Buffalo Wings

This recipe is based on a famous restaurant's wings. They use an owl for a mascot. :-)

These wings are THE best. They are good leftover, reheated in the toaster oven, but they are never better when they are freshly cooked & tossed in the sauce.



Hooter's Buffalo Wings

Seasoned Flour
24 chicken wing sections
1/2 cup butter
1/2 cup Frank's Red Hot
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Coat chicken wings with seasoned flour.

Reserve leftover flour mixture.

Place wings in a single layer on a baking sheet. (I cover the sheet with foil & use wax paper to separate the layers if there is more than 1 layer of wings.) Refrigerate coated wings for at least an hour.

Coat wings in flour mixture a second time right before frying.

Deep fry wings in two batches in 375º oil for 9 - 12 minutes. Drain on paper towels.

Meanwhile, in a saucepan, heat butter, hot sauce, pepper, & garlic just until butter melts. Keep warm.

Drain cooked wings on paper towels.

Place wings in a large bowl, Pour warm sauce over & toss to coat.