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WINGSTOP at home

WINGSTOP at home

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  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Description

These crispy fried chicken wings feature a golden, seasoned coating and are tossed in your choice of two irresistible sauces: sweet and spicy hot honey or creamy garlic parmesan. Wingstop at Home delivers restaurant-quality flavor right from your kitchen, complete with all the satisfaction and none of the delivery wait.

Perfect for game day gatherings, party appetizers, or a satisfying weekend dinner with family and friends, these wings are sure to become a go-to recipe in your rotation.

Ingredients

Scale
  • 3 pounds chicken wings, patted dry for maximum crispiness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 eggs, beaten
  • 2 tablespoons oil, plus more for frying
  • 1 cup flour
  • 1/2 cup cornstarch
  • Oil for frying, vegetable or peanut oil recommended
  • 3 tablespoons butter, for hot honey sauce
  • 1/4 cup hot sauce, for hot honey sauce
  • 1/4 cup honey, for hot honey sauce
  • 1/2 cup mayo, for garlic parmesan sauce
  • 1/2 cup grated parmesan, for garlic parmesan sauce
  • 3 tablespoons butter, for garlic parmesan sauce
  • 4 cloves garlic, minced, for garlic parmesan sauce
  • 2 tablespoons fresh parsley, chopped, for garlic parmesan sauce
  • Ranch fries and ranch dip, for serving

Instructions

  1. Season the Wings: Pat your chicken wings completely dry with paper towels, then season them generously with salt, black pepper, garlic powder, and paprika in a large bowl.
  2. Create the Marinade: Add the beaten eggs and 2 tablespoons of oil to the seasoned wings, then mix everything together until fully coated. Cover the bowl and refrigerate for at least 30 minutes, or overnight for the best flavor development.
  3. Prepare the Coating: In a separate bowl, combine 1 cup flour, 1/2 cup cornstarch, and the same seasonings (salt, pepper, garlic powder, and paprika) to create your crispy coating mixture.
  4. Dredge the Wings: Working in batches, remove wings from the marinade and dredge them thoroughly in the flour mixture, pressing the coating firmly onto each wing to create maximum crispiness.
  5. Heat the Oil: In a large heavy-bottomed pot or deep fryer, heat your oil to 350°F, using a thermometer to ensure accuracy for consistent results.
  6. Fry in Batches: Carefully add wings to the hot oil in small batches, about 10-12 minutes per batch, until they're golden, crispy, and cooked through with an internal temperature of 165°F.
  7. Drain and Cool: Remove the wings with a slotted spoon and drain them on paper towels for a few minutes before saucing.
  8. Hot Honey Sauce: Melt 3 tablespoons butter in a saucepan over medium heat, then stir in 1/4 cup hot sauce and 1/4 cup honey until smooth and glossy. Toss the warm wings in this sauce until fully coated.
  9. Garlic Parmesan Sauce: In a bowl, mix 1/2 cup mayo, 1/2 cup grated parmesan, chopped parsley, and salt. In a separate pan, melt 3 tablespoons butter and sauté 4 minced garlic cloves until fragrant, about 1 minute. Pour the garlic butter over the mayo mixture and stir until smooth and creamy, then toss the wings until fully coated.
  10. Serve: Plate the sauced wings with crispy ranch fries and ranch dip on the side.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes

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Find it online: https://ladysavor.com/wingstop-at-home/