This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
This is it. The pinnacle of chain restaurants, Hooter’s 3 Mile Island wings. But made at home with little fuss and tons of reward. Yeah, they’re spicy. They’re mighty spicy in fact. But tasty too. Heat and tasty are a good thing. Lightly breaded and fried in no time, these are definitely one of my favorite wings of all time.
For me, these wings have just the right amount of heat. I mean heck yeah, they’re spicy. If you’re not really into that kick, you can make Hooter’s traditional hot wings at home too. Same great flavor without all the heat.
Get online now and order some Hooter’s 3 Mile Island wings sauce.
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Hooter’s 3 Mile Island Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- Hooter's Wing Breading
- Oil for frying
- Hooter's 3 Mile Island Wing Sauce
- dressing Ranch or blue cheese, for dipping
- carrot sticks for serving
- celery sticks for serving (note: I like to shave my celery with a vegetable peeler first)
Instructions
- Place wings in a large resealable container or baggie.
- Add half the bag of breading. Seal and shake vigorously to coat the wings. Add more breading if needed to ensure that the wings are well coated.
- Place the wings in the fridge for 30 minutes.
- Add enough oil to a deep fryer or Dutch oven to cook the wings. Bring to 350 F.
- Working in batches if needed, fry the wings 8-10 minutes or until golden brown.
- Transfer the wings to a paper towel-lined plate or wire rack to drain while cooking the remaining wings.
- Transfer wings to a resealable container and add half a jar of the wing sauce.
- Seal and shake to coat well.
- Serve with dressing and carrots and celery.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
