| Rating: ★★★★ ½ Restaurant: Buffalo Wild Wings
Chef: Todd Wilbur
Meats: Chicken Wings
Dairy: egg yolk
Seasonings: cayenne, black pepper, sugar
Sauces: Worcestershire sauce, Frank's cayenne sauce,
Other: cornstarch, oil
Cooking Method: Stovetop
Yields: 20 WingsServes: 2 |
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Chef's Notes:
*To turn this sauce into spicy garlic sauce, add 1/2 additional teaspoon garlic powder.
**To turn this sauce into hot wing sauce, add 1 additional teaspoon cayenne.
Chef's Tips:
1. Pat dry the chicken wings dry with a clean paper towel before deep frying them to remove excess moisture.*To turn this sauce into spicy garlic sauce, add 1/2 additional teaspoon garlic powder.
**To turn this sauce into hot wing sauce, add 1 additional teaspoon cayenne.
Chef's Tips:
2. It's unnecessary to dredge raw chicken wings in flour or seasoning them with salt and pepper.
After deep-frying and coating it with sauce, the wings will be crisp and flavorful.
3. Use neutral oil like peanut or canola oil.
4. Fry them in 350-degree oil for 10-12 minutes.
5. Don’t drain the fried wings on paper towels. Instead, use a metal cooling rack.
Medium Wing Sauce Ingredients:
1 cup Frank's cayenne sauce1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder* (for spicy garlic sauce)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne** (for hot wing sauce)
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
Wing Ingredients:
6 -12 cups vegetable shortening
20 chicken wings
Celery sticks, for serving
Sauce Procedure:
Combine all of the ingredients except the egg yolk, water, and cornstarch in a small saucepan and place over medium heat until boiling, then reduce the heat to a simmer and cook for 5 minutes. Remove the pan from the heat and let cool, uncovered, for 10 minutes.
While the sauce cools, vigorously whisk the egg yolk with the water in a medium-sized bowl until the color is pale yellow, about 2 minutes. Whisk in the cornstarch until dissolved.
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 until needed.
Wing Procedure:
Heat the shortening in a deep pot to 350°. (The pot should only be 1/3 full; make sure to use a pot that is large enough.)
Drop the wings into the shortening and fry until the wings are turning light brown, about 10-12 minutes. Remove the wings to a rack or paper towels to drain for 1 minute.
Put the wings into a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container, put the lid on, and give it a good shake. Pour the wings out onto a plate and add celery on the side.
Restaurant: Buffalo Wild Wing
Recipe Type: Authentic
Recipe Author: Todd Wilbur
Book: "Top Secret Restaurant Recipes 2"
Book Author: Todd Wilbur
Magazine / Publication:
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://www.thedailymeal.com/buffalo-wild-wings-wings-and-sauce-recipe
While the sauce cools, vigorously whisk the egg yolk with the water in a medium-sized bowl until the color is pale yellow, about 2 minutes. Whisk in the cornstarch until dissolved.
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 until needed.
Wing Procedure:
Heat the shortening in a deep pot to 350°. (The pot should only be 1/3 full; make sure to use a pot that is large enough.)
Drop the wings into the shortening and fry until the wings are turning light brown, about 10-12 minutes. Remove the wings to a rack or paper towels to drain for 1 minute.
Put the wings into a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container, put the lid on, and give it a good shake. Pour the wings out onto a plate and add celery on the side.
Restaurant: Buffalo Wild Wing
Recipe Type: Authentic
Recipe Author: Todd Wilbur
Book: "Top Secret Restaurant Recipes 2"
Book Author: Todd Wilbur
Magazine / Publication:
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: https://www.thedailymeal.com/buffalo-wild-wings-wings-and-sauce-recipe
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