Wingstop Buffalo Chicken Thighs
The ultimate comfort food, Wingstop Buffalo Chicken Thighs are juicy, crispy, and bursting with flavor! With a spicy kick and buttery sauce, they make for an easy weeknight dinner that everyone will love. Try this recipe tonight!
Equipment
- Frying Pan
- Wooden Spoon
- Skillet
Ingredients
- Canola oil for deep frying Canola oil
- 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
- Start by heating the canola oil in a deep fryer to 375°F. Use a thermometer to monitor the temperature accurately; this is vital for achieving the right crispiness.
- Prepare the chicken thighs by patting them dry with paper towels. This helps them fry better and get that delicious golden-brown color.
- Once the oil is ready, carefully place the chicken thighs in the fryer, ensuring not to overcrowd them. Fry for about 13 to 20 minutes, depending on the size of the thighs, until they reach an internal temperature of 165°F. They should be beautifully golden and crispy.
- When done, remove the thighs from the fryer and transfer them onto a wire rack to drain off excess oil. This helps maintain their crispiness.
- Meanwhile, in a small saucepan, combine margarine, Frank’s Red Hot sauce, white vinegar, and Worcestershire sauce. Cook over medium-low heat, stirring until everything is melted and well combined.
- Once the sauce is ready, take the cooked thighs and place them in a bowl. Pour the hot sauce mixture over the thighs, ensuring they are evenly coated. Use tongs to toss them gently for complete coverage.
- Serve the Wingstop Buffalo Chicken Thighs hot, straight from the bowl. Enjoy with your favorite sides or on their own!
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness.
- Tip 2: You can freeze cooked thighs for up to two months. Allow them to cool, then wrap tightly before freezing.
- Tip 3: These thighs pair perfectly with celery sticks and ranch or blue cheese dressing for dipping.
- Tip 4: If you prefer less heat, reduce the amount of Frank’s Red Hot sauce in the recipe or mix it with some ketchup for a milder flavor.
- Tip 5: Serve these thighs with a side of coleslaw or potato wedges for a complete meal.