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I’m sitting here trying to describe how I felt when I devoured this copycat of the Buffalo wings from Applebee’s. It was more than love. It was an unstoppable obsession. An addiction. As soon as I was done eating I started to plan making them again. And again. So what makes them so different? It’s the addition of flour to what is a pretty typical Buffalo wing sauce. You wouldn’t think that it would make that big of a difference, but it helps the sauce stick to the wings. You don’t usually get that with Buffalo wings. They may be sauced, but a lot of that sauce ends up on your plate or shirt and not in your mouth.
Make Extra, They’re Great!
There’s no such thing as making too many Applebee’s Buffalo wings or making them too often. No matter how you cook them, everyone will love them. I’ll end my thoughts there because I’m off to make another batch…
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my copycat of TGI Friday’s Buffalo wings.
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Copycat Applebee’s Buffalo Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- ¼ cup vegetable oil
- Your favorite wing seasoning
For the sauce
- 12 ounce Louisiana hot sauce
- 6 tablespoons unsalted butter
- 3 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 heaping teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- 1 ½ tablespoon all-purpose flour
Instructions
For the wings
- Place wings into a large resealable bag.
- Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
- Refrigerate for 1-4 hours before cooking.
- While the wings are cooking, make the sauce (see below).
- Serve wings tossed in the sauce. Click here for our guide on how to sauce your wings.
For the sauce
- Heat the hot sauce in a small saucepan.
- Add the butter and melt.
- Whisk in the vinegar, Worcestershire sauce, cayenne and garlic powder.
- Bring to a simmer.
- Slowly whisk in the flour and continue simmering until the sauce has thickened.
- Reduce heat and keep sauce warm until ready to use.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
