Buffalo Wild Wings is a popular American restaurant chain known for its chicken wings, which are available in a wide variety of sauces and seasonings. The chain uses a specific type of oil to fry its wings and other menu items, which is important to know for customers who have dietary restrictions or concerns.
The oil that Buffalo Wild Wings uses is a blend of partially hydrogenated soybean oil and beef tallow. This blend is used for frying both the wings and other items on the menu, such as french fries, onion rings, and chicken tenders. The use of beef tallow in the blend is what gives the wings their distinctive flavor and crispy texture.
Partially hydrogenated soybean oil is a common ingredient in many fast-food restaurants because it is a stable oil that can be reused many times before needing to be replaced. However, it has been found to be unhealthy due to the presence of trans fats, which have been linked to an increased risk of heart disease. In 2015, the Food and Drug Administration (FDA) banned the use of partially hydrogenated oils in food due to their health risks, but restaurants were given until 2018 to phase out their use.
Buffalo Wild Wings has since switched to a new oil blend that does not contain partially hydrogenated oils. The new blend is made up of high-oleic canola oil, corn oil, and soybean oil. This new blend was chosen because it is more stable than other oils and can withstand the high temperatures required for frying without breaking down or producing harmful substances.
In addition to its new oil blend, Buffalo Wild Wings has also made other changes to its menu to provide healthier options for customers. The chain now offers grilled chicken as an alternative to fried wings, and it has added more salads and vegetable sides to the menu. It has also introduced a “Buffalo Chips” appetizer, which is made from sliced potatoes that are baked instead of fried.
Overall, while Buffalo Wild Wings used to use a blend of partially hydrogenated soybean oil and beef tallow to fry its wings and other menu items, it has since switched to a new blend that does not contain partially hydrogenated oils. The new blend is made up of high-oleic canola oil, corn oil, and soybean oil, which are more stable and healthier than partially hydrogenated oils. Customers who are concerned about the type of oil used in their food should inquire with their server or check the restaurant’s website for more information.