BUFFALO WILD WINGS BUFFALO WINGS AND SAUCES

MENU DESCRIPTION: “Here they are in all their lip-smacking, award-winning 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 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
cup vegetable oil
1 teaspoon granulated sugar
I teaspoon garlic powder
½ teaspoon coarse ground black
pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

MEDIUM WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup vegetable oil
I teaspoon granulated sugar
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

HOT WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup cup vegetable oil
I teaspoon granulated sugar
I ½ teaspoons cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I 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.
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 ½ CUPS.