Wingstop Buffalo Chicken Thighs Copycat Recipe
Crispy fried chicken thighs tossed in buffalo sauce! Get all the flavor of Wingstop wings at half the cost. Perfect for game day!
Servings 8
Calories 351kcal
Ingredients
- Canola oil for deep frying
- 2 pounds chicken thighs with skin and bones, small to medium-sized
- 1/2 cup margarine (you can use butter if you prefer)
- 3/4 cup Frank’s Red Hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- In a deep fryer, heat the oil to 375°F. Deep fry the chicken thighs for 13 to 20 minutes, depending on their size, until they reach 165°F. When chicken thighs are done, remove them from the fryer and transfer to a wire rack.
- While the chicken is cooking, make the sauce by combining the margarine, Frank’s RedHot Sauce, white vinegar, and Worcestershire sauce in a small saucepan. Heat over medium-low heat and stir until all is melted and incorporated.
- Place the cooked thighs into a bowl and pour the sauce over them. Thoroughly coat the thighs with sauce, and serve immediately.
Recipe Tips
Pro Tips
- You can use a heavy-bottomed pot or Dutch oven if you do not have a deep fryer. Use a thermometer to check the oil temperature and keep it at 375 degrees.
- Size Selection: Choose smaller thighs for faster cooking and better sharing
- Temperature Control: Maintain 375°F oil temperature
- Batch Size: Don't overcrowd the fryer
- Doneness: Always check the internal temperature
- Crispiness: Let excess oil drain properly before saucing
Nutrition
Calories: 351kcal | Carbohydrates: 1g | Protein: 19g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 918mg | Potassium: 244mg | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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