The Real Wingstop Wings Recipe Better Than Wingstop

This is how you make the best Wingstop Chicken Wings. Three flavors, original, Louisiana rub, and hot honey. Crispy, juicy, and packed with a Wingstop flavor in every bite. If you love chicken wings, chicken tenders, or Wingstop-style chicken, then this Wingstop Chicken Wings recipe is a must-try. Without further ado, let's get started. Oh, Chef Besson. First, we're gonna start with the wings. I'm using drumettes. You could use a mix of flats and drumettes. Now, you have two choices. You can either brine the wings overnight in salted water, or you can just season it. I don't think Wingstop does any brining. Go with a good touch of salt, light touch of paprika, some of the cayenne, freshly cracked black pepper, and finally, some of this MSG. Give everything a really good mix, and leave it to marinate for at least an hour. For our Louisiana spice mix, first, I'm going with garlic powder, and we're also gonna use some of the onion powder, smoked paprika, or use a normal one. For a little bit of kick, we're going with cayenne pepper, some of the sugar. You could use white or brown. A little bit of the MSG, going with the salt, a very light pinch of black pepper, and finally, of course, some of the oregano and thyme. Give that a really good mix. That's exactly what we're looking for. Have a little taste, and adjust anything if you need to. For the original Wingstop glaze, go with the Frank's rare hot sauce, totally optional, but I also like to use this Louisiana-style hot sauce. Go with the salted butter, a light touch of cayenne pepper, little bit of this garlic onion. Set the heat around low, medium, mix and combine everything. So, yeah, we just wanna mix until everything is beautifully emulsified. You can have a little bit of taste and adjust anything if you need to. I've tasted it, and honestly, this doesn't need any vinegar. Our delicious original glaze, done. For the hot honey seasoning, first, we're going with the cayenne pepper. I've got here some of the gochugaru, which is the Korean red pepper flakes. Also going with the chili flakes, garlic onion powder, some of this white pepper, just a light touch of black pepper as well, over some of the paprika, over the brown sugar, a very light pinch of the MSG, and finally, we're going with the salt and some of this chicken seasoning. Do have a little bit of taste and adjust anything if you need to. For the hot honey glaze, first, I'm going with a good quality honey, a little bit of butter for more flavor, a little bit of this red chili sauce. This will really uplift the flavor. And now we go with hot honey spice mix. Heat is around low, medium. We're gonna mix and combine everything. You don't want to cook this. Just want to melt everything down. All right, so once everything has come together, just turn off the heat. Has a really nice kick to it. Now, feel free to throw in some of the vinegar if you like a bit of the tang in there. It's gonna go perfect with the wings. Now, Wingstop don't use any flour for their original fried chicken, but I've noticed they do a light coat of flour for Louisiana-style fried chicken. So that's exactly what we're gonna try to replicate here. I'm going with the plain flour. And of course, we're gonna season the flour with a bit of the salt. And I'm using a mix of chicken seasoning and mushroom powder. Also gonna use a bit of this baking soda. It's gonna make it nice and crispy. A really good mix of that and set aside. All right, so first, we're gonna coat the chicken. Make sure the chicken is at room temperature. We don't want to fry a cold chicken. Of course, we're gonna save some of the wings to fry without the flour. That's gonna be for the original glaze. All you have to do is grab the wings and this goes into the flour. So I'm going around seven wings. And now we just wanna give this a really, really good mix. Not looking for perfection. Just a light coat of the flour. Shake off the excess flour and start removing it onto a plate. Nice and simple. And let's fry these. I'm just double checking the oil temperature. Needs to be around 160 Celsius. Always have the wings away from you. There we go. After you try this, you might go to ring stop sometimes. Ha, ha, ha, ha, ha, ha. We're gonna let these cook for around eight to nine minutes. We can see the wings are a bit larger in size. So I just wanna make sure they're cooked all the way through. If you've got small, medium-sized wings, they will take around six to seven minutes. Just keep an eye on them. You know, turn them if needed. But don't play around too much. Ha, ha, ha, ha, ha. And let's start draining off the excess oil and remove it on a rack. Again, always away from you. Just doing our next batch. And now we're gonna cook the remaining wings without the flour. Always at away from you and just be careful when you add these. First, we're gonna let these cook for around six minutes. And then I'm gonna raise the temperature a bit and let them cook for additional two to three minutes until they are nice and crispy. Let's just increase the temperature a bit. Needs to be around 375 Fahrenheit. I'm just gonna flash fry it for additional minute or so. All right, here we go. Exactly what we're looking for. Beautiful color. All right, let's coat our wings. First, we're gonna do the original. Wings go into a bowl. A good touch of our original glaze. A really good mixture of that. And look at that. Let's do the hot honey. First, we're going with our crispy wings. Some of the hot honey. Look at that. That is so, so delicious. But don't go too crazy with the sauce here. Some of the hot honey spice mix. And again, we're gonna give this a really good mix. Just have a look at that. So delicious. Trust me. All right, now let's do our Louisiana rub. First, I'm going with some of the butter. It's gonna help the spices stick to it better. A good touch of our Louisiana rub. Again, looks so mouthwatering. Going with some of the butter. Some of this Cajun spice mix. All right, let's plate up the wings. First, I'm going with our seasoned fries. Going with our Louisiana wings. Then we go with our original. And finally, our hot honey wings. Feel free to serve it with some of the ranch if you like. Honestly, one of the best wing stop that you guys gonna try. Our delicious wing stop style chicken wings. Done. Perfect. All right, let's try our wing stop. We got the amazing Louisiana original and hot honey. I'm serving it with some of the ranch. All right, let's try it. First, I'm gonna go with the original. Bismillah. Wow. So delicious. A really nice kick to it. A bit tangy, spicy, buttery flavor. It is so good. Definitely need to try this one. Try with some of the ranch. Wow. So, so delicious. All right, on to our Louisiana. Bismillah. Wow. A very nice spice with a bit of garlic. You know, it's so good. The spices are perfectly balanced. Honestly, I'm lost for words. This is so much better than wing stop. It's a bit crispy as well. All right, it's time to try our hot honey. Bismillah. So at the start, you get this honey flavor and then you can start to feel the heat. Again, so good. A really nice crisp to this as well. Let's try with some of the ranch. Wow. These wings are amazing. The flavors are 10 out of 10. If I had to rate these in order, I would go with Louisiana first, then the original and finally the hot honey. My favorite top three flavors. In my humble opinion, I think the flavors that we have made here are a lot better than wing stop. I really hope you guys will enjoy this wing stop recipe with your family and friends. Please do me a favor and get this video to 5,000 likes. I would really appreciate it. Thank you. All right, guys, thank you for watching this video. I hope you enjoyed it. Make sure to subscribe, make sure to like and shall I'll see you next time. Until then, salam. Make for your mom, make for your dad, make for your family. Enjoy.