING RECIPE

Steps:

• In a small saucepan, combine the Frank's Red Hot, cooking oil, granulated sugar, garlic powder, black pepper, cayenne pepper, and Worcestershire sauce. Bring the pan to a simmer over medium heat until it's bubbling, about 5 minutes. Reduce the heat to a simmer.
• Whisk the water and cornstarch together in a small bowl. Add the contents to the saucepan and simmer the mixture for 5 minutes, until it becomes thick.
• Remove the pan from the heat and set it aside to cool, about 10 minutes.
• When the sauce is cooled, add the egg yolk to a medium-sized bowl. Slowly add the cooled sauce to the yolk in a steady stream, whisking constantly as you add to create an emulsion that prevents the oil from separating. When all the sauce is added to the bowl, cover the bowl.
• If you're cooking the wings immediately, store the sauce at room temperature until you're ready to use it. For storing the sauce longer than an hour, keep the sauce in the refrigerator. Remove it to the counter before you begin frying the wings.
• To prepare the wings, use a set of kitchen shears or a sharp knife to remove the wing tip. Discard the wing tip and slice between the flat and drumette to create two pieces.
• Season the wings with a sprinkle of salt to taste.
• Meanwhile, heat about 3 inches of oil in a large Dutch oven. If you're using an electric tabletop fryer, fill the unit to its MAX line.
• Preheat the oil to 350 degrees Fahrenheit over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
• Gently drop the wings into the oil and fry until they become golden brown, about 10 to 12 minutes and are cooked all the way through to an internal temperature of 165 degrees Fahrenheit.
• Depending on the size of your fryer, you may not be able to fry all the wings at once. When the wings are finished cooking, remove them to a paper towel-lined plate to drain the excess grease and allow the oil to recover to 350 degrees before adding additional wings.
• When all the wings are fried, place the wings in a large bowl. Add 1/3 to 1/2 cup of the sauce and toss the wings with a pair of tongs until they're well coated. If you have leftover sauce, store it in the refrigerator, covered, for up to a week.
• Serve the wings immediately, as the sauce will make the coating soggy.

COPYCAT BUFFALO WILD WINGS SAUCES

Steps:

• Combine all ingredients in a small bowl and whisk to combine
• Bake (and/or) fry wings and place the wings in a large mixing bowl
• Add 1/3 cup (or more) wing sauce to the wings and toss to combine
• Serve with a dipping sauce and veggies to offset the heat

BUFFALO WILD WINGS SPICY GARLIC SAUCE

Steps:

• In a small sauce pan combine first seven ingredients. Heat over medium heat until sauce begins to boil. Reduce heat and simmer for five minutes. Remove pan from heat and allow to cool for 10 minutes.
• Whisk egg yolk and water together. Add cornstarch and continue to whisk until cornstarch is completely dissolved.
• Slowly add warm hot sauce mixture to egg mixture. Continually whisk to create an emulsion.
• Cover sauce and chill until needed.