Hooter's Buffalo Wings

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Hooter's Buffalo Wings


  • Plenty of vegetable oil, for deep frying
  • 1/4 cup butter
  • 1/4 cup crystal louisiana hot sauce or frank's red hot sauce
  • 1/2 cup flour, all purpose
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt
  • ground pepper, pinch
  • garlic powder, pinch
  • 10 chicken 'wings', thawed and dried off

For the Side:

  • Ranch dressing, or if you prefer, bleu cheese dressing
  • 6-12 six inch stalks of celery washed and trimmed


  1. Heat oil in a dutch oven or cast iron skillet to 375°F. Alternatively, you can use a deep fryer like a Frydaddy. Add enough oil to cover the wings entirely, an inch or so at least.
  2. Combine butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter has belted and the rest of the ingredients are well-blended.
  3. Mix the flour, paprika, cayenne pepper, and salt in a small bowl.
  4. Put the wings into a large bowl and sprinkle the flour mixture over them. Be sure to coat every wing evenly.
  5. Chill the wings in the fridge for at least 60 to 90 minutes. This will help the breading stick to the wings whenever we fry them.
  6. Transfer the wings into the hot oil and fry them for 10 to 15 minutes or until parts of them begin to turn brown.
  7. Remove the wings from the oil to a wire rack or paper towels. Don't let them sit too long though, because you need to serve them while they are piping hot!
  8. Quickly, put the wings into a large bowl.
  9. Add hot sauce mixture and stir, coating all of the wings evenly. You could even use a large plastic container with a lid for this. Add all of the wings inside the container, add in the hot sauce mixture, place the lid and gently shake until all is coated.
Serve with celery sticks and ranch or bleu cheese dressing on the side.

Kushmonster (talk) 20:29, 6 August 2021 (UTC)