My guy and I like Buffalo chicken wings and his favorites are the ones from Hooters (it’s about the wings, really lol). I’ve perfected their buffalo shrimp recipe (you must try them) and I think we now have a pretty great handle on their chicken wings.
This recipe is for medium spicy Buffalo chicken wings but just decrease the hot sauce if you prefer mild wings.
Buffalo Sauce Ingredients:
- ¼ pound butter (1 stick)
- 1 cup hot sauce (I use Frank’s)
- 1 tsp. garlic powder
- 2 Tbsp. lemon juice
Wings Coating Ingredients:
- 1 cup all-purpose flour
- 1 tsp. salt
- ¼ tsp. black pepper
- ½ tsp. cayenne pepper
- ½ tsp. paprika
- ½ tsp. garlic powder
- 12 chicken wings (we use flats and drummettes)
- Peanut or vegetable oil for frying
- Blue cheese dressing, carrot and celery sticks, optional
Buffalo Sauce Directions:
- Melt the butter in a small saucepan over high heat. Add the hot sauce, garlic powder and lemon juice – whisk to combine. Set aside on low heat until ready to use.
Wings Directions:
- In a shallow dish (I use a pie plate), combine the flour, salt, black pepper, cayenne, paprika and garlic powder. Coat the wings in the flour mixture, place the wings on a platter and refrigerate for one hour. Coat wings again with the flour mixture (may have leftover flour mixture).
- Add oil to a deep fryer and bring temperature to 375 degrees (could use a deep saucepan also). Add 6 wings and fry for 13 minutes for medium-sized wings or 15 minutes for extra-large ones. Place cooked wings on a wire rack for a minute to drain excess oil.
- Pour the hot buffalo sauce in a large heat-proof bowl and toss the wings in the sauce.
- Repeat frying, draining and tossing in the sauce the remaining 6 wings.
- Serve with blue cheese dressing, carrot and celery sticks if using.
Makes a dozen wings.
Let me know what you think once you try these!
Enjoy,
Veronique
The very best ever….