Buffalo Wild Wings Allergen Menu: Ingredients & Allergens

Looking for the latest buffalo wild wings allergen menu details before you order? This introduction gives a quick answer: the guide lists ingredients and major allergens and explains real-world preparation risks so you can plan safely.

This FAQ-style page covers ingredients versus allergens and practical kitchen risks in busy sports-bar kitchens. It points out that PDFs like the U.S. Nutrition Guide and the Allergen & Preparation Guide list specific ingredients and major allergens.

Important: “Made without” items may still be exposed to allergens through shared equipment and handling. Guests should verify current information with staff or the official PDF before ordering.

High-risk categories include fried items, sauced wings, creamy dips, and breaded proteins. This guide focuses on common concerns like milk, egg, and wheat while encouraging you to check the full PDF for complete lists.

How to use Buffalo Wild Wings’ allergen & preparation resources in the U.S.

The quickest way to check ingredients and prep notes is to grab the PDF guides on the brand’s website.

Find the PDFs: Go to the site’s Nutrition, Allergen & Preparation page. Download the Nutrition Guide PDF for calories and ingredient clues. Download the Allergen & Preparation Guide PDF for allergy flags and prep notes.

• Allergen & Preparation Guide: shows major allergens and location-specific prep comments.
• Nutrition Guide: lists ingredients, nutrients, and helpful context for menu items.

Save both PDFs to your phone so you can check in-restaurant, especially when menu items rotate. “No allergen ingredients listed” differs from “low exposure risk.” For example, a sauce may not list wheat but is mixed in a shared bowl. Fries that cook in a shared fryer have higher exposure risk.

Remember: this chain is not a dedicated gluten-free menu restaurant. Treat “gluten-free menu” searches as guidance for lower-risk choices, and expect preparation methods like shared bowls and fryers to matter as much as ingredient lists. The next section covers cross-contact realities in the kitchen.

Cross-contamination and fryer realities at Buffalo Wild Wings

Cross-contamination in busy fry stations can turn a simple order into a risky one for people avoiding gluten. Oil, baskets, tongs, cutting boards, and shared sauce bowls all transfer crumbs and proteins between items quickly.

Shared fryers, shared bowls, and shared prep stations

Plain ingredients can become unsafe when they touch the same oil or bowls as breaded or dairy-containing foods. Many locations fry multiple foods in beef shortening, increasing cross-contact risk for gluten and dairy.

Do they use separate fryers? What can vary by location

Some restaurants report a dedicated fryer for traditional wings or fries. Others do not. Whether they use separate fryers depends on staffing, equipment, and local practices. Always confirm at your location.

What “gluten-friendly” means when there’s no certified testing

Gluten-friendly is a practical label, not a certified guarantee. Items are not tested to an FDA

Major allergens to watch for most often: milk, egg, wheat/gluten

Start by scanning for the three ingredients that most often cause problems: milk, egg, and wheat/gluten. A quick look at ingredient lists can steer you away from trouble before you pick a sauce or combo.

Dairy in dips, cheese toppings, and select sauces

Dairy often hides in creamy dips, melted cheese, and some sauces that seem spicy but are cream-based.

• Common hides: cheese, ranch, bleu cheese, and creamy sandwich toppings.
• Ask for sauce on the side to reduce contact.

Egg in certain seasonings and dressings

Egg turns up in mayo-based dressings, aioli-style toppings, and some seasoning blends. If a dressing lists egg, skip it or request a swap.

Wheat/gluten in batters, buns, tortillas, and breaded items

Wheat shows up in breaded chicken, boneless batter, buns, and wraps. Even grilled chicken can face cross-contact in shared fryers or prep areas.

Tip: Compare ingredients with the real prep reality. Mixed orders can introduce risk from shared baskets and bowls. Decide what level of exposure you can accept, and then order with confidence.

buffalo wild wings allergen menu: what to know before you order

Start with two simple checks before you order. First, read the ingredient list. Second, confirm how the kitchen prepares the item.

Confirm ingredients vs. preparation risk

Ingredients tell you what is in a dish. That is step one.

Preparation can change exposure. Shared fryers and shared bowls amplify risk for fried items.

How to ask staff to reduce contact points

Use this two-step script aloud to staff: “Does it contain X?” then “How is it prepared here?”

• Ask staff to flag the ticket with the allergy so cooks see it.
• Request clean gloves, clean utensils, and a dedicated staging area.
• Specifically ask if wings or tenders are tossed in shared bowls and request a dedicated bowl when possible.

Note: Even with good steps, a shared kitchen can’t promise zero exposure. Decide the level of risk you will accept and place your order accordingly.

Wings: traditional, boneless, and cauliflower wings (ingredients vs. prep risk)

Not all wing options are equal for someone avoiding gluten — ingredients and prep both matter.

Traditional: what’s in it vs. what happens to it

Ingredients: Traditional pieces are served without a flour coating. That makes them a better starting point for gluten concerns.

Prep risk: Shared fryers, shared sauce bowls, and common tongs can transfer gluten. Even plain chicken may carry a “may contain” risk from cross-contact.

