Buffalo Wild Wings, often known simply as BWW, has built its reputation on serving some of the best wings in the fast-casual dining world. Fans of their wings often wonder about the magic behind those perfectly crispy, juicy bites coated in flavorful sauces. Understanding how BWW cooks their wings can help home cooks replicate a similar experience and appreciate the culinary techniques used by this popular chain.
Whether you love their spicy Buffalo sauce or the sweeter, tangier sauces, the foundation of great wings starts with the cooking process. BWW does not rely on shortcuts but combines traditional frying techniques with careful sauce application to deliver consistent quality every time. This article explores the step-by-step method BWW uses, focusing on cooking style, seasoning, saucing, and frying.
Getting the perfect wing crisp outside while keeping the meat tender inside is an art perfected by chains like Buffalo Wild Wings. Let’s break down exactly how they cook their wings, from raw poultry to the final sauced plate, so you can try it at home or just appreciate the science behind your favorite appetizer.
The Preparation Process Before Cooking
Choosing The Right Wings
Buffalo Wild Wings typically uses fresh chicken wings, which include both flats and drumettes. The choice of fresh wings over frozen is crucial as it helps maintain texture integrity during cooking. Each wing is trimmed and cleaned before the preparation stage to ensure uniform size and shape for even cooking.
Seasoning Without Overpowering
BWW keeps their wings lightly seasoned before frying, focusing primarily on salt and possibly a mild pepper seasoning. This simple seasoning allows the wings’ natural flavor to shine through and complements the variety of sauces applied later. Over-seasoning before cooking could interfere with the crispy texture and create an uneven flavor balance.
The Key To Perfect Texture: Double Frying
First Fry: Cooking The Wings Through
The wings are initially fried at a moderate temperature to cook the meat thoroughly without burning the skin. This first fry typically happens at around 325°F (163°C) and takes about 8 to 10 minutes. At this stage, the wings are fully cooked but not yet fully crispy.
Resting For Better Crispiness
After the first fry, the wings rest for a short time. This step allows excess oil to drain off and the wings to cool slightly, which prevents them from becoming soggy during the final crisping stage. Resting also helps the surface dry a bit, which improves crispiness in the next fry.
Second Fry: Achieving The Crispy Finish
The wings go back into hot oil heated to around 375°F (190°C). This higher temperature fat fry seals the skin, making it crispy and golden brown. Frying for 3 to 5 minutes in this stage ensures the right balance between crispness and juiciness inside.
Saucing The Wings Like BWW
Why Sauce Timing Matters
At BWW, wings are sauced immediately after frying while still hot. This timing helps the sauce adhere to the crispy skin but demands careful tossing to avoid breaking or sogginess. The wings spend just enough time in the sauce to coat every piece evenly without saturating the skin.
Signature Sauces And Their Application
BWW is known for a variety of sauce flavors, from traditional Buffalo to unique blends like Asian Zing, Honey BBQ, and Mango Habanero. Each sauce has its own consistency and viscosity, influencing how much it clings to the wings.
The tossing method is gentle but thorough, ensuring each wing is fully covered. BWW employees typically toss wings in large stainless steel bowls to keep them moving but maintain the sauce’s integrity.
The Equipment Behind The Scenes
Why Commercial Fryers Make A Difference
BWW uses industrial-grade fryers capable of holding a large volume of oil at a precise temperature. This consistent heat control is essential for the double frying process, which is tough to replicate in a standard home fryer or stovetop setup.
Oil Choice And Maintenance
The chain opts for oils with a high smoke point, such as peanut or canola oil, to withstand the frying temperatures without breaking down quickly. Regular filtering and oil changes maintain quality, ensuring the wings taste fresh and avoid off-flavors from old oil.
Bringing It Together: Cooking Times And Temperatures Table
| Cooking Stage | Temperature | Time |
|---|---|---|
| First Fry (Cooking) | 325°F (163°C) | 8-10 minutes |
| Resting | Room temperature | 3-5 minutes |
| Second Fry (Crisping) | 375°F (190°C) | 3-5 minutes |
Tips For Replicating BWW Wings At Home
- Use fresh or fully thawed wings for even cooking and best texture.
- Double frying is key: cook first at a lower temperature, then crisp at higher heat.
- Drain wings well after frying to keep the skin crispy before saucing.
- Toss wings gently in sauce immediately to maximize adhesion without losing crispiness.
- Use a thermometer to control oil temperatures precisely for consistent results.
- Choose sauces with a balanced consistency to prevent sogginess.
Conclusion
Buffalo Wild Wings’ approach to cooking wings prioritizes texture and flavor balance. Using fresh wings, simple seasoning, and the double fry method, BWW achieves wings that are crispy on the outside yet juicy inside. The precise control of frying temperatures and timing, followed by quick tossing in their signature sauces, creates the flavorful wings millions enjoy.
While replicating BWW wings exactly at home can be challenging without commercial equipment, following their method closely will get you very close. Knowing how does BWW cook their wings helps you appreciate the care and process behind every bite.
FAQ
Does BWW fry or bake their wings?
BWW wings are fried using a double frying method. They do not bake their wings, as frying is key to achieving the signature crispiness.
Why does BWW double fry their wings?
Double frying ensures the wings are cooked thoroughly during the first fry and get a crispy, golden skin during the second. This technique results in a better texture overall.
What type of oil does BWW use?
BWW uses high smoke point oils such as canola or peanut oil for frying. These oils withstand high temperatures and maintain a clean frying flavor.
How are the sauces applied at BWW?
Sauces are tossed onto the wings immediately after frying while still hot. This helps the sauce cling to the crispy skin without making the wings soggy.
Can I replicate BWW wings exactly at home?
You can get close by using fresh wings, double frying, and tossing quickly in sauce. However, commercial fryers and oil management make exact replication tricky.