Hickory Smoked BBQ Wings from Wingstop feature tender chicken wings coated in a smoky hickory barbecue sauce, delivering a rich, tangy flavor with a glossy, caramelized finish and a mouthwatering, crispy exterior.
Equipments
- Deep fryer
- Tongs
- Mixing bowls
- Saucepan
- Whisk
- Basting brush
- Baking sheet
- Wire rack
- Meat thermometer
- Serving tray
Ingredients
- 2 lbs (900g) chicken wings
- 1 cup hickory smoked barbecue sauce
- 1/2 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil (for frying)
When selecting chicken wings, choose fresh or properly thawed wings weighing around 2 lbs (900g) for optimal cooking. The hickory smoked barbecue sauce provides the signature smoky flavor, but you can enhance it with additional smoked paprika and a touch of honey for sweetness. Apple cider vinegar and brown sugar balance the tanginess and caramelization in the sauce, contributing to a glossy and rich finish. Use vegetable oil suitable for deep frying to achieve the crispy exterior that defines Wingstop's wings. Your homemade Hickory Smoked BBQ Wings from Wingstop copycat menu will deliver a tender, tangy, and smoky experience similar to the original.
Instructions
- Preheat deep fryer to 375°F (190°C).
- Pat chicken wings dry with paper towels.
- Season wings with salt and black pepper.
- In a mixing bowl, combine barbecue sauce, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, honey, smoked paprika, garlic powder, and onion powder.
- Whisk sauce mixture until well blended.
- Fry chicken wings in batches for 10-12 minutes or until golden brown and crispy.
- Use tongs to transfer fried wings to a wire rack on a baking sheet.
- In a saucepan, heat prepared barbecue sauce mixture over medium heat until simmering.
- Use a basting brush to coat fried wings generously with warm sauce.
- Optional: Bake sauced wings at 400°F (200°C) for 5-7 minutes for caramelized finish.
- Check internal temperature of wings with meat thermometer (should be 165°F/74°C).
- Arrange wings on a serving tray.
- Serve immediately.
Substitution
Hickory Smoked BBQ Wings from Wingstop copycat menu allows you to recreate the iconic smoky and tangy flavor at home using readily available ingredients. If you don't have a deep fryer, you can bake the wings on a wire rack placed over a baking sheet at 425degF (220degC) for 35-40 minutes, turning halfway for even crispiness. For a milder taste, reduce the smoked paprika or substitute with sweet paprika, and adjust the level of honey and brown sugar to balance sweetness. When mixing the barbecue sauce, whisk ingredients thoroughly in a saucepan over low heat to meld flavors without burning the sugars. Use a meat thermometer to ensure wings reach an internal temperature of 165degF (74degC) for safe consumption and optimal juiciness.
Tips
Ensure your chicken wings are thoroughly dried before seasoning to achieve maximum crispiness during frying. When frying, avoid overcrowding the deep fryer to maintain the oil temperature at a steady 375degF (190degC) for even cooking and a crispy exterior. Use a meat thermometer to confirm the internal temperature reaches 165degF (74degC) to guarantee the wings are safely cooked through. For the best flavor and texture, apply the warm barbecue sauce with a basting brush and consider baking the wings briefly to create a glossy, caramelized finish.
Nutritions
Hickory Smoked BBQ Wings are a protein-rich snack, providing approximately 25-30 grams of protein per 6-piece serving, essential for muscle repair and growth. The chicken wings contain a moderate amount of fat, mostly from frying in vegetable oil, which contributes to their crispy texture and satisfying mouthfeel. The barbecue sauce blends tangy apple cider vinegar and brown sugar, adding flavor while contributing to the carbohydrate content with natural sugars, so be mindful if monitoring sugar intake. Your meal also delivers a mix of spices like smoked paprika and garlic powder, which offer antioxidants and enhance the overall nutritional profile without adding calories.
Storage
Store your Hickory Smoked BBQ Wings in an airtight container and refrigerate them within two hours of cooking to maintain freshness and prevent bacterial growth. For optimal flavor and texture, consume the wings within 3 to 4 days, reheating them thoroughly to an internal temperature of 165degF (74degC) before serving. If you need to store them longer, freeze the wings in a freezer-safe bag or container for up to 2 months, ensuring you thaw them safely in the refrigerator before reheating.
Variation or Alternatives
You can substitute hickory smoked barbecue sauce with mesquite or chipotle-flavored barbecue sauce for a different smoky profile. Instead of deep frying, try oven-baking wings at 425degF (220degC) for 35-40 minutes to reduce oil content while maintaining crispiness. Adding a splash of lemon juice to the sauce can brighten the tangy flavor and balance the sweetness. For a spicier kick, incorporate cayenne pepper or a dash of hot sauce into the seasoning mix before frying.
Allergies
Hickory Smoked BBQ Wings from Wingstop may pose allergy risks due to ingredients like Worcestershire sauce, which commonly contains anchovies, and mustard derivatives often found in barbecue sauces. The wings are fried in vegetable oil, which could lead to cross-contamination if processed in facilities handling nuts or soy. Your sensitivity to any spices like garlic or onion powder should also be considered before enjoying this dish.
Why this recipe?
Hickory Smoked BBQ Wings from Wingstop offer a rich, smoky flavor paired with a perfectly tangy barbecue sauce that enhances every bite. The wings feature a tender, juicy texture achieved through a precise smoking process that infuses deep hickory aroma and bold taste. You will savor the expertly balanced seasoning that complements the smoky profile without overpowering it, creating an irresistible flavor experience. Making a copycat version at home lets you customize spice levels and savor this restaurant-quality dish fresh and tailored to your preferences.