Appetizers
This Buffalo Wild Wings fried pickles copycat recipe delivers the same addictive crunch and tangy-spicy kick you crave without the restaurant price tag. The secret lies in a double-fry technique that creates that signature golden-brown crust, paired with a sauce so sticky-sweet it clings to every crispy bite.
I've perfected this method after years of testing—no shortcuts, just the real deal.
The magic starts with thinly sliced pickles that get a light batter coating before the first fry, then a second fry to lock in that irresistible crunch. The sauce balances heat and sweetness perfectly, with just enough vinegar to cut through the richness.
What you'll end up with is a plate of crispy, golden pickles that shatter between your teeth while soaking up that velvety sauce.
This recipe is designed to be foolproof—no special equipment needed, just a deep fryer or heavy pot. The pickles stay crispy even after sitting in the sauce, and the flavor is so authentic, regulars won't believe you didn't order it from the restaurant.
Serve with ranch or blue cheese for dipping, and get ready for requests to make it again and again.
Perfect for game day, parties, or when you just need a crispy, spicy snack that hits the spot. The best part? You can make the sauce ahead and fry the pickles in batches, so it's ready whenever your guests are. Let's get cooking—your taste buds will thank you.
Ingredients for buffalo wild wings fried pickles copycat
Here's what you'll need to recreate Buffalo Wild Wings' legendary crispy, saucy fried pickles at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickle Spears 🥒 | 12 whole | Thinly sliced, 1/4-inch thick |
| All-Purpose Flour 🌾 | 1 cup | White flour for light batter |
| Large Eggs 🥚 | 2 whole | Room temperature for best coating |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| Hot Sauce 🌶️ | ½ cup | Frank's RedHot preferred |
| Butter 🧈 | ¼ cup | Unsalted, melted |
| Brown Sugar 🍯 | ¼ cup | Light or dark, packed |
| Apple Cider Vinegar 🍏 | ¼ cup | For tangy balance |
| Garlic Powder 🧄 | 1 tsp | For subtle depth |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness |
The pickles are everything. Look for dill spears with firm, crisp texture—none of that mushy stuff. Trader Joe's and Kroger usually carry good ones, but check the sell-by date. If you can't find spears, whole dill pickles work too (just slice them yourself). For the batter, all-purpose flour is key—it creates that light, airy coating. I always grab a 5 lb bag from Walmart or Costco since I use it for everything. Pro tip: Pat the pickles dry before slicing to prevent soggy batter.
No Frank's RedHot? Crystal or Tabasco work in a pinch, but you'll lose that signature Buffalo flavor. Butter matters here—unsalted is non-negotiable (you control the salt). The brown sugar needs to be packed—light or dark doesn't matter, but don't scoop it. For the vinegar, apple cider vinegar gives the best tang, but white vinegar works if that's what you've got. The double-fry technique is critical—350°F for the first fry, 375°F for the second. Trust me on this: skipping the second fry means sad, greasy pickles instead of crispy perfection.
Make the sauce ahead—it tastes better after the flavors meld. Keeps in the fridge for 1 week (though it won't last that long). The fried pickles stay crispy for 2 hours at room temp, so serve them immediately after frying. For storage, keep the sauce and pickles separate until serving. The pickles will get soggy if tossed too soon. Double the batter if you're feeding a crowd—this disappears fast during game day.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you open the pantry and boom—everything’s already there. No fancy prep, no hunting for obscure spices: just flour, eggs, pickles, and that one hot sauce you already own. My lazy Sundays love me for this.
- Crispy-Spicy Obsession: That first bite? Crunchy shell, tangy pickle, and a kick of heat that lingers just right. The secret’s in the double-dredge—flour, egg wash, flour again—so every spear gets that golden, addictive crunch. Honestly, I’ve made it three times this month.
- Game Day Star: Between us, these are my go-to for football season. Serve them with ranch or blue cheese, toss them in a salad, or just eat them straight from the bag like I do. They’re the kind of snack that disappears fast, so make extra.
