Buffalo Wild Wings Style Wings

Did you watch the Super Bowl? We did! Although we don’t have TV service, we recently purchased a $50 antenna that picks up a decent number of news and sports networks. Mr. Handsome’s two brothers and one of their girlfriends were visiting for the weekend, so we all watched together.

For the majority of the evening, I was in the kitchen making honey-BBQ and Parmesan-garlic chicken wings. Our kitchen and living room are attached, so I was able to catch all the good commercials (and some of the actual game).

Mr. Handsome and I made these chicken wings for friends and family during last year’s Super Bowl, and they were a big hit. They taste almost identical to the wings served at Buffalo Wild Wings. I just have to share the recipe with you all!

Buffalo Wild Wings Style Chicken Wings  
Honey-BBQ/Parmesan-Garlic

The first step is to prepare the Parmesan-garlic sauce, as it is easiest to use when chilled in the refrigerator for several hours. (If you are crunched for time, I recommend just throwing it in the freezer for 15-20 minutes.)

Peel 4 medium-sized garlic cloves (or 2 large cloves), and coat with 2 teaspoons olive oil. Bake at 350 in an oven-safe dish (either in a regular oven or a convection oven) until garlic cloves are light brown (approximately 20-25 minutes).

After garlic cloves are cooled, mince them.

In a medium-sized bowl, combine garlic with the following ingredients:

1/2 cup mayonaise
2 Tablespoons corn syrup
1 Tablespoon white vinegar
1 teaspoon lemon juice
4 teaspoons powdered Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram (optional)
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper

Chill until cold (up to several hours).

When the Parmesan-garlic sauce has finished chilling, it’s time to make the homemade honey-BBQ sauce. (My husband is a huge fan of Sweet Baby Rays, but he likes this sauce even better.)

In a large saucepan, combine the following:

1-1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

Stir well to combine, and bring to a boil over medium heat. Reduce heat and simmer for 15-20 minutes.

Fill your deep-fryer (or a medium-sized saucepan) with oil (I use vegetable oil), and heat. To check if it’s ready, sprinkle a few drops of water on the surface of the oil. If it sizzles, you’re all set.

While the oil is heating, you’ll want to make the batter. Combine the following in a medium-sized bowl:

1 cup flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (I use crushed red pepper)
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Cut 3-4 boneless skinless chicken breasts into 1-inch pieces.

In a small bowl, beat 1 egg into 1 cup milk.

Dip each piece of chicken into the egg mixture…

…And then coat it with the flour mixture. (Dip it back into the egg mixture, and coat it with flour a second time.)

Add the battered chicken pieces to your hot oil. I encourage you to use a splatter screen to prevent injury. Only fry as many at a time as can be fully submerged in the oil.

Fry each batch until chicken is thoroughly cooked and moderately browned (approximately 5-10 minutes).

Smother fried chicken pieces with either honey-BBQ sauce or Parmesan garlic sauce, and enjoy!

Recipe adapted from Blog Chef