Zaxby’s Introduces Buffalo Garlic Blaze
If you are a fan of wings, chicken fingers, or both, you’ve probably wanted to try Zaxby’s chicken fingers & buffalo wings. The fast-casual restaurant chain is known for its signature sauces, and the latest campaign introduces a new one: Buffalo Garlic Blaze.
The campaign also includes a new national spot, “Guy on a Buffalo Wing,” which debuted during the College Football Playoff national championship game. In addition to the Buffalo Garlic Blaze sauce, the national commercial will also be aired during the Big Game on Feb. 13.
Many of the items on Zaxby’s menu are made without nuts, peanuts, soy, and dairy. The chicken is also cooked in dairy-free margarine, and its sauces are prepared without milk or butter.
However, some of the items on the menu do contain milk, such as the Buffalo Garlic Blaze Sauce and the Marinara Dipping Sauce. For a genuinely dairy-free experience, choose a different option or order a special order.
Zaxby’s Chicken Fingers & Buffalo Wings
Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in Buffalo, is the official food of our most sacred event of the year: the Super Bowl. After all, Who did not hear of Zaxby’s chicken fingers & buffalo wings.
We cannot claim it is the same recipe as Zaxby’s in their Buffalo Wings, but one thing we can be sure of is that they are ultra-delicious.
Chicken Fingers Recipe
The flavor of the crusty, nut-flavored chicken fingers is enhanced by a fat-free, sweetly spicy sauce made from apricot nectar and fiery Creole mustard—the sweetness of the fruit tempers the heat of the spice.
Make Pecan-Crusted Chicken Fingers and the Feisty Apricot Sauce to serve as party appetizers.
The recipe doubles or triples efficiently to serve a crowd. Or serve them as the main course, with a salad and a vegetable.
Pecan-crusted Chicken Fingers
- 3 skinless chicken breast halves, boned
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper or freshly ground black pepper
- 1/4 teaspoon ground thyme
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 4 tablespoons pecan meal or 2 tablespoons pecan halves
- 1 egg white
- 2 teaspoons canola oil
Slice the chicken breasts lengthwise into long strips about 1/2-inch wide. (Or buy chicken tenders, which are available in most grocery stores, and slice each in half lengthwise.) Set aside.
Beat the egg white lightly in a wide shallow dish. In another dish, thoroughly mix the spices and seasonings and pecan meal. (If using pecan halves, grind nuts until they are the consistency of coffee grounds.)
Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set aside on a sheet of wax paper. If not cooking immediately, refrigerate uncovered.
Heat the canola oil in a large, shallow non-stick skillet over medium-high heat. Cook the chicken strips without crowding, turning occasionally.
Cook until the chicken is opaque, firm to the touch, and the pecan meal is golden brown. Drain lightly on paper towels.
Serve warm with Feisty Apricot Sauce. Makes 12 fingers or 6 servings at 173 calories and 6 grams of fat per serving.
Note: If desired, substitute a Cajun spice mixture or blackening blend for spices and seasonings called for in this recipe. Look for brands that are low in sodium.
Picquant Apricot Sauce
1 cup canned apricot nectar 2 tablespoons Creole mustard (whole-grain mustard may substitute) 1 tablespoon cider vinegar 1 teaspoon cornstarch
In a small saucepan, combine the apricot nectar and the Creole mustard. Stir to blend and bring to a boil over medium heat. In a small dish, combine the vinegar and cornstarch and stir to make a paste.
When the nectar boils, stir in the cornstarch mixture. Stir until the mixture thickens slightly. Remove from heat and serve warm. Makes 1 1/2 cups or 12 servings at 16 calories and 0 fat per serving.
Test kitchen notes: For a spicier version of this sauce, add 1/4 teaspoon of cayenne pepper to the nectar and the mustard mixture.
For a milder version, use plain mustard instead of the spicy variety. Mango or peach nectar also is good in this recipe.
