Just in time for the Superbowl Sunday! I’ve tried wings at a few different restaurants and almost nothing compares to these! Follow the instructions carefully and you’ll be set for the big day …..or just another craving
3 lb. Chicken Wings
2 1/2 cups all purpose flour
1 tbsp. cayenne pepper
2 tbsp. chili powder
2 tbsp. black pepper
3 tsp. salt
3 tsp. garlic powder
2 tbsp cornstarch
2 jars Hooters Wing sauce
2 egg whites (optional)**
1/4 cup milk (optional)**
1. Wash the wings in a strainer and let the water drain for about ten mins.
2. In a large bowl, sift together flour, cornstarch, cayenne pepper, black pepper, salt, garlic powder, and chili powder.
3. Take each chicken wing and coat with flour mixture and place in a separate bowl (that has a lid).
4. Continue til all the wings are evenly coated. Cover and put in the fridge for at least an hour.
5. Heat oil (about 1 – 1 1/2 cups) in a wok. Let the oil heat up on high for 10-12 minutes before frying the wings.*
6. Turn heat to medium and begin frying wings. Place enough wings in the wok so they are evenly spread out in the oil (about 5-6). Turn after 7 minutes and cook for another 7 minutes.
7. Place in a strainer and let excess oil drip down. (For best results – triple coat the wings with the flour mixture — directions below).**
8. Once all the wings are fried and drained, pour 1 1/2 jars of Hooters Wing Sauce in a container (that has a lid). Put wings in the container, pour the rest of the sauce over the wings, cover and shake well.
*If you are using a deep fryer – heat it to 375 degrees and deep fry about 6-8 wings for 13 minutes , turning once.
For non-breaded wings – skip steps 2-4.
For thicker breaded wings:
- mix egg whites and milk in a bowl.
- after coating the wings the first time, take them out of the fridge after at least an hour, dip each one into the egg white/milk mixture and re-coat them in the flour mixture.
- Put back in the fridge for another 30 minutes.
- Take them out and dip again into egg white/milk mixture and re-coat once more and drop them in the hot oil.
Best when served with Ranch or Bleu Cheese Dressing.