Spicy Garlic Chicken Wings Sauce (Copycat Recipe)
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Spicy Garlic Chicken Wings Sauce (Copycat Recipe)
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Love spicy garlic Buffalo wings? How about Wild Wings version covered in their spicy garlic sauce? Now you can make these tasty wings at home.
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Ingredients
- 24 chicken wings and drumettes
- 1 cup hot sauce we use Franks Red Hot
- ½ cup vegetable oil
- 2 tsps sugar
- 2 tsps garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 1 large egg yolk
- 2 tsps water
- 2 tsps cornstarch
Optional
- 1 tablespoon distilled white vinegar
- 1 teaspoon corn syrup -
Instructions
- Get out your spices and measure your ingredients.
- Grab a resealable bag and throw wings inside. Add enough oil to coat and dump on baking sheet covered in tinfoil. Sprinkle wings with salt and pepper. Bake the chicken wings at 400 degrees F for 60 minutes and golden brown.
- Combine the first 7 ingredients in a small saucepan. Add distilled white vinegar and corn syrup too, if possible. Heat over medium heat until boiling, stirring often. Reduce heat and simmer for 5 minutes.
- Remove from heat and allow to cool for 10 minutes.
- Meanwhile, combine egg yolk, water, and cornstarch in a small bowl and whisk until fully combined
- Whisk the egg and cornstarch mixture into your cooled sauce.
- Until the sauce is smooth and well blended.
- Remove your chicken wings from the oven and allow them to cool slightly.
- Place the wings in a bowl.
- Toss slightly cooled wings in warm sauce.
- Add blue cheese crumbles and chopped green onions as garnish, if desired.
- Serve with sauce for dipping if desired.
- Enjoy!
- Every bite!
Notes
- We now add distilled white vinegar and corn syrup for even closer results.
- Dry your chicken wings thoroughly before putting them in the oven. Pat them dry with a paper towel for the crispiest wings. This will reduce your cooking time, ensure that the wings turn out crispy, and make sure your sauce sticks well.
- Use a whisk to make sure there are no lumps in your sauce.
- Spray your foil lined baking sheet with non-stick spray so that your crispy chicken skin doesn’t stick to the pan and pull off after the cooking is complete.
Nutrition Information
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Calories
153kcal
(8%)
Carbohydrates
1g
(0%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
302mg
(13%)
Potassium
97mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
115IU
(2%)
Vitamin C
8mg
(9%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 302mg | 13% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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