Just Another Bend In Journey of Life
Wednesday, July 26, 2006
Mike, You asked for it--Hooters Wings
20 (or so peices) of chicken-wings, drumsticks or peices
(Personally, because I hate chicken bones I find bags of either frozen chicken strips (not breaded, just stripped) or breasts and cut them up into peices.)
1c flour
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 c butter
1/2 c hot sauce (either Lousiana Hot Sauce, Franks Red Hot, Tabasco)
1/4 tsp black pepper
1/4 tsp garlic powder
Combine flour, salt, cayenne pepper and paprika in bowl. Coat chicken peices in dry mixture. (Reserve the left over-- at this point you can put the chicken in the refrigerator for a bit and then re-coat if you want. I've done it both ways, I guess it depends on how much "breading" you like.)
In a sauce pan heat butter, hot sauce, pepper and garlic powder just till butter melts, then keep it warm.
Deep fry chicken about 10 peices at a time (make sure the oil covers the chicken) at 375* for about 10-15 min. (You can also bake them at 400* for about 35-40 min. I spray the pan first w/ Pam and flip half way through-- I've baked coated w/ sauce and uncoated, depends on your preference.) After deep frying, drain on paper towel.
Put the chicken in a bowl and pour half of the hot sauce mixture over the chicken (the first 10 peices or so). Cover and toss to coat. Repeat w/ second batch.
Wings can also be frozen and reheated in a 400* oven for about 10 min.
The other variation that I've done after coating and deep frying (and the best IMO)-- I fill a great big covered stock pot w/ the butter (I use REAL butter), hot sauce (I like Franks Red Hot) and seasonings on low and throw the chicken in and just let it simmer until all the liquid is gone. It takes forever and your mouth will water but it's the best!!! Nice and crunchy (and hot EE!). The chicken will soak up all of the hot sauce and it sure is spicy but well worth the wait! It make take a while to perfect but they're gooooood!
