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Restaurant-Style Buffalo Chicken Wings
Reviews:
November 04, 2002

This is a great way to fix those restaurant style wings. I've been making them like this for years. The secret I picked up from buying the expensive Hooter's Brand wing breading and wing sauce in the grocery is this; Don't skip the step to refrigerate the wings for 60-90 minutes. After this rest the spiced flour on the wings becomes sticky. Now they are ready to fry. This IS the secret to great breaded wings like this! Spices in the flour can be varied to taste. Also to simplify I use about 2/3 butter to 1/3 Frank's Hot Sauce for sauce. Melted in the microwave it tastes like a million bucks! The expensive Hooter's wing sauce also taught me that for the hotter sauce use a greater proportion of sauce to butter. The mild Hooter's sauce uses a larger proportion of butter to sauce.

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