New Zealand Family try Wingstop for the first time (how DO They Remove The Bones?!)

Ingredients

• 1.5 lb Boneless Chicken Breast (Skinless, cut into 1‑inch bite‑size pieces)
• 1 cup All-Purpose Flour (For coating)
• 0.5 cup Cornstarch (Adds extra crispness)
• 1 tsp Baking Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 large Egg (Beaten)
• 0.5 cup Milk (Whole or 2% works)
• 2 qt Vegetable Oil (For deep‑frying; use a high‑smoke‑point oil)
• 1 tbsp Lemon Zest (Freshly grated)
• 1 tsp Garlic Powder
• 2 tbsp Parmesan Cheese (Finely grated)
• 2 tbsp Butter (Melted for garlic parmesan sauce)
• 1 tsp Garlic (Minced)
• 1 tsp Fresh Parsley (Chopped)
• 0.5 cup Ketchup
• 2 tbsp Brown Sugar
• 1 tbsp Apple Cider Vinegar
• 1 tsp Smoked Paprika
• 0.25 tsp Liquid Smoke (Optional, for hickory flavor)
• 2 tbsp Water
• 0.25 cup Pineapple Juice
• 1 tsp Soy Sauce
• 2 tbsp Hot Sauce (e.g., Sriracha)
• 2 tbsp Honey
• 2 tbsp Dijon Mustard
• 2 tbsp Mayonnaise
• 1 tsp Lemon Juice (Freshly squeezed)
• 0.5 cup Ranch Dressing (Store‑bought, well‑shaken)
• 1 lb Frozen French Fries (Extra‑cooked style preferred)
• 100 g Dark Chocolate (Chopped)
• 100 g Milk Chocolate (Chopped)
• 50 g Chocolate Chips
• 100 g Unsalted Butter (Melted)
• 1 cup Granulated Sugar
• 0.5 cup Brown Sugar
• 2 Eggs (Large, beaten)
• 0.75 cup All-Purpose Flour (for brownie)
• 2 tbsp Cocoa Powder
• 0.5 tsp Baking Powder
• 0.25 tsp Salt (for brownie)

Instructions

1. Cut and Dry Chicken

   Pat the chicken pieces dry with paper towels, then cut into bite‑size cubes if not already done.

   Time: PT5M

2. Prepare the Batter

   In a mixing bowl combine flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl whisk the egg with milk, then pour into the dry mix and stir until just combined; the batter should be slightly thick.

   Time: PT5M

3. Heat Oil

   Fill the large pot with vegetable oil to a depth of about 3 inches and heat to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Fry the Chicken

   Working in small batches, dip chicken pieces into the batter, let excess drip off, then carefully lower into hot oil. Fry 3–4 minutes until golden and cooked through.

   Time: PT10M

   Temperature: 350°F

5. Drain and Rest

   Remove fried chicken with tongs, place on a wire rack set over a baking sheet, and let rest 2 minutes to let excess oil drip away.

   Time: PT2M

6. Make Lemon Pepper Seasoning

   Combine lemon zest, black pepper, garlic powder, and salt in a small bowl; set aside.

   Time: PT3M

7. Toss Lemon Pepper Wings

   Place a portion of the fried chicken in a large bowl, sprinkle with the lemon pepper seasoning, and toss until evenly coated.

   Time: PT2M

8. Prepare Garlic Parmesan Sauce

   Melt butter in a saucepan over low heat, add minced garlic and sauté 30 seconds, then stir in grated Parmesan and chopped parsley; remove from heat.

   Time: PT5M

9. Coat Garlic Parmesan Wings

   Toss another batch of fried chicken in the warm garlic‑parmesan sauce until each piece is glossy.

   Time: PT2M

10. Prepare Remaining Sauces

    While the wings are coating, prepare the following sauces in separate bowls: Hickory Smoked Barbecue (ketchup, brown sugar, apple cider vinegar, smoked paprika, liquid smoke, water), Hawaiian (pineapple juice, ketchup, brown sugar, soy sauce, smoked paprika), Hot Honey Rub (hot sauce, honey, butter), and Honey Mustard (honey, Dijon mustard, mayonnaise, lemon juice). Stir each until smooth.

