Wingstop Hickory Smoked BBQ Wings
Wingstop's Hickory Smoked BBQ Wings copycat recipe - crispy wings with deep smoky-sweet BBQ sauce that tastes like they've been smoked for hours.
Why you’ll love it
Wingstop's Hickory Smoked BBQ Wings deliver that authentic smokehouse flavour without needing an actual smoker. These wings combine the classic crispy Wingstop texture with a rich, smoky-sweet barbecue sauce that has layers of hickory smoke, molasses sweetness, and tangy depth. The secret is liquid smoke combined with a perfectly balanced BBQ sauce that's not too sweet, not too tangy - just right. Unlike typical BBQ wings that can taste one-dimensional, these have complexity: you get the deep smokiness, a touch of caramel from molasses, aromatic spices, and a subtle butter finish that makes them irresistibly sticky. This copycat recipe captures that exact Wingstop hickory flavour profile, creating wings that taste like they've been slow-smoked over hickory wood for hours!
About the original
Since 1994, Wingstop has been perfecting the art of chicken wings with their signature cooked-to-order approach. With over 1,800 locations worldwide, they've become the go-to destination for crave-worthy wings in bold, distinctive flavours.
Hickory Smoked BBQ is Wingstop's answer to traditional smokehouse wings, offering deep smoky flavour without the need for hours of smoking. It's a customer favourite for those who want rich, sweet, and smoky notes without any heat. Each order is hand-tossed in the signature hickory BBQ sauce, creating that glossy, stick-to-your-fingers finish that defines great BBQ wings.
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Ingredients
For the Wings
- 1 kg Chicken wings — split into drumettes and flats
- 100 g Cornflour
- 1 tsp Baking powder
- 1 tsp Fine sea salt
- 1 litre Vegetable oil — for deep frying
For the Hickory Smoked BBQ Sauce
- 150 ml BBQ sauce
- 1 tsp Liquid smoke — hickory flavour
- 2 tbsp Molasses
- 30 g Unsalted butter
- 1 tbsp Brown sugar
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Black pepper
Method
Thoroughly pat wings dry with kitchen paper. Dry wings = crispy wings.
Combine cornflour, baking powder, and salt. Toss wings in the mixture until evenly coated.
Heat oil to 180°C (350°F). Fry wings in batches for 10-12 minutes until golden brown.
Remove wings, drain on kitchen paper, rest 5 minutes. Increase oil temperature to 190°C (375°F).
Double fry for 3-4 minutes until extra crispy and deep golden. Drain thoroughly.
Make the sauce: combine BBQ sauce, liquid smoke, molasses, butter, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper in a pan.
Heat sauce over medium-low, stirring until butter melts and sauce is smooth and glossy. Don't boil.
Toss hot wings in the warm hickory BBQ sauce until completely coated. Serve immediately.
Tips & Variations
- Liquid smoke is key - it gives authentic smokehouse flavour without a smoker.
- Don't overdo the liquid smoke - a little goes a long way.
- Use a quality BBQ sauce as your base - it makes a difference.
- The sauce thickens as it cools, so toss wings while it's warm.
- For oven method: bake at 220°C for 45-50 minutes, turning halfway.
FAQs
- What is liquid smoke and where do I buy it?
- Liquid smoke is concentrated smoke flavour made by condensing actual smoke. Find it in the condiments aisle of most supermarkets or online. Brands like Wright's or Colgin are widely available.
- Can I make these without liquid smoke?
- Yes, but they'll lack that authentic smokehouse flavour. You could use extra smoked paprika or chipotle powder for a different type of smokiness.
- What BBQ sauce should I use?
- A classic smoky or hickory BBQ sauce works best. Brands like Sweet Baby Ray's Hickory & Brown Sugar or Bull's-Eye Original are good choices.
- Can I use molasses substitutes?
- In a pinch, use golden syrup or maple syrup, but molasses gives the authentic deep, slightly bitter sweetness that defines this sauce.
Nutrition (per serving)
| Calories | 495 kcal |
|---|---|
| Protein | 32 g |
| Fat | 28 g |
| Carbs | 32 g |
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