Hooter’s Hot Wings

Hooter’s makes a different kind of hot wing than you normally find. Theirs are battered. Most hot wing recipes are simply fried, but by adding this crispy batter to the outside of the wing gives you more flavor, and more crunchy bits!


4 1/2 LB – 5 LB. Chicken Wings ( cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper

In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.
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Thanks for the recipe, Andy, they sound good.

Me? I go to Hooters. It is easier, and the servers look better in booty shorts than Ganz does. :-)
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Wait a minute. Does that mean you have put Ganz in booty shorts?:-)
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No, he puts them on himself when I am at work.
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Me thinkz the Hog is into the rum tonight like I am:-):-)
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Have you been to the Hooters in Laurinburg?

:-):-):-)
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I'd be scared to see what type of women would work there.:-)

The one in Fayetteville isn't bad, though.:-)
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I have not.

Ganz wants to know if they are accepting applications. :-)
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That's only on Poker night....


by the way, the Boxer said he can't make it next week.
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He might be better looking than some of the girls who would work at a Hooter's in the LBG.:-)
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But they are doing the painting!! :-)
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They closed the Hooters that was here.
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They have Hooter's here in Korea (3 locations!). I'd put up a photo but I'm at work, and my photobucket acct. is blocked.
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Musta been some ugly ones.:-)
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Looks like a good recipe, but it just wouldn't be the same without Shay or Randhi serving them to me :-)


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Interesting recipe, although it does not appear to be complete, and I'm not so sure about the accuracy/authenticity of the recipe. Additionally, whomever wrote it needs to learn that to batter something, you actually need batter. A bowl of flour is not batter.
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When you say incomplete, are you referring to the hot sauce mixture? I just use my own.
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Andy, I think he meant there's no binder to stick the "batter" to the wings. It's not batter, just flour. Usually there's at least an egg bath involved. :-)
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It might not be the thickest in the world, but after the wings have soaked, the flour sticks just fine for me. Maybe it's not true "batter" but it works.
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Both actually, plus the list of spices looks a bit light.



There's no soaking (in a marinade) called for by this recipe. Batter is a mixture of flour or some other ground meal(s) and a liquid. Scott is correct, a bowl of flour is just coating in a bowl of flour. Dipping in egg, followed by flour is just that, dipping in egg, followed by flour (usually repeated twice), sometimes referred to as dredging. Dredging wouldn't really work well with this recipe unless you did it after the refrigeration period, as during those 90 minutes, most of the mixture would probably run off.
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