Copy Cat Winger Wings

I’m back! Ready to share some wonderful appetizers with you this week for your New Years Eve Celebrations! I’ll be honest…I’m not a huge fan of New Years Eve. Probably because it’s another “single awareness” holiday! (Like Valentines day!) I’m not saying my late teens and early 20’s were my “dry years”…but they were my “dry years”. You know, everyone is kissing someone, and you’re awkwardly standing by with your streamers and horn thinking…”Oh hooray…Happy New Years! I’ll just stand here and blow my horn and feel like a looser!”

That was then… this is now. Now I have a great kissing buddy (he was totally worth the “dry years”) who falls asleep before midnight!  It’s sooooooo romantic! lol

I love a party! I love throwing parties. However, without fail, I’m sick every year from Christmas to New Years (this year is no exception), so I don’t even attempt to do a New Years Eve Party with “real” guests. We’ll invite the kids over and I’ll make some of our favorite appetizers.

Number 1 Favorite? Wings! I have an unhealthy addiction to wings. Any kind of wing. I love them all! The family favorite however, are copy cat winger wings, with spicy sweet sticky sauce. I learned how to make them several years ago. They’re amazing !!! If you love winger wings then you will love this recipe! So super easy to make. If you don’t want to cook the chicken from scratch then just buy precooked wings from the service deli at your local market and make the sauce. You can even purchase frozen chicken strips, bake them, and then coat them in the sauce. Lots of wonderful easy options.

Oddly enough we are going to start out with…ummmm… chicken wings! lol (Sorry for the sarcastic humor…I am sick! Isn’t there some “get out of being nice” card for that?)

Rinse your chicken wings. Place a wing on the cutting board and with a very sharp meat knife, cut through the middle, where the joints connect.

This will give you your “drumettes” and your “flats”. (Drumettes and flats are highly technical terms! Only used by true wing aficionado’s!)  The tips will be thrown away.  Continue cutting your wings until they are all cut into flats and drumettes.

In a large bowl mix together your flour and seasonings. Make sure it’s a large bowl. You will be adding all those wonderfully cut wings into the flour mixture and you will want to have enough room for all of them.

Add the wings and toss to coat. I use a big metal spoon to gently toss the wings to be sure they are all well coated. Cover and place in the refrigerator up to 2 days. This is an outstanding way to bread wings! As the wings set in the refrigerator the coating becomes damp like a “wet” coating without adding the step of dipping in milk or making a wet batter.

It’s Fry time! In a large skillet or a large electric skillet, I use an electric skillet, place about 1/2 inch of vegetable oil. Heat to about 350 degrees. Carefully place them one by one into the oil. Cook them about 20-25 minutes per side. If  they are getting too brown too fast, turn the heat down a little or turn the wing to the other side. You want them to be golden brown, crispy, and the juices to run clear.

While the wings are cooking it’s time to make your sticky wing sauce. In a medium sauce pan combine the brown sugar, water, and Frank’s buffalo sauce. Bring to a boil, stirring constantly until sugar is all dissolved. Turn heat off.

Once the wings are golden brown and the juices are running clear, remove them from the pan with a pair of tongs, being sure to gently shake off any excess oil. Place the wings in a large bowl and pour sauce over the wings. Then toss them gently with the tongs until the are completely coated with the sauce.

In the picture below I did a set of regular hot buffalo wings before the sticky wings. I like to do both. A set of traditional buffalo wings and a set of sticky winger wings. They were pretty hot, as you can tell from the steam in the photo! Use the tongs!!!

I’m going to give you the recipe for both sauces. If you choose to do them like I do, mix your buffalo first and then do your sticky wings in the same bowl. A little more heat on the sticky wings is just a little more flavor!

I serve them with a side of Ranch Dressing or Blue cheese! Plus don’t forget to put some celery sticks around the platter with them.

These are the finished hot buffalo wings! YUM!!!! Look at that crispy crunchy coating covered in a wonderfully rich buttery buffalo sauce.

Below are the copy cat winger wings with the sticky sauce. I have to admit, the sauce is finger licking, lip smacking delicious! Honestly, hands down, the BEST wing sauce EVER!  The perfect blend of sweet and heat! Neither one overpowering!

I suddenly have a hankering for wings! Go figure? I’m embarrassed to admit it, but I could put down a healthy amount of these babies! Mars and Landon barely came up for air the other night…just long enough to let me know they were the BEST wings EVER! (They say that every time! lol) 

If you have other plans for New Years Eve hang on to the recipe! We have that little football game coming up in a few weeks.  I hear they’re pretty popular at Superbowl parties too! 😉

I hope you all had a wonderful Christmas. I know we sure did. So blessed in so many ways! Thanks for stopping by and check back this week for more wonderful appetizers for your New Years Eve parties! The printable for the wings is below. Enjoy! I know you will!









Recipe Adapted from All Recipes and Six Sisters



Copy Cat Winger Wings
Copy Cat Winger Wings
Norine Rogers

These Copy Cat Wingers Wings are just like the popular wings served at their namesake. If you have ever had them, you have to love them! They are lip smacking finger licking delicious!

  • oil for deep frying
  • 1 dash ground black pepper
  • 1 dash garlic powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, or less depending on the heat you like.
  • 1/4 teaspoon salt
  • 10 chicken wings cut into two pieces, drums and flats total of 20 pieces
    Sticky Wingers Wing Sauce
  • 6 Tablespoons Franks
  • 4 Tablespoons Water
  • 1 1/2 cups brown sugar
    Restaurant-Style Buffalo Wing Sauce
  • 2/3 cups Franks medium buffalo sauce
  • 1/2 butter

  1. Heat oil in a deep pan to 350° degrees. The oil should be deep enough to cover at least 3/4 of the wing, about 3/4 an inch deep to one inch deep.
  2. In a medium size bowl mix together the flour, paprika, cayenne pepper, salt, dash of pepper and dash of garlic powder. Place chicken wings in a bowl and gently toss with a large spoon to coat the wings until they are evenly coated. Cover bowl and refrigerate for 60-90 minutes or up to two days.
  3. Fry coated wings in hot oil for 15-20 minutes per side, or until parts of wings begin to turn brown. Turn and cook the other side. Once both sides are done, juices are running clear, carefully remove from hot oil and place in a large bowl. Add wing sauce and stir to coat. Serve immediately with Ranch or Blue cheese dressing and a side of celery sticks.
    Sticky wing sauce
  1. Combine water, brown sugar, and franks sauce in a medium sauce pan. Bring to a boil over medium heat, stirring frequently, until sugar has dissolved. Remove from heat and pour over wings to coat
    Restaurant-Style Buffalo wings
  1. In a small saucepan over low heat, stir together the butter and franks sauce until blended. Remove from heat. Pour over wings to coat.

Prep Time: 1 hour, 30 minutes - Cook Time: 30 minutes ; Yield: 20 wings
Serving Size: 5




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