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.
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…
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
- 3-4 pounds chicken wings flats and drumette
- 1/4 cup vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
For the sauce
- 1 12 ounce hot sauce
- 6 tablespoons unsalted butter
- 3 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 1/2 tablespoon all-purpose flour
- Place wings into a large resealable bag.
- Add the oil.
- Add the salt and pepper. Seal the bag, and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- While the wings are cooking, make the sauce (see below).
- Serve wings tossed in the sauce.
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.
Nutritional values are approximate.