5.0 (5 reviews)
Wings and Things Garlic Buffalo Wings (Copycat)
These Wings and Things garlic buffalo wings are lightly breaded, fried until golden, then baked and tossed in a buttery garlic buffalo sauce for bold flavor without overwhelming heat.
I've made a lot of buffalo wings over the years, but Wings and Things garlic buffalo wings are the ones I keep coming back to. They have a great balance of tangy heat and buttery garlic, with a light breading that stays crisp even after it's tossed in sauce. The secret is using Frank's RedHot Sauce, which gives the sauce its familiar kick without going overboard. These are the wings I pull out for game day and any night I want something satisfying.
What makes this garlic buffalo wings recipe so good
- The two-step cooking method, frying until just golden then baking, ensures the chicken is fully cooked while the coating stays crisp.
- The garlic buffalo sauce is buttery and tangy with a gentle heat, so it appeals to people who like wings but don't want them scorching.
- It's a true copycat recipe that uses simple pantry ingredients, so you can make these homemade wings whenever the craving hits.
Key ingredients for authentic garlic buffalo wings
- Frank's RedHot Sauce: This is the backbone of the sauce. Its cayenne base and vinegar tang give the wings that classic buffalo flavor. You can substitute another cayenne hot sauce, but the taste will shift. Look for the original, not the extra-hot, to match the recipe's heat level.
- Butter: The butter mellows the heat and adds richness to the sauce. Use unsalted butter so you can control the saltiness, since the seasoned flour and hot sauce already contain salt. If you need dairy-free, a plant-based butter substitute works.
- Chicken wings: Choose whole wings and cut them yourself for the freshest result. Look for wings with plump drumettes and wingettes. Pat them dry before dredging so the flour sticks better.
Kitchen tools you’ll need for this wing recipe
- Deep fryer or heavy-bottomed pot for even heat
- Deep-fry thermometer to keep the oil at 350°F
- Wire rack set over a baking sheet for draining
- Medium bowl for the seasoned flour
- Small saucepan for the garlic buffalo sauce
- Tongs for turning the wings
Tips for crispy fried wings every time
- Keep the oil at a steady 350°F. Use a deep-fry thermometer and adjust the heat between batches so the wings brown evenly.
- Fry in small batches of 5 or 6 wings. Crowding the pot drops the oil temperature and makes the coating greasy.
- Stir the wings once halfway through frying so they cook and color evenly on both sides.
- Drain the fried wings on a wire rack over a baking sheet, not on paper towels, so the bottoms stay crisp.
- Toss the wings with the sauce just before serving. If you let them sit, the breading will soften.
Ways to change up this garlic buffalo wings recipe
- For extra heat, add another 1/4 teaspoon cayenne to the sauce or stir in some finely chopped habanero. The original recipe suggests this for those who want more fire.
- To make a milder version, cut the cayenne in half or leave it out entirely. The sauce will still have the tang from Frank's RedHot and vinegar.
- For a gluten-free version, swap the all-purpose flour for a 1-to-1 gluten-free flour blend. The coating will be a little different but still crisp.
- If you love garlic, add an extra teaspoon of garlic powder or a minced fresh clove to the sauce. Let it simmer for a minute to mellow the raw bite.
What to serve with garlic buffalo wings
- Celery sticks: the cool crunch balances the heat and gives you something to dip.
- Blue cheese dressing: the classic partner for buffalo wings. Ranch also works if that's your preference.
- Extra garlic buffalo sauce on the side for anyone who wants a second dunk.
- For a bigger spread, serve with crispy fries or a simple green salad to cut through the richness.
How to store leftover garlic buffalo wings
Leftover wings will keep in the refrigerator for up to 3 days. Store them in an airtight container with a paper towel to absorb any extra moisture. When you're ready to eat, reheat them using the oven method above. The sauce may thicken slightly in the fridge, which is normal.
How to freeze leftover garlic buffalo wings
You can freeze these wings after they've been baked and before you toss them with sauce. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer the frozen wings to a zip-top bag or airtight container. They'll keep for up to 3 months. When you're ready to eat, reheat them straight from the freezer in the oven until hot and the coating crisps up again, then toss with freshly made garlic buffalo sauce.
Best way to reheat these hot wings
The best way to reheat leftover wings is in the oven. Place them on a wire rack over a baking sheet and warm them at 350°F until heated through, about 10 minutes. This method helps the breading re-crisp without drying out the meat. Skip the microwave, which will make the coating soggy and the skin chewy.
Source recipe: Wings and Things Garlic Buffalo Wings (Copycat) (SnapChef ID d9ec1b2a-7fbb-4bcc-8d46-3542b78220bd). Nutrition is estimated per serving.
Recipe
Wings and Things Garlic Buffalo Wings (Copycat)
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the flour, seasoned salt, cayenne pepper, and ground black pepper. Mix well.
- In a deep fryer or heavy-bottomed pot, heat the oil to 350°F.
- Cut the wings at each joint into drums, wingettes, and wing tips. Discard the wing tips. Dredge the drums and wingettes in the seasoned flour.
- Working in batches of 5 or 6 wings at a time (depending on the size of your pot), fry the wings in the hot oil until they just begin to brown, about 5 to 7 minutes. Stir the wings once halfway through the frying process to ensure even cooking. Drain on a wire rack over a baking sheet.
- Bake the wings in the preheated oven until cooked through, about 15 minutes.
- To make the garlic Buffalo sauce, combine the Frank's RedHot Sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper in a small pot over medium-low heat. When the butter melts, whisk to combine.
- Place the wings in a large bowl and drizzle with the sauce. Toss the wings with the sauce until fully coated. Serve immediately with celery stalks and plenty of blue cheese dressing.
Notes
- Celery sticks: the cool crunch balances the heat and gives you something to dip. Blue cheese dressing: the classic partner for buffalo wings. Ranch also works if that's your preference. Extra garlic buffalo sauce on the side for anyone who wants a second dunk. For a bigger spread
- Leftover wings will keep in the refrigerator for up to 3 days. Store them in an airtight container with a paper towel to absorb any extra moisture. When you're ready to eat, reheat them using the oven method above. The sauce may thicken slightly in the fridge, which is normal.
Nutrition per serving, estimated
| Calories | 372 kcal | 19% DV |
|---|---|---|
| Protein | 15 g | 30% DV |
| Fat | 23 g | 29% DV |
| Carbs | 25 g | 9% DV |
| Fiber | 1 g | 4% DV |
| Sugar | 0.2 g | — |
| Sodium | 1648 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use a different hot sauce instead of Frank's RedHot?
Frank's RedHot has a specific vinegar-forward flavor and moderate heat that makes this sauce taste like the original. You can use another cayenne-based hot sauce, but you may need to adjust the vinegar and garlic to balance the flavor. Avoid thick sauces like Sriracha, which will change the texture.
Why do I need to bake the wings after frying them?
The frying step gives the wings a light golden crust and starts cooking the chicken. The baking step ensures the wings are cooked all the way through without over-browning the outside. This two-step method is what gives you tender meat and a crispy coating.
Can I make the garlic buffalo sauce ahead of time?
Yes, you can make the sauce up to a day in advance. Store it in an airtight container in the refrigerator. When you're ready to use it, warm it gently in a small pot over low heat, stirring until the butter melts and everything is combined.
What's the best way to cut chicken wings?
Use a sharp knife to cut at the joints. You'll get three pieces: the drumette, the wingette, and the wing tip. Discard the wing tips or save them for making stock. The recipe calls for drums and wingettes only.
