Buffalo Wild Wings’ allergen guide lists beef tallow for frying, and some sauces and dressings contain refined soybean oil.
When people ask what oil Buffalo Wild Wings uses, they’re usually chasing one of three things: the flavor, the crunch, or the fine print. The fat in the fryer changes how wings brown, how fries crisp, and even whether a menu item fits a vegetarian or religious diet.
The good news is you don’t have to guess. Buffalo Wild Wings publishes a kitchen prep document that calls out what’s used in the fryers and flags shared-equipment risk. You can read it on the Nutrition, Allergen, & Preparation page and in the linked PDF.
What Oil Does Buffalo Wild Wings Use?
Buffalo Wild Wings’ own materials state that beef tallow is used to fry items. In the same document, the fryer column is labeled as fried in beef tallow (and, in parts of the guide, beef shortening). In restaurant terms, those labels point to a beef-fat fryer setup, not a standard jug of vegetable oil.
If you’re reading this because of diet limits, that one line matters. Beef tallow comes from rendered beef fat. It’s not vegetarian. It’s not vegan. It can also be a problem for anyone who avoids beef for religious reasons.
One more detail from the same guide: some sauces and dressings list refined soybean oil as an ingredient. That doesn’t change what’s in the fryer, but it does mean “fried in tallow” and “contains soybean oil” can both be true on the same plate, depending on what you order and how it’s sauced.
If you want the primary source, Buffalo Wild Wings spells it out near the end of its Allergen & Preparation Guide, along with a reminder that kitchens use shared equipment and that menu items can vary by location.
Buffalo Wild Wings Frying Oil Details For Wings And Fries
Restaurants pick fryer fat for texture and for how it behaves over a long shift. Beef tallow holds up well at typical frying temps, and it brings a savory edge that can make plain fries taste seasoned even before you shake on dry rub.
If you’ve tried to copy restaurant wings at home and ended up with pale skin or a limp bite, the fryer fat might be part of it. Tallow tends to brown in a way that reads “deep-fried” fast. It can also help wings land crisp without tasting oily, as long as the fry temp stays steady.
Beef Tallow And Beef Shortening Are Often The Same Idea
On Buffalo Wild Wings’ guide, you’ll see the fryer tagged as beef tallow and, in other spots, beef shortening. In kitchen supply terms, “shortening” often means a commercial, fryer-ready fat that can be solid at room temp and melt clear when hot. If it’s labeled beef, it’s still beef-based.
That wording shift matters because some people hear “shortening” and assume a plant oil. At B-Dubs, the label is tied to beef fat, not a tub of vegetable shortening.
Why Tallow Changes The Texture
Wings and fries get crisp when water flashes off and the surface dries quickly. Fryer fat that stays stable at high heat helps that happen in a tight window. Tallow also firms up as food cools, which can make leftovers feel less greasy compared with some liquid oils.
There’s a tradeoff. Any shared fryer setup can pass flavors between items. You might taste a hint of onion rings on fries, or a touch of fish on something that never had fish in its recipe. That’s not a “secret seasoning.” That’s shared hot fat doing what it does.
| Menu Area | Typical Prep Method | Oil/Fat Notes From B-Dubs Materials |
|---|---|---|
| Traditional Wings | Fried, then sauced or seasoned | Listed as fried in beef tallow/shortening; bowls used for saucing may be shared |
| Boneless Wings | Fried, then sauced or seasoned | Listed as fried in beef tallow/shortening; shared equipment can cause cross-contact |
| Cauliflower Wings | Fried, then sauced or seasoned | Listed as fried in beef tallow/shortening; not vegetarian-safe if you avoid beef fat |
| French Fries And Potato Wedges | Fried | Sides are listed with the same fryer note; shared fryers are the default setup |
| Chips And Nacho-Style Items | Often fried or finished in hot fat | Some chip items are listed under fried preparations; check the current PDF for your exact item |
| Beer-Battered Onion Rings | Fried | Included in sampler items listed under fried preparations; fried in the beef-fat fryer |
| Cheese Curds And Fried Appetizers | Fried | Appetizers show the same fryer tag; cross-contact risk applies in shared fryers |
| Chicken Dippers | Fried | Listed under fried items; sauce choices may add additional oils by ingredient |
| Dressings And Dips | Portioned cold | Some items list refined soybean oil as an ingredient instead of a fryer fat |
Where Other Oils Show Up On A B-Dubs Order
“Fried in beef tallow” tells you what’s in the fryer. It doesn’t list all that can land on your plate. Sauces, dressings, and some packaged ingredients can bring their own oils, and those oils can differ item to item.
Buffalo Wild Wings’ guide notes that soybean oil appears in some sauces and dressings, and it calls out that it’s refined unless stated otherwise. It doesn’t change the headline: fried items still go through a beef-fat fryer.
