My love for Buffalo Wild Wings' Spicy Garlic Wings
This sauce recipe
These wing and blue cheese recipes
Spicy Garlic Wing Sauce:
Makes 1 1/2 cups
- 1 cup Frank's cayenne pepper
- 1/3 cup vegetable oil
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 1 egg yolk
- 2 teaspoons water
- 2 teaspoons cornstarch
- Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
- While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved.
- Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating.
- Cover sauce and chill until needed.
Baked Buffalo Wings:
- 2 lbs chicken wings (about 12 wings)
- Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside.
- Pour all but 2 tablespoons of the sauce over the chicken pieces in the plastic bag. (Reserve sauce for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
- Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.
Blue Cheese Dip:
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/2 cup mayonnaise
- 1 Tbsp white wine vinegar or white vinegar
- 1 clove garlic, minced
- Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.
- Serve with wings and celery sticks.
Notes: I was not impressed with the baked buffalo wings. The skin was not crispy. Since I don't want to buy a deep fryer, I probably won't make wings again at home. The wing sauce was delicious, and I will definitely try it with another recipe in the future. The blue cheese dip was so good-- would be a delicious salad dressing too.
Tim's Ratings: Wing Sauce: 9/10; Wings: 7/10; Blue Cheese Dip: 9/10
Liz's Ratings: Wing Sauce: 9.5/10; Wings: 6/10; Blue Cheese Dip: 10/10
Mom's Rating: Blue Cheese Dip: 10/10