Homemade Buffalo Wild Wings Style Chicken Wings with Five Signature Sauces

Ingredients

• 7.5 pounds Chicken Wings (natural, organic, big meaty pieces with skin)
• 1.5 tablespoons Kosher Salt (for dry brine)
• 1 tablespoon MSG (optional, enhances umami)
• 2 quarts Peanut Oil (high smoke point for crispiness)
• 2 tablespoons Duck Fat (optional, adds extra flavor)
• 1 cup Mayonnaise (full‑fat)
• 0.75 cup Parmesan Cheese (freshly grated)
• 1 tablespoon White Vinegar
• 1 tablespoon Corn Syrup (for slight sweetness)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 0.5 small Shallot (finely minced)
• 0.5 Red Fresno Chili (finely minced)
• 0.5 teaspoon Oregano (dried)
• 0.5 teaspoon Thyme (dried)
• 0.5 teaspoon Basil (dried)
• 0.5 teaspoon Black Pepper (ground)
• 0.5 teaspoon Red Pepper Flakes
• 8 cloves Garlic (mashed for garlic parmesan; extra 8‑10 cloves for spicy garlic)
• 2 tablespoons Neutral Oil (for Asian Zing sauce; also used in spicy garlic)
• 3 tablespoons Ginger (finely diced, fresh)
• 0.33 cup Sriracha Sauce
• 0.33 cup Rice Wine
• 0.33 cup Rice Vinegar
• 0.33 cup Sugar (white granulated)
• 0.5 cup Regular Soy Sauce
• 0.5 cup Dark Soy Sauce
• 1 tablespoon Sesame Oil (toasted)
• 1 tablespoon Cornstarch (for Asian Zing slurry; also used in other sauces)
• 2 tablespoons Water (for cornstarch slurry)
• 0.5 tablespoon Red Chili Flakes
• 2 tablespoons Butter (unsalted)
• 2 cups Buffalo Hot Sauce (your favorite brand)
• 1 drizzle Olive Oil (for garlic puree)
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Cayenne Pepper
• 0.5 teaspoon Worcestershire Sauce
• 1 Egg Yolk (room temperature)
• 2-3 Ripe Mangoes (peeled and diced)
• 5 Habanero Peppers (stems removed, seeded)
• 2 tablespoons Red Hot Sauce
• 0.25 cup White Vinegar
• 2 tablespoons Butter (unsalted, for mango habanero sauce)
• 0.5 teaspoon Paprika
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Cornstarch (mixed with cold water for mango sauce)
• 0.5 cup Coconut Milk (full‑fat)
• 0.5 cup Buttermilk
• 3 tablespoons Thai Red Chili Paste
• 3 tablespoons Thai Red Curry Paste
• 1 teaspoon Dark Soy Sauce
• 1 tablespoon Brown Sugar
• 1 tablespoon White Vinegar
• 1 tablespoon Minced Cilantro (fresh)
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Coriander
• 0.5 cup Mayonnaise (for Thai curry sauce creaminess)
• 0.5 teaspoon Cayenne Pepper (optional for extra heat in Thai curry sauce)

Instructions

1. Rinse and Dry Wings

   Place the 7.5 lb of chicken wings in a colander, rinse under cold water, then spread them on a baking sheet lined with paper towels and pat completely dry with additional towels.

   Time: PT10M

2. Season and Dry Brine

   In a small bowl combine 1.5 Tbsp kosher salt and 1 Tbsp MSG (optional). Sprinkle over the dried wings, toss to coat evenly, then arrange wings on a rack set over a baking sheet and refrigerate uncovered for at least 1 hour, up to 24 hours for maximum flavor and texture.

   Time: PT1H

   Temperature: 4°C

3. Heat Oil for First Fry

   Fill the deep fryer or cast‑iron pot with enough peanut oil to submerge the wings (about 2 qt). Heat to 325 °F (165 °C) using the thermometer.

   Time: PT10M

   Temperature: 325°F

4. First Fry (Blanch)

   Working in batches, gently lower the seasoned wings into the oil. Fry for about 10 minutes until they turn a pale golden color. Remove with tongs and place on a cooling rack to rest.

