Wings and Things Garlic Buffalo Wings Recipe

Buffalo wings are always a good idea, but Wings and Things garlic buffalo wings hold a special place for me. They have just enough heat to keep things interesting, followed by a mellow garlic finish that makes you immediately reach for the next wing. They are flavorful without being overpowering, which is exactly what makes them so addictive.

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Why this recipe works

For me, hot wings are one of the most satisfying chicken dishes you can order out. Thank goodness these were created by the Anchor Bar many years ago. I like to use Frank’s RedHot Sauce because I think it gives just the right amount of heat. This recipe really makes a very mild buffalo wing sauce. If you like your wings hotter, you can add additional cayenne or even a little bit of freshly chopped habanero.

Ingredients and their roles

• Chicken wings provide the juicy, flavorful base and the ideal meat-to-skin ratio for crispy fried wings.
• All-purpose flour creates a light coating that helps the wings brown evenly and allows the sauce to cling.
• Seasoned salt enhances the chicken’s natural flavor and adds savory depth to the breading.
• Cayenne pepper adds a mild heat to the flour coating and builds flavor without overwhelming spice.
• Ground black pepper provides warmth and balances the acidity in the finished sauce.
• Frank’s RedHot Sauce forms the foundation of the garlic buffalo sauce, with classic tang and gentle heat.
• Butter smooths and enriches the sauce, creating the signature glossy buffalo wing finish.
• White vinegar sharpens the sauce and balances the richness of the butter.
• Worcestershire sauce adds depth and umami, rounding out the flavor.
• Garlic powder delivers the signature garlic flavor that defines Wings and Things style wings.

How to buy and cut the chicken wings

Buying whole chicken wings and cutting them yourself is usually more affordable and gives you better control. With two quick cuts, you can separate the drummette, flat, and wing tip. Most people discard or save the tips for stock, leaving the two best pieces for frying

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees.

In a large bowl, combine the flour, seasoned salt, cayenne pepper, and black pepper. Cut the wings and dredge them thoroughly in the seasoned flour.

Heat oil to 350 degrees in a deep heavy pot. Fry the wings in small batches for 5 to 7 minutes, turning once, until they begin to brown. Transfer wings to a wire rack to drain.

Once all wings are fried, place them on a baking sheet and bake for about 15 minutes, or until fully cooked through.

While the wings bake, prepare the sauce by heating Frank’s Red Hot Sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper in a small saucepan. Whisk until smooth and thoroughly combined.

Transfer hot wings to a large bowl and pour the sauce over them. Toss until all wings are evenly coated.

Serve immediately with celery sticks and plenty of blue cheese dressing.

Storage and reheating instructions.

Store leftover wings in an airtight container in the refrigerator for up to three days.

To reheat, place wings on a baking sheet and warm in a 375-degree oven until heated through. This helps restore crispness better than microwaving.

Love wings? Try these copycat wing recipes!

• Anthony’s Coal Fired Wings
• Buffalo Wild Wings Asian Zing Wings
• Buffalo Wild Wings Garlic Parmesan Wings
• Buffalo Wild Wings General Tso Wings
• Wingstop Cajun Wings
• Wingstop Lemon Pepper Wings
• Wingstop Louisiana Rub Wings

Check out more of my easy recipes for appetizers and the best fast food copycat recipes right here on CopyKat!

Wings and Things Garlic Buffalo Wings

These Wings and Things garlic buffalo wings are lightly breaded, fried until golden, then baked and tossed in a buttery garlic buffalo sauce for bold flavor without overwhelming heat.

5 from 5 votes

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Course: Main Course

Cuisine: American

Keyword: Hot Wings

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 372kcal

Author: Stephanie Manley

Ingredients

Wings

• 2 cups flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• vegetable oil for frying
• 2 pounds chicken wings

Garlic Buffalo Sauce

• 1 cup Frank’s RedHot Sauce
• 1/2 cup butter
• 1 1/2 tablespoons white vinegar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon garlic powder
• 1/4 teaspoon cayenne pepper

Serving

• celery sticks
• blue cheese dressing

Instructions

• Preheat the oven to 350°F.
• In a medium bowl, combine the flour, seasoned salt, cayenne pepper, and ground black pepper. Mix well.
• In a deep fryer or heavy-bottomed pot, heat the oil to 350°F.
• Cut the wings at each joint into drums, wingettes, and wing tips. Discard the wing tips. Dredge the drums and wingettes in the seasoned flour.
• Working in batches of 5 or 6 wings at a time (depending on the size of your pot), fry the wings in the hot oil until they just begin to brown, about 5 to 7 minutes. Stir the wings once halfway through the frying process to ensure even cooking. Drain on a wire rack over a baking sheet.
• Bake the wings in the preheated oven until cooked through, about 15 minutes.
• To make the garlic Buffalo sauce, combine the Frank’s RedHot Sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper in a small pot over medium-low heat. When the butter melts, whisk to combine.
• Place the wings in a large bowl and drizzle with the sauce. Toss the wings with the sauce until fully coated. Serve immediately with celery stalks and plenty of blue cheese dressing.

Nutrition

Calories: 372kcal | Carbohydrates: 25g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1648mg | Potassium: 156mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg