January 2018

Buffalo Wild Wings’ Wings and Sauce

*Note: To turn this sauce into spicy garlic sauce, add ½ additional teaspoon garlic powder.

**Note: To turn this sauce into hot wing sauce, add 1 additional teaspoon cayenne.


For the medium wing sauce
1 cup Frank’s cayenne sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder*
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne**
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch


For the medium wing sauce
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.



3 cups water
2 teaspoons cornstarch
One 6-ounce can tomato paste
3 tablespoons white vinegar
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cayenne pepper


1. Dissolve the cornstarch in the water in a medium saucepan.

2. Add the remaining ingredients and stir well. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Turn off the heat and cover the sauce until it has cooled. Store the sauce in a covered container in your refrigerator.

Makes 3 cups (24 ounces).



1 cup (2 sticks) butter
1 cup granulated sugar
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips


1. Melt the butter in a saucepan.

2. Add the sugar, water, and corn syrup.

3. Cook the mixture over medium heat, stirring.

4. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees F on a cooking thermometer (the soft-crack stage). It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water.

5. Quickly stir in 1/2 cup chopped almonds.

6. Immediately pour the mixture onto an ungreased baking sheet.

7. Wait 2 or 3 minutes for the candy surface to firm, then sprinkle on the chocolate chips.

8. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface.

9. Sprinkle the remaining almonds over the melted chocolate.

10. When the chocolate hardens, crack the candy into pieces. Store covered.

Makes 1 1/2 pounds.

Heath bar or Hershey’s Skor: These two candy bars are very similar, and both are composed of ingredients similar to those in Almond Roca. One obvious difference is that there are no almonds on top of these bars. To make these candy bars, simply follow the same directions for Almond Roca, omitting step 9.

Tidbits: These recipes taste very much like the candies they clone, but you may notice right away that the finished products don’t look like their corporate counterparts. This is largely due to the fact that the chocolate is only a top coating, surrounding the almond candy centers. This was done in the interest of simplicity—to make the recipes easier on the cook (that’s you, right?). You could also choose to make your almond candy center first, then crack it into smaller pieces and dip those into the chocolate that’s been melted.



1/3 cup granulated sugar
One 16-ounce bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract


1. Combine the sugar and corn syrup in a 2-quart pan and place over medium heat. Heat until sugar dissolves, stirring regularly, about 5 minutes.

2. When the sugar has dissolved, remove the mixture from the heat, add the vodka, and cover it tightly with a lid. Let it cool down before you take the lid off.

3. When the liquid has cooled down, add the peppermint extract and pour it all into a sealable bottle.

Makes 4 cups.


Gingerbread Syrup

2 cups water
1 1/2 cups granulated sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
Whipped cream
Ground nutmeg

1. Make the gingerbread syrup by combining the water, sugar, ginger, cinnamon, and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.

2. Bring the mixture to a boil, then reduce the heat and simmer the syrup uncovered for 15 minutes. Remove the syrup from the heat when it’s done and slap a lid on it.

3. Make a double shot of espresso(1/2 cup) using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.

4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.

5. Top off the drink with a dollop of whipped cream and a sprinkle of nutmeg.

Makes 1 grande latte (16 ounces).