If you read my last post, you’ll know that there are some new traditions in my household that, as the popularity of this blog inevitably explodes, will grip the nation -nay, the world- by storm. These staples will take their place among other time-honored traditions like returning all the ugly sweaters your aunt got you the day after Christmas and smuggling your illegal fireworks in from Pennsylvania for Independence Day. Pretty soon, you’ll be seeing football-shaped pudding molds, pudding instead of Gatorade dumps on coaches, and Joe Buck will start going by the name he shoulda had from the start: Joey Puddin’ Pot.
But don’t get me wrong, I’m okay with some of the more, shall we say, established traditions- in particular, the sacred Buffalo Wing.
I’ve made this recipe before, finding it after googling “Hooter’s wing recipe,” for obvious reasons. I’ve made a few adjustments, but the technique of double-coating the wings in a flavorful flour mixture definitely makes these wings super crispy, but juicy on the inside.
Sure, this won’t be one of the more healthy recipes on this blog- but sometimes you gotta live a little!
Hooters-Style Buffalo Wings
Adapted from Robbie Rice
Prep. Time: 1:45
- 1 1/2 cup all-purpose flour
- heaping 1 tsp. salt
- heaping 1/2 tsp. paprika
- heaping 1/2 tsp. garlic powder
- heaping 1/2 tsp. chili powder
- heaping 1/4 tsp. ground black pepper
- 3 dozen chicken wing segments
- 1 cup butter
- 1 cup hot sauce, like Frank’s Red Hot or Tabasco
1. In a shallow dish, combine flour, salt, paprika, garlic powder, and chili powder and pepper.
2. Dry each chicken wing with a paper towel, then coat chicken entirely in the flour mixture. Refrigerate coated wings for at least an hour. You can do this in advance of your guests arriving for your assuredly epic Superbowl/any-day-of-the-week party.
3. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
4. Heat oil in a large, deep-sided pan until it hits 375 degrees. I used a thermometer for this, which I would encourage you get anyway, but if you dont have one, just wait until the oil’s well… really hot. I got my thermometer for $20 though- and I promise, you’ll use it again!
5. While oil is heating up, coat chicken again with remaining flour mixture. This will ensure a perfectly crispy yet flavorful crust on the chicken.
6. Deep-fry chicken, 8-10 pieces at a time, for around 14 minutes, turning once or twice. I put the chicken in, and at 7 minutes I’d flip- this gave each side a really nice crust.
7. Drain chicken on a wire cooling rack for 30 seconds (or, if you’re like me, grab each wing with a tong and shake until most of the oil falls off), then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
8. Enjoy! And make sure everyone has enough napkins!
Another thing I’d consider investing in if I were you is a splatter guard- this is great not only for deep-frying but for any kind of cooking with oil. It’ll save you a lot of cleanup time (and little oil burns) in the kitchen. I found mine here.
What’s your favorite Superbowl recipe?