Hello everyone, and welcome to my brand new blog!
I hadn't posted in my old one for quite some time, and am unable to access it, so I though NOW is the perfect time for a fresh start! I had thousands of followers there that I will miss, so I hope you will help a girl out and follow me here as one of my very first followers!
I will be posting snippets of lots of "Bits Of Life", including my passion for everything arts and crafts, fur-babies, feather-babies, pretty nails, decorated cookies, and recipes...which brings me to my first post. :)
Hubby and I LOVE Hooter's, but there is not one anywhere close to us. I went on a search for the perfect knock off recipe for their hot wings, and after lots of trial and error, plus my own tweaking, I think I nailed it!
Here's my recipe. Hope you love it!
Trudy's Hootin' Hot Wings
20 chicken wings
1 1/2 cup flour
1 1/2 tsp. salt
3/4 tsp. cayenne pepper
3/4 tsp. paprika
Oil for deep frying (peanut, canola, vegetable)
1/2 cup butter
1/2 cup Franks Red Hot
1/8 tsp white (or black) pepper
1/4 tsp garlic powder
Cut wings at the joints. (You can save the tips for broth or simply toss them out) Mix flour, salt, pepper, and paprika. Coat wings in seasoned flour. Place on a plate and cover. Refrigerate for 1 hour. Reserve the leftover flour for later. Heat oil to 375° F in a large fry pan deep enough for the wings to not touch the bottom. In a small saucepan over low heat melt the butter, garlic powder, pepper and add the hot sauce. Keep warm. Deep fry the chicken, several pieces at time (amount depends on your size of fryer/pan—make sure there is enough of space between the wings so they don’t touch).
1/8 tsp white (or black) pepper
1/4 tsp garlic powder
Cut wings at the joints. (You can save the tips for broth or simply toss them out) Mix flour, salt, pepper, and paprika. Coat wings in seasoned flour. Place on a plate and cover. Refrigerate for 1 hour. Reserve the leftover flour for later. Heat oil to 375° F in a large fry pan deep enough for the wings to not touch the bottom. In a small saucepan over low heat melt the butter, garlic powder, pepper and add the hot sauce. Keep warm. Deep fry the chicken, several pieces at time (amount depends on your size of fryer/pan—make sure there is enough of space between the wings so they don’t touch).
Fry until golden brown, about 12 minutes. Drain on a paper towel. Using tongs, dip each wing in sauce to cover. (My hubby likes his sauce on the side, so I only dip part of ours.) Serve with blue cheese or ranch dressing. Also great with celery and carrot stick to make it more like the originals. :)
If you like this recipe, plan to try it, or simply want to let me know you visited my new blog, please leave a quick comment below.
Thanks so much for dropping by! :)
If you like this recipe, plan to try it, or simply want to let me know you visited my new blog, please leave a quick comment below.
Thanks so much for dropping by! :)
No comments:
Post a Comment