Wingstop Chicken Wings

I’m ter­ri­bly sor­ry about this pho­to. Wait—no I’m not.

No chicken wings were harmed in the production of this photo.
  • Ingre­di­ents
  • 2 12 lbs. chick­en wings
  • Veg­etable oil

If you real­ly want to emu­late Wingstop wings you’d need a pres­sure fry­er. You prob­a­bly don’t have one, so the next-best choice is a ded­i­cat­ed fry­er. If you don’t have one of those either (I don’t), do it on your stove.

Skil­let fry­ing does­n’t work very well with this recipe, though; you’ll want to deep fry them in a large pot with enough oil to sub­merge them.1


Heat your oil to 350°. Rinse the wings and pat them dry, then fry in small batch­es, depend­ing on the size of your pot; you want plen­ty of room so they don’t stick togeth­er. When they’re just brown­ing up remove them from the pot and drain them on a wire rack over a bak­ing sheet (bone­less wings or oth­er larg­er pieces will take a bit longer. Check a few pieces with a probe ther­mome­ter if you’re not sure).


Now, while they’re still hot, it’s time to Wingstart your chick­en!2 Here are a few sam­ples of Wingstop favorites, or you can sea­son them how­ev­er you like.

Side note: Wingstop’s wings put them on the map, but they also have bone­less wings. If you’re mak­ing bone­less wings with sauce (buf­fa­lo wings, teriya­ki, etc.), dredge them in milk and flour like any oth­er fried chick­en, then toss them in the sauce, or serve them with sauce on the side. 

If you’re mak­ing them with dry ingre­di­ents (lemon pep­per, hot hon­ey rub, etc.), mix the dry ingre­di­ents with the flour before you dredge it. Easy peasy.

Gar­lic PAMERZAM! is a dif­fer­ent beast: I’ve tried mix­ing the PAMERZAM! and gar­lic with the flour but it tast­ed burned; I also tried toss­ing the bone­less wings in but­ter and sprin­kling with PAMERZAM! and gar­lic pow­der, but the bread­ing gets mushy.

Best results I’ve got­ten so far was dredg­ing and fry­ing the wings with plain bread­ing, then toss­ing them in PAMERZAM!, gar­lic and but­ter. YMMV.

Lemon Pepper:

Toss the wings in 13 cup of melt­ed but­ter. Spread them out on your wire rack and sea­son with lemon pep­per sea­son­ing; turn ’em over and get both sides. You can also grind fresh pep­per and driz­zle them with lemon juice.


Depend­ing on how strong you like your gar­lic, stir a table­spoon or two of gar­lic pow­der in 13 cup of melt­ed but­ter and toss the wings. Same drill: Spread ’em on the rack and gen­er­ous­ly apply PAMERZAM!

Buffalo Wings, Teriyaki, Mango Habañero, Hot Honey, etc.:

If it’s a sauce, toss the wings in the sauce. If it’s a rub or some oth­er dry sea­son­ing, toss the wings in but­ter and douse ’em with the seasoning.


  1. Espe­cial­ly if you’re jonesin’ for this and you only have a bunch of drum­sticks on hand, or your spouse only likes white meat!
  2. Hyuk hyuk hyuk!