Plucker's Style Medium Buffalo Wings | CookOS

Plucker's Style Medium Buffalo Wings

Name: Plucker's Style Medium Buffalo Wings
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 pounds chicken wings (flats and drumettes separated, tips saved to make stock); 2 cups Frank's RedHot sauce; 1 tablespoon white vinegar; 1/2 cup unsalted butter; 2 jalapenos (sliced. You can use pickled slices); 2 teaspoons fresh ground black pepper; vegetable oil (for frying)

These medium Buffalo wings balance Frank's RedHot sauce and butter with fresh jalapeños and black pepper for a flavorful, moderately spiced wing that delivers traditional buffalo taste with an extra heat dimension.

🍴Copycat

🌍American 🏷️Plucker's 🏷️Buffalo wings 🏷️Medium heat 🏷️Traditional Frank's redhot

About·Privacy·Terms

🏷️

Total

24 min

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From For The Wing

Ingredients

3 pounds chicken wings (flats and drumettes separated, tips saved to make stock)
2 cups Frank's RedHot sauce
1 tablespoon white vinegar
1/2 cup unsalted butter
2 jalapenos (sliced. You can use pickled slices)
2 teaspoons fresh ground black pepper
vegetable oil (for frying)

7 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place the hot sauce, vinegar, butter, jalapenos and pepper in a sauce pan over medium-high heat.
2
Once the butter melts, whisk the ingredients together until the sauce comes together.
3
Reduce heat and keep warm until ready to use.
4
Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
5
Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Remove to a wire rack over a baking sheet or paper towel-lined plate to drain.
6
Transfer wings to a large bowl. Drizzle with the sauce and toss gently to coat.

Was this recipe helpful?

Tips & Notes

Pro tips

Fry wings at 350°F until golden and crispy (12–15 minutes); they continue cooking slightly after removal, so avoid overcooking.
Toss hot wings immediately in the sauce while they're still hot so the butter emulsifies and coats evenly.
Slice jalapeños thin and add them after tossing so they stay crisp and visible rather than wilting into the sauce.
Pat wings dry before frying to maximize crispiness and prevent oil splattering.

Substitutions

Frank's RedHot sauce → Louisiana-style hot sauce or Cholula (note: heat level and flavor profile will shift slightly)
Fresh jalapeños → serrano peppers (note: significantly hotter) or banana peppers (note: milder and sweeter)
Unsalted butter → salted butter (note: reduce added salt elsewhere or omit to avoid over-salting)

Storage & make-ahead

Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.

Equipment

deep fryer or heavy-bottomed pot · instant-read thermometer

Common Questions

How do I separate chicken wings properly?

Cut at the joint between the flat and drumette, then trim the tip and save for stock. A sharp knife and a cutting board make this quick work.

Can I bake these wings instead of frying?

Yes. Toss wings with a light oil, bake at 425°F for 35–40 minutes until crispy, then toss with the sauce. They won't have the same texture as fried wings.