Buffalo Wild Wings: Buffalo Wings and Sauces

From Top Secret Recipes

Spicy Garlic Wing Sauce
1C Frank's cayenne pepper sauce
1/3 C vegetable oil
1 tsp granulated sugar
1 tsp garlic powder
1/2 tsp coarse ground black pepper
1/2 tsp cayenne pepper
1/2 tsp Worcestershire sauce
1 egg yolk
2 tsp water
2 tsp cornstarch

Medium Wing Sauce
1 C Frank's cayenne pepper sauce
1/3 C vegetable oil
1 tsp granulated sugar
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/8 tsp coarse ground black pepper
1 egg yolk
2 tsp water
2 tsp cornstarch

Hot Wing Sauce
1 C Frank's cayenne pepper sauce
1/3 C vegetable oil
1 tsp granulated sugar
1 1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/8 tsp coarse ground black pepper
1 egg yolk
2 tsp water
2 tsp cornstarch

Combine all the ingredients except egg yolk, water and cornstarch for the sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from the heat and allow to cool, uncovered, for 10 minutes.
While the sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.
Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it's needed.

Wings

20 chicken wing pieces
6-12 C vegetable shortening

Heat shortening in your fryer to 350 degrees.
Drop the wings into the shortening and fry 10-12 minutes, or until the wings are turning light brown. Remove wings to a rack or papwer towels to drain for 1 minute.
Put the wings into a plastic container with a lid. Add 1/4 cup to 1/3 cup of your sauce of choice to the container, put the lid on and give it a good shake. Pour wings out onto a plate and serve.