BUFFALO WILD WINGS BUFFALO WINGS AND SAUCES - QVC.com

TOP SECRET RECIPES
VERSION OF
BUFFALO WILD WINGS
BUFFALO WINGS
AND SAUCES
✰ A L ! Z A E
MENU DESCRIPTION: “Here they are in all their lip-smacking, awardwinning
glory: Buffalo, New York-style chicken wings spun in your favorite
signature sauce.”
Since Buffalo, New York was too far away, Jim Disbrow and Scott
Lowery satisfied their overwhelming craving in 1981 by opening
a spicy chicken wing restaurant close to home in Kent, Ohio.
With signature sauces and a festive atmosphere, the chain has
now evolved from a college campus sports bar with wings to
a family restaurant with over 300 units. While frying chicken
wings is no real secret—simply drop them in hot shortening for
about 10 minutes—the delicious spicy sauces make the wings
special. There are 12 varieties of sauce available to coat your
crispy chicken parts at the chain, and three of the traditional hot
sauces are cloned here. These sauces are very thick, almost like
dressing or dip, so we’ll use an emulsifying technique that will ensure
a creamy final product where the oil won’t separate from
the other ingredients. These are clones for the most popular
sauces: Spicy Garlic, Medium, and Hot. I’ve also added another
big seller, Caribbean Jerk, to the list, followed by the cooking and
coating technique for the wings. The first three sauce recipes
might look the same at first glance, but each has slight variations.
The bottom line is that you can make your sauce hotter or
milder by adjusting the level of cayenne pepper. You can find
Frank’s pepper sauce by the other hot sauces at the market. If
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you can’t find that brand, you can also use Crystal brand Louisiana
hot sauce.
SPICY GARLIC WING SAUCE
1 cup Frank’s cayenne pepper
sauce
N cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
H teaspoon coarse ground black
pepper
H teaspoon cayenne pepper
H teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
MEDIUM WING SAUCE
1 cup Frank’s cayenne pepper
sauce
N cup vegetable oil
1 teaspoon granulated sugar
H teaspoon cayenne pepper
H teaspoon garlic powder
H teaspoon Worcestershire sauce
J teaspoon coarse ground black
pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
HOT WING SAUCE
1 cup Frank’s cayenne pepper
sauce
N cup vegetable oil
1 teaspoon granulated sugar
1H teaspoons cayenne pepper
H teaspoon garlic powder
H teaspoon Worcestershire sauce
J teaspoon coarse ground black
pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
1. Combine all ingredients except egg yolk, water 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 the heat and allow
it to cool, uncovered, for 10 minutes.
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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 1H CUPS.
CARIBBEAN JERK SAUCE
The chain sells each of its 12 signature sauces in the restaurant because
many of them work great as a baste or side sauce for a variety
of home cooked masterpieces. This sauce is a favorite for
that reason (ranking at the top of the list with Spicy Garlic as the
chain’s best-seller), so I thought it would be a useful clone that
doesn’t require you to fill up the fryer to make chicken wings. You
can use this sauce on grilled chicken, pork, ribs, salmon or anything
you can think of that would benefit from the sweet, sour
and spicy flavors that come from an island-style baste.
3 tablespoons margarine
2 tablespoons minced green onion
(white and light green parts
only)
1 cup water
I cup ketchup
H cup plus 2 tablespoons dark
brown sugar
G cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank’s cayenne
pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1H teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
H teaspoon salt
H teaspoon garlic powder
H teaspoon dried thyme
G teaspoon onion powder
J teaspoon ground cloves
J teaspoon ground nutmeg
J teaspoon ground allspice
J teaspoon rubbed sage
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1. Melt margarine over medium/low heat. Add minced green
onions and cook for 5 minutes. You just want to sweat the
onions to soften them up. You’re not looking to brown them.
2. Remove the pan from the heat, and whisk in the remaining
ingredients. Put the pan back on the stove and bring the mixture
to a boil over medium heat. Reduce heat and simmer
for 45 minutes or until the sauce darkens and thickens. Cover
sauce, then cool and chill until it’s needed.
•MAKES 2 CUPS.
WINGS
20 chicken wing pieces
6 to 12 cups vegetable shortening
ON THE SIDE
celery sticks
1. Heat shortening in your fryer to 350 degrees.
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 G cup
to N 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. Oh, and get the napkins ready.
•SERVES 2 TO 4 AS AN APPETIZER.
• • • •
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