Buffalo Wild Wings Spicy Garlic Chicken Wing Sauce
A copycat of the Buffalo Wild Wings spicy garlic wing sauce ā a buttery-hot Frank's Red Hot based sauce thickened with egg yolk and cornstarch, tossed over crispy fried (or air-fried, or baked) chicken wings. Recipe adapted from Top Secret Recipes: Restaurant Collection.
ā±ļø Prep: 15 minš³ Cook: 20 min
Nutritionper 100 gāŗ
210
Calories
12g
Protein
2g
Carbs
17g
Fat
Ingredients
| 1 cup (240 ml) | hot sauce (Frank's Red Hot) |
| 1/2 cup (120 ml) | vegetable oil |
| 2 tsp | sugar |
| 2 tsp | garlic powder |
| 1/2 tsp | ground black pepper |
| 1/2 tsp | cayenne pepper |
| 1 tsp | Worcestershire sauce |
| 1 | egg yolk |
| 2 tsp | water |
| 2 tsp | cornstarch |
| 2 dozen (24) | chicken wings and drumettes |
| 8-10 cups (2-2.4 L) | vegetable oil or shortening, for frying |
Instructions
- Combine the hot sauce, vegetable oil, sugar, garlic powder, black pepper, cayenne and Worcestershire sauce in a small saucepan. Heat over medium heat until boiling, stirring often, then reduce heat and simmer for 5 minutes.
- Remove from heat and let cool for 10 minutes. Meanwhile, whisk together the egg yolk, water and cornstarch in a small bowl until fully combined, then whisk the mixture into the cooled sauce.
- To cook the wings, heat oil in a large fryer or stock pot to 175Ā°C (350Ā°F). Slowly add the wing pieces and fry for 10ā14 minutes, or until light brown. Carefully remove from the oil and drain on a rack or on paper to absorb excess oil.
- Toss the slightly cooled wings in the warm sauce and serve. (Alternatives: air-fry at 195Ā°C/380Ā°F for 24 minutes, shaking halfway, then raise to 205Ā°C/400Ā°F for 6 more minutes; or bake at 205Ā°C/400Ā°F for 60 minutes.)