Boneless: wheat-based batter — avoid if you need gluten-free

Ingredients: Boneless items use a wheat-based batter. That means wheat is an explicit ingredient.

Prep risk: Batter plus fryer sharing raises the allergen load beyond ingredient labels. For gluten avoidance, choose another option.

Cauliflower wings: battered with wheat flour, not a gluten-free swap

Ingredients: The batter for cauliflower pieces contains wheat flour, so the base vegetable does not make them safe.

Prep risk: They share fry stations and sauce bowls with other items, increasing exposure risk.

• Quick decision guide: Traditional pieces + verified sauce on the side + an allergy ticket = lowest-risk path (still not zero).
• Always ask how staff toss and sauce items. Shared bowls are a common contamination point.

Chicken tenders and grilled chicken options

A simple swap to grilled chicken often lowers exposure to wheat while keeping the dish satisfying.

Naked grilled tenders means plain, no breading — the simplest ingredient option for diners avoiding gluten. Grilled chicken usually lists fewer suspect ingredients than battered items. That makes it a practical first pick when you want protein without added wheat.

Even so, shared grills, tongs, and prep surfaces can transfer crumbs or sauce. Ask staff to use a clean area of the grill and fresh utensils to reduce cross-contact risk.

Hand-breaded tenders and higher allergen load

Hand-breaded tenders contain wheat in the coating and often include milk in the recipe. That raises both gluten and dairy exposure compared with grilled options.

• Choose grilled chicken as a swap when you want lower ingredient risk.
• Request sauces or dry rubs verified for your needs and served on the side.
• Confirm items are not tossed in the same bowls as breaded tenders.

Sauces and seasonings: what commonly contains dairy, egg, or gluten

Sauce choices often decide whether an order is safe or risky for dairy and egg sensitivities. Pick flavor first, then confirm the ingredient list and how the kitchen applies the sauce.

Milk-containing sauces to avoid if sensitive

Some sauces list milk as an ingredient. Notable examples are Parmesan Garlic, Original Buffalo, and Thai Curry. These are clear dairy landmines for sensitive diners.

Sauces or seasonings flagged for egg

Certain flavors may contain egg. Cajun, Lemon Pepper, Medium, Mild, and Spicy Garlic appear on published guides as egg-flagged. Ask to verify before ordering.

Often dairy-free picks to verify

Mango Habanero, Asian Zing, Sweet BBQ, and Teriyaki tend to be dairy-leaning choices. Recipes change, so always confirm.

Practical tip: Build a go-to order: pick a verified sauce, ask for it on the side, and request a dedicated bowl to limit cross-contact.

Dry rub favorites and what to verify

Dry rubs pack bold flavor, but similar names can hide different ingredient lists and prep steps. Treat the label as a hint, not the full story.

Why ordering feels simple but can get confusing fast: names like lemon pepper and Lemon Pepper Dry Rub look alike. One may be a sauce-style coating; the other is a dry seasoning. The allergen flag can change between them.

• Match the exact wording on the printed or online list before you assume safety.
• Ask staff to read the item name from the printed guide so you match it to the right entry.
• Request the rub on the side or applied in a clean container to reduce cross-contact.

Tip: Always confirm the exact item name on the printed or digital menu and check the published ingredients before ordering.

Fried sides and snacks: fries, tots, chips, and shared-fryer risk

Fried sides often look ingredient-simple, but the way they’re cooked can raise serious cross-contamination concerns. Fries and tots may list only potato and oil, yet shared fryers and baskets transfer crumbs and proteins between items.

French fries and tots: ingredient-simple, but fryer cross-contact is the issue

Ask this exact question: “Are fries or tots cooked in a shared fryer with breaded chicken or dairy-containing items?”

If the answer is yes, exposure risk rises even when ingredients read clean. Many locations share oil; some report a dedicated fryer. Always confirm on-site.

Chips with salsa or guacamole: why chip frying matters

Tortilla chips are popular with dips, but chips may be fried on-site in the same oil used for breaded items. That frying method matters as much as what’s in the dip.

• When fryers are shared: choose non-fried sides like a veggie cup or a fresh salad.
• If dining with a group: keep separate plates for those with strict needs and avoid double-dipping to reduce exposure.
• Location variability: some restaurants can use a separate fryer on request; others cannot—ask before ordering.

Dips, dressings, and add-ons that can change an “okay” order into a risky one

Small extras can turn a safe plate into a hidden risk if you don’t check them first. Dips and dressings often contain dairy or egg even when the main protein reads clean. Ask before the food leaves the kitchen.

Ranch and bleu cheese: frequent dairy triggers

Ranch and bleu cheese are common dairy sources. Both can add milk-based ingredients to an otherwise safe order.

Request these sauces on the side or ask for sealed single-serve portions to reduce contact. That step lowers cross-contact risk from shared ladles.

Slaw, mayo/aioli, and egg-containing add-ons

Some slaws, like chile-lime slaw, list egg. Mayo and aioli on sandwiches often contain egg too.

