Wingstop-Style Original Hot Chicken Wings

Pro tips

• Pat chicken wings completely dry before frying to achieve maximum crispiness and reduce oil splattering.
• Use a deep-fry or candy thermometer to maintain consistent oil temperature throughout cooking; fluctuations will affect texture and cooking time.
• Toss the fried wings in the hot sauce and butter mixture immediately after frying while they're still hot, ensuring even coating.
• Separate drumettes from flats before frying for more uniform cooking and better sauce adhesion.

Substitutions

• The Original Louisiana Brand Hot Sauce → Frank's RedHot (produces lighter color and milder flavor)
• Vegetable oil → peanut oil (higher smoke point, cleaner taste)

Storage & make-ahead

Store cooked wings in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes until crispy.

Equipment

deep fryer or heavy-bottomed pot · deep-fry or candy thermometer

What makes this recipe different from standard buffalo wings?

This recipe uses The Original Louisiana Brand Hot Sauce instead of Frank's RedHot, which produces a darker red color and more authentic Louisiana-style heat that matches Wingstop's signature flavor profile.

Can I substitute the Original Louisiana Hot Sauce with another brand?

Frank's RedHot can be used, but it will produce a lighter orange-red color and different flavor. For closest results to Wingstop, stick with Original Louisiana Hot Sauce.

How do I know when the wings are done frying?

Wings are done when they reach a deep golden-brown color and the skin is crispy. The internal temperature should reach 165°F (74°C).

Can these wings be made ahead?

Fry the wings in advance and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until heated through and crispy.