- Leftovers That Last: The best part? They stay crispy for days if you store them right. I keep mine in an airtight container, and they’re still perfect three days later—great for quick lunches or when you need a snack without extra effort. No sad, soggy leftovers here.
Step-by-step instructions for Buffalo Wild Wings fried pickles copycat recipe
Here's how to nail that iconic crispy texture and perfect sticky-sweet sauce at home.
Prepare the Pickle Battering Station
In a medium bowl, whisk together the 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder until completely combined. The cornstarch is key here—it creates that extra-crispy texture that sets these apart from regular fried pickles. I like to use a whisk for this step to avoid any lumps forming in the batter.
In a separate shallow dish, crack the 2 whole large eggs and whisk them vigorously until the yolks and whites are fully incorporated. The eggs should be at room temperature for the best coating—if they're straight from the fridge, let them sit out for about 30 minutes first. This room-temperature prep ensures the batter clings perfectly to the pickles instead of sliding off.
Create the Signature Buffalo Sauce
In a small saucepan over medium heat, melt the ¼ cup unsalted butter. Once melted, add the ½ cup hot sauce and stir continuously for about 2 minutes until the mixture begins to simmer gently. Real talk: this is where the magic happens—don't walk away, or you'll risk burning the sauce.
Reduce the heat to low and whisk in the ¼ cup packed brown sugar and ¼ cup apple cider vinegar. Let the sauce simmer for an additional 3-4 minutes until it thickens slightly and coats the back of a spoon. You're aiming for a glossy, syrupy consistency that will cling beautifully to the fried pickles. Taste it now—it should be sweet, tangy, and just spicy enough to make your lips tingle.
Fry the Pickles to Crispy Perfection
Fill a deep skillet or Dutch oven with 3 cups vegetable oil and heat it over medium-high heat until it reaches 350°F on a deep-fry thermometer. If you don't have one, test the oil by dropping in a small piece of bread—it should sizzle and turn golden in about 30 seconds. This is your signal the oil is ready.
Working in batches if needed, carefully dip each of the 12 whole dill pickle spears into the egg mixture first, letting any excess drip off. Then roll them in the flour mixture, pressing gently to ensure an even, thick coating. Fry the pickles for 2-3 minutes per side until they're a deep golden brown color. They should float in the oil and maintain their shape without curling. Don't overcrowd the pan—this keeps the oil temperature steady and ensures even cooking.
Coat and Serve Immediately
As soon as the pickles come out of the oil, they'll be at their crispest. Immediately transfer them to a wire rack set over a baking sheet to drain any excess oil. This step is crucial—it prevents the pickles from steaming and losing their crunch.
While still hot, toss the fried pickles in the prepared buffalo sauce until they're fully coated. The heat from the pickles will help the sauce cling perfectly. Serve them immediately while they're at their peak crispiness. For the full Buffalo Wild Wings experience, pair these with ranch or blue cheese dressing on the side. You'll love how the crispy exterior gives way to the tangy, slightly sweet pickle inside with every bite.
Pro Tips For Making Buffalo Wild Wings Fried Pickles Copycat
- PAT THE PICKLES DRY: Skip the soggy batter by wiping each pickle spear with a paper towel before dredging. I learned this the hard way—wet pickles make the flour clump like glue instead of sticking evenly. A quick once-over saves you from gummy, uneven coating later.
- USE COLD BUTTER IN SAUCE: Chill the butter for the hot sauce mix until it’s just soft, not melted. I used to melt it fully, thinking it’d blend better, but it turns the sauce greasy and separates. Cold butter emulsifies cleaner and keeps the heat sharp, just like the original.
- FRIE IN BATCHES OF 6: Crowd the basket and the oil temperature drops—fast. Six pickles at a time is the sweet spot for consistent frying. Too many? The outside crisps while the center stays limp. (Yes, I’ve done both. Don’t ask.)
- TAP OFF EXCESS BATTER: After dredging, give the pickles a firm tap against the basket’s edge to shake off loose flour. This keeps the coating light and crispy, not a thick, doughy shell. I was skeptical until I tried it—now it’s non-negotiable.
