Hooters Buffalo Wings

Hooters Buffalo Wings

  • Prep Time: 15 mins
  • Total Time: 27 mins
  • Servings: 2
  • About This Recipe

    “from Top Secret Recipes https://www.topsecretrecipes.com”


  • 1/4 cupbutter
  • 1/4 cuplouisiana hot sauce
  • 1dashpepper, Ground
  • 1dashgarlic powder
  • 1/2 cupflour
  • 1/4 teaspoonpaprika
  • 1/4 teaspooncayenne pepper
  • 1/4 teaspoonsalt
  • 10chicken wings
  • bleu cheese salad dressing
  • celery
  • vegetable oil, for frying
  • Directions

  • Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
  • If the wings are frozen, be sure to defrost and dry them.
  • Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
  • Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
  • Heat oil in a deep fryer to 375 degrees.
  • You want just enough oil to cover the wings entirely — an inch or so deep at least. Combine the butter, hotsauce, ground pepper, and garlic powder in a small saucepan over low heat.Heat until the butter is melted and the ingredients are well blended.
  • Put all the wings into the hot oil andfrythem for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
  • Remove the wings from the oil to a paper towel to drain.
  • But don’t let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
  • Add the hot sauce and stir, coating all the wingsevenly.
  • You could also use a large plastic container with a lid for this.
  • Put all the wings inside the container, add the sauce, put on the lid, thenshake. Serve with Bleu cheese dressing and celery sticks on the side.
  • Reviews

  • “I soak the wings in the buttermilk and then shake winds in a bag w/ an apropriate amount of flour and fry as is without spices.Mix the butter, spices(sans the extra salt…makes it too salty)and hotsauce in a large bowl with a top.Stick the bowl w/ butter and spices in the nuker long enough to melt the butter and stir all together. When wings are done, put them in the bowl with seasoning mixture, cover and shake.This will make wings just like Hooters!!”

  • “My husband loves buffalo wings.I tried this recipe and he says its the best he has ever tasted.It was easy to prepare and the taste was great.Thank you”

  • “What a great recipe.The sauce was so good and was just the right amount of heat (not too much not too little).The whole plate was gone!!I will definitely make this again.”

  • “These wings were a blast at a party, so now I make them for all our parties and everyone loves them. Very tasty.”

  • “This was a BIG hit at a Couples Bridal shower I gave. The guys all kept saying, I know these from somewhere to you order these…it was so funny to see the wives faces when I told them where the recipe came from, I think I might have gotten a few of them in trouble…lol.”

  • “WOW, you really nailed this one! the breading is awesome..but i cheated and bought hooters brand medium wing sauce… now if i can only get my wife in some of those orange shorts – I WOULD BE IN HEAVEN!!!”

  • “Absolutely A-Freaking-mazing. Without a doubt, the best hot wings I’ve ever had. They DO taste like Hooters, have that vinegary taste I love, but they are EVEN BETTER. Heat level is around the level of Hooter’s “hot,” Which is perfect for me. Can’t wait to have the leftovers tomorrow! No adjustments needed, BTW. Perfect as written!”

  • “I thought they were really good, amazingly I’ve never had Hooters’ wings, but these were still really nice. My only complaint is the the amount of butter. Way too much, can be cut in half, at minimal.”

  • “WOW!I’m a huge Hot Wing fanatic & have been wishing for the perfect wing recipe like Hooters! THIS IS IT: ) My typical crew of weekend eaters were raving about these wings.I believe the magic has to be in the fridge time.
    Bought a value pack of fresh wings & had over 30 pieces after using the kitchen shears.So I tripled the coating recipe & used the 3:1 ratio of Flour & Cornstarch. Also tripled most of the Sauce ingredients except:1 heaping tsp. of Garlic Powder, 1/2tsp. of Salt, a good dash of Cayenne Pepper, & backed the Butter down to 1/2c.
    These are Crazy Good & I’m thinking of a repeat performance tonight!:)”

  • “This recipe needs no alterations.Best hot wings I’ve ever made.I had a party and one of my guest who is know for his homemade hot wings showed up, with his wings of course.I had already made these wings…I actually felt kind of bad for my friend, my wings were gone in no time at all, his were barely touched…He’s no longer the “wing” guy.”

  • “Made this last night using chicken breast strips and it came out awesome!My husband was so impressed.I even cut the amount of butter in half, although next time I make it, I’m going to try it with no butter to see if I can make it more healthy.I fried the strips in about 1/2 cup of vegetable oil and turned them when each side was nice and brown.”

  • “We used Frank’s Red Hot and the second time I made this the wings only had 20 minutes to sit in the batter. They were fabulous. We will definitely make these again. (and I never even added the spices on at the end. Only the sauce.)”

  • “Yummy! These were awesome, we had a bunch of soldiers over for the UFC fight and I love to make them sweat when it comes to hot wings. These were awesome. The regular batch per the recipe was perfect for myself and the kids. I used a different special death fire sauce for the guys and they gobbled these up. I did make a mistake of placing all the cooked wings in the slow cooker once done thinking they would stay warm; they stayed warm, but lost the crispiness. I will never do that again. The fight is on again tomorrow night and these are on the menu again of course. Thanks for the recipe.”

  • “I’ve been making this recipe for at least 9 years.I serve them in a crockpot on low at parties.I’ve learned that the longer they sit in the sauce, the hotter they get.Often I prepare ahead of time and pour the sauce on right before the party.”

  • “I took a few liberties with this recipe to alter for what I had on hand.I completely thawed my wings and coated them in a flour mixture seasoned with Paprika, cayenne, a touch of mustard powder, and creole seasoning. Refrigerated for 1 hour and then fried as directed.When done I drained the grease off and then coated each wing in a mixture of 1 C. unsalted butter that had been melted and added to 1 1/2 c. Franks Red hot….same concept just different ingredients but these were the crispiest wings I have ever had….and they stayed crisp straight through our dinner party (well stayed crisp for as long as they lasted…..they went fairly quickly!)Will definitely make again using this method!!”

  • “Love the crispy outcome. There’s nothin’ worse than a rubbery wing. I do brine the wings in a kosher salt/water solution before coating with the flour mixture.Flavor to the bone this way.”

  • “I used regular sized drumsticks instead of itty bitty wings and they turned out super.I thought they were fairly mild… my husband claimed his mouth was burning.The heat level is apparently not made for the weak.”

  • “What a great recipe.. I have had to triple the recipe for my family or there are fights. We follow the recipe but used chicken breast sliced into strips last time It did get a little sticky but was lucky I had a large amount of the flour coating so it was workable.>br/br/

  • “Newbie here. This is the first ever recipe that i tried and oh lala. One of the best Buffalo wings i have ever tried! I used Sriracha sauce though. Will be making this again.”

  • “Todd, you’re the man! Thank you for this extremely simple yet freaking delicious recipe! Perfection and hubby even said it’s better than Hooter’s! Yuuummm!!!”