Buffalo Wild Wings Sauce Recipes

Robyn

subheading: Parmesan Garlic:

½ cup butter, melted

1 teaspoon garlic powder

½ teaspoon onion salt

¼ teaspoon black pepper, freshly ground

½ cup parmesan cheese, grated

subheading: Spicy Garlic:

1 Cup Frank’s cayenne pepper sauce

⅓ Cup vegetable oil

1 Teaspoon granulated sugar

1 Teaspoon garlic powder

½ teaspoon course ground black pepper

½ teaspoon cayenne pepper

½ teaspoon Worcestershire sauce

subheading: Medium Wing Sauce:

1 cup Frank’s cayenne pepper sauce

⅓ cup vegetable oil

1 teaspoon granulated sugar

½ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon Worcestershire sauce

⅛ teaspoon coarse ground black pepper

subheading: Hot Wing Sauce:

1 Cup Franks cayenne pepper sauce

⅓ Cup vegetable oil

1 Teaspoon granulated sugar

1 ½ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon Worcestershire sauce

⅛ Teaspoon coarse ground black pepper

2 Teaspoons water

2 Teaspoons cornstarch

subheading: Blazin’:

6 fresh habanero peppers (with seeds)

5 lemon drop peppers (or other small hot pepper)

8 jalapenos (with seeds)

2 to 3 garlic cloves

2 cups white vinegar

¼ teaspoon ground oregano

¼ teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon mustard powder

fresh ground black pepper

salt

subheading: Mango Habanero:

2 cups Mango Nectar (found in your local grocery store)

Any habenero hot sauce. I recommend El Yucatan. The amount is up to you, depending on how spicy you like your wings.

1 Tbsp corn syrup. (sugar works too)

¼ cup Frank’s cayenne pepper sauce

⅓ cup melted butter

subheading: Asian Zing:

2 teaspoons cornstarch

4 teaspoons rice wine vinegar

½ cup corn syrup

⅓ cup sugar

¼ cup chili-garlic sauce (sriracha!)

1 tablespoon soy sauce

1 teaspoon lemon juice

¼ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon garlic powder

subheading: Caribbean Jerk:

Tablespoons margarine

2 Tablespoons minced onion (white and light green parts only)

1 Cup water

¾ Cup ketchup

½ Cup plus 2 tablespoons dark brown sugar

¼ Cup apple cider vinegar

2 Tablespoons white distilled vinegar

2 Tablespoons Frank’s cayenne pepper sauce

2 Teaspoons ground black pepper

2 Teaspoons Worcestershire sauce

2 Teaspoons lemon juice

1-½ Teaspoons cayenne pepper

1 Teaspoon dried parsley flakes

1 Teaspoon cornstarch

½ Teaspoon salt

½ Teaspoon garlic powder

½ Teaspoon dried thyme

¼ Teaspoon onion powder

⅛ Teaspoon ground clove

⅛ Teaspoon ground nutmeg

⅛ Teaspoon ground allspice

⅛ Teaspoon rubbed sage

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