   Time: PT10M

   Temperature: 325°F

5. Second Fry for Crispiness

   Raise the oil temperature to 375 °F (190 °C). Return the rested wings to the oil in batches and fry for 5 minutes, or until deep golden‑brown and crisp.

   Time: PT5M

   Temperature: 375°F

6. Drain Wings

   Transfer the double‑fried wings onto a cooling rack lined with fresh paper towels to absorb excess oil.

   Time: PT5M

7. Prepare Garlic Parmesan Sauce

   In a bowl combine 1 cup mayo, 0.75 cup grated Parmesan, 1 Tbsp white vinegar, 1 Tbsp corn syrup, 1 tsp lemon juice, minced half‑small shallot, minced half red Fresno chili, 0.5 tsp each oregano, thyme, basil, black pepper, red pepper flakes, salt to taste, and 8 mashed garlic cloves. Mix until smooth.

   Time: PT5M

8. Prepare Asian Zing Sauce

   Heat 2 Tbsp neutral oil in a saucepan. Add 6 minced garlic cloves, sauté 1 min until light golden. Add 3 Tbsp diced ginger, stir 1 min. Add 1/3 cup each sriracha, rice wine, rice vinegar, sugar; 0.5 cup regular soy sauce; 0.5 cup dark soy sauce; 2 Tbsp corn syrup; 1 Tbsp sesame oil. Bring to a boil, simmer 5 min. Mix 1 Tbsp cornstarch with 2 Tbsp water, stir into sauce, cook 30 sec, remove heat, add 0.5 Tbsp red chili flakes.

   Time: PT7M30S

9. Prepare Spicy Garlic Sauce

   Melt 2 Tbsp butter with 2 Tbsp neutral oil in a saucepan. Add 2 cups Buffalo hot sauce, stir 1 min. Puree 8‑10 garlic cloves with a drizzle of olive oil and pinch of salt, then add to pan. Stir in 1 Tbsp corn syrup, 1 tsp garlic powder, 0.5 tsp cayenne, 0.5 tsp Worcestershire; bring to boil, reduce heat, simmer 2 min. In a separate bowl whisk 1 egg yolk with 2 Tbsp water, then whisk in 1 Tbsp cornstarch. Slowly pour egg mixture into sauce, whisk continuously until emulsified.

   Time: PT5M

10. Prepare Mango Habanero Sauce

    Blend 2‑3 peeled mangoes with 0.5 cup water, 5 seeded habanero peppers, 2 Tbsp red hot sauce, and 0.25 cup white vinegar until smooth. Transfer to saucepan, simmer 5 min. Stir in 0.25 cup corn syrup, 2 Tbsp sugar, 2 Tbsp butter, 0.5 tsp each salt, paprika, garlic powder; whisk until butter melts. Mix 1 tsp cornstarch with 2 Tbsp cold water, add to sauce, whisk 1 min until thickened. Adjust salt/vinegar to taste.

    Time: PT10M

11. Prepare Thai Curry Sauce

    In a saucepan combine 0.5 cup coconut milk and 0.5 cup buttermilk; bring to a gentle simmer. Add 3 Tbsp Thai red chili paste and 3 Tbsp Thai red curry paste, whisk until fully incorporated. Stir in 1 tsp minced garlic, 1 tsp minced ginger, 1 tsp dark soy sauce, 1 Tbsp brown sugar, 1 Tbsp white vinegar, 1 Tbsp minced cilantro, 0.5 tsp each salt, turmeric, chili powder, coriander, pinch black pepper. Whisk in 0.5 cup mayo, simmer 2 min. Optional: add 0.5‑1 tsp cayenne for extra heat.

    Time: PT6M

12. Coat Wings with Desired Sauce

    Place the hot, crisp wings in a large bowl. Pour the chosen sauce over the wings and toss vigorously until every piece is evenly coated.

    Time: PT3M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

22 g

Fat

32 g

Fiber

2 g