Thursday, November 29, 2012

HOOTER'S Boneless Buffalo Hot Wings

Without the trampy girls in short shorts! lol.
(Look close and you can see my little punk kid's paws in the background)

1 lb boneless, skinless chicken breast
2 eggs
1 1/2 cups flour
2 TBS garlic salt
4 cups cooking oil
Hooters Wing Sauce (HOT)

Preheat oil in a good size pot, until it is 350*. Cut chicken breasts into strips or pieces; whatever you prefer. In a separate dish, whisk together eggs and 1/2 TBS of garlic salt; set aside. In a Ziploc bag, combine flour and 1 1/2 TBS garlic salt (we like the Lawry's salt). A lot of the garlic salt seasoning cooks out into the oil, so you have to add more salt than you think is necessary. Otherwise, they just taste like flour. lol.

Soak chicken in egg mixture until fully coated. Place each piece of chicken into the Ziploc bag with flour mixture, one at a time. Shake bag to coat. Place chicken on a separate plate, until all chicken is fully coated. Begin placing chicken pieces into hot oil, one at a time, until approximately 10 pieces are in the oil. Do not over crowd the chicken. You'll have to cook it in batches. If you're using a smaller pot, cook less chicken at a time. Cook chicken pieces until golden brown and cooked throughout; approximately 3-5 minutes, depending on the size of pieces. Drain chicken on paper towels.

Place drained chicken pieces in a Ziploc bag. Pour room temperature Hooters Wing Sauce on top. Shake bag to coat chicken throughout. Place chicken on a plate; it will get soggy quick if you leave it in a bag. YUM! Serve with blue cheese or ranch dressing.

We have made our own buffalo wing sauce several times and never really liked any of them. We finally tried Hooters' and it was great! I am a major whimp when it comes to hot wings, and the HOT wing sauce was just right. It wasn't near as hot as I thought it would be. Even if you're a whimp like me, you can handle this sauce. We found it at WalMart, so I'm sure you can find it just about anywhere!

Again, this is Gary's recipe ... he makes these frequently, but never measures anything ... so I took the liberty of guessing what the recipe amounts are so that y'all can reproduce this goodness. Enjoy!

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