    Time: PT10M

11. Toss Wings in Remaining Sauces

    Divide the remaining fried chicken into four portions and toss each with one of the prepared sauces (Barbecue, Hawaiian, Hot Honey Rub, Honey Mustard).

    Time: PT5M

12. Bake Crispy Fries

    Preheat oven to 425°F (220°C). Spread frozen fries on a parchment‑lined baking sheet, bake 15 minutes, turning halfway, until golden and extra‑crisp.

    Time: PT20M

    Temperature: 425°F

13. Bake Triple‑Chocolate Brownie

    Preheat oven to 350°F (175°C). Melt butter and dark/milk chocolate together, whisk in sugars, eggs, then fold in flour, cocoa, baking powder, and salt. Pour into a greased 8×8‑inch pan, sprinkle chocolate chips on top, and bake 25 minutes until a toothpick comes out with moist crumbs.

    Time: PT35M

    Temperature: 350°F

14. Serve

    Arrange the assorted flavored wings on a platter with ranch and blue‑cheese dressings on the side, add the crispy fries, and slice a piece of brownie for dessert. Enjoy with a cold lemonade.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

35g

Carbohydrates

70g

Fat

45g

Fiber

4g

Ingredient Substitutions

• Instead of Boneless Chicken Breast: Chicken thighs
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Cornstarch: Potato starch
• Instead of Egg: Egg substitute (e.g., flax egg)
• Instead of Milk: Plant‑based milk (unsweetened)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Butter: Margarine
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh Parsley: Dried parsley (¼ tsp)
• Instead of Brown Sugar: Honey (1 tbsp)
• Instead of Apple Cider Vinegar: White vinegar (½ tbsp)
• Instead of Smoked Paprika: Regular paprika + a dash liquid smoke
• Instead of Pineapple Juice: Cranberry juice
• Instead of Soy Sauce: Tamari
• Instead of Hot Sauce: Chili garlic sauce
• Instead of Honey: Maple syrup
• Instead of Dijon Mustard: Yellow mustard
• Instead of Mayonnaise: Greek yogurt
• Instead of Lemon Juice: White wine vinegar (½ tsp)
• Instead of Ranch Dressing: Homemade ranch
• Instead of Frozen French Fries: Fresh potatoes, cut into fries
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Milk Chocolate: White chocolate
• Instead of Chocolate Chips: Mini chocolate chunks
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Brown Sugar: Molasses (1 tbsp)
• Instead of Eggs: Egg substitute
• Instead of All-Purpose Flour (for brownie): Gluten‑free flour blend
• Instead of Cocoa Powder: Unsweetened chocolate (1 tbsp)

Equipment Needed

• Large Heavy‑Bottom Pot
• Candy/Deep‑Fry Thermometer
• Mixing Bowls
• Whisk
• Tongs
• Wire Rack
• Baking Sheet
• Oven
• Saucepan
• Measuring Cups and Spoons
• Zester or Microplane (optional)
• Paper Towels

Critical Steps — Do Not Skip

• Maintaining oil temperature at 350°F for a crisp coating.
• Coating the wings while still hot to ensure seasoning adheres.
• Not over‑baking the brownie to keep it fudgy.

Chef Tips from the Video

• Pat the chicken dry thoroughly; moisture prevents a crunchy coating.
• Use fresh lemon zest for the lemon pepper seasoning – it makes a huge difference.
• For an authentic Wingstop texture, let the fried wings rest on a wire rack, not paper towels, to stay crisp.

Troubleshooting

Storage

Refrigerator: Store wings in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes.

Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Do not leave wings at room temperature for more than 2 hours.

Make-Ahead Tips

• All sauces can be prepared up to 2 days ahead and stored in the refrigerator.
• Fry the chicken pieces, cool, and freeze; reheat and toss in fresh sauce before serving.
• Brownie batter can be mixed ahead; bake just before serving for maximum freshness.

Frequently Asked Questions