How do you make restuarant style hot wings?

Question

I want to make hot wings like you can get from Hooters or the Wingdome. Anybody have a good recipe where you deep fry them?

Also, should the wings be fully thawed before placing in the deep fryer?

Answer 1

Here you go...

American Buffalo Wings
Barbecued Tex-Mex Wings
Basic Field Buffalo Wings
Blue Cheese Dipping Sauce
Buffalo Wing Sauce
Buffalo Wing Soup
Chicken Wings (Baked) Recipe
Fiery Buffalo Wings
Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce
Hooters Buffalo Wings
Hot Chicken Wings
Margarita Wings
Rio Ranch Spicy Chicken Wings
Shake n' Bake Buffalo Wings
Spicy Cajun Style Buffalo Wings
Sticky Red Wings
Vegetarian Buffalo Wings
http://bwwd.org/recipe/fieldguide.asp

Answer 2

I take the wings (as many as you need to make) and separate into the 3 pieces (throwing away the tips) and deep fry without flour. Have several different containers with lids ready for shaking wings. Add different marinades (Lawry's is a good brand, but any will do) to just cover the bottom of container and add the cooked wings. Shake to coat, then eat.

Answer 3

Yes, the wings should be fully thawed.

I think the recipe before is pretty comprehensive so I'm just answering the second part.

By the way, sometimes baking them are better than frying. Or slow cooking if you want the hot sauces to soak in.

Answer 4

Sunny's Hot Chicken Wings

20 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne pepper
1 recipe Sunny's Sauce, recipe follows
Blue Cheese Dipping Sauce, recipe follows, for serving

Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.

Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.

Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.

Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.


Sunny's Sauce:
1 cup hot sauce (recommended: Frank's Red Hot original cayenne pepper sauce)
1 cup (2 sticks) melted butter, at room temperature
1 teaspoon freshly squeezed lemon juice
2 teaspoons dried basil leaves

Combine all ingredients in a large bowl and set aside until ready to use.
Yield: about 2 cups


Blue Cheese Dipping Sauce:
1 cup crumbled blue cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper

Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.
Yield: about 1 1/2 cups

Answer 5

"Buffalo Chicken Wings" - 24 pieces

2 lbs. chicken wings
Salad oil
1 tbsp. Louisiana pepper sauce
1/4 cup butter or margarine; melted
Blue Cheese Dressing (below)
Celery sticks
Carrot sticks

1) Cut tips off wings (save for soup). Split each wing at joint into 2 pieces.
2) In 4-quart saucepan, heat 2" oil to 375*. Lower wings into oil; fry 15 minutes or until very tender. Drain on paper towels.
3) Meanwhile, in large bowl, stir together hot pepper sauce and butter until well blended. Add chicken wings; toss gently to coat well.
4) To serve: Arrange chicken in bucket or platter. Serve with Blue Cheese Dressing for dipping, celery and carrot sticks.
(TIP: Add more hot pepper sauce to make spicier wings.)

"Blue Cheese Dressing" - 2 cups

1 cup mayonnaise
1/2 cup crumbled Roquefort or blue cheese
1/2 cup sour cream
1 small clove garlic; minced
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Dash hot pepper sauce
Milk

In small bowl, combine all ingredients (except milk); mix well. Thin with milk to desired consistency. Cover; refrigerate until serving time. Serve on tossed greens.

Answer 6

Hot Wings
5-6 servings 2½ hours 20 min prep
Change to: servings US Metric
5 lbs chicken wings
flour
4 eggs
oil
2 tablespoons vinegar
12 ounces hot sauce
3 tablespoons butter
2 cups milk
ranch dressing
blue cheese dressing


Chicken Wings
pat wings dry.
begin heating oil.
role wings in flour.
dip covered wings in egg and milk mix.
remove wings and role gently in flour.
place 8-10 wings in oil at 350 degress for 12-15 minutes.
remove wings place onto paper towels to absorb grease.
hot sauce mix: hot sauce, 2 tblspoons vinegar, 3 spoon full of butter, heat until butter has completely melted.
put wings in bowl add hot sauce and toss until wings are covered.
remove excess sauce from bowl or wings will get to soggy.
combine equal parts ranch and blue cheese together for dipping sauce.

Answer 7

Franks Red Hot sauce and a little butter, deep fry the wings in a fry daddy (or whatever) and then soak your wings in the sause... LOVE THEM!

Answer 8

Sweet-and-Spicy Chipotle Chicken Wings:

1 (15-ounce) can tomato sauce
2 tablespoons butter
1/2 cup honey
1/4 cup chipotle-flavored hot sauce
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil

Heat tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

Cut off wingtips, and discard. Cut wings in half at joint, if desired.

Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.

Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)

Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.

Yield: Makes 4 to 6 servings

Answer 9

Pizza