Oh sure, I love spicy, hot chicken wings. But I’m also a big fan of more savory wings. In fact, the teriyaki wings at Buffalo Wild Wings are Anita and my favorite. We always order them (though Anita often opts for the boneless wings while I go for the bone-in versions).
Buffalo Wild Wings (of course) sells their sauces in their stores. They’re quite reasonably priced, and when you order 3 (or in my case, a lot more than 3) you can get them in this fancy carrying box. I think all of their flavors are available to go, except the current ‘special’ sauce, which is unfortunate because the flavor-of-the-month not too long ago was a crazy good chipotle cherry sting sauce. I’d drink that stuff with a straw.
Buffalo Wild Wings Teriyaki Wings
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- Oil for frying
- Combine flour, salt, cayenne pepper, and paprika in bowl. Divide in half and reserve one half of the mixture.
- Coat chicken pieces in half of the mixture and refrigerate for 1 hour.
- Coat chicken in leftover flour mixture. Shake off any excess.
- Working in batches, cook wings using the Deep Fryer method. Click here for our guide on cooking wings using a deepy fryer.
- Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Serve.