Mild Wings from Wingstop feature tender chicken wings tossed in a flavorful, mildly spiced buttery sauce, offering a juicy and slightly tangy taste with a crispy golden exterior.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Tongs
- Sauce pan
- Whisk
- Baking tray or wire rack
- Paper towels
- Meat thermometer
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Vegetable oil (for frying)
- 1/2 cup unsalted butter
- 2 tablespoons hot sauce (mild, such as Frank’s RedHot Mild or similar)
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
Ensure that the chicken wings are thoroughly dried before coating with the flour mixture to achieve a crispy, golden exterior. Use unsalted butter to control the saltiness of the sauce, balancing it with the mild hot sauce and Worcestershire sauce for a flavorful but not overpowering taste. Vegetable oil with a high smoke point is essential for deep frying to maintain proper frying temperature and safety. Measuring ingredients precisely, especially spices like paprika and garlic powder, ensures the signature mildly spiced buttery flavor. Your homemade Mild Wings from Wingstop copycat menu will capture the tender, juicy texture and slightly tangy taste reminiscent of the original.
Instructions
- Preheat deep fryer to 375°F (190°C).
- Pat chicken wings dry with paper towels.
- In a mixing bowl, combine flour, salt, black pepper, paprika, and garlic powder.
- Dredge chicken wings in the flour mixture, coating evenly.
- Place coated wings on a baking tray or wire rack.
- Carefully lower wings into hot oil using fry baskets or tongs.
- Fry wings for 10-12 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
- Remove wings and drain on paper towels.
- In a saucepan, melt unsalted butter over low heat.
- Add hot sauce, Worcestershire sauce, white vinegar, and sugar to the melted butter.
- Whisk until sauce is smooth and well combined.
- Transfer fried wings to a clean mixing bowl.
- Pour the sauce over wings and toss to coat evenly.
- Serve immediately on a plate or tray.
Substitution
Mild Wings from Wingstop copycat recipes can be adapted by substituting chicken wings with boneless chicken thighs for a meatier option. Your all-purpose flour can be replaced with a gluten-free blend if needed to accommodate dietary restrictions without sacrificing crispiness. Use a neutral oil like canola or peanut oil for frying if vegetable oil is unavailable, ensuring a high smoke point for perfect frying. The mild hot sauce can be swapped with a milder buffalo sauce or a blend of cayenne and vinegar to achieve a similar tangy heat. When preparing the sauce, melting butter gently over low heat prevents separation and preserves its creamy texture.
Tips
Ensure the chicken wings are completely dry before dredging to achieve a crispy exterior and prevent oil splatter during frying. Use a meat thermometer to confirm the internal temperature reaches 165degF (74degC) for safe consumption. When mixing the sauce, keep the heat low to prevent the butter from browning or separating, which can affect the flavor and texture. Toss your fried wings in the sauce right before serving to maintain their crispiness and vibrant taste.
Nutritions
Mild Wings from Wingstop provide a protein-rich option with approximately 30 grams of protein per 2-pound serving, essential for muscle repair and growth. The wings contain a moderate amount of fat, primarily from the buttery sauce and deep frying, contributing to around 25 grams of fat per serving, including saturated fat from unsalted butter. Carbohydrates are minimal, mainly coming from the seasoned flour coating, with less than 10 grams per serving, making this dish suitable for low-carb diets. Your intake of sodium should be monitored, as the seasoning blend and sauce contribute a moderate amount, important for blood pressure management.
Storage
To store your Mild Wings from Wingstop, allow the wings to cool to room temperature before placing them in an airtight container to maintain freshness. Refrigerate the container promptly, where the wings will stay safe to eat for up to 3-4 days. When reheating, use an oven or air fryer to restore the crispy exterior while ensuring the internal temperature reaches 165degF (74degC) for safe consumption.
Variation or Alternatives
To create a spicier version of your Mild Wings, swap the mild hot sauce with a medium or hot variant like Frank's RedHot Original or a chipotle sauce for a smoky kick. You can also add cayenne pepper or chili powder to the flour mixture to increase heat and deepen flavor complexity. For a healthier alternative, bake the wings at 400degF (204degC) on a wire rack for 35-40 minutes instead of deep frying, ensuring crispy skin by patting wings dry thoroughly before coating. Your wings will still maintain a juicy interior and flavorful coating while reducing oil content.
Allergies
Mild Wings from Wingstop contain common allergens such as butter, which is a dairy product, and wheat flour, which contains gluten. The hot sauce and Worcestershire sauce may contain additional allergens like vinegar derivatives or preservatives, which could affect individuals sensitive to these ingredients. Your best option is to check specific brand labels and consult with your healthcare provider if you have concerns about any potential allergic reactions.
Why this recipe?
Mild Wings from Wingstop are favored for their perfect balance of flavor and heat, offering a savory experience without overwhelming spice. The tender, juicy chicken paired with the mild yet tangy sauce appeals to a wide range of palates, making it an accessible favorite. Creating a copycat recipe allows you to customize the seasoning to match your taste preferences while enjoying that signature Wingstop style at home. Your kitchen can quickly become a haven for authentic, flavorful wings that rival the original.