Wing Stop

Original Hot Wings Recipe

Master how to make authentic Wing Stop-style hot wings at home with this quick and easy recipe. These crispy, spicy wings deliver the perfect balance of heat and flavor, ideal for game day gatherings or family dinners. Learn the secret to achieving that restaurant-quality crunch and signature spicy sauce.

Prep

10 mins

Cook

20 mins

Serve

Kcal

320

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg chicken wings, split at joint with tips removed</li><li class="ingredients-single-item">240 ml vegetable oil for frying</li><li class="ingredients-single-item">120 ml Louisiana-style hot sauce (like Frank's RedHot)</li><li class="ingredients-single-item">60 g unsalted butter</li><li class="ingredients-single-item">1 tablespoon white vinegar</li><li class="ingredients-single-item">1 teaspoon Worcestershire sauce</li><li class="ingredients-single-item">1/2 teaspoon cayenne pepper (adjust according to heat preference)</li><li class="ingredients-single-item">1/4 teaspoon garlic powder</li><li class="ingredients-single-item">1/4 teaspoon paprika</li><li class="ingredients-single-item">1/4 teaspoon black pepper</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">60 g all-purpose flour</li><li class="ingredients-single-item">1 teaspoon salt (for flour mixture)</li><li class="ingredients-single-item">1/2 teaspoon black pepper (for flour mixture)</li><li class="ingredients-single-item">1/2 teaspoon garlic powder (for flour mixture)</li><li class="ingredients-single-item">1/2 teaspoon paprika (for flour mixture)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pat the chicken wings dry with paper towels. This step is crucial as it ensures crispy wings. Place them in a large bowl and set aside to reach room temperature (about 20-30 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> While the wings are coming to room temperature, prepare the coating. In a large plastic bag or mixing bowl, combine the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix thoroughly to ensure even distribution of spices.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the chicken wings to the flour mixture in batches, making sure each wing is coated evenly. Shake off any excess flour and place the coated wings on a wire rack. Let them rest for about 10 minutes to allow the coating to adhere properly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat the vegetable oil in a large, deep frying pan or pot to 175°C. You want enough oil to submerge the wings completely. If you don't have a thermometer, test the oil by dropping a small piece of bread – it should brown in about 60 seconds when the oil is ready.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Carefully add the wings to the hot oil in batches, being careful not to overcrowd the pan. Fry for 10-12 minutes, turning occasionally, until they're golden brown and reach an internal temperature of 74°C. Remove and place on paper towels to drain excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> While the wings are frying, prepare the hot sauce. In a small saucepan, melt the butter over medium heat. Once melted, add the hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, 1/4 teaspoon each of garlic powder, paprika, black pepper, and salt. Stir continuously and bring to a simmer for about 2 minutes until the sauce is well blended and slightly thickened.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Place the fried wings in a large heat-resistant bowl. Pour the hot sauce mixture over the wings and toss gently but thoroughly with tongs until each wing is completely coated. Make sure to do this while the wings are still hot from frying – this helps the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Serve immediately while hot and crispy. These wings pair perfectly with celery sticks, carrot batons, and a side of blue cheese or ranch dressing for dipping. For an authentic experience, don't stack the wings on a plate but lay them side by side to maintain their crispiness.</li></ol>

FAQ for

Original Hot Wings Recipe

What's the secret to perfectly crispy Buffalo wings?

The key to perfectly crispy Buffalo wings is thoroughly drying the wings before coating, using the right flour-to-spice ratio for coating, and frying at the correct temperature (175°C). Letting the coated wings rest before frying also helps the coating adhere properly for maximum crispiness.

How can I adjust the heat level of Buffalo hot sauce?

You can easily control the spiciness by adjusting the amount of cayenne pepper and hot sauce. For milder wings, reduce these ingredients and add more butter to mellow the heat. For extra-spicy wings, increase the cayenne or add a few drops of a hotter sauce like habanero sauce.

What's the best way to maintain crispiness when coating wings in sauce?

To maintain crispiness, ensure wings are properly dried before coating, fry them until golden brown and crisp, toss in sauce immediately while hot, and serve right away. For extra crispiness, you can also briefly return the sauced wings to a very hot oven for 1-2 minutes.

Can I bake Buffalo wings instead of frying them?

Yes, you can bake wings at 220°C for about 45-50 minutes, turning halfway through. For extra crispiness, place them on a wire rack over a baking sheet and coat lightly with baking powder in your flour mixture. They won't be quite as crispy as fried, but still delicious.

What are the best side dishes and dips to serve with Buffalo wings?

