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Original Hot Wings Recipe
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Addictively spicy, perfectly crispy wings!|Butter sauce is absolute perfection!|Made these twice already this week!|Closest to Wing Stop I've tried!|My fingers are still burning, worth it!|Crispy exterior, juicy chicken inside!|Everyone fought over the last wing!|Secret is definitely the butter ratio!
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Wing Stop

Original Hot Wings Recipe

Master how to make authentic Wing Stop-style hot wings with this quick and easy recipe that delivers restaurant-quality results at home. Perfectly crispy on the outside, juicy on the inside, and coated with that signature spicy butter sauce that brings the heat without overwhelming the flavor.

Prep

15 mins

Cook

20 mins

Serve

4

Kcal

350

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg chicken wings, separated at joints, wing tips discarded</li><li class="ingredients-single-item">1 litre vegetable oil, for frying</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">1/4 tsp cayenne pepper</li><li class="ingredients-single-item">120ml hot sauce (like Frank's RedHot)</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">1/4 tsp Worcestershire sauce (ensure it's beef-free)</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 cayenne pepper (adjust for heat preference)</li><li class="ingredients-single-item">1 tsp brown sugar</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 crispy wings, so take your time here. If possible, let them air dry in the refrigerator for 1-2 hours or overnight for even crispier results.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large bowl, combine flour, salt, black pepper, garlic powder, and cayenne pepper. Mix thoroughly until all spices are evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Dredge each wing in the flour mixture, shaking off excess. Place on a wire rack and let them sit for 15-20 minutes. This helps the coating adhere better and results in crispier wings.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat oil in a large, deep pot to 180°C. Use a kitchen thermometer for accuracy - temperature is key for perfect wings. The oil should be about 5-7cm deep.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Carefully add wings to the hot oil in batches (don't overcrowd the pot). Fry for 10-12 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C. Maintain oil temperature between 170-180°C during frying.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> While the wings are frying, prepare the sauce. In a small saucepan over medium heat, melt the butter. Add hot sauce, vinegar, Worcestershire sauce, garlic powder, paprika, cayenne pepper, and brown sugar. Whisk continuously until everything is well combined and just beginning to simmer, about 2-3 minutes. Remove from heat and keep warm.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> When wings are done, remove them with a slotted spoon and place on a paper towel-lined plate for about 30 seconds to drain excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Transfer the wings to a large bowl, pour the warm sauce over them, and toss gently with tongs until all wings are evenly coated. Make sure to turn them several times to get that perfect sauce distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve immediately while hot and crispy. These wings are perfect on their own, but feel free to serve with celery sticks and your favorite dipping sauce on the side.</li></ol>
FAQ for
Original Hot Wings Recipe

What is the best way to ensure buffalo wings are crispy?

The key to achieving crispy wings is thoroughly drying the chicken with paper towels before coating, then allowing them to air dry in the refrigerator for 1-2 hours. Maintaining the oil temperature between 170-180°C during frying is also crucial for the perfect crispiness.

How long should you fry chicken wings for the perfect texture?

For perfectly textured wings, fry them in batches (to avoid overcrowding) for 10-12 minutes, turning occasionally until golden brown with an internal temperature of 75°C. The oil should be maintained between 170-180°C throughout the frying process.

Can I make buffalo wing sauce less spicy for children?

Yes, you can easily adjust the spice level by reducing or omitting the cayenne pepper and using a milder hot sauce. You can also increase the butter ratio to mellow out the heat while maintaining that classic buffalo flavour that everyone loves.

What's the difference between buffalo wings and regular fried chicken wings?

Buffalo wings are distinct from regular fried wings because they're tossed in a sauce typically made from hot sauce, butter, vinegar and spices. The signature buffalo flavour comes from this tangy, spicy sauce coating rather than just the seasoning in the flour dredge.

Is it possible to bake wings instead of deep-frying them?

Yes, you can bake wings at 220°C for about 40-45 minutes, turning halfway through. While baked wings have less fat, they won't achieve the same level of crispiness as deep-fried. For better results, place them on a wire rack while baking to allow air circulation.

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 crispy wings, so take your time here. If possible, let them air dry in the refrigerator for 1-2 hours or overnight for even crispier results." }, { "@type": "HowToStep", "name": "Prepare coating", "text": "In a large bowl, combine flour, salt, black pepper, garlic powder, and cayenne pepper. Mix thoroughly until all spices are evenly distributed." }, { "@type": "HowToStep", "name": "Coat the wings", "text": "Dredge each wing in the flour mixture, shaking off excess. Place on a wire rack and let them sit for 15-20 minutes. This helps the coating adhere better and results in crispier wings." }, { "@type": "HowToStep", "name": "Heat oil", "text": "Heat oil in a large, deep pot to 180°C. Use a kitchen thermometer for accuracy - temperature is key for perfect wings. The oil should be about 5-7cm deep." }, { "@type": "HowToStep", "name": "Fry wings", "text": "Carefully add wings to the hot oil in batches (don't overcrowd the pot). 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Make sure to turn them several times to get that perfect sauce distribution." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve immediately while hot and crispy. These wings are perfect on their own, but feel free to serve with celery sticks and your favorite dipping sauce on the side." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Rajiv Patel", "datePublished": "2024-04-15", "reviewBody": "These wings are phenomenal! I've tried many recipes but this one nails the perfect balance between crispy skin and juicy meat. The sauce has just the right level of heat and tanginess.", "name": "Best Wing Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Rodríguez", "datePublished": "2024-04-18", "reviewBody": "Made these for game day and they were gone in minutes! The tip about letting the wings air dry really made a difference in getting that crispy exterior. Will definitely make again!", "name": "Game Day Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-20", "reviewBody": "Perfect buffalo wing recipe! The sauce is spot on - buttery, spicy, and tangy. I appreciate the detailed instructions about oil temperature as it made a huge difference in the final result.", "name": "Restaurant Quality Wings", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Chen", "datePublished": "2024-04-22", "reviewBody": "I've always been intimidated by deep frying, but the clear instructions made this recipe easy to follow. The wings turned out perfectly crispy on the outside and juicy on the inside. The sauce is addictive!", "name": "Perfect First Attempt", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Kwame Osei", "datePublished": "2024-04-25", "reviewBody": "These wings are absolutely fantastic! I've tried many recipes but the combination of the drying technique and the perfect sauce ratio makes these stand out. My family requests these every weekend now!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.grittychef.com/recipes/buffalo-hot-wings-recipe" }
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