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Hooters Original Style Wings

By Todd Wilbur


Score: 5.00. Votes: 1
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When I first hacked this recipe back in 1997 for the book, Top Secret Restaurant Recipes, Hooters wings looked different than they do today. The chain used to leave the pointy end of the wing attached to the middle piece, or “flat,” which, frankly, is unnecessary because there is very little meat on the tip segment. Today the chain serves wings like everyone else, drumettes and flats, completely separated, and delivered by waitresses in the same bright orange shorts as when the chain started in 1983.

One thing that wasn't available to me back then was the opportunity to examine the chain’s packaging for the lists of ingredients on signature items like sauces and breading. Today, since they sell these items as retail products, I can take advantage of labelling laws which require ingredients to be clearly listed, and see what really goes into these recipes. Using that new information I’ve made a few small tweaks to improve this recipe from over 20 years ago, including two versions of the kickass wing sauce—medium and hot—for your wing-devouring pleasure.

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  • 10 ounces (2 cups) all-purpose flour
  • 1/2 teaspoon salt
  • ...

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Score: 5.00. Votes: 1
Rating of votes (1)
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Travis Hampton
Aug 10, 2019, 18:34

I tried this recipe today and loved it. The breading is slightly lighter than the original but I prefer it that way and it makes the wings crispy. Easy and very good.

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