Traditional Wings from Buffalo Wild Wings feature juicy, tender chicken wings tossed in a bold, tangy buffalo sauce, delivering a perfect combination of spicy heat and savory flavor with a crispy exterior.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Sheet pans
- Paper towels
- Sauce pans
- Whisk
- Meat thermometer
- Wire rack
- Serving plates or baskets
Ingredients
- 2 lbs (900g) chicken wings
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil, for frying
- 1/2 cup hot sauce (such as Frank's RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- Celery sticks (optional, for serving)
- Ranch or blue cheese dressing (optional, for serving)
Chicken wings should be patted dry before coating with the seasoned flour mixture to ensure a crispy exterior after frying. Use a reliable deep fryer set to 375degF (190degC) for perfectly cooked wings that remain juicy inside. The buffalo sauce combines hot sauce, melted unsalted butter, white vinegar, Worcestershire sauce, cayenne pepper, and garlic powder to achieve an authentic bold, tangy flavor. You can adjust the spiciness by varying the amount of cayenne pepper or hot sauce to suit your taste. Traditional Wings from Buffalo Wild Wings copycat menu deliver a spicy heat and savory flavor that can be easily recreated at home with these ingredients and techniques.
Instructions
- Preheat deep fryer to 375°F (190°C).
- Pat chicken wings dry with paper towels.
- In a mixing bowl, combine flour, salt, black pepper, garlic powder, and paprika.
- Dredge chicken wings in flour mixture, coating evenly.
- Arrange dredged wings on a wire rack placed over a sheet pan.
- Let coated wings rest for 10 minutes.
- Fill deep fryer or saucepan with vegetable oil; heat to 375°F (190°C).
- Fry wings in batches for 10-12 minutes, until crispy and cooked through (internal temp 165°F/74°C).
- Remove fried wings, drain on paper towels.
- In a saucepan, melt butter over medium heat.
- Whisk in hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, and garlic powder.
- Toss fried wings in buffalo sauce using mixing bowl and tongs.
- Transfer coated wings to serving plates or baskets.
- Serve with celery sticks and ranch or blue cheese dressing if desired.
Substitution
Traditional Wings from Buffalo Wild Wings copycat menu can be customized by substituting chicken wings with drumettes or boneless wings if preferred. If you don't have a deep fryer, frying the wings in a heavy skillet with enough oil to submerge the wings works well. You can replace Frank's RedHot with any other hot sauce you have on hand to adjust the spice level. For a crispier texture, allow wings to rest on a wire rack after frying instead of paper towels. Your choice of dipping sauce can easily be swapped to ranch, blue cheese, or a homemade dressing to suit your taste preferences.
Tips
Ensure the chicken wings are completely dry before dredging in the flour mixture; moisture can cause the coating to become soggy instead of crispy. Use a meat thermometer to confirm the internal temperature reaches 165degF (74degC) to guarantee safe and fully cooked wings. When frying, avoid overcrowding the deep fryer as this lowers the oil temperature and results in less crispy wings. Toss the wings immediately in the prepared buffalo sauce to allow even coating while the wings are still hot, enhancing flavor absorption for Your perfect, authentic Buffalo Wild Wings experience.
Nutritions
Traditional Wings from Buffalo Wild Wings provide a rich source of protein, essential for muscle repair and growth, from the 2 lbs of chicken wings. The buffalo sauce, made from hot sauce and butter, adds flavor but also contributes saturated fats and sodium, which should be consumed in moderation. Coating the wings in flour and frying them increases calorie content due to the oil absorption, making them energy-dense. When enjoying your wings, balance them with celery sticks or a lighter side to help offset the fat and sodium intake.
Storage
Store leftover Traditional Wings in an airtight container in the refrigerator to maintain their flavor and texture. Your wings will stay fresh for up to 3-4 days when properly chilled. For reheating, use an oven or air fryer at 350degF (175degC) for 8-10 minutes to keep the crispy exterior intact while warming the chicken thoroughly.
Variation or Alternatives
You can vary the cooking method by baking the wings at 425degF (220degC) for 40-45 minutes on a wire rack set over a sheet pan to achieve a crispy texture without frying. Substitute the all-purpose flour with cornstarch or rice flour to create a lighter, crispier coating. For a different flavor profile, replace the traditional hot sauce with a smoky chipotle sauce or a honey sriracha blend. Adjust the spice level by reducing the cayenne pepper or adding a touch of brown sugar to balance the heat with sweetness.
Allergies
Traditional Wings from Buffalo Wild Wings contain several common allergens including wheat from the all-purpose flour and dairy from the unsalted butter. The hot sauce and Worcestershire sauce may also contain ingredients that trigger sensitivities like vinegar or anchovies. You should check ingredient labels closely if you have allergies to gluten, dairy, or seafood-related components to ensure safe consumption.
Why this recipe?
Buffalo Wild Wings' Traditional Wings menu is beloved for its signature crispy texture and bold, flavorful sauces ranging from tangy Buffalo to spicy Asian Zing. The variety of wing flavors caters to diverse taste preferences, making each bite a satisfying experience. Your taste buds will appreciate the perfect balance of heat and zest that sets these wings apart from typical options. Trying to recreate this iconic recipe at home lets you enjoy restaurant-quality wings while customizing flavors to match your personal cravings.