When you order potato wedges at Buffalo Wild Wings, you're getting a consistently prepared side that has become nearly as popular as their signature wings. Understanding exactly what makes these potato wedges special can help you make informed choices whether you're dining in, ordering takeout, or attempting to recreate them at home.
The Evolution of BWW's Potato Wedge Recipe
Buffalo Wild Wings introduced potato wedges to their menu around 2002 as part of an expansion of their side offerings. Unlike many restaurant chains that have changed their potato preparation methods multiple times, BWW has maintained remarkable consistency in their wedge recipe over two decades. The primary evolution has been in their cooking oil—transitioning from partially hydrogenated vegetable oil to a zero-trans-fat oil blend in 2009 to comply with changing health regulations, as documented by the U.S. Food and Drug Administration.
| Time Period | Preparation Method | Key Ingredients | Nutritional Changes |
|---|---|---|---|
| 2002-2009 | Fried in partially hydrogenated oil | Potatoes, proprietary seasoning, hydrogenated oil | Higher trans fat content |
| 2009-2018 | Fried in zero-trans-fat oil | Potatoes, seasoning blend, canola/palm oil blend | Trans fat reduced to 0g per serving |
| 2018-Present | Same oil blend with minor seasoning adjustments | Potatoes, updated seasoning, same oil blend | Slight sodium reduction (10%) |
What Sets BWW Potato Wedges Apart From Competitors
While many casual dining restaurants offer potato wedges, Buffalo Wild Wings has created a distinctive product through specific preparation techniques. Their wedges stand out for three key reasons:
- Thickness and Cut: BWW uses a specific wedge cutter that creates uniformly thick slices (approximately 1 inch at the widest point) with the skin left on for texture and nutrients
- Cooking Process: They employ a double-fry method—first at a lower temperature to cook through, then at higher heat for crispiness—similar to techniques documented by the USDA Agricultural Research Service for optimal potato texture
- Seasoning Blend: While the exact recipe is proprietary, food analysis suggests it contains paprika, garlic powder, onion powder, and a touch of cayenne for subtle heat
Ordering Smart: Maximizing Your Potato Wedge Experience
Knowing how to order potato wedges at BWW can significantly enhance your experience. Here's what you need to know:
Size Options and Modifications
BWW offers potato wedges in three standard sizes:
- Small (310 calories) - Ideal as a side with wings
- Regular (590 calories) - Most popular standalone order
- Large (870 calories) - Best for sharing
While BWW doesn't officially offer modifications, experienced servers often accommodate these common requests:
- "Extra crispy" - Ask for them to be fried slightly longer
- "Light seasoning" - Possible at most locations
- "No ranch" - They'll serve with alternative dipping sauce
Perfect Pairings
Certain sauces complement potato wedges better than others. Based on flavor chemistry principles, these combinations work particularly well:
- Mango Habanero: The sweetness balances the potato's earthiness
- Medium: Classic buffalo flavor that doesn't overpower
- Ranch: Traditional pairing that enhances the wedges' natural flavor
Nutritional Profile and Dietary Considerations
Understanding the nutritional content helps make informed choices. A standard order (590 calories) contains:
- Total Fat: 29g (including 4.5g saturated fat)
- Carbohydrates: 70g (including 6g fiber)
- Protein: 6g
- Sodium: 820mg (36% of daily value)
From a dietary perspective, BWW potato wedges are:
- Vegetarian-friendly (no animal products in preparation)
- Gluten-free (potatoes and seasoning contain no gluten)
- Vegan (when ordered without ranch dressing)
For those watching sodium intake, consider these strategies:
- Share a small order instead of a regular
- Request "light salt" when placing your order
- Rinse wedges briefly in water to remove surface seasoning
Recreating BWW-Style Potato Wedges at Home
While the exact BWW recipe is proprietary, food science principles can help you create remarkably similar wedges at home. The key is understanding the Maillard reaction and proper potato preparation.
Essential Techniques for Authentic Results
Professional chefs use these methods to replicate restaurant-quality potato wedges:
- Potato Selection: Russet potatoes work best due to their high starch content and thick skin
- Soaking Process: Soak cut wedges in cold water for 30 minutes to remove excess starch (critical for crispiness)
- Drying Method: Pat completely dry with paper towels before seasoning
- Oil Temperature: First fry at 325°F (163°C), then finish at 375°F (190°C)
Seasoning Blend Recipe
For approximately 4 medium potatoes, combine:
- 1½ tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
Toss the hot wedges in this blend immediately after frying for maximum flavor adherence.
Common Questions About BWW Potato Wedges
Frequently Asked Questions
Are BWW potato wedges gluten-free?
Yes, BWW potato wedges are naturally gluten-free as they contain only potatoes, oil, and seasoning. However, they're cooked in the same fryers as breaded items, so cross-contamination may occur.
How many potato wedges come in a regular order?
A standard regular order contains approximately 12-14 wedges, depending on potato size and cutting consistency.
Can I get potato wedges instead of fries with my meal?
Yes, at most locations you can substitute potato wedges for fries on combo meals for an additional charge of $1.49.
Do BWW potato wedges contain dairy?
No, the potato wedges themselves contain no dairy ingredients. However, they're typically served with ranch dressing which does contain dairy.
Why are my homemade potato wedges not as crispy as BWW's?
Restaurant fryers maintain precise oil temperatures that home kitchens often can't match. For crispier results, ensure your oil is at 375°F and don't overcrowd the fryer basket.
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