HOOTERS CHICKEN TENDERS RECIPES

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BEST HOOTERS HOT WING SAUCE (AND BREADING) RECIPE - FOOD.COM



Best Hooters Hot Wing Sauce (And Breading) Recipe - Food.com image

This is the BEST hot wing sauce I have found. It is a clearish shade like hooters, and they are to die for. Not too hot though to were I can't eat it, it is just right. Could also be used as a dip for chicken tenders!

Total Time 2 hours 10 minutes

Prep Time 1 hours 40 minutes

Cook Time 30 minutes

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups butter (softened)
1/2 cup Tabasco sauce, plus
2 tablespoons Tabasco sauce
3 tablespoons brown sugar
3/4 teaspoon paprika
3/4 teaspoon salt
1 tablespoon balsamic vinegar
3/8 teaspoon cayenne pepper
2 tablespoons chili sauce
4 1/2-5 lbs chicken wings (cut into drumettes and flappers)
2 cups whole wheat flour
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 847.2, FatContent 61.2, SaturatedFatContent 26.8, CholesterolContent 230.5, SodiumContent 1285.2, CarbohydrateContent 32, FiberContent 3.4, SugarContent 4.6, ProteinContent 42.5

TOP SECRET RECIPES | HOOTER'S ORIGINAL STYLE WINGS



Top Secret Recipes | Hooter's Original Style Wings image

Menu Description: "The one and only! The style we invented over 30 years ago; they're breaded by hand, tossed in your choice of wing sauce and served by your favorite Hooters girl." When I first hacked this recipe back in 1997 for the book Top Secret Restaurant Recipes, Hooters wings looked different than they do today. The chain used to leave the pointy end of the wing attached to the middle piece, or “flat,” which, frankly, is unnecessary because there is very little meat on the tip segment. Today the chain serves wings like everyone else, with drumettes and flats completely separated, and delivered by waitresses in the same bright orange shorts as when the chain started in 1983. One thing that wasn't available to me back then was the opportunity to examine the chain’s packaging for the lists of ingredients on signature items like sauces and breading. Today, since they sell these items as retail products, I can take advantage of labeling laws that require ingredients to be clearly listed and see what really goes into these recipes. Using that new information, I’ve made a few small tweaks to improve my recipe from over 20 years ago, including two versions of the kickass wing sauce—medium and hot—for your wing-devouring pleasure.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 15 minutes0S

Cook Time 40 minutes0S

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