Buffalo Wild Wings Buffalo Wings and Sauces – The Secret Recipe Forum

Buffalo Wild Wings Buffalo Wings and Sauces

Wings
20 chicken wing pieces
6 to 12 cups vegetable shortening

On the side
celery sticks

Spicy Garlic Wing Sauce
1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

Medium Wing Sauce
1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

Hot Wing Sauce
1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch

Buffalo Chicken Wings

1. Heat shortening in your fryer to 350 degrees F.

2. Drop the wings into the shortening and fry for 10 to 12 minutes, or until
the wings are turning light brown. Remove wings to a rack or paper towels
to drain for 1 minute.

3. Put the wings into a plastic container with a lid. Add 1/4 cup to 1/3
cup of your sauce of choice to the container, put the lid on and give it a
good shake. Pour wings out onto a plate and add celery on the side.

Serves 2 to 4 as an appetizer.

Sauces

1. Combine all ingredients except egg yolk, white vinegar and cornstarch for
the sauce of your choice in a small saucepan. Heat sauce over medium heat
until boiling, then reduce heat and simmer for 5 minutes. Remove pan from
heat and allow it to cool, uncovered, for 10 minutes.

2. While the sauce cools, vigorously whisk egg yolk with 2 teaspoons water
in a medium bowl for about 2 minutes or until color is pale yellow. Whisk
in cornstarch until dissolved.

3. Drizzle the hot sauce mixture into the egg yolk mixture in a steady
stream while rapidly whisking. This will create a thick, creamy emulsion
that will prevent the oil from separating. Cover the sauce and chill it
until it’s needed.

Makes 1 1/2 cups.