Copycat Wingstop Chicken Wings Recipe

There’s something about Wingstop chicken wings that hits just right, the crisp skin that crackles with each bite, the sticky heat of Mango Habanero, the citrus spark of Lemon Pepper, or that buttery garlic warmth that clings to your fingers long after the last wing is gone. Whether you’re craving game-day snacks or just recreating your favorite flavor lineup at home, this Wingstop Chicken Wings copycat brings the same big flavor without the delivery fee.

This homemade recipe lets you fry up classic bone-in wings, then toss them in any of Wingstop’s signature sauces or dry rubs. You can tweak the heat, the sweetness, or go all-in with buttery Garlic Parmesan. Choose your flavor mood, and fry up a batch your way.

How to make Wingstop Chicken Wings

Start with raw, bone-in wings, drumettes and flats. You’ll brine them in a light saltwater solution for a few hours, or use a buttermilk soak if you want that tender southern-style bite. After drying, fry them twice: once at a low temp to cook through, and once hotter to crisp the skin. Then the fun begins, toss with melted margarine or butter and coat in your favorite Wingstop-style sauce or rub. Whether you’re team Lemon Pepper or all about that Mango Habanero, you’ll get full-on flavor in every bite.

Nutrition facts (per 6 wings, Original Hot)

Calories: 570
Total Fat: 36 g
Saturated Fat: 11 g
Carbohydrates: 8 g
Sugar: 2 g
Protein: 48 g

Ingredients (12 wings / 2 servings)

Prep Time: 4 hours (with brine or marinade)
Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 2

Wings and Prep

• 12 chicken wings (drumettes and flats)
• 4 cups cold water
• ¼ cup kosher salt
• 2 tablespoons sugar
• 1 teaspoon peppercorns
• 2 cloves garlic (crushed)
• 4 cups frying oil (refined soybean or peanut)

Coating Base

• 2 tablespoons melted margarine or butter

Choose Your Sauce or Rub

(Enough for 12 wings: pick one)

Original Hot Sauce

• 3 tablespoons Frank’s RedHot or cayenne hot sauce
• 1½ tablespoons unsalted butter
• ½ teaspoon white vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• Pinch sugar

Lemon Pepper Rub

• 2 tablespoons lemon pepper seasoning
• Zest of ½ lemon
• Pinch garlic powder
• ½ teaspoon celery salt

Garlic Parmesan

• 2 tablespoons melted butter
• 2 teaspoons garlic powder
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon black pepper
• ½ teaspoon seasoned salt
• 1 teaspoon chopped parsley

Mango Habanero

• 3 tablespoons mango purée
• 1½ teaspoons habanero hot sauce or paste
• 1 tablespoon brown sugar
• 1 teaspoon white vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon salt

Tools you’ll need

• Medium pot or deep fryer
• Slotted spoon or frying spider
• Large mixing bowl
• Tongs
• Paper towels
• Cooling rack
• Food thermometer (optional)

Instructions

1. Brine the wings

In a large bowl, combine water, salt, sugar, garlic, and peppercorns. Stir until salt dissolves. Add wings and refrigerate for 3 to 4 hours.
Shortcut: Use a buttermilk soak instead (1 cup buttermilk + 1 tsp celery salt + ½ tsp garlic powder).

2. Dry and rest

Drain wings and pat dry thoroughly. Let them rest uncovered on a rack for 30 minutes to air-dry the skin. This makes it crispier.

3. First fry (cook through)

Heat oil to 320 °F (160 °C). Fry wings in batches for 4–5 minutes until pale golden. Transfer to rack and rest for 10 minutes.

4. Second fry (crisp finish)

Raise oil temp to 375 °F (190 °C). Fry wings again for 60–90 seconds until deep golden and crisp. Drain on paper towels.

5. Toss in butter/margarine

While wings are still hot, drizzle melted margarine or butter over them in a large bowl. Toss well to coat.

6. Add your sauce or rub

Choose your flavor and add the prepared sauce or seasoning. Toss until evenly coated. Serve hot.

Optional twist

Bake instead of fry: Use a wire rack over a baking tray. Bake wings at 425 °F for 35–40 minutes, flipping halfway. Broil 1–2 minutes for extra crisp skin before saucing.

Tips

• Always fry in batches so the oil temp doesn’t drop too low.
• Drying the skin before frying = maximum crisp.
• Make your sauces ahead of time so you can toss while wings are hot.
• Want stickier sauces like Korean Q? Add a pinch of cornstarch or xanthan gum.
• Reheat leftover wings in an air fryer at 375 °F for 5 minutes. They’ll crisp right back up.

What to serve with

Fresh and crunchy

Carrot and celery sticks
Classic pairing. The cool crunch balances the heat and salt. Dip in ranch or blue cheese for the full Wingstop vibe.

Apple slices with lime
Sounds odd, but the sweet-acid bite refreshes the palate between spicy wings.

Pickled red onions or cukes
The vinegar cuts through butter-heavy sauces like Garlic Parmesan or Original Hot.

Comforting treats

Mac and cheese cups
Cheesy, creamy sides soak up all the heat and make it a proper meal.

Texas toast or garlic bread
That buttery rub clings so well to soft bread. Great for mopping up any sauce left on your plate.

Corn on the cob with butter and Cajun salt
Adds a smoky-sweet crunch, especially next to Mango Habanero or Louisiana Rub.

Savory counterpoints

Crinkle fries or waffle fries
Tossed in lemon pepper or Cajun dust, same style, same satisfaction.

Loaded potato wedges
Bacon, cheese, sour cream. Why not go all-in?

Chili cheese nachos
For parties or game day, these hold up next to a mountain of saucy wings.

Variations

Boneless Wingstop-style bites
Use diced chicken breast. Dip in buttermilk, dredge in seasoned flour + cornstarch, and fry once at 350 °F until golden.

Oven-only version
Skip the fryer and bake with baking powder + salt rub for crisp skin. Toss in butter and sauce once baked.

Extra saucy
Double your sauce batch and serve extra on the side for dipping.

Wingstop Korean Q
Mix gochujang, soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil. Heat and reduce slightly. Toss wings in the glaze.

Spicy Ranch dip
Mix ranch dressing with hot sauce and a sprinkle of cayenne or chili powder. Pairs great with Lemon Pepper wings.

Ingredient substitutes

Chicken Wings
Original: Bone-in flats and drums
Substitutes: Boneless skinless thighs (cut into chunks), tofu (for veg alternative)

Frying Oil
Original: Soybean oil
Substitutes: Peanut oil, canola oil, vegetable oil

Margarine or Butter
Original: Melted margarine (Wingstop uses this often)
Substitutes: Ghee, dairy-free butter, avocado oil (for rubs only)

Sauce Bases
Original: Frank’s RedHot, mango purée, lemon pepper blend
Substitutes: Sriracha + vinegar for heat, peach or apricot for mango, homemade lemon zest + cracked pepper blend

Xanthan gum (for sauce thickening)
Original: Optional for sticky sauces
Substitutes: Cornstarch slurry, arrowroot, omit if using dry rubs

Cheese (Garlic Parm)
Original: Grated Parmesan
Substitutes: Asiago, nutritional yeast (for dairy-free)

Hot sauce
Original: Cayenne-based (Frank’s or Louisiana)
Substitutes: Cholula, Crystal, Tabasco