Making EVERY Wingstop Chicken Sandwich At Home | But Better

Pour the sauce into a large skillet and bring to a simmer over medium heat.

Stir in the corn syrup, hot sauce and garlic cloves. Season, to taste, with salt. Simmer for an additional 2-3 minutes or until the sauce is thick enough to coat the back of a spoon.

Stir in the butter and mix until emulsified.

Remove from the heat and set aside until ready to use.

Into the carafe of a blender, add the Parmesan, lemon juice, egg yolks, mustard, rosemary, thyme, and garlic and blend until smooth.

With the blender running, gradually add the oil and continue to blend until the sauce is thick and emulsified.

Pour into a bowl and stir in the parsley, chives, Fresno chile, and shallot until combined. Season to taste with salt and pepper to taste.

Refrigerate until ready to serve.

In a medium saucepan over medium heat, add the soy sauce, honey, ketchup, sugar, mirin, vinegar and gochujang. Whisk together and cook for 2-3 minutes or until the sugar is fully dissolved.

Turn off the heat, stir in the garlic and set aside until ready to serve.

In a medium saucepan over medium heat whisk together all the ingredients.

Bring the sauce to a simmer and continue to cook for about 5 minutes, stirring often, or until the sugar dissolves and the sauce thickens.

Remove from heat until ready to serve.

In a small bowl, whisk together all the Ingredients until combined.

Set aside until ready to serve.

In a small bowl whisk together all the dry ingredients until combined.

In a small saucepan over high heat, add the oil and heat until the oil begins to ripple along the surface, or shimmer.

Carefully pour the hot oil into the spice mixture and whisk until evenly combined.

Keep warm until ready to serve.

In a medium saucepan over medium heat, whisk together all the Ingredients, except for the butter, until combined. Heat the mixture until it just begins to steam and then turn off the heat.

Add the cold butter to the sauce and gently whisk until melted and the sauce is emulsified.

Set aside until ready to serve.

In a medium saucepan over medium heat, whisk together all the ingredients, except for the butter, until combined. Heat the mixture until it just begins to steam and then turn off the heat.

Add the cold butter to the sauce and whisk until melted and the sauce is emulsified.

Set aside until ready to serve.

Pour the pineapple juice into a medium saucepan over high heat. Bring to a boil and reduce to a simmer to slightly reduce.

Add the brown sugar, jalapeno, ginger, green onions and soy sauce. Stir to combine and bring back to a simmer. Reduce the sauce for 1 minute.

In a small bowl, whisk together the cornstarch and water until smooth, to make a slurry.

While the mixture is still simmering, whisk in the slurry, and cook for another 1-2 minutes or until the sauce has thickened and coats the back of a spoon.

Pour the sauce through a fine mesh strainer, discarding the solids and reserving the sauce. Set aside until ready to serve.

In a small saucepan over medium high heat add the lemon juice and water. Bring to a simmer.

Add the butter and whisk until the butter is melted and the sauce is emulsified.

Stir in the lemon pepper seasoning and garlic powder until combined.

Cut off the heat and stir in the garlic.

Set aside until ready to serve.

In a medium saucepan over medium heat, add the oil and heat until shimmering. Add the chilies and garlic. Saute until softened, about 3 minutes.

Stir in the water and all of the remaining ingredients, except the butter, until evenly incorporated. Simmer for 3 minutes until slightly reduced.

Pour the sauce into the carafe of a blender. Add the butter and blend on high speed until smooth. Pour into a bowl.

Season, to taste, with salt and set aside until ready to serve.

In a large bowl, whisk together the buttermilk, mustard powder, garlic powder, onion powder, paprika, salt and black pepper, to taste. Whisk until evenly combined.

Add the chicken and toss to coat. You can move on to dredging and frying but for best results, cover the chicken with plastic wrap and marinate in the refrigerator overnight. Remove from the refrigerator at least one hour before frying to bring to room temperature.

Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with the oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.

In a medium bowl, whisk together the flour, salt, onion powder, garlic powder, ginger powder and paprika.

Sprinkle a baking sheet with a light coating of the flour mixture.

Add about 2 tablespoons of the buttermilk marinade to the dredge and mix to incorporate.

Remove the chicken, in batches, from the marinade, allowing the excess to drip off, and transfer into the bowl of the dredge. Press the chicken into the dredge and toss to ensure each piece is evenly coated with no bald spots. Shake off the excess dredge and then place onto the prepared baking sheet. Repeat with the remaining chicken.

Fry the chicken, in batches to avoid overcrowding, for about 3-4 minutes, or until the chicken is crispy, golden brown and the internal temperature reaches 165℉ (74℃).

Drain on the cooling rack-lined baking sheet and season immediately with salt.

Melt the butter in a large skillet or on a griddle over medium-low heat. Toast the buns, cut side down, until golden brown.

Spread mayonnaise on the bottom bun.

For each sandwich, add 1 piece of fried chicken to a bowl. Pour in enough of each of the prepared sauces or dry rub to evenly coat the chicken.

Place the sauced or spiced chicken onto the mayo-dressed bottom bun.

For the Garlic Parmesan Chicken Sandwich, top the chicken with a generous grating of Parmesan cheese.

Add 3 slices of pickles on top of the chicken.

Crown your sandwich with your top bun.

Repeat building the sandwiches and serve immediately.