Copycat Pluckers Wing Bar Hot Wings

The first time I visited Pluckers Wing Bar, I was skeptical. After all, I considered myself something of a hot wing connoisseur, having sampled offerings from countless sports bars and restaurants. But that initial bite of their perfectly crispy yet juicy wing, coated in that signature spicy-but-not-overwhelming sauce, was nothing short of a revelation.

After numerous experiments with sauce ratios and cooking techniques, this recipe was born. Now, when friends ask where I ordered the wings, their disbelief when I tell them “my kitchen” is the ultimate compliment.

Why This Recipe Works

The secret to authentic Pluckers-style wings lies in both the frying technique and the carefully balanced sauce. Double-frying the wings (first at a lower temperature, then at a higher one) creates that perfect crispy exterior while maintaining juicy meat inside. The buffalo sauce achieves its distinctive flavor profile through the combination of Frank’s Red Hot as a base with fresh jalapeños for an additional layer of heat that builds gradually rather than overwhelming the palate immediately. The butter smooths out the acidic edge of the hot sauce while adding richness. This method replicates the restaurant experience because it focuses on the same core principles: proper wing preparation, quality ingredients, and the perfect sauce-to-wing ratio.

Ingredients

• Chicken wings – Provide the perfect vehicle for the sauce with the ideal meat-to-skin ratio for optimal flavor absorption
• Butter – Creates richess and helps mellow the heat of the hot sauce for a balanced flavor profile
• Frank’s Red Hot Sauce – Delivers the classic buffalo wing tangy base with consistent, reliable heat level
• Fresh jalapeño peppers – Adds a layer of fresh, vibrant heat and complexity beyond what hot sauce alone provides

How to Make Pluckers Hot Wings

Making wings at home is pretty easy! It takes a couple of steps, but it isn’t difficult to be a master of wings in no time at all. You will need to:

• Cut the wings. Most of the time it’s cheaper by whole wings, and quickly cut them.
• Fry the wings. If you don’t have a fryer, you can grab a large pot and a thermometer. You will fry the wings until they are golden and crispy.

• Make the buffalo sauce. This is where the magic happens. Add all of the ingredients to the pot, and heat through

.

• Then toss the sauce with the wings until they are thoroughly coated with sauce.
• Serve with ranch or blue cheese dressing and enjoy!

Cutting Chicken Wings

Sure, you can buy a package of ready-to-fry buffalo wings, but you’ll probably be spending a whole lot more for the convenience. Save your money and learn how to prepare your own. With the right tools and techniques, it will only take a few minutes.

Before getting started, you need to know the anatomy of a chicken wing. There are three parts: the drumette (the part that looks like a tiny drumstick), the winglet in the middle, and the wingtip at the very end.

First, place the chicken wing on the cutting board with the cut end face towards you, and opposite the hand that you use to cut. You can stretch out the chicken wing a little to make it easier to see the three separate parts. Next, use your fingers to feel for the joint between the wingtip and the winglet. Wedge a sharp knife into the joint and press down with light pressure. When you are in the correct spot, you will be about to cut through the joint without much force. Do not cut through the bone. Sometimes finding a space to wedge the knife between the two joints is difficult. You can separate the joints more by popping them with a slight twisting action. Lastly, cut through the joint between the drumette and the winglet.

Tips for Preparing and Serving Pluckers Wing Bar Buffalo Wings

• Use poultry shears. After you can easily find the joints separating the three parts of the chicken wing, using poultry shears makes prepping wings much fast. Just be sure not to cut through the chicken bones.
• Don’t throw away your wingtips. You may not use the wingtips in this recipe, but they are still worth keeping for later. Freeze the wingtips in a bag until you have enough to make chicken stock.
• Fry in batches. Get the crispiest chicken wings by cooking them in small quantities. Trying to cook too many wings at once will lower the temperature of the oil and makes the chicken oily. Keep the fried chicken wings warm in a low oven and toss them in the sauce immediately before serving.
• Go easy on the sauce. The goal is to coat the wings with the sauce evenly, not to drown them in it. You can always serve extra sauce on the side for anyone who wants more.
• Don’t forget the dips and sides. Buffalo wings can get a bit spicy, so remember to put out blue cheese or ranch dressing to help reduce the spicy level. You may want to add cut celery or carrots for dipping as well.

Love wings? Try These Recipes

• Parmesan Wings
• How to Make Fried Lemon Pepper Wings
• Wings with Honey Habanero Sauce
• Buffalo Wing Recipe Grilled
• Buffalo Air Fryer Wings
• Hooters Hot Wings
• Spicy Asian Wings
• Air Fryer Sweet and Spicy Wings
• Anthony’s Coal Fired Wings Recipe

More Recipes with Buffalo Sauce

• Buffalo Chicken Bites
• Buffalo Cheeseburger
• Buffalo Chicken Jalapeno Poppers
• Restaurant Buffalo Chicken Dip
• Buffalo Meatballs
• Franks Red Hot Buffalo Chicken Sliders

Find more copycat chicken recipes and tasty game day eats.