Hooter's Hot Wings

[Starscream]

Originally Posted by T.G

Interesting recipe, although it does not appear to be complete, and I'm not so sure about the accuracy/authenticity of the recipe. Additionally, whomever wrote it needs to learn that to batter something, you actually need batter. A bowl of flour is not batter.

When you say incomplete, are you referring to the hot sauce mixture? I just use my own.

[shilala]

Originally Posted by andysutherland

When you say incomplete, are you referring to the hot sauce mixture? I just use my own.

Andy, I think he meant there's no binder to stick the "batter" to the wings. It's not batter, just flour. Usually there's at least an egg bath involved.

[Starscream]

Originally Posted by shilala

Andy, I think he meant there's no binder to stick the "batter" to the wings. It's not batter, just flour. Usually there's at least an egg bath involved.

It might not be the thickest in the world, but after the wings have soaked, the flour sticks just fine for me. Maybe it's not true "batter" but it works.

[shilala]

Originally Posted by andysutherland

It might not be the thickest in the world, but after the wings have soaked, the flour sticks just fine for me. Maybe it's not true "batter" but it works.

I'd like to come over for a bucket of wings and a smoke. What time can you have them ready, my brother?

[aich75013]

Originally Posted by andysutherland

It might not be the thickest in the world, but after the wings have soaked, the flour sticks just fine for me. Maybe it's not true "batter" but it works.

This is how my mom always made fried chicken. Just flour and pepper. No egg.
I doub't that is how Hooters does it though. Without the egg, it will be a very thin layer.

[T.G]

Both actually, plus the list of spices looks a bit light.

Originally Posted by andysutherland

It might not be the thickest in the world, but after the wings have soaked, the flour sticks just fine for me. Maybe it's not true "batter" but it works.

There's no soaking (in a marinade) called for by this recipe. Batter is a mixture of flour or some other ground meal(s) and a liquid. Scott is correct, a bowl of flour is just coating in a bowl of flour. Dipping in egg, followed by flour is just that, dipping in egg, followed by flour (usually repeated twice), sometimes referred to as dredging. Dredging wouldn't really work well with this recipe unless you did it after the refrigeration period, as during those 90 minutes, most of the mixture would probably run off.

[T.G]

Andy,

Just so it's clear, I'm not knocking you. I'm just commenting on the recipe, and it's not a bad recipe, just a simple one.

[Starscream]

Originally Posted by shilala

I'd like to come over for a bucket of wings and a smoke. What time can you have them ready, my brother?

Sunday

Originally Posted by T.G

Andy,

Just so it's clear, I'm not knocking you. I'm just commenting on the recipe, and it's not a bad recipe, just a simple one.

I didn't take it as a knock. I was just curious as to the "incomplete" part of your post. When I first got it, I noticed there was no hot sauce mixture recipe (it calls for a hot sauce mixture) so I just use my own version.

And I probably should have said washing rather than soaking.

[OLS]

Originally Posted by T.G

Andy,

Just so it's clear, I'm not knocking you. I'm just commenting on the recipe, and it's not a bad recipe, just a simple one.

I would love to read the nex page and a half, lol, but I will cut to the chase.
Terminology aside, very few fried chicken recipes ever call for an egg wash.
Hell, I guess. I act like I checked or something, lol. But as my first job was
frying chicken, I know it is more of a milky marinade of spices. Eggs are fine
though but with wings I think flour is sufficient.

No, here is simple...."Jamie Carrol's USAF hot stoner wings" recipe.
Fry wing parts. In microwave, melt one stick of butter. Add to
mixture one bottle of texas pete. Stir, pour over wings. Eat.

Smoke giant hooter over plate of bones.

This was all PRE-"Quality Force" days

[T.G]

Originally Posted by OLS

I would love to read the nex page and a half, lol, but I will cut to the chase.
Terminology aside, very few fried chicken recipes ever call for an egg wash.
Hell, I guess. I act like I checked or something, lol. But as my first job was
frying chicken, I know it is more of a milky marinade of spices. Eggs are fine
though but with wings I think flour is sufficient.

Oh, I know, I never said it was common...

[T.G]

What do you use for a sauce mixture, just curious.

I tend to use a mix of unsalted butter melted in a pan with some finely chopped fresh garlic and a pinch of fresh ground black pepper; cook garlic in the butter for about a minute until it becomes fragrant, add a generous portion of franks red hot (for body & density) and a little Tabasco for a little kick and the vinegar bite and optionally an just a bit of a hotter sauce like Berserker Stronger than Death or one of Blair's sauces. Not much though because it'll overpower the flavor of the food. Depending on ones tastes and the wings, add salt to taste just before adding the wings to coat.

[Starscream]

Originally Posted by T.G

What do you use for a sauce mixture, just curious.

I tend to use a mix of unsalted butter melted in a pan with some finely chopped fresh garlic and a pinch of fresh ground black pepper; cook garlic in the butter for about a minute until it becomes fragrant, add a generous portion of franks red hot (for body & density) and a little Tabasco for a little kick and the vinegar bite and optionally an just a bit of a hotter sauce like Berserker Stronger than Death or one of Blair's sauces. Not much though because it'll overpower the flavor of the food. Depending on ones tastes and the wings, add salt to taste just before adding the wings to coat.

That sounds good.

My mixture is straight out of the bottle. Texas Pete or Frank's Hot Wing Sauce.

Originally Posted by T.G

What do you use