Plain Wings from Wingstop feature tender, juicy chicken wings seasoned lightly and cooked to a golden crisp, delivering a classic, savory flavor with a perfectly crunchy exterior.
Equipments
- Deep fryer
- Fry baskets
- Tongs
- Mixing bowls
- Sheet pans
- Wire racks
- Thermometer
- Kitchen scale
- Paper towels
- Serving trays
Ingredients
- 2 lbs (900g) chicken wings
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 quart (950ml) vegetable oil
- 2 lbs (900g) chicken wings
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 quart (950ml) vegetable oil
When preparing Plain Wings from Wingstop, ensure the chicken wings are fresh and properly thawed to maintain tenderness and juiciness. Use kosher salt and freshly ground black pepper to season the wings evenly for optimal flavor. Vegetable oil with a high smoke point, like canola or peanut oil, is best for deep frying at around 350degF (175degC). Weighing your wings on a kitchen scale helps maintain consistent cooking times and ensures even crispness. Your ability to replicate the signature Plain Wings flavor depends on these precise ingredient choices and cooking techniques.
Instructions
- Pat chicken wings dry with paper towels.
- In a mixing bowl, season wings with kosher salt and black pepper.
- Preheat vegetable oil in deep fryer to 375°F (190°C).
- Place seasoned wings in fry baskets, ensuring they’re not overcrowded.
- Fry wings in batches for 10-12 minutes, or until golden and cooked through (internal temp 165°F/74°C).
- Use tongs to remove wings and transfer onto wire racks set over sheet pans lined with paper towels.
- Let wings drain briefly for extra crispness.
- Arrange wings on serving trays and serve hot.
Substitution
Plain Wings from Wingstop copycat menu replicate the tender, juicy texture and lightly seasoned, golden crisp finish of the original wings. You can substitute vegetable oil with peanut or canola oil for frying to achieve a similar crispiness and neutral flavor. If a deep fryer is unavailable, use a heavy-bottomed pot with a thermometer to maintain the oil temperature around 350degF (175degC). Adjust seasoning proportions if you prefer a spicier or more seasoned wing, but keep salt and pepper minimal to maintain authenticity. Use wire racks over sheet pans to drain excess oil efficiently for the best crunch.
Tips
Patting the chicken wings thoroughly dry before seasoning helps achieve a crispy exterior by reducing moisture. You must avoid overcrowding the fry baskets to ensure even cooking and consistent golden crispiness at 375degF (190degC). Use a thermometer to verify the internal temperature reaches at least 165degF (74degC) for safe consumption. After frying, draining wings on wire racks over paper towels prevents sogginess, preserving the perfect crunch just before serving.
Nutritions
Plain Wings from Wingstop provide a protein-rich option with approximately 40 grams of protein per 2-pound batch, essential for muscle repair and growth. The use of vegetable oil for frying adds a significant amount of fat, roughly 12 grams of total fat per serving, primarily from unsaturated fats depending on the oil type used. Kosher salt and black pepper contribute minimal calories but enhance flavor without adding sodium beyond moderate seasoning levels. When preparing your wings, monitoring oil temperature with a thermometer helps retain nutrients while achieving a crispy texture without excessive greasiness.
Storage
Store your Plain Wings from Wingstop in an airtight container placed in the refrigerator to maintain their crispness and flavor for up to 3-4 days. Reheat using an oven or air fryer at 350degF (175degC) for 8-10 minutes to restore the golden, crunchy texture without drying out the wings. Avoid storing wings in sealed containers while still warm to prevent sogginess from moisture buildup.
Variation or Alternatives
You can enhance flavor by marinating the wings in a mixture of garlic powder, smoked paprika, and a splash of apple cider vinegar for at least an hour before frying. Swap the traditional deep-frying method with an air fryer set at 400degF (205degC) for 25 minutes, flipping halfway to achieve a healthier crisp texture. For an extra crispy exterior, coat the seasoned wings lightly with cornstarch or baking powder before frying. Serving your wings with a side of blue cheese or ranch dressing can add a creamy contrast to the savory crunch.
Allergies
Plain Wings from Wingstop contain chicken and are cooked in vegetable oil, which may include allergens depending on the specific oil used, such as soybean oil. You should be cautious if you have allergies to poultry or certain vegetable oils. Always check with Wingstop for detailed allergen information to ensure your safety.
Why this recipe?
Plain Wings from Wingstop are popular for their crispy texture and perfectly seasoned taste without overwhelming sauces, appealing to those who enjoy simple yet flavorful chicken wings. The customizable nature allows you to pair the wings with your favorite dipping sauces or spices, making them versatile for varying preferences. Making a copycat version is worth trying as it lets you replicate the exact balance of crunch and seasoning at home, ensuring freshness and control over ingredients. Your homemade Plain Wings can deliver the same satisfying flavor experience while potentially saving money and catering to your dietary needs.