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Buffalo Wild Wings (But Better)

Homemade wing sauce is the most important component to the best wings of all time. It’s easy to make, but it requires the knowledge and...

Homemade wing sauce is the most important component to the best wings of all time. It’s easy to make, but it requires the knowledge and technique to make it truly great. Today we go head to head with the coveted buffalo wild wings and their zing sauce, mango habanero wing sauce, and the parmesan garlic wing sauce.


Serving Size: 4-6


Not Bleu Cheese Ranch :

  • 1/2 cup creme fraiche

  • 2/3 cup mayonnaise

  • 1/2 cup buttermilk

  • 1.5 tablespoons finely chopped dill

  • 1.5 tablespoons finely chopped parsley

  • 1/2 bunch finely sliced chives

  • 3 cloves garlic, grated

  • 1/4 teaspoon onion powder

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Wing Cooking method:

  • 4lbs wings (mix of flat and drumette)

  • 1 batch of any sauce

  • Salt to taste to cure

  • oil for frying

Gochujang Zing Sauce:

  • 1 teaspoon toasted sesame oil

  • 1.5 tablespoons vegetable oil

  • 9 cloves garlic finely chopped (4 toasted, 5 raws)

  • 2-inch knob ginger, finely chopped

  • 1/2 cup dark soy sauce

  • 1/4 cup regular soy sauce

  • 3/4 cup rice vinegar

  • 1/4 cup mirin

  • 1/2 cup granulated white sugar

  • 1 tablespoon gochujang

  • 1/2 cup sambal oelek

  • 3 tablespoons cornstarch

  • 1/4 cup water

  • 1 bunch Thai basil

Mango Habanero:

  • 4 large ripe mangos

  • 3/4 cup water

  • 3/4 cup sugar

  • 3 tablespoons Franks red hot

  • 10 habanero peppers

  • 2 cloves garlic

  • 1/4 cup lime juice

  • 1/2 cup white distilled vinegar

  • Salt to taste

  • 1 teaspoon Oil for smoothing and emulsifying

  • 1.5 tablespoon corn syrup

  • 1/4 cup unsalted butter, room temp

Parmesan Garlic:

  • 1 cup canola oil

  • 2 egg yolks

  • 7 cloves garlic

  • 2 tablespoons Dijon mustard

  • 1 tablespoon corn syrup

  • 1.5 tablespoons lemon juice plus more if needed

  • 1/2 cup finely grated parmigiano reggiano

  • Salt and pepper to taste

  • 1 red Fresno Chile very finely chopped

  • 2 teaspoons fresh thyme leaves

  • 2 teaspoons finely chopped fresh rosemary

  • 1/4 cup parsley, very finely chopped

  • 2 tablespoons chives, very finely sliced

  • 1 small shallot brunoise

  • Microplane parm to finish

  • Toasted garlic to finish

  • Finely sliced chives to finish

  • Finely chopped parsley to finish


Wing Cooking Method:

  1. Cure wings overnight in salt

  2. Fry wings in batches @ 350F for 4-5 minutes.

  3. Drain on a wire rack.

  4. Increase oil temperature to 375F and fry the wings for an additional 2-3 minutes.

  5. Toss in the desired sauce to coat.

Not Bleu Cheese Ranch Method:

  1. Combine all ingredients into a medium bowl.

  2. Whisk until fully combined.

Gochujang Zing Sauce Method:

  1. Fry 4 rough chopped cloves of garlic in the sesame oil and veg oil till toasted, add ginger and saute lightly, Immediately add soy sauce, vinegar, mirin, sugar, sambal, and gochujang. Bring to a simmer.

  2. Simmer for 30 seconds to 1 min then add cornstarch slurry of cornstarch and 1/4 cup water

  3. Heat till thickened. Finish with 5 raw cloves of garlic and steep in 1 bunch of Thai basil.

Mango Habanero Method:

  1. Make simple with 1/3 of water and sugar

  2. Blend the mangoes till very smooth, blend in simple to taste, you want it pretty sweet. Blend till stupid smooth

  3. Separately blend the habanero like the jalapeño salsa

  4. Reduce the mango purée PLUS the franks red hot until very much thickened add in habanero salsa and simmer to reduce that slightly

  5. Whisk in corn syrup and mount with butter, season with additional habanero till spicy to your liking.

  6. Thicken with cornstarch slurry as needed

Parmesan Garlic Method:

  1. Blend yolks, garlic, Dijon, corn syrup, lemon juice, Parmigiano till very smooth, season with salt and pepper to taste, stream in oil till mayo

  2. Fold in Fresno chili, parsley, chives, and shallots

  3. Make wings and toss in sauce, finish with a light layer of toasted garlic, and maybe parm and herbs.


David Young
David Young
Jun 22, 2023

Can anyone tell me how much basil is in “a bunch”? A single package here in Japan might be 3 - 4 leaves. In Thailand a bunch might be the size of a bouquet of flowers.

Nov 24, 2023
Replying to

A bunch usually means more than 2-3, so I would say try with the maybe the bouquet size and then work down if you find the flavor off. Going with more and reducing rather than less and increasing should be the way to go


David Young
David Young
Jun 22, 2023

In a cup of what? A cup measure volume, a gram measures weight, so a cup of different ingredients would all have different weights. For instance a cup of flour is about 150 gr while a cup of sugar would be about 200. There are about 240 milliliters in a cup.


Chris Lai
Chris Lai
May 22, 2023

I tried the Gochujang Sauce today….not sure if it’s a typo but I think 3/4 cup rice vinegar is a bit too much. Next time I’m going to halve that amount if not use 1/4 instead. at 3/4 it’s still good, but a bit too vinegary for my liking.

Also I think par frying at 325 makes a juicer wing and less prone to overcooking, especially with smaller wing sizes.

Fun recipe…you really threw the entire Asian kitchen at it lol


Wesley The Writer
Wesley The Writer
Sep 02, 2021

I added a 1/4 cup of light brown sugar to cut the bitters. Great sauce!

Wesley The Writer
Wesley The Writer
Sep 02, 2021
Replying to

...for the gochujang sauce.


Cary Killeen
Cary Killeen
Aug 10, 2021

I also want to know about the shelf-life, how long can the mango habanero be stored in the fridge?


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