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.

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