Ok, time to fess up. If I was forced to choose my favorite wing sauce at Buffalo Wild Wings, spicy garlic would be it. The BW3 website says the sauce is ‘spicy and garlicky’ and that’s exactly what this copycat of the restaurant sauce is. Same great flavors, same great heat. Lick-your-fingers good.
I so love this spicy garlic wing sauce. It’s still Buffalo-sauce like, but with a nice twist making it just different enough but still familiar. The sauce keeps for a bit, so I didn’t hesitate to double the recipe. This sauce is good on grilled chicken or pork wings too.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Frank's RedHot sauce
- 1/3 cup vegetable oil
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon Worcestershire sauce
- 1 egg yolk (from a pasteurized egg)
- 2 teaspoons water
- 2 teaspoons cornstarch
- Place wings in a large resealable baggie or container.
- Add the oil, salt and pepper. Seal and toss to coat.
- Refrigerate for 4-8 hours.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- Toss wings with sauce before serving.
- Combine all but the yolk, water and cornstarch in a medium saucepan over medium-high heat. Bring to a boil and reduce to a simmer.
- Simmer for 5 minutes then remove from heat and let cool for 10 minutes.
- Whisk together the egg yolk and water. Whisk in the cornstarch until dissolved.
- Slowly whisk the mixture into the saucepan.