Classic accompaniments include celery and carrot sticks with blue cheese or ranch dressing. Other complementary sides include potato wedges, coleslaw, mac and cheese, or a simple green salad. The cool, creamy elements balance the wings' spiciness perfectly.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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  "datePublished": "2024-05-08",
  "description": "Crispy, spicy Buffalo hot wings with a perfect balance of heat and flavor. These restaurant-style wings are fried to golden perfection and tossed in a classic buttery hot sauce.",
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    "calories": "520 calories",
    "carbohydrateContent": "12 g",
    "proteinContent": "28 g",
    "fatContent": "42 g",
    "saturatedFatContent": "14 g",
    "cholesterolContent": "125 mg",
    "sodiumContent": "1150 mg",
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    "1 kg chicken wings, split at joint with tips removed",
    "240 ml vegetable oil for frying",
    "120 ml Louisiana-style hot sauce (like Frank's RedHot)",
    "60 g unsalted butter",
    "1 tablespoon white vinegar",
    "1 teaspoon Worcestershire sauce",
    "1/2 teaspoon cayenne pepper (adjust according to heat preference)",
    "1/4 teaspoon garlic powder",
    "1/4 teaspoon paprika",
    "1/4 teaspoon black pepper",
    "1/4 teaspoon salt",
    "60 g all-purpose flour",
    "1 teaspoon salt (for flour mixture)",
    "1/2 teaspoon black pepper (for flour mixture)",
    "1/2 teaspoon garlic powder (for flour mixture)",
    "1/2 teaspoon paprika (for flour mixture)"
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  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "name": "Prepare wings",
      "text": "Pat the chicken wings dry with paper towels. This step is crucial as it ensures crispy wings. Place them in a large bowl and set aside to reach room temperature (about 20-30 minutes)."
    },
    {
      "@type": "HowToStep",
      "name": "Make coating",
      "text": "While the wings are coming to room temperature, prepare the coating. In a large plastic bag or mixing bowl, combine the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix thoroughly to ensure even distribution of spices."
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    {
      "@type": "HowToStep",
      "name": "Coat wings",
      "text": "Add the chicken wings to the flour mixture in batches, making sure each wing is coated evenly. Shake off any excess flour and place the coated wings on a wire rack. Let them rest for about 10 minutes to allow the coating to adhere properly."
    },
    {
      "@type": "HowToStep",
      "name": "Heat oil",
      "text": "Heat the vegetable oil in a large, deep frying pan or pot to 175°C. You want enough oil to submerge the wings completely. If you don't have a thermometer, test the oil by dropping a small piece of bread – it should brown in about 60 seconds when the oil is ready."
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    {
      "@type": "HowToStep",
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      "text": "Carefully add the wings to the hot oil in batches, being careful not to overcrowd the pan. Fry for 10-12 minutes, turning occasionally, until they're golden brown and reach an internal temperature of 74°C. Remove and place on paper towels to drain excess oil."
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    {
      "@type": "HowToStep",
      "name": "Prepare sauce",
      "text": "While the wings are frying, prepare the hot sauce. In a small saucepan, melt the butter over medium heat. Once melted, add the hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, 1/4 teaspoon each of garlic powder, paprika, black pepper, and salt. Stir continuously and bring to a simmer for about 2 minutes until the sauce is well blended and slightly thickened."
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      "@type": "HowToStep",
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      "text": "Serve immediately while hot and crispy. These wings pair perfectly with celery sticks, carrot batons, and a side of blue cheese or ranch dressing for dipping. For an authentic experience, don't stack the wings on a plate but lay them side by side to maintain their crispiness."
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    {
      "@type": "Review",
      "author": "Miguel Rodriguez",
      "datePublished": "2024-05-01",
      "reviewBody": "These buffalo wings are absolutely incredible! The coating stayed crispy even after being tossed in the sauce. The spice level was perfect - enough heat to notice but not overpowering. My friends demolished these during our game night!",
      "name": "Perfectly Crispy and Spicy",
      "reviewRating": {
        "@type": "Rating",
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    },
    {
      "@type": "Review",
      "author": "Priya Patel",
      "datePublished": "2024-04-28",
      "reviewBody": "I've tried many buffalo wing recipes, but this one is outstanding. The combination of spices in both the coating and sauce creates layers of flavor. I added a bit more cayenne as we like things extra spicy in our house. Will definitely make again!",
      "name": "Best Homemade Wings Ever",
      "reviewRating": {
        "@type": "Rating",
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    {
      "@type": "Review",
      "author": "Liam O'Connor",
      "datePublished": "2024-04-25",
      "reviewBody": "The detailed instructions made these wings foolproof to prepare. Letting the wings come to room temperature and resting after coating really does make a difference in the crispiness! The sauce was perfect - buttery with just the right amount of tang.",
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      "author": "Sophie Dubois",
      "datePublished": "2024-04-18",
      "reviewBody": "These wings were the highlight of our party! Everyone kept asking for the recipe. The Worcestershire sauce adds that special something to the buffalo sauce that takes it to the next level. The tips about not stacking them on the plate is so helpful!",
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      "datePublished": "2024-04-10",
      "reviewBody": "I was nervous about deep frying at home but the instructions were so clear. The wings turned out perfectly crispy outside and juicy inside. The sauce has the perfect balance of heat, acidity, and richness from the butter. Better than any restaurant wings I've had!",
      "name": "Worth Every Minute",
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Wing Stop

Original Hot Wings Recipe

Prep

Cook

Serve

Kcal

Ingredients

Directions

What's the secret to perfectly crispy Buffalo wings?

How can I adjust the heat level of Buffalo hot sauce?

What's the best way to maintain crispiness when coating wings in sauce?

Can I bake Buffalo wings instead of frying them?

What are the best side dishes and dips to serve with Buffalo wings?