Copycat Buffalo Wild Wings Spicy Garlic Wings

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.

Copycat Buffalo Wild Wings Spicy Garlic Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
For the Buffalo Wild Wings Spicy Garlic Sauce
  • 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
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. 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.
  5. Toss wings with sauce before serving.
For the Buffalo Wild Wings Spicy Garlic Sauce
  1. 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.
  2. Simmer for 5 minutes then remove from heat and let cool for 10 minutes.
  3. Whisk together the egg yolk and water. Whisk in the cornstarch until dissolved.
  4. Slowly whisk the mixture into the saucepan.

Buffalo Wild Wings Teriyaki Wings

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 Teriyaki WingsBuffalo 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.

Buffalo Wild Wings Sauces 1These wings came out perfectly crunchy and covered in just enough teriyaki sauce. They disappeared very quickly.

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.

Buffalo Wild Wings Teriyaki Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 3-4 pounds chicken wings, separated
  • Oil, for frying
  • Buffalo Wild Wings Teriyaki sauce
Instructions
  1. Combine flour, salt, cayenne pepper, and paprika in bowl. Divide in half and reserve one half of the mixture.
  2. Coat chicken pieces in half of the mixture and refrigerate for 1 hour.
  3. Coat chicken in leftover flour mixture. Shake off any excess.
  4. Working in batches, cook wings using the Deep Fryer method.
  5. Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Serve.

Buffalo Wild Wings Honey BBQ Wings

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.

Buffalo Wild Wings Honey BBQI 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.
Buffalo Wild Wings Sauces 2Anita 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.
Smoked Chicken 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.

Buffalo Wild Wings Honey BBQ Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Ingredients