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Original Hot Wings Recipe
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Nailed the heat level perfectly!|Better than delivery any night!|Kids demolished these in minutes!|Crispy outside, juicy meat inside!|That sauce is absolutely addictive!|Making double batch next time!|Perfect game day food ever!
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Wing Stop

Original Hot Wings Recipe

Master the art of making authentic hot wings at home with this quick and easy recipe. Perfectly crispy on the outside, juicy on the inside, and coated with a spicy, buttery sauce that brings the heat. Learn how to cook restaurant-quality wings with simple ingredients and foolproof technique.

Prep

10 mins

Cook

20 mins

Serve

4

Kcal

320

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg chicken wings (split into drums and flats)</li><li class="ingredients-single-item">2 liters vegetable oil (for deep frying)</li><li class="ingredients-single-item">120 ml hot sauce (preferably Frank's RedHot Original)</li><li class="ingredients-single-item">60 g unsalted butter</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">1/2 tsp Worcestershire sauce</li><li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust to your heat preference)</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">1/4 tsp paprika</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">1 tbsp cornstarch (for coating)</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">Blue cheese or ranch dressing (for serving)</li><li class="ingredients-single-item">Celery sticks (for serving)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pat the chicken wings completely dry with paper towels. This is crucial for achieving crispy wings. Place them in a large bowl and let them sit uncovered in the refrigerator for at least 1 hour or overnight if possible – this helps remove excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a small bowl, mix the cornstarch and baking powder. Sprinkle this mixture evenly over the dried wings and toss until all wings are lightly coated. This coating will help create that signature Wing Stop crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat the vegetable oil in a deep fryer or large, deep pot to 180°C. Use a kitchen thermometer to ensure accuracy – temperature is key to perfect wings.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Carefully add the wings to the hot oil in batches, avoiding overcrowding. Fry each batch for about 10-12 minutes, turning occasionally, until they're golden brown and the internal temperature reaches 74°C. The wings should be crispy on the outside and juicy on the inside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> While the wings are frying, prepare the hot sauce. In a small saucepan over medium-low heat, melt the butter. Add the hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, garlic powder, paprika, salt, and black pepper. Whisk everything together and let it simmer for about 2-3 minutes until well combined and slightly thickened. Remove from heat but keep warm.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Once the wings are done frying, transfer them to a wire rack set over a baking sheet to drain excess oil for about 1 minute. Don't let them sit too long or they'll lose their crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Transfer the hot wings to a large metal or heat-resistant bowl. Pour the warm sauce over the wings and toss gently with tongs until all wings are evenly coated. You want to work quickly here while everything is still hot.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Serve immediately while hot and crispy. Arrange on a platter with celery sticks and small bowls of blue cheese or ranch dressing on the side. For the authentic Wing Stop experience, you can line your serving basket or plate with parchment paper before adding the wings.</li></ol>
FAQ for
Original Hot Wings Recipe

What ingredients are used in Buffalo Hot Wings from Wing Stop?

Wing Stop's Buffalo Hot Wings require chicken wings, vegetable oil, Frank's RedHot sauce, butter, white vinegar, Worcestershire sauce, cayenne pepper, garlic powder, paprika, salt, black pepper, cornstarch, and baking powder. They're served with blue cheese or ranch dressing and celery sticks.

How to cook Buffalo Hot Wings from Wing Stop at home?

Learn how to cook Buffalo Hot Wings from Wing Stop by drying the wings thoroughly, coating them with cornstarch and baking powder, deep frying at 180°C until golden and crispy, and tossing in a homemade hot sauce mixture of butter, Frank's RedHot, vinegar, and spices. Serve immediately with celery sticks and blue cheese dressing for the authentic experience.

What's the secret to getting extra crispy chicken wings when deep frying?

The secret to extra crispy wings is threefold: pat the wings completely dry and refrigerate uncovered to remove moisture, use a cornstarch and baking powder coating to create a crisp exterior, and maintain the oil temperature at exactly 180°C throughout the frying process.

How can I adjust the spice level of Buffalo hot wings?

