Restaurant Recipes

Hooter's Buffalo Wings

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  • 4 1/2-5 pounds chicken wings, cut into drumettes and flappers
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons kosher or sea salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper


  • 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 kosher or sea salt
  • 1 tablespoon balsamic vinegar
  • 3/8 teaspoon cayenne pepper
  • 2 tablespoons chili sauce


  1. In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well.
  2. Cut chicken wings into drumettes and flappers. Wash and drain chicken.
  3. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
  4. Meanwhile, make the sauce just before deep frying the wings.
  5. Melt butter over low heat, stir in the the remaining ingredients until dissolved. Pour in bowl over cooked chicken.
  6. When ready to deep fry chicken wings, heat oil to 375 degrees F.
  7. Place chicken pieces in hot oil, do not crowd.
  8. Fry chicken wings until golden brown, remove from oil and drain.
  9. When all wings have been fried, place in a large bowl.
  10. Add Hot Sauce mixture and mix completely.
  11. Use a fork or tongs to place chicken pieces on a serving platter.
  12. Serve immediately and with lots of paper towels.
  13. Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly.
  14. Place in oven for 5 minutes or so to make sure all wings are served hot.
  15. Serve wings with celery sticks and bleu cheese dressing on the side.

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