Wine and beer pairings for these flavors
Beer Pairings
The right beer cuts through the heat and sweetness of these fried pickles beautifully. A light lager like Bud Light or Miller Lite provides crisp refreshment that balances the sauce's stickiness. The subtle malt sweetness complements the brown sugar in the sauce without overpowering it.
For a craft option, try a wheat beer like Blue Moon—its citrus notes echo the apple cider vinegar in the recipe. 🍺
IPA for Heat Lovers
If you prefer bold flavors, a pale ale or IPA like Fat Tire or New Belgium Voodoo Ranger adds a hoppy bitterness that stands up to the spicy kick. The grapefruit and pine notes in these beers create an unexpected but delicious contrast with the tangy pickles.
Just be prepared for a flavor explosion that'll have your guests reaching for more.
Non-Alcoholic Options
Skip the alcohol but keep the flavor with a spiced root beer like Barq's or Mug Root Beer. The caramel and cinnamon notes enhance the brown sugar in the sauce, while the carbonation cleanses your palate between bites.
For something lighter, a ginger ale like Canada Dry provides a zesty lift that mirrors the apple cider vinegar.
Wine Pairings
While beer is the classic choice, a dry Riesling offers an elegant pairing with its crisp acidity and subtle sweetness. Look for a German or Washington State Riesling—the mineral notes complement the pickles' tang while the slight sweetness balances the heat.
For red wine lovers, a light Pinot Noir like Meiomi provides enough fruitiness to stand up to the sauce without overwhelming it. 🍷
Cocktail Pairings
Turn your fried pickles into a party starter with a Buffalo Trace Old Fashioned—the bourbon's caramel notes enhance the brown sugar in the sauce, while the orange bitterness cuts through the heat.
For something lighter, a gin and tonic with a twist of lime adds a refreshing citrus contrast. Serve both in short glasses so guests can easily grab a pickle and sip.
Pro Pairing Tip
No matter what you choose, serve drinks in chilled glasses to enhance the flavors. I like to keep a pitcher of iced tea on hand too—its sweetness and acidity make it a surprisingly good palate cleanser between bites.
The key is contrast: balance the fried pickles' richness with something crisp, refreshing, and slightly acidic. 💡
Nutrition facts
Frequently asked questions
Can I use regular pickles instead of dill spears?
Dill spears are ideal for that authentic Buffalo Wild Wings texture, but you can use whole dill pickles instead—just slice them ¼-inch thick for even cooking. Avoid bread-and-butter pickles, as their sweeter flavor won't match the recipe's tangy-spicy profile. For best results, look for firm, crisp pickles with minimal brine.
Why do my fried pickles turn greasy instead of crispy?
Greasy pickles usually mean the oil wasn't hot enough or the pickles weren't dried properly. Always fry at 350°F–375°F and pat the pickles very dry before battering. Overcrowding the fryer also drops the oil temp—work in small batches. For extra crunch, double-fry: first at 350°F for 2 minutes, then at 375°F for 1 minute.
Can I make this recipe without deep-frying?
You can try an air fryer, but the texture won't be identical. For air frying, coat the pickles in batter and cook at 375°F for 8–10 minutes, shaking halfway. The result will be lighter but less crispy. For oven-baking, brush with oil and bake at 425°F for 15–20 minutes—still not as crispy, but better than skipping the fry entirely.
How do I store leftovers?
Keep fried pickles and sauce separate to maintain crispness. Store pickles in an airtight container at room temp for 2 hours max, or refrigerate for up to 3 days. Reheat sauce separately in a saucepan over low heat. To revive crispiness, air-fry pickles at 375°F for 3–4 minutes before serving. Never refrigerate pickles tossed in sauce—they'll turn soggy.
Can I adjust the spice level?
For milder heat, reduce hot sauce to ¼ cup and add 1 teaspoon honey to balance. For extra kick, add 1 teaspoon cayenne pepper to the sauce or swap in hotter hot sauce** like Louisiana. Taste as you go—you can always add more spice but can't remove it!