Adjust the spice level by modifying the cayenne pepper amount - decrease for milder wings or increase for extra heat. You can also adjust the ratio of hot sauce to butter (more butter = milder, more hot sauce = spicier) or try mixing in honey for a sweet-hot variation.

Can I bake these chicken wings instead of deep frying them?

Yes, you can bake these wings at 220°C on a wire rack over a baking sheet for about 45-50 minutes, turning halfway through. While they won't be identical to deep-fried wings, baking at high heat after coating with the cornstarch mixture will still yield crispy results.

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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This is crucial for achieving crispy wings. Place them in a large bowl and let them sit uncovered in the refrigerator for at least 1 hour or overnight if possible – this helps remove excess moisture." }, { "@type": "HowToStep", "name": "Coat the wings", "text": "In a small bowl, mix the cornstarch and baking powder. Sprinkle this mixture evenly over the dried wings and toss until all wings are lightly coated. This coating will help create that signature Wing Stop crispiness." }, { "@type": "HowToStep", "name": "Heat the oil", "text": "Heat the vegetable oil in a deep fryer or large, deep pot to 180°C. Use a kitchen thermometer to ensure accuracy – temperature is key to perfect wings." }, { "@type": "HowToStep", "name": "Fry the wings", "text": "Carefully add the wings to the hot oil in batches, avoiding overcrowding. Fry each batch for about 10-12 minutes, turning occasionally, until they're golden brown and the internal temperature reaches 74°C. The wings should be crispy on the outside and juicy on the inside." }, { "@type": "HowToStep", "name": "Prepare the sauce", "text": "While the wings are frying, prepare the hot sauce. In a small saucepan over medium-low heat, melt the butter. Add the hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, garlic powder, paprika, salt, and black pepper. Whisk everything together and let it simmer for about 2-3 minutes until well combined and slightly thickened. Remove from heat but keep warm." }, { "@type": "HowToStep", "name": "Drain the wings", "text": "Once the wings are done frying, transfer them to a wire rack set over a baking sheet to drain excess oil for about 1 minute. Don't let them sit too long or they'll lose their crispiness." }, { "@type": "HowToStep", "name": "Toss in sauce", "text": "Transfer the hot wings to a large metal or heat-resistant bowl. Pour the warm sauce over the wings and toss gently with tongs until all wings are evenly coated. You want to work quickly here while everything is still hot." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve immediately while hot and crispy. Arrange on a platter with celery sticks and small bowls of blue cheese or ranch dressing on the side. For the authentic Wing Stop experience, you can line your serving basket or plate with parchment paper before adding the wings." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Carlos Rodriguez", "datePublished": "2024-04-15", "reviewBody": "These wings are absolutely incredible! The coating technique creates the perfect crunch while keeping the meat juicy. The sauce has just the right balance of heat and tanginess. My family says these are even better than the real Wing Stop!", "name": "Better Than The Original", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin", "datePublished": "2024-04-18", "reviewBody": "I've tried many buffalo wing recipes and this one is by far the best! The cornstarch and baking powder trick is genius for getting that restaurant-quality crispiness. Will definitely be making these for every game day from now on!", "name": "Game Day Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sarah O'Connell", "datePublished": "2024-04-19", "reviewBody": "The detailed instructions made this so easy to follow! I was nervous about deep frying at home but the temperature guidance was spot on. The wings turned out perfectly crispy and the sauce was divine - spicy but not overwhelming.", "name": "Perfectly Crispy Wings", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-20", "reviewBody": "I hosted a party and these wings were the first thing to disappear! Everyone kept asking for the recipe. The tip about drying the wings overnight really made a difference in the texture. Absolutely restaurant quality results!", "name": "Party Crowd-Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabelle Moreau", "datePublished": "2024-04-22", "reviewBody": "As someone who loves Wing Stop but lives too far from one, this recipe is a lifesaver! The flavor is spot-on and the technique for achieving that signature crispiness works perfectly. My husband says we don't need to order out for wings anymore!", "name": "Authentic Copycat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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