Buffalo Wild Wings Honey BBQ Sauce
Buffalo Wild Wings Honey BBQ Sauce is a rich, smoky-sweet blend with a mild heat. It combines the deep flavor of barbecue with a touch of honey for sweetness, making it a favorite for wings and grilled dishes. The thick texture helps it coat food evenly and deliciously.
Equipment
- Medium saucepan
- Whisk
- Fryer or deep pan (for frying the wings)
- Tongs or slotted spoon
- Small Mixing Bowl,
- Cooking thermometer (optional)
Ingredients
- 1 tablespoon soy sauce
- 1/2 cup honey
- 2 lbs chicken wings split at joints, tips discarded
- 1 cup ketchup
- 1 teaspoon smoked paprika
- 1/4 cup molasses
- 1/2 teaspoon onion powder
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 teaspoon garlic powder
- Vegetable oil for frying
Instructions
- In a medium saucepan, combine soy sauce, honey, ketchup, smoked paprika, molasses, onion powder, apple cider vinegar, Dijon mustard, cayenne pepper, garlic powder, and a pinch of salt and pepper.
- Whisk the ingredients together until smooth. Heat the mixture over medium heat, stirring occasionally. Once it starts to simmer, lower the heat and let the sauce cook for about 5-7 minutes, or until it thickens slightly. Remove from heat and set aside.
- Heat vegetable oil in a deep fryer or large pan to 375°F (190°C). While the oil is heating, season the chicken wings with salt and pepper.
- Once the oil is ready, carefully place the wings into the hot oil in small batches. Fry the wings for about 8-10 minutes or until golden brown and crispy, ensuring they are fully cooked through (internal temperature should reach 165°F or 74°C).
- Once the wings are cooked, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Transfer the fried wings to a large bowl. Pour the prepared Honey BBQ sauce over the wings, and toss until the wings are fully coated in the sauce.
- Serve the wings immediately while hot, optionally garnished with chopped green onions or extra sauce on the side for dipping.
Notes
If you’re making a larger batch, this sauce stores well in the fridge for up to two weeks. Make sure it’s fully cooled before storing to preserve its flavor and texture.
If the sauce becomes too thick after refrigerating, simply heat it gently on the stove or microwave, adding a little water if necessary to loosen it up.