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.
Oh sure, I love spicy, hot chicken wings. But I’m also a big fan of more savory wings. In fact, the teriyaki wings at Buffalo Wild Wings are Anita and my favorite. We always order them (though Anita often opts for the boneless wings while I go for the bone-in versions).
Buffalo Wild Wings (of course) sells their sauces in their stores. They’re quite reasonably priced, and when you order 3 (or in my case, a lot more than 3) you can get them in this fancy carrying box. I think all of their flavors are available to go, except the current ‘special’ sauce, which is unfortunate because the flavor-of-the-month not too long ago was a crazy good chipotle cherry sting sauce. I’d drink that stuff with a straw.
I usually cook up chicken wings on my Char-Broil Big Easy (using the Wingin’ator 3000), or I deep-fry them. This time I decided to smoke my wings first, then deep fry them just long enough to get a nice crisp on the skin. Then I sauced them up with one of my favorites, Buffalo Wild Wing’s Honey BBQ sauce. For dunkin’, I made a big batch of my favorite ranch wing dipping sauce.
The Honey BBQ sauce has just a little kick to it. A nice kick. And a little sweetness. The smokey wings really worked well with the sauce. Almost like grilled BBQ chicken, but in a convenient hand-held size with an awesome dipping sauce.
I stopped by our local Buffalo Wild Wings and picked up a few sauces so I’d always have my favorites on hand. They’re not only great on wings, but chicken nuggets. Yep, just heat them little chicken bites up and toss them with your favorite sauce and life is good. Real good. Anita wasn’t a big fan of how the smoked wings looked. Pink meat scares some folk (and her), but that pink isn’t from being undercooked. Nope, that’s just the nature smoke color. That’s why so many BBQ joints have a sign in them telling people to not freak out about pink meat.
The chicken was lightly smokey and really very tender and tasty. Most people expect ‘normal’ flavored wing meat. Try smoking your wings next time and check out the pleasant looks of surprise when your guests bite into them. Also try my Buffalo Wild Wings Teriyaki wings.
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.