Original Hot Wings from Wingstop feature tender, juicy chicken wings tossed in a fiery, tangy hot sauce with a smoky undertone, delivering a crispy exterior and a bold, mouthwatering flavor that satisfies every spicy wing craving.
Equipments
- Deep fryer
- Mixing bowl
- Tongs
- Baking tray (optional)
- Wire rack (optional)
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Kitchen thermometer
Ingredients
- 2 lbs (900g) chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- 1 cup hot sauce (e.g., Frank’s RedHot)
- 1/2 cup unsalted butter
- 1 tablespoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- Vegetable oil (for frying)
Using fresh, high-quality chicken wings ensures a tender and juicy result, while the combination of salt, black pepper, and garlic powder enhances the natural flavor of the meat. The all-purpose flour helps create a crispy exterior when frying, so be sure to coat the wings evenly for the best texture. The distinctive hot sauce blend, including Frank's RedHot, unsalted butter, white vinegar, smoked paprika, cayenne pepper, and Worcestershire sauce, balances heat, tanginess, and smokiness for an authentic taste. Using a kitchen thermometer to monitor oil temperature keeps the wings perfectly fried without becoming greasy or undercooked. Your homemade Original Hot Wings from Wingstop copycat menu will deliver that iconic bold and mouthwatering flavor that satisfies every spicy wing craving.
Instructions
- Pat chicken wings dry with paper towels.
- Season wings with salt, black pepper, and garlic powder.
- Toss wings in all-purpose flour until evenly coated.
- Preheat oil in deep fryer to 350°F (175°C).
- Fry wings in batches for 8-10 minutes or until golden and cooked through.
- Drain wings on a wire rack or paper towels.
- In a saucepan, combine hot sauce, unsalted butter, white vinegar, smoked paprika, cayenne pepper, and Worcestershire sauce.
- Whisk sauce over medium heat until butter is melted and sauce is smooth.
- Place fried wings in a mixing bowl.
- Pour hot sauce mixture over wings and toss to coat evenly.
- Serve immediately.
Substitution
Original Hot Wings from Wingstop copycat recipes capture the signature spicy and smoky flavor with a crispy crust and tender meat inside. If you don't have a deep fryer, you can bake the wings on a wire rack over a baking tray at 425degF (220degC) to achieve a similar crispiness. When substituting hot sauce, closely match the heat level and tanginess to maintain the balanced flavor profile; Frank's RedHot is preferred for authenticity. Use a kitchen thermometer to ensure chicken reaches an internal temperature of 165degF (74degC) for safe consumption. Your sauce consistency can be adjusted with extra butter or vinegar if needed to suit your taste.
Tips
Ensure chicken wings are thoroughly dried before seasoning and flouring to achieve maximum crispiness during frying. Monitor oil temperature with a kitchen thermometer to maintain 350degF (175degC) for perfect cooking without greasy results. Use a wire rack for draining wings to avoid sogginess caused by resting on paper towels. When tossing wings in the hot sauce, do it gently and evenly to coat every piece without breaking the crispy exterior, giving Your wings that authentic bold flavor.
Nutritions
Original Hot Wings from Wingstop provide a rich source of protein from the chicken wings, essential for muscle repair and growth. The hot sauce, featuring ingredients like cayenne pepper and smoked paprika, adds antioxidants and vitamins such as vitamin A and capsaicin, which can boost metabolism and support immune health. Keep in mind, the wings are fried in vegetable oil and tossed in a butter-based sauce, contributing to higher saturated fat and calorie content. You can enjoy these wings as an occasional indulgence while balancing your diet with nutrient-dense, lower-fat foods.
Storage
Store your Original Hot Wings in an airtight container and refrigerate within two hours of cooking to maintain flavor and prevent bacterial growth. For best texture, separate wings with a paper towel lining to absorb excess moisture and reheat in an oven or air fryer at 350degF (175degC) until crisp. Consume refrigerated leftovers within 3 to 4 days for optimal taste and safety.
Variation or Alternatives
You can try baking the wings at 425degF (220degC) for 40-45 minutes on a wire rack over a baking tray to achieve a crispy texture with less oil. For a variation in flavor, substitute smoked paprika with chipotle powder and add a teaspoon of honey to the sauce for a sweet and spicy balance. Consider marinating the wings in buttermilk and garlic powder for 2-4 hours before seasoning and frying to enhance tenderness and flavor. Using a kitchen thermometer to monitor the oil temperature ensures perfectly cooked wings with a crunchy exterior without being greasy.
Allergies
Original Hot Wings from Wingstop contain common allergens such as wheat from the all-purpose flour, which may affect those with gluten sensitivity or celiac disease. The hot sauce and Worcestershire sauce can contain ingredients like soy or anchovies, potentially triggering allergies in sensitive individuals. You should carefully check the ingredient labels and consult with your healthcare provider if you have any known food allergies.
Why this recipe?
The Original Hot Wings menu from Wingstop is popular due to its perfect balance of bold, spicy flavors and crispy texture that keeps customers coming back. The wings deliver a mouthwatering experience with a signature sauce that combines heat and savory notes, making every bite satisfying. Trying to make a copycat version allows you to enjoy the iconic taste at home and customize the heat level according to your preference. Replicating this well-loved recipe can save money while offering a delicious, restaurant-quality snack whenever you crave it.