Crispy Copycat Wingstop Atomic Wings
Description
A blazing-hot, shatter-crispy copycat of Wingstop's hottest flavor — better than takeout and ready in under an hour.
Ingredients
Wings:
- 2 lbs chicken wings, split
- 1 tbsp baking powder, aluminum-free
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- Neutral oil for frying
Atomic Sauce:
- ½ cup Frank's RedHot Original
- 4 tbsp unsalted butter
- 2 tbsp habanero hot sauce
- 1 tbsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp white vinegar
- ½ tsp Worcestershire sauce
- ¼ tsp sugar
Instructions
- Dry and season. Pat wings completely dry. Toss with baking powder, salt, garlic powder, paprika, and pepper. Arrange on a wire rack and refrigerate uncovered for at least 1 hour.
- First fry. Heat oil to 250°F. Fry wings for 10 minutes. Remove and rest 5 minutes.
- Second fry. Bring oil to 380°F. Fry wings 6–8 minutes until deep golden and shatter-crisp.
- Make the sauce. Melt butter in a saucepan over medium-low heat. Whisk in remaining sauce ingredients and simmer 2 minutes.
- Toss and serve. Transfer wings to a large bowl, pour sauce over, and toss until fully coated. Serve immediately with ranch or blue cheese.
Equipment
- Cooking Spary, optional
- Parchment Paper, optional
Notes
- Air fryer: 380°F for 22–25 minutes, flipping halfway.
- Oven: 425°F for 40–45 minutes on a wire rack, flipping at 25 minutes.
- Heat adjustment: Halve cayenne and skip habanero sauce for milder; add ghost pepper powder for hotter.
- Storage: Refrigerate up to 3 days. Reheat at 400°F for 6–8 minutes.
Nutrition
Serving: 1ServingCalories: 387kcalCarbohydrates: 4gProtein: 23gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mgSodium: 2093mgPotassium: 268mgFiber: 1gSugar: 1gVitamin A: 1309IUVitamin C: 7mgCalcium: 201mgIron: 2mg