![]() Frank’s is more orange than red, so I set out to find an alternative Louisiana-style hot sauce that looked the part. The chain’s buffalo-style sauce is darker red than most buffalo wing sauces, which are typically made by combining Frank’s RedHot sauce with melted butter. But it’s the traditional buffalo-style hot wings that are one of the top two picks at the 1,124-unit chicken wing chain (the other one is Lemon Pepper). Much of Wingstop’s success can be pinned on its great selection of unique wing flavors such as Korean, Louisiana Rub, Garlic Parmesan, and Hawaiian. Now you've made homemade Wingstop's Lemon Pepper Wings like a pro.įind my copycat recipes for Wingstop's original and Parmesan-garlic wings here. McCormick’s is lemonier than Wingstop’s blend, and Lawry’s version is chunkier and less lemony, but either blend is close enough to deliver a satisfying clone.Īfter the wings are fried, baste them with the sauce below and sprinkle them with your favorite lemon pepper. I compared Wingstop’s lemon pepper with the blends from McCormick and Lawry’s-each is slightly different than what Wingstop uses. I obtained a sample of Wingstop’s lemon pepper seasoning and took a few stabs at cloning the blend from scratch, but ultimately decided the task was a time-waster when pre-blended lemon pepper is so easy to find. The baste is easy to make by clarifying butter and combining it with oil to prevent the butter from solidifying, then adding lemon pepper and salt. The lemon pepper won’t stick to the wings without making them wet, and that’s where the sauce, or baste, comes in. And even though they’re referred to as “dry rub” wings on the menu, the secret to a perfect Wingstop lemon pepper wings copycat recipe is in the wet baste that goes on first. I usually go for super spicy food though, so I guess I should have known these wouldn't have really gotten me to a 6 or 7 or anything, but they didn't even register as a 1 for me.The Wingstop menu offers nearly a dozen flavor variations of fried chicken wings, including original hot buffalo-style, Parmesan-garlic, and mango habanero, but it’s the lemon pepper wings that get the most raves. Obviously tolerances will differ from person to person, but the spiciest thing I've ever eaten was a ghost pepper years ago. ![]() Takis Fuego for instance are considered super spicy in a lot of internet spaces/by people I know irl. It keeps with my theory that the more popular a restaurant/food item is, the more overblown/exaggerated the heat level of the spicy option(s) will be. Good flavor, but was extremely disappointed. I went with them as I was unsure just how hot the atomic would be, and I usually go a level below the hottest flavor when it comes to stuff like this first to gauge how the chain/restaurant judges heat. Hate to resurrect an old thread here, but had to Google this after just picking up some mango habanero wings for dinner. Please keep all megathread related topics to the meathread. If you post a video containing foul language, please mark it NSFW. In other word simply please don't be a jerk. Racism, exceptionally foul language and non-playful name calling will not be tolerated. If the recipe is in the image link please note so. Please include name of establishment/location or the recipe in the comments or your post will be removed. ![]() No posting pictures of just food without adding any context. ![]() Memes are welcome but please keep it to a minimum. Describe or review the product we'd like to hear your thoughts. Please don't just link to a company's website/store. The vendor's thread goes up on Sunday nights and comes down on Wednesdays. This includes Kickstarter and Indiegogo campaigns. Store owners, hot sauce makers, basically anyone with anything to promote either directly or indirectly must post it to the weekly vendor's thread. A place to talk about all spicy things, including hot sauces, salsa, recipes, and growing chiles.Ĭhiles Multi: r/spicy, r/hotpeppers, r/hotsauce, r/spicyswap, r/askpepper, r/pepperhowto.
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