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This is it. The mountaintop. The best. Some of my all-time favorite restaurant chain wings, made at home. These copycat Hooter’s medium Buffalo wings were so good that my stomach is growling while I’m writing this post. The flashbacks are making me smile. And hungry. These wings have the perfect breading, the perfect ‘bite’. They’re cooked perfectly. The sauce is spicy, but not too spicy. It’s buttery. Buttery-finger-licking-good. I could eat a mountain of these wings.
These copycat Hooter’s medium Buffalo wings are the kind you can serve to a crowd and serve proudly. Everyone will enjoy them. There’s not enough heat to really scare anyone off. Serve them with Ranch or blue cheese dressing in case people want to cool off a bit. Sure, add some carrot sticks and celery too. Personally, I don’t go for the ‘garden salad’ additions. I’m here for the wings.
I used Frank’s RedHot Original Cayenne Pepper Hot Sauce to make the sauce for these wings. It’s hard to stray from the original when making Buffalo-style wings. I do admit to using Crystal Hot Sauce from time-to-time, though. It’s got the right heat with a little Louisiana-twist.
Also try my Hooter’s medium Buffalo wings made with ingredients purchased at the restaurant. They’re the real deal!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Copycat Hooter’s Medium Buffalo Wings
Ingredients
For the Wings
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 10 chicken wings flats and drumettes separated, tips saved to make stock
- Vegetable oil for frying
For the Medium Buffalo Wing Sauce
- ¾ cup unsalted butter
- ½ cup Frank's RedHot sauce
- ¾ teaspoon paprika
For Serving
- Blue cheese dressing or Ranch
Instructions
For the Medium Buffalo Wing Sauce
- Make the sauce by placing all of the ingredients into a small saucepan over medium low heat.
- Stir again before tossing with the wings.
For the Wings
- Combine the flour, salt, cayenne and paprika in a large bowl.
- Rinse the wings. Drain well but do not dry the wings.
- Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
- Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
- Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
- Transfer wings to a large bowl. Drizzle with the sauce and toss gently to coat. Serve with blue cheese or ranch dressing.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
