Buffalo wings are the ultimate football food in my book. And not any of those fancy or crazy flavored ones, just hot buffalo wing sauce for me.
That guy I live with usually prefers the honey BBQ or Parmesan garlic version when we go out for wings but well…he’s kind of a sissy and can’t handle the heat (and I say that in the most loving way possible).
But he can totally get behind these Copycat Hooters Buffalo Wings and just deals with the spiciness because they are so delicious. I honestly don’t think they are all that spicy and would kick up the hot sauce if he wasn’t eating them too.
This recipe is a copycat of Hooters wings but I can’t compare as I have never been there. Everyone seems to rave about how delicious they are though and if they taste anything like these homemade wings, then I would have to agree. But I’ll still stick to making them at home.
I know many wing traditionalists think it’s just wrong to batter and fry a wing but we’ll just have to agree to disagree. I love the crispy coating the seasoned flour gives these wings. It does add a bit more work and time to the process but I think it’s worth it. The juicy chicken, crispy coating and spicy sauce is just perfect to us.
I definitely don’t love frying things at home but every once and awhile I make an exception for these bad boys and you should too. And don’t forget some homemade bleu cheese dressing or ranch on the side!
- 1/4 cup hot pepper sauce
- 1/4 cup butter
- Dash of pepper
- Dash of garlic powder
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- 10 chicken wing pieces
Combine the flour, paprika, cayenne pepper and salt in a bowl with a lid that is large enough to fit the wings. Place wings in the bowl, cover with the lid and shake until they are all completely coated and are not stuck together. Put the wings in the refrigerator for 60-90 minutes (this will help the coating stick when fried).
Heat oil in a deep fryer to 375 degrees F. You want just enough to cover the wings entirely.
Carefully place the wings into the hot oil and fry for 10-15 minutes or until they begin to turn dark brown.
Meanwhile, combine the butter, hot pepper sauce , ground pepper and garlic powder over low heat. Heat until the butter is melted and the ingredients are well blended.
Remove the wings from the fryer and place on a paper towel to drain. Toss the wings with the sauce in a large bowl until they are evenly coated. Serve with bleu cheese or ranch dressing, carrots and celery.