Creole mustard is a blend of brown and white mustard with vinegar and other seasonings. Several brands are available in grocery stores.
If unavailable, substitute hot mustard or whole-grain mustard.
These Buffalo Wings can be made on the grill or in the oven.
Time: 45 minutes
Yield: 4 to 6 servings
- 3 pounds of chicken wings
- ⅓ cup relatively mild hot sauce
- ¼ cup unsalted butter, melted
- 1 tablespoon sherry vinegar or white vinegar
- 1 tablespoon minced garlic
- Kosher salt and black pepper
1. Cut chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
2. Heat a charcoal or gas grill; the fire should be moderately hot, and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
3. Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. (You can also broil in the oven on a sheet pan, flipping wings halfway through.)
4. While the wings cook, combine relatively mild hot sauce, melted butter, sherry vinegar or white vinegar, minced garlic, salt, and pepper in a large bowl.
5. After the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides. (Or return to the broiler for a few minutes.)
Buffalo Wings History
The original Buffalo wing recipe was invented at a bar in 1964 when Dominic Bellissimo’s mother, Teressa, was asked to cook for a group of ravenous friends.
Teressa decided to deep-fry chicken wings and toss them with hot sauce, butter, and other secret ingredients. People immediately started flocking to the bar, looking for a taste of the wings. This was the start of what became a national tradition.
In addition to tzatziki, Buffalo wings come with crispy shallots and a rich and creamy sauce. The combination of flavors and textures makes the wings perfect for game-day binges.
You can enjoy them with your favorite beverage. Just make sure to order a side of fries for dipping. Besides, you’ll probably want to order a large order. This way, you can share them with friends and family.
Whether you’re in the mood for a hefty plate of Buffalo wings or a tasty appetizer, you’re bound to enjoy a good meal. Buffalo’s wing sauce is legendary.
The flavor of its wings is balanced by acidity, heat, and creaminess and can even be applied to salads and popcorn! So, when you’re in the mood to chow down on buffalo wings, head to a dive bar and indulge in the best wings in town or make them at your own house.
Best Buffalo Wings
Time Required: 1 hour
(plus overnight salting)
Servings: 5 to 6
- 5 pounds of chicken wings and drummettes (20 to 25 pieces)
- 4 tablespoons kosher salt
- 4 tablespoons Sriracha (Asian hot chili) sauce
- 2 tablespoons honey
- 2 tablespoons butter, melted
- 1 tablespoon soy sauce
- 2 tablespoons finely chopped fresh cilantro
- 4 cups canola oil
- Salt and ground black pepper to taste
Place the chicken in a large mixing bowl and season with salt. Toss to coat evenly. Place the chicken on a baking sheet and arrange it in a single layer. Refrigerate for 12 hours after wrapping in plastic wrap.
Remove the chicken pieces from the refrigerator when ready to cook and blot fully dry with paper towels, removing any salt. Allow 10 to 15 minutes for the chicken to come to room temperature.
Meanwhile, whisk together the Sriracha sauce, honey, butter, soy sauce, and cilantro in a small bowl. To test the level of heat, take a bite. Honey can be added to the sauce if it is too spicy. Remove from the equation.
In a big Dutch oven with a thermometer, heat the oil. Heat the oil over medium heat until it reaches 275 degrees Fahrenheit.
Divide the chicken into 4 batches. One batch at a time, fry for 8 minutes, transferring each to a clean plate or baking sheet when done. Once the chicken is done, increase the heat to medium-high and heat oil to 375 F.
Again working in batches, fry the chicken for 2 minutes, then transfer to a baking sheet lined with paper towels. The skin should be brown and crunchy, and the meat should pull away from the bones with just a bit of resistance.
As each batch is transferred to the baking sheet, season it with salt and pepper. Transfer the chicken to a large bowl and pour the chili sauce. Toss thoroughly coat all the wings, then transfer to a serving platter.