Check calories and macros for Buffalo Wild Wings items.
Buffalo Wild Wings is a go-to for game day, but between the deep fryer and the rich sauces, a single meal can easily exceed two thousand calories. The key here is understanding wing styles and sauce selections.
Use this calculator to stack up your wings, tenders, and signature sauces, and watch how the numbers build up.
Boneless wings are heavily breaded and absorb a large amount of frying oil. Traditional wings are not breaded, and naked tenders are grilled, making them the leanest options. For example, the 150 Count Bone-In Wings is a top protein source with 1325g of protein.
Creamy sauces (like garlic parmesan) and sweet sauces (like honey BBQ) are loaded with fat and sugar. Dry rubs (like lemon pepper or chipotle BBQ) and vinegar-based sauces (like medium or hot) offer bold flavor for a fraction of the calories.
Opting for a side salad or carrots and celery instead of French fries or onion rings is a simple strategy to save calories while keeping the focus on your wings.
| Lighter choice | Cal | Heavier choice | Cal |
|---|---|---|---|
| Medium | 50 | Everything Pretzel Knots, withā¦ | 2120 |
| BlazināĀ® Knockout | 50 | Buffalo Chicken Tots | 2110 |
| Mild | 50 | 10 count Original Chicken Dippā¦ | 1910 |
Nutrition values are compiled from official Buffalo Wild Wings published nutrition information and reputable public nutrition databases, then normalized to a consistent per-item format. Figures vary with build, size and customization, so use this calculator as a close guide and confirm in-store details when you need exact numbers. Reviewed by Jennifer Zoned, PhD, Nutrition Researcher.
Naked tenders are the lowest calorie option, followed by traditional wings with dry rub seasonings. The calculator has the exact details.
No, the thick flour breading and deep frying make them higher in carbohydrates and fat than traditional wings.
Hot, medium, and dry rub options have very little sugar, unlike sweet barbecue or teriyaki sauces.
Nutrition Researcher | Senior Nutritionist | Macro & Meals Founder
Doctorate in Nutrition from Johns Hopkins University PhD and as a Nutrition Researcher and Senior Nutritionist, I aim to make evidence-based nutrition research more user-friendly.
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