Visit my other site, For The Wing, for all things chicken-wing!
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.
These wings came out perfectly crunchy and covered in just enough teriyaki sauce. They disappeared very quickly. Also try my Buffalo Wild Wings Honey BBQ 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 Teriyaki Wings
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 3-4 pounds chicken wings flats and drumettes
- vegetable oil for frying
- Buffalo Wild Wings Teriyaki sauce
- Combine flour, salt, cayenne pepper, and paprika in bowl. Divide in half and reserve one half of the mixture.
- Coat chicken pieces in half of the mixture and refrigerate for 1 hour.
- Coat chicken in leftover flour mixture. Shake off any excess.
- Working in batches, cook wings using the Deep Fryer method.
- Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Serve.
Nutritional values are approximate.