Buffalo Wild Wings Medium Sauce

Buffalo Wild Wings Medium Sauce embodies the authentic taste of Buffalo sauce as it originated in upstate New York. This classic recipe features red cayenne pepper as its main ingredient, combined with distilled vinegar for the characteristic acidity of American hot sauces. The addition of egg yolk and soybean oil provides a creamy texture and buttery richness that distinguishes true Buffalo sauce from a simple hot sauce.

The flavor profile is built around several layers of taste: the initial burst of heat from the cayenne pepper, the acidity of the vinegar that awakens the taste buds, and then the umami notes brought by the dehydrated garlic and onion. The touch of tamarind —a tangy tropical fruit—adds an unexpected complexity that distinguishes the BWW recipe from traditional Buffalo sauces. Molasses provides a subtle roundness that balances the whole.

In terms of heat, the Medium version offers what BWW calls "comfortable heat." The spiciness is definitely there but manageable, allowing you to enjoy several wings without your mouth feeling like it's on fire. This is the most ordered level in BWW restaurants, and the one co-founder Scott Lowery recommends trying first to assess the quality of a sauce.

Tip : To recreate the restaurant experience, fry your wings until the skin is nice and crispy, then coat them with the still-warm Medium sauce and serve immediately with celery sticks and ranch or blue cheese sauce. This sauce is also perfect for a creamy buffalo chicken dip by combining cream cheese, shredded chicken, and Medium sauce, then baking it in the oven until golden brown.

The Buffalo Wild Wings story began in 1982 when Jim Disbrow and Scott Lowery , two friends from Buffalo, New York, were desperately searching for authentic Buffalo-style wings in Ohio. Finding nothing, they decided to open their own restaurant near the Ohio State University campus in Columbus. The first "Buffalo Wild Wings & Weck" offered wings with a dozen sauces—Medium being the flagship sauce, the one that defines the Buffalo standard. The original name included "Weck," a reference to beef on weck, a traditional New York State sandwich on a kummelweck bun. Customers quickly shortened the name to "BW-3." In 2007, Disbrow and Lowery were inducted into the National Buffalo Wing Hall of Flame. Today, BWW has over 1,500 restaurants worldwide and offers 26 signature sauces. The chain is the largest server of draft beer in the United States. Made in the USA . Contains egg and soy. Size 12 fl oz (355ml).