Buffalo Wild Wings Copycat Recipes
Buffalo Wild Wings built its name on 26+ wing sauces — from Sweet BBQ to face-melting Blazin'. Our copycats nail the crispy-wing technique and the most popular sauces: Asian Zing, Garlic Parmesan, and Mango Habanero.
4 recipes
Buffalo Wild Wings was founded in 1982 in Columbus, Ohio by Jim Disbrow and Scott Lowery — two men who craved Buffalo-style wings after moving from the East Coast and couldn't find them locally. The chain built its reputation on a sauce system: 26+ sauces and dry rubs ranging from Sweet BBQ to the face-melting Blazin' Knockout — a nine-pepper blend (Carolina Reaper, Ghost, Scorpion, Devil's Breath, Habanero, and four others) that is the hottest sauce on the menu and the basis for the Blazin' Challenge. BWW doesn't publish an official Scoville rating for it, but its superhot base puts it well above the original Blazin' sauce's ~350,000 SHU. The wings themselves are a two-step technique: deep-fry at 375°F until crispy, then toss in sauce immediately so it coats and lightly glazes the hot surface. Dry rubs go on before frying, not after. The key to the B-Dubs wing texture at home is baking powder in the dredge: 1 tsp per cup of flour raises the pH and accelerates the Maillard reaction, giving you genuine snap without a thick batter. Our Buffalo Wild Wings copycats cover the Blazin' Knockout sauce, Asian Zing, Garlic Parmesan, and Mango Habanero.
Frequently Asked Questions
How do I get the crispy wing texture from Buffalo Wild Wings without a deep fryer?
Bake on a wire rack at 425°F for 45–50 minutes, flipping halfway. The rack lets air circulate so the bottom doesn't steam. The secret ingredient: toss the wings in 1 tsp baking powder + 1/2 tsp salt before baking. The baking powder raises pH, which speeds the Maillard reaction and produces a genuinely crunchy skin. Don't use baking soda — it leaves a metallic taste.
What's in Buffalo Wild Wings Asian Zing sauce?
It's a sweet-heat chili sauce with a soy-vinegar backbone. A close home version: 1/4 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp sriracha, 1 tsp sesame oil, 1 tsp cornstarch slurry (to thicken and glaze). Simmer 2–3 minutes until slightly thickened, then toss hot wings immediately. The sauce should cling, not pool.
What is Buffalo Wild Wings Blazin' sauce and can I make it?
The current Blazin' Knockout sauce blends nine peppers — Carolina Reaper, Ghost, Scorpion, Devil's Breath, Habanero, Red Jalapeño, Green Jalapeño, Chile de Arbol, and Cayenne. BWW doesn't publish an official Scoville rating, but it's the hottest sauce on the menu and clearly hotter than the original Blazin' (~350,000 SHU). For a home version, blend 3 fresh habaneros + 4 dried chile de arbol + 4 cloves garlic with 1/2 cup white vinegar, 1/4 cup water, and 1 tsp salt. Simmer 8–10 minutes, then add ghost pepper and/or Carolina Reaper hot sauce to dial in your heat level. Always wear gloves — habanero capsaicin doesn't wash off. See our full Blazin' sauce recipe for the step-by-step.
What's the difference between B-Dubs dry rubs and wet sauces?
Dry rubs — like their Lemon Pepper or Desert Heat — are applied before frying, directly onto the raw or lightly dredged wing. They create a seasoned crust as the wing fries. Wet sauces (Garlic Parmesan, Asian Zing, BBQ) are tossed onto freshly cooked hot wings in a bowl — the heat of the wing melds the sauce. At home, always toss in sauce while the wings are steaming hot; cold wings won't absorb the sauce the same way.