Time 5m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Simply mix all the ingredients together very well. Dunk, dip or soak your cooked wings in this sauce. For a change of pace, I will occasionally re-fry the wings after they’ve been sitting in the sauce, and then dunk them again once they’ve spent just a few seconds in the deep fryer, crisping up. Serve with ranch or bleu cheese dressing, or whatever you prefer.
Time 40m Number Of Ingredients 14 Steps:
First, prepare the hooters sauce by mixing all its ingredients in a suitable bowl. Transfer this homemade hooter’s sauce to a sealable jar and store it in the refrigerator until the wings are ready to cook. Take a mixing bowl and start adding paprika, salt, whole wheat flour, all-purpose flour, paprika, salt, and cayenne pepper to the bowl. Mix these dry ingredients well until completely incorporated. Spread this flour pepper mixture in a shallow plate to coat the chicken wings. Take the chicken wings and wash them well under tap water. Leave the chicken wings in a colander and allow them to try, or you can pat them with a paper towel for quick drying. Now place one chicken wing in the flour mixture and coat it with liberally from all the sides. Place this coated chicken wing in a tray and coat the remaining chicken wings with the same flour mixture. Transfer them to the tray one by one after shaking off the excess flour off the wings. Refrigerate all the chicken wings for 90 minutes in the refrigerator to allow the flour coating to set. Meanwhile, you can prepare oil for deep frying. For this, take a suitable sized deep-frying pan or a wok and fill it with cooking oil up to 2/3 full. Put it on medium-high heat until it is completed heated to 375 degrees F. Now remove the coated chicken from the refrigerator and add half of the coated chicken to the hot oil. Deep fry all the wings until they are golden brown from all the sides, make sure to flip them continuously to avoid uneven cooking. Remove the crispy cooked chicken wings from the oil using a slotted spoon and transfer them to a steel strainer to drain all the excess oil. Meanwhile, deep fry the remaining batch of the chicken wings until they well cooked and crispy. Transfer these wings to the strainer as well and leave them for 5 minutes to drain all the oil. Now spread the wings in the serving platter or in a bucket for serving. Pour the hooter’s sauce over the wings and toss them well to coat. Serve the hooter’s hot wings with your favorite side meal or salad. Devour and enjoy!
Number Of Ingredients 9 Steps:
Simply mix all the ingredients together very well. Dunk, dip or soak your cooked wings in this sauce. You can re-fry wings after they have been dipped in sauce, and then re-dip for an extra crisp. Serve with ranch or bleu cheese dressing.
Time 2h10m Yield 10 serving(s) Number Of Ingredients 15 Steps:
For breading & frying. In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes. When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels. For sauce. Melt butter over low, stir in the rest of the ingredients until dissolved. Pour in bowl over cooked chicken.
More about “hooters hot wing sauce recipes”
Time 2h Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine flour, salt, cayenne pepper, and paprika in bowl. Coat chicken pieces in dry mixture. Reserve leftover mixture. Refrigerate coated chicken at least 1 hour. Coat chicken in leftover flour mixture. In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm. Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes. Drain chicken on paper towels. Immediately place chicken in Tupperware bowl. Pour half the hot sauce mixture over chicken (first 10 pieces). Cover and toss to coat. Repeat with second batch of chicken. Wings can be frozen and reheated in 400 degree oven for 10 minutes. NOTES : Use ranch or blue cheese dressing as a dip for these fabulous wings.
