MENU DESCRIPTION: “Here they are in all their lip-smacking, award-winning glory: Buffalo, NewYork—style chicken wings spun in your favorite signature sauce.” Since Buffalo, New York, was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret  simply drop them in hot shortening for about 10 minutes —the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and three of the traditional hot sauces are cloned here. These sauces are very thick, almost like dressing or dip, so we’ll use an emulsifying technique that will ensure a creamy final product where the oil won’t separate from the other ingredients. These are clones for the most popular sauces: Spicy Garlic, Medium, and Hot. I’ve also added another big seller, Caribbean Jerk, to the list, followed by the cooking and coating technique for the wings. The first three sauce recipes might look the same at first glance, but each has slight variations. The bottom line is that you can make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank’s pepper sauce by the other hot sauces at the market. If you can’t find that brand, you can also use Crystal brand Louisiana hot sauce.

MAKES 1/2 CUPS.

INGREDIENTS

FOR SPICY GARLIC WING SAUCE:

• 1 cup Frank’s cayenne pepper sauce
• 1/2 cup vegetable oil
• 1 teaspoon granulated sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Worcestershire sauce
• 1 egg yolk
• 2 teaspoons water
• 2 teaspoons cornstarch

FOR MEDIUM WING SAUCE:

• 1 cup Frank’s cayenne pepper sauce
• 1/2 cup vegetable oil
• 1 teaspoon granulated sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon coarse ground black pepper
• 1 egg yolk
• 2 teaspoons water
• 2 teaspoons cornstarch

FOR HOT WING SAUCE:

• 1 cup Frank’s cayenne pepper sauce
• 1/2 cup vegetable oil
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon coarse ground black pepper
• 1 egg yolk
• 2 teaspoons water
• 2 teaspoons cornstarch

FOR WINGS:

• 20 chicken wing pieces
• 6 to 12 cups vegetable shortening
  ON THE SIDE: celery sticks

INSTRUCTIONS

FOR SAUCE:

1. Combine all ingredients except egg yolk, water, and cornstarch for the sauce in a small saucepan.
2. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes.
3. Remove pan from the heat and allow it to cool, uncovered, for 10 minutes.
4. 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.
5. Whisk in cornstarch until dissolved.
6. Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking.
7. Cover the sauce and chill it until it’s needed.

FOR WINGS:

1. Heat shortening in your fryer to 350 degrees.
2. Drop the wings into the shortening and fry for 10 to 12 minutes, or until the wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.
3. Put the wings into a plastic container with a lid. Add ¼ cup to ⅓ 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 add celery on the side. Oh, and get the napkins ready.