Confirm add-ons before you finalize an order and ask staff to omit or swap them when needed.

• Quick safe-order habit: confirm dips and dressings before they hit the table.
• Ask for sauce on the side and sealed portions when possible.
• Remind staff to use a clean ladle or separate dip well to limit cross-contact.

Burgers, sandwiches, tacos, and wraps: where wheat and dairy show up fast

Handhelds are often the fastest route for wheat and dairy to enter an order. Buns, tortillas, and wraps add gluten immediately. Toasting and buttering raise dairy risk even when the bun itself lists no milk.

Challah buns and location sourcing

Challah buns are frequently noted as dairy-free and not buttered by default. Still, supply and prep vary by location. Always ask if the bun is buttered, toasted, or handled on a shared surface.

Smart swaps and simple customizations

Choose grilled chicken instead of breaded cuts to cut wheat exposure. Skip cheese or request dairy-free alternatives to lower dairy risk. Swap mayo/aioli when egg is a concern.

• Want bacon + sauce? Ask for sauce on the side and the bacon added after plating.
• For tacos or wraps, request a lettuce cup or corn tortilla if available.
• Specify no toasting or buttering and ask staff to note the order ticket.

Salads and bowls: building a lower-allergen meal

A well-built salad can be a reliable choice for diners seeking fewer dairy and gluten concerns. Salads and bowls let you control protein, toppings, and dressings. That control often lowers exposure compared with fried plates or handhelds.

Build the Buffalo Chicken Salad for fewer risks

Choose grilled chicken instead of breaded pieces. Ask to omit blue cheese and creamy dressings.

Request the dressing on the side and note the allergy on the ticket. That reduces contact from shared ladles or bowls.

Garden Side Salad: a safe-by-design approach

Skip cheese and croutons to remove common dairy and gluten sources. Pick a simple vinaigrette—Vidalia Onion Vinaigrette is listed as dairy-free in the dairy-free guide—so ingredients stay simple.

• Protein options: grilled chicken, plain grilled tenders, or a small portion of steak (verify prep).
• Dressing options: Vidalia Onion Vinaigrette, basic balsamic vinaigrette, or oil & vinegar (serve on side).
• Always ask staff for clean gloves and fresh utensils when building salads from topping bins.

Dairy-free and vegan ordering at Buffalo Wild Wings

Choosing vegan-friendly plates requires checking both ingredients and how the kitchen handles them. Dairy-free and vegan are not the same here: dairy-free means no milk products, while vegan excludes all animal-derived items such as honey.

Vegan-leaning picks to consider

• Chips & guacamole — confirm the chips are fried in separate oil if that matters.
• Chips & salsa — a simple, commonly vegan starter.
• Fries or tots — often vegan by ingredients, but ask about shared fryers.
• Side salad without cheese — request vinaigrette on the side.

Verifying sauces, dry rubs, and prep

Some sauces and dry rubs can be dairy- or egg-free. Still, check for honey or whey in the ingredient list.

• Ask staff to confirm specific sauce ingredients before ordering.
• Request sauces on the side and a fresh cup or clean ladle.
• Double-check that dry rubs contain no hidden dairy or animal-derived additives.

Note: Shared kitchen handling affects strict vegans and those avoiding dairy for allergy. When in doubt, request your sauces on the side and ask staff to use a fresh cup to reduce shared-ladle contact.

How to order more safely: scripts, kitchen requests, and what to document

A short preparation plan with kitchen staff can turn an uncertain order into a safer one. Start by telling the team the exact ingredient you need to avoid and ask for clear steps to reduce cross-contamination risk.

Ready-to-use scripts for talking to staff

• “I have a gluten sensitivity. Does this contain gluten, and how is it cooked?”
• “Please note this order as a food allergy. Can you use clean gloves and utensils?”
• “Can you plate and toss this in a dedicated bowl and keep it separate?”

The three clean requests that reduce exposure

Ask for clean gloves, clean utensils, and a dedicated sauce/seasoning bowl. These three steps cut contact points and lower cross-contamination in busy kitchens.

Requesting a simple preparation plan

Ask which fryer or grill will be used, who will handle the plate, and which tools are dedicated. If possible, ask a manager to confirm the plan so staff follow it. This reduces risk and keeps roles clear.

Before a repeat visit, re-check the official guide on the website since recipes and suppliers can change.

Conclusion

This conclusion gives a concise action plan: consult the official guide PDF, confirm local fryer and prep practices, and tell staff exactly what to avoid.

Use ingredient lists to pick safer menu items like grilled chicken or carefully chosen wings, but remember that shared fryers and bowls raise cross-contamination risk. Treat a “gluten-free menu” search as a starting point, not a guarantee, unless the location confirms a dedicated process.

Watch for dairy and cheese in dips, toppings, and some sauces—asking for them on the side cuts contact points. Also flag hidden risks: chips, fryers, and shared bowls can turn clean ingredients into exposure sources.

Final step: pull up the PDF guide, make a simple plan, and communicate clearly with staff so you can order confidently and enjoy your meal.