Copycat Popeyes Spicy Bone-In Wings Recipe

There’s something wild and wonderful about biting into a Popeyes Spicy Bone-In Wing. That first crackle of the crust. The slow-building heat that blooms in the back of your throat. The savory marinade that seeps deep into every bite like it’s been waiting just for you. If you’ve found yourself craving that Louisiana-style burn without the drive-thru line or limited-time hype, these copycat Popeyes Spicy Bone-In Wings bring the full crunch and fire home.

This homemade version captures that peppery punch and jagged golden crust, with wings soaked in a Cajun-spiced marinade, double-dredged in a seasoned flour blend, and fried to absolute perfection. You can turn up the heat or tone it down, swap in an air fryer if needed, and even use this method for drumsticks or thighs. It’s flexible, deeply flavorful, and ridiculously satisfying.

How to make Popeyes Spicy Bone-In Wings

The secret to the signature Popeyes flavor? A wet marinade packed with garlic, bouillon, hot sauce, and egg that tenderizes and seasons the chicken overnight. That liquid clings to the wings, helping the flour dredge form those iconic canyon-like ridges during frying. The flour itself is seasoned with paprika, cayenne, garlic, and just a whisper of MSG to make the flavor pop.

Double toss, don’t press. Fry until golden and dangerous. Then serve it hot and proud.

Nutrition facts (per 6-wing serving)

Calories: 680
Total Fat: 46 g
Saturated Fat: 17 g
Carbohydrates: 22 g
Protein: 45 g
Sodium: 1,420 mg

Ingredients (6 wings)

Prep Time: 15 minutes (plus 12-hour marinating)
Cook Time: 15 minutes
Total Time: 30 minutes active (plus overnight rest)
Servings: 2–3

Marinade

• 6 bone-in chicken wings (split into flats and drums)
• ½ cup hot water
• 1 chicken bouillon cube (Maggi preferred)
• 1 tbsp white vinegar
• ½ tsp sea salt
• ½ tsp MSG (or substitute)
• ¼ tsp Louisiana hot sauce
• 1 large egg, beaten

Dry Dredge

• 2 cups all-purpose flour
• ½ cup corn starch
• 2 tsp cayenne pepper
• 2 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp white pepper
• ½ tsp black pepper
• 1 tsp Lawry’s Seasoned Salt (or similar)
• ½ tsp MSG (optional but recommended)

For Frying

• Neutral oil (refined palm or vegetable shortening)
• Frying thermometer

Tools you’ll need

• Large mixing bowl
• Measuring spoons and cups
• Tongs
• Dutch oven or deep fryer
• Wire rack or paper towels
• Kitchen thermometer (instant-read or oil-safe)
• Slotted spoon (for careful flipping)

Instructions

Step 1: Make the marinade (5 minutes)

Dissolve bouillon cube in hot water. Stir in vinegar, salt, MSG, hot sauce, and beaten egg. Pour over chicken wings in a large bowl. Cover and refrigerate for at least 12 hours.

Step 2: Mix the dredge (5 minutes)

In a separate bowl, combine flour, cornstarch, and all dry spices. Mix thoroughly with a fork or whisk to break up clumps.

Step 3: Coat the wings (5 minutes)

Remove wings from the marinade (do not pat dry). Drop each wing into the flour mixture. Toss or dredge gently 20–25 times to build up those shaggy, crispy edges. Don’t press, just toss until they look like they’ve been through a flour snowstorm.

Step 4: Fry (12–15 minutes)

Heat oil to 335–350°F (170–175°C) in a deep pot or fryer. Gently lower wings into oil, working in batches. Fry for 12–14 minutes or until golden brown and the internal temp hits 185°F at the bone.

Step 5: Rest & Serve (2 minutes)

Transfer wings to a rack or paper towel to drain briefly. Serve hot.

Optional Sauce Finish (1 minute)

For an extra hit, toss cooked wings in 3 tbsp hot sauce + 1 tbsp melted butter + pinch of sugar and garlic powder. Or serve it on the side for dipping.

Tips

• Use cornstarch in the dredge for extra crispiness.
• Toss, don’t press, overworking the flour ruins the texture.
• Check oil temp frequently to avoid soggy or burned wings.
• Marinate overnight. It really makes the difference.
• Want them spicier? Double the cayenne or add chili oil to the marinade.

What to serve with

Fresh and crunchy

• Celery and carrot sticks – Classic, crisp, and cooling. Great for dipping in ranch or blue cheese between spicy bites.

• Chilled coleslaw – A tangy contrast to the fire of the wings. Look for a vinegar-based version to really cut the richness.

• Sliced cucumbers with lime and salt – Simple and clean. They soothe the tongue and reset your palate after every few wings.

Comforting treats

• Buttermilk biscuits – Fluffy, golden, and perfect for mopping up the heat. Spread on a little honey butter for bliss.

• Cajun fries – You know the ones. Paprika-dusted and crisp. Serve them on the side just like Popeyes does.

• Mac and cheese – Creamy elbow noodles offer the ultimate balance to spicy chicken. Go classic or add a little jalapeño heat.

Savory counterpoints

• Pickle chips or fried pickles – That sour snap brings balance, and they double down on the Southern fried vibe.

• Dirty rice – Bold, seasoned rice with bell peppers and sausage bits. A Louisiana classic that plays beautifully with spicy wings.

• Mini cornbread muffins – Sweet meets heat. Serve them warm with a pat of butter to round out the meal.

Variations

Mild Version
Cut cayenne to 1 tsp and skip the optional sauce drizzle for a tamer take.

Air Fryer Wings
Spray dredged wings lightly with oil and air fry at 380°F for 20–22 minutes, flipping once. Not as oily, still crispy.

Extra-Hot Version
Add chili flakes and a splash of hot chili oil to the marinade. Toss with a spicy glaze post-fry.

Sweet-Heat Wings
Add 1 tbsp honey to your final hot sauce drizzle. Spicy, sweet, and finger-lickin’ sticky.

Boneless Option
Use boneless thigh chunks or tenders. Shorten fry time to 7–9 minutes, checking internal temp.

Ingredient substitutes

Chicken Wings
Original: Bone-in, skin-on wing segments
Substitutes: Boneless thighs, drumsticks, cauliflower florets (for a veg twist)

Bouillon Cube
Original: Maggi chicken
Substitutes: 1 tsp Better Than Bouillon paste, or 1 tsp powdered chicken base

Cornstarch
Original: Cornstarch in dredge
Substitutes: Potato starch, rice flour, or more all-purpose flour

MSG
Original: Accent or Ajinomoto
Substitutes: Omit entirely or use 1 tsp mushroom powder for umami

Louisiana Hot Sauce
Original: Crystal or Louisiana brand
Substitutes: Frank’s RedHot, Valentina, or even a splash of sriracha

Seasoned Salt
Original: Lawry’s
Substitutes: ¾ tsp salt + ¼ tsp sugar + pinch paprika and onion powder

Oil for Frying
Original: Palm or shortening
Substitutes: Peanut oil, vegetable oil, or canola oil