This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
It’s a tremendous understatement to say that I love Plucker’s wing sauces. I’ve tried many of their bottled sauces and they are all absolutely fantastic. I devoured my last bottle of medium Buffalo sauce, so I had to resort to making a copycat Plucker’s medium Buffalo wings sauce. Oh, and all was right in the world again! The perfect amount of heat, just enough to wake me up but not so much to make me cry. Wonderful traditional wing flavor. These are the wings that are destined to disappear in no time.
I cut the recipe down so I could enjoy a small batch of copycat Plucker’s medium Buffalo wings for my lunch. No point in heating up my huge restaurant-style deep fryer for just a handful of wings. So, I used my Fry Daddy fryer instead. This little fryer gets a workout in my house. It’s the perfect size for a small batch of wings.
I usually reach for the Frank’s RedHot Original Cayenne Pepper Hot Sauce when I make anything Buffalo-style. And sometimes I’ll go for Crystal Hot Sauce, which has a wonderful Louisiana-inspired flavor. You want a traditional cayenne sauce, and not something flavored like a habanero mango hot sauce!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Copycat Plucker’s Medium Buffalo Wings
Ingredients
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 cups Frank's RedHot sauce
- 1 tablespoon white vinegar
- ½ cup unsalted butter
- 2 jalapenos sliced. You can use pickled slices
- 2 teaspoons fresh ground black pepper
- vegetable oil for frying
Instructions
For the sauce
- Place the hot sauce, vinegar, butter, jalapenos and pepper in a sauce pan over medium-high heat.
- Once the butter melts, whisk the ingredients together until the sauce comes together.
- Reduce heat and keep warm until ready to use.
For the wings
- Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
- Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Remove to a wire rack over a baking sheet or paper towel-lined plate to drain.
- Transfer wings to a large bowl. Drizzle with the sauce and toss gently to coat.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
