Preliminarily:
You need a deep fat fryer that can hold the amount of wings that you want to cook at a time. You need enough Liquid vegetable or Canola to fill the fryer to the required level.
The fryer must be able to hold 350 degree and fry for 9 minutes.
First Recipe: Barbeque WingsIngredients:
Raw fresh disjointed chicken wings About 10 per person
Favorite Barbeque Sauce 1.5 ounces per 10 Wing
Vegetable oil As needed
Procedure:
Place raw wings in fryer basket and lower into a 350 degree fryer. Cook for 9 minutes. Remove from fryer and drain for 20 seconds. Place in a large mixing bowl and add 1.5 ounces of favorite Barbeque sauce. Toss to coat, and serve while hot.
Second Recipe: Mild to Hot Wingstop restaurants
Ingredients:
Raw fresh disjointed chicken wings About 10 per person
Low salt butter 1/3 cup
Favorite cayenne pepper sauce ½ cup
Vegetable oil As needed
Procedure:
In a small sauce pan melt the butter over low heat, add the cayenne pepper sauce and stir until just warm. Taste and adjust heat level if too hot add more butter, if not ho enough add more sauce. Let cool and hold at room temperature for no more than three hours. (should make enough sauce for about 30 wings).
Place raw wings in fryer basket and lower into a 350 degree fryer. Cook for 9 minutes. Remove from fryer. Let drain for 20 seconds, place in medium to large mixing bowl. Add sauce, approximately 1.5 ounces per 10 wings. Toss and serve.
Please note these are not our actual reipes but have been modified for you to be able to produce wings at home. If you want the real wingstop flavor profiles be sure to visit our restaurants.
