Hooter's Buffalo Wings

recipe box


  • Vegetable oil (for frying)
  • 4 Tbsp butter
  • 1/4 cup Crystal Louisiana Hot Sauce
  • Dash of ground pepper
  • Dash of garlic powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 10 chicken wings, cut into thirds and wing tips discarded (defrosted and dried if frozen)
  • Bleu cheese dressing
  • Celery sticks


Pour 2 inches of oil into deep fryer and heat to 375° F.

In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well mixed.

In a gallon size zip-type bag, mix flour, paprika, cayenne pepper and salt .

Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating.

Preheat oven to 400° F.

Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings.

Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot.

Serve wings with celery sticks and bleu cheese dressing on the side.

Makes 4

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