Do you love spicy garlic Buffalo wings? How about Buffalo’s Wild Wings covered in their spicy garlic sauce? You can make these spicy garlic Buffalo wings at home with minimal effort and maximum flavor.
Is there ever a bad time to serve chicken wings? No, I think not. Big game coming up? Buffalo wings for a party, just a Tuesday and you need some flavor in your life? Chicken wings it is! Seriously, these spicy garlic chicken wings are so good you will be making them ALL of the time!
Spicy Garlic Chicken Wing Sauce (Copycat Recipe)
This recipe is a copycat of Buffalo Wild Wing's spicy garlic chicken wings so that you can make your favorite Buffalo Wild Wing's at home! You might also enjoy this recipe for blue cheese dip or this creamy garlic Parmesan dip for your wings.
Ingredients
This recipe doesn’t call for anything that you don’t already have in your spice rack, so the only reason to head to the store is if you need chicken wings. Just grab some extras, this recipe is so good you are going to need them!
- hot sauce
- vegetable oil
- sugar
- garlic powder
- ground black pepper
- cayenne pepper
- Worcestershire sauce
- Distilled White Vinegar
- Corn Syrup
- egg yolk
- water
- cornstarch
- chicken wings and drumettes
- blue cheese crumbles and chopped green onions as garnish, if desired
Instructions
Prepare wings, if needed. I use fresh wings, coated in oil sprinkled with salt and pepper. Bake in preheated, 400 degree oven for about an hour.
Step 1: Prepare Your Sauce
Combine the first seven ingredients in a small saucepan and place on the stove on medium heat until it is boiling. We now add distilled white vinegar and corn syrup too for a more authentic result. Stir the sauce often so that it doesn't burn or stick to the bottom of the pan. Reduce the heat and simmer on low for five minutes so that the flavors can combine.
Step 2: Finish Your Sauce
Remove the sauce from heat and allow it to cool for ten minutes. Meanwhile, combine the egg yolk, water, and cornstarch in a small bowl and whisk until smooth. Whisk the cornstarch mixture into the cooled sauce and toss your slightly cooled wings in the sauce.
Hint: Make sure that you allow the sauce to cool off of the stove. If the sauce is too hot when you add the egg and cornstarch mixture you will end up with scrambled eggs in your sauce.
See printable recipe card at the bottom for correct quantities.
Variations
If you don't want or can't have spicy wings you might also enjoy them in other ways.
- BBQ - Toss the wings in your favorite BBQ sauce after cooking.
- Spicy Garlic Chicken Wings Sauce - Oh so good. I believe better than the original.
- Ranch - Sprinkle powdered ranch dressing mix on the wings after cooking or coat with ranch dressing and toss them.
- Creamy Garlic Parmesan Chicken Wings - Check out our super easy recipe.
- Lemon Pepper - Sprinkle the wings with lemon pepper flakes after cooking.
Storage
Store any leftover wings in the refrigerator for 3-4 days. You can also store any leftover sauce in the refrigerator for 3-4 days and use it for dipping once your wings have been reheated.
Tips
Use these tips to make sure your chicken wings and Buffalo Wild Wings Garlic sauce turn out perfect every time!
- Dry your chicken wings thoroughly before putting them in the oven. Pat them dry with a paper towel for the crispiest wings. This will reduce your cooking time, ensure that the wings turn out crispy, and make sure your sauce sticks well.
- Use a whisk to make sure there are no lumps in your sauce.
- Spray your foil lined baking sheet with non-stick spray so that your crispy chicken skin doesn’t stick to the pan and pull off after the cooking is complete.
More Buffalo Chicken Recipes
Do you like Buffalo chicken flavors? Here some recipes you may also like to try.
FAQ
Do you have questions about Buffalo Wild Wings Spicy Garlic Sauce? Here are some of the most commonly asked questions about this recipe.
You can reheat any leftover wings by wrapping them in foil and heating them gently in a 350 degree oven for about ten minutes.
Place leftover wings in a freezer safe bag and freeze for up to three months. Thaw before reheating them in the oven.
Yes, you can make this Buffalo Wild Wings garlic sauce ahead of time. Cool the sauce off and refrigerator until you need it. Reheat the sauce gently on the stove before tossing your wings in the sauce.
Video
Buffalo Wild Wings Spicy Garlic Sauce Copycat Recipe
Ready to make your wings? Remember that you can print this recipe if you would like.
Spicy Garlic Chicken Wings Sauce (Copycat Recipe)
Equipment
Ingredients
- 24 chicken wings and drumettes
- 1 cup hot sauce we use Franks Red Hot
- ½ cup vegetable oil
- 2 tsps sugar
- 2 tsps garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 1 large egg yolk
- 2 tsps water
- 2 tsps cornstarch
Optional
- 1 tablespoon distilled white vinegar
- 1 teaspoon corn syrup -
Instructions
- Get out your spices and measure your ingredients.
- Grab a resealable bag and throw wings inside. Add enough oil to coat and dump on baking sheet covered in tinfoil. Sprinkle wings with salt and pepper. Bake the chicken wings at 400 degrees F for 60 minutes and golden brown.
- Combine the first 7 ingredients in a small saucepan. Add distilled white vinegar and corn syrup too, if possible. Heat over medium heat until boiling, stirring often. Reduce heat and simmer for 5 minutes.
- Remove from heat and allow to cool for 10 minutes.
- Meanwhile, combine egg yolk, water, and cornstarch in a small bowl and whisk until fully combined
- Whisk the egg and cornstarch mixture into your cooled sauce.
- Until the sauce is smooth and well blended.
- Remove your chicken wings from the oven and allow them to cool slightly.
- Place the wings in a bowl.
- Toss slightly cooled wings in warm sauce.
- Add blue cheese crumbles and chopped green onions as garnish, if desired.
- Serve with sauce for dipping if desired.
- Enjoy!
- Every bite!
Notes
- We now add distilled white vinegar and corn syrup for even closer results.
- Dry your chicken wings thoroughly before putting them in the oven. Pat them dry with a paper towel for the crispiest wings. This will reduce your cooking time, ensure that the wings turn out crispy, and make sure your sauce sticks well.
- Use a whisk to make sure there are no lumps in your sauce.
- Spray your foil lined baking sheet with non-stick spray so that your crispy chicken skin doesn’t stick to the pan and pull off after the cooking is complete.
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