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Homemade Wingstop Buffalo Chicken Thighs photo

Wingstop Buffalo Chicken Thighs

Get ready for crispy, juicy chicken thighs tossed in a spicy buffalo sauce! Perfect for game days or a tasty dinner treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pounds chicken thighs small to medium-sized, with skin and bones
  • 1/2 cup margarine or butter for richer flavor
  • 3/4 cup Frank's Red Hot sauce for buffalo flavor
  • 1 teaspoon white vinegar for acidity
  • 1 teaspoon Worcestershire sauce for umami flavor
  • Canola oil for deep frying

Equipment

  • Deep fryer or large heavy pot
  • Thermometer
  • Tongs
  • Mixing bowl
  • Paper towels

Method
 

Directions:
  1. Start by patting the chicken thighs dry with paper towels. Season the chicken with salt and pepper on both sides.
  2. In a deep fryer or large pot, heat enough canola oil to submerge the chicken thighs to 350°F (175°C).
  3. In a mixing bowl, melt the margarine and whisk in the Frank's Red Hot sauce, white vinegar, and Worcestershire sauce until well combined.
  4. Carefully place the chicken thighs in the hot oil, skin side down. Fry for about 12-15 minutes until golden brown and cooked through.
  5. Remove the chicken from the oil and place on paper towels to drain. Toss in the buffalo sauce mixture while hot.
  6. Serve hot with your favorite sides like celery sticks and blue cheese dressing.

Notes

  • Adjust the spice level by varying the amount of Frank's Red Hot sauce.
  • Use vegan margarine for a dairy-free option.
  • For healthier cooking, consider air-frying the chicken thighs.