If you’re trying to avoid certain oils, the cleanest move is to pair a grilled item with a dry seasoning and skip sauces that list oils you don’t want. If you’re ordering wings, ask for seasoning only, and add your own dip at home using an oil you choose.
Diet And Allergy Notes That Change What You Order
Buffalo Wild Wings is loud and fun, but it’s still a working kitchen with shared tools. Their guide states they don’t use separate fryers, and it flags cross-contact between fried foods. That means allergens can travel even when a recipe doesn’t list them.
If you avoid beef, the fryer note is the first line to read. Fried items, including wing-style cauliflower, pass through beef tallow/shortening. For many vegetarians, that’s a deal-breaker even if the item itself has no meat.
If you manage a food allergy, check the latest PDF before you order and talk with a manager on site. Shared equipment means contact can still happen.
One more real-world thing: limited-time items and regional tests come and go. Buffalo Wild Wings says not all test recipes show up in the main guide. If you’re ordering a new promo item, treat it as unknown until you can confirm its prep notes.
| If You’re Avoiding… | Watch For On The Menu | Practical Moves |
|---|---|---|
| Beef Fat | Anything marked fried | Pick grilled items, fresh sides, and sauces you’ve checked for ingredients |
| Soy Ingredients | Sauces, dressings, marinades | Scan the latest ingredient notes; order seasoning-only wings when available |
| Gluten | Shared fryer foods and battered apps | Ask about prep areas; shared fryers can transfer gluten even without breading |
| Dairy | Cheese toppings, creamy dips | Skip cheese add-ons; pick plain veggies and check seasoning blends |
| Peanuts And Tree Nuts | Cross-contact warnings | Read the kitchen notes in the guide and confirm current handling at your location |
| Sesame | Seasonings and dressings | Check for sesame alerts in the PDF and avoid items with sesame-based sauces |
How To Get That Buffalo Wild Wings Crunch At Home
To mimic the B-Dubs style, match two things: the fryer fat and the moisture level on the chicken.
Pick A Frying Fat That Acts Like The Restaurant
If you can find rendered beef tallow, that’s the closest match to what Buffalo Wild Wings lists for frying. If you shop at a restaurant-supply store, look for beef frying shortening, which is made for repeat frying and steady heat.
Can’t do beef? You can still make crisp wings, but the flavor will shift. Peanut oil and high-oleic oils are common home options because they handle higher temps well. If allergies are in play, skip peanut oil and choose a neutral, high-heat plant oil you tolerate.
Dry The Wings Like You Mean It
Restaurant wings crisp fast when surface moisture is kept in check. Pat wings dry, then chill them on a rack in the fridge for a few hours, without wrapping. Season lightly right before frying so spices don’t scorch.
Fry In Two Rounds For Better Skin
Heat your tallow to 325°F. Fry wings in small batches until they’re pale gold and cooked through, then pull them to a rack. Let them rest for 10 minutes. Next, bring the fat up to 375°F and fry the wings again until the skin turns deep golden and crisp.
That two-step fry does two jobs: it cooks the meat gently first, then it finishes the skin at higher heat without drying out the inside.
Sauce After Frying, Not During
Buffalo Wild Wings fries first, then tosses wings in sauce or dry seasoning. Do the same at home. If you sauce too early, the skin steams and softens.
Warm your sauce in a small pan so it clings better, then toss wings in a bowl and serve right away. If you want dry rub wings, toss in melted fat and seasoning so the rub sticks without turning dusty.
Keep Your Fryer Fat Clean
Skim between batches, then strain the cooled fat through a fine sieve. Store it sealed in the fridge so it stays clean for the next fry.
Ways To Mimic The Flavor If You Don’t Want Beef Tallow
Some cooks want the crunch but don’t eat beef. You can still get close in texture with a clean, neutral oil and a few small moves.
- Use a higher frying temp window. A steady 365–375°F helps skin crisp faster.
- Add a pinch of baking powder to dry seasoning. Keep it minimal so the oil stays calm.
Even with these tweaks, the taste won’t be the same as a beef-fat fryer. Texture gets close. Flavor depends on the fat.
Ordering Tips When You Want Fewer Surprises
Start with the most current Buffalo Wild Wings PDF, since the guide is updated on a schedule. Decide what matters most for you, then keep your order simple. Grilled items plus fresh sides reduce shared-fryer contact. Seasoning-only wings reduce ingredient clutter in sauces. When you need a firm answer, ask a manager to confirm how the item is cooked at that location.
References & Sources
- Buffalo Wild Wings.“Allergen & Preparation Guide (Valid 10/29/2025–01/06/2026).”States that beef tallow is used for frying and explains shared-fryer cross-contact.
- Buffalo Wild Wings.“Nutrition, Allergen, & Preparation.”Hosts the current nutrition and allergen documents used to verify ingredients and prep notes.
