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This is what wings are all about. These Hooter’s hot wings (deep fried as they should be!) are as close to the real thing as you can get. Lightly crunchy, super tasty breading. Nicely spicy Buffalo wing sauce. No pain here, just great hot wings. This is not a copycat recipe. These wings are made with the same breading and sauce you can order online or pick up in the retail section at any Hooter’s. Get some, make these wings, and be happy!
I fry up my Hooter’s hot wings 6 or so at a time in a Fry Daddy fryer. It makes perfect wings. Only downside is you can’t select the cook temperature, so I end up cooking my wings a bit longer since the oil is around 325 F. Still it makes for great wings in no time with a lot less oil than if I’d used my big restaurant-style fryer!
If you like to serve your Hooter’s Hot wings with carrots and celery on the side, I recommend that you take a vegetable peeler to remove the outer strings. The celery is oh so much more tender without those pesky things!
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 Hot 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 Hot 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.
