Rose Mary Mogan Recipe

Hooters Hot Wings Recipe by Rose Mary

By Rose Mary Mogan cookinginillinois


I wanted to make a somewhat healthier version of these wings, so I decided I wanted to try baking them instead of frying them, but I still wanted them to taste like they were fried. So by adding more whole wheat flour than the regular flour, I was able to acheive the results I was looking for. Chrispy on the outside, and tender and juicy on the inside. Hope you like this recipe.


Recipe Rating:
 3 Ratings
Serves:
6-8 people
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

5 lb
chicken wings,disjointed
2 c
whole wheat flour
1 c
all purose flour
1 Tbsp
kosher salt
1 Tbsp
paprika, sweet mild
1 Tbsp
granulated garlic powder
2 tsp
ground red pepper,or cayenne pepper
2 tsp
black pepper
1 Tbsp
granulated onion powder
2 stick
butter
Find more recipes at goboldwithbutter.com
1 c
hot sauce (your favorite)
HOOTERS HOT WINGS BY ROSE MARY
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Directions Step-By-Step

1
Preheat oven to 400 degrees F.
2
Use a half sheetcake size pan. Place a metal baking rack over top of pan, or use a rack that fits inside pan but slightly raised from bottom of pan. Spray liberally with non stick cooking spray, and set aside till ready to use.
3
In a gallon size reclosable style bag, add both flours,and all of the spices. Close securely and shake thourgly to mix. Add 6 or 7 pieces of chicken to the bag at a time and dust thourgly till fully coated with flour mixture.
4
Place floured pieces in a large pan and refrigerate for at least an hour. This step ensures that flour adhears to chicken
5
Then remove from fridge, and place on prepared rack, and spray each piece with non stick cooking spray. DO NOT OVER CROWD PAN.LEAVE SPACE BETWEEN EACH PIECE.
6
Bake in preheated 400 degree oven for 50 to 55 minutes till browned and crispy on outside.
7
Prepare sauce while chicken is baking. By melting butter and hot sauce in a small sauce pan over low heat, till butter is completely melted. Stirring together to mix completely.
8
Using tongs dip each piece of chicken into hot sauce mixture and place on large platter. Serve immediately with ranch dressing or serve plain.
9
NOTE:If more sauce is needed melt equal parts butter with equal parts hot sauce. EG: 1/2 cup butter with 1/2 cup hot sauce.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American