Buffalo Wild Wings Teriyaki Wings

I love this sauce so much I'd drink it with a straw.

Course Appetizer

Cuisine American

Keyword Asian wings, wings

Prep Time 1

Cook Time 45

Servings

Calories 571kcal

1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon paprika
3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Oil for frying
Buffalo Wild Wings Teriyaki Wing Sauce

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 in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Place wings in a large bowl. Drizzle with desired amount of sauce and toss gently to coat. Serve.

Note: This recipe uses our deep frying wing cooking method.