Buffalo Wild Wings Honey BBQ Sauce faithfully recreates one of the 26 signature sauces served in BWW restaurants worldwide. Its unique flavor profile blends the comforting sweetness of real honey and molasses with the smoky depth of chipotle peppers, the heat of jalapeños , and the earthy notes of dehydrated ancho peppers. The result is a sweet and smoky BBQ sauce with a gentle, gradual heat that never overwhelms the palate.

The base combines tomato paste, distilled vinegar, and natural smoke flavoring to create that glossy, sticky texture that clings perfectly to chicken wings. Spices—including mustard seeds, garlic, and dehydrated onion—add an aromatic complexity that sets this sauce apart from classic BBQ sauces. Moderate heat, pronounced sweetness: it's the "sweet with gentle heat" profile that families and wing enthusiasts alike love.

This incredibly versatile sauce can be used as a dip for chicken fingers and nuggets, as a marinade for chicken or pork, as a glaze for grilled baby back ribs, or simply generously smothered over freshly fried wings. It's perfect for turning any game day into a true American tailgate party.

Tip : For authentic Honey BBQ wings, fry your chicken wings until crispy, then generously coat them with the still-hot sauce and serve immediately. You can also use this sauce as a base for a pulled pork sandwich or mix it with mayonnaise for a unique burger sauce.

The story of Buffalo Wild Wings begins in 1982 when Jim Disbrow and Scott Lowery , two friends from Buffalo, New York, living in Ohio, couldn't find authentic Buffalo-style chicken wings from their hometown anywhere. Faced with the choice between a road trip to New York or opening their own restaurant, they chose the latter. The first "Buffalo Wild Wings & Weck" opened near the Ohio State University campus in Columbus. The name "Weck" referred to beef on weck, another New York State classic—a roast beef sandwich on a kummelweck bun with caraway seeds and kosher salt. Customers quickly shortened the name to "BW-3." From 12 original sauces, the menu now boasts 26. In 2007, Disbrow