Copycat Applebee’s Buffalo Wings

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.

Copycat Applebee's Buffalo WingsThere’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…

Also try my copycat of Applebee’s Sriracha shrimp.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Copycat Applebee's Buffalo Wings

Note: If you are baking the wings you can pour the sauce over the wings and then bake them or bake the wings first and then toss with the sauce.
Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings


  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup vegetable oil
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper

For the sauce

  • 1 12 ounce bottle Louisiana hot sauce
  • 6 tablespoons unsalted butter
  • 3 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 heaping teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 tablespoon all-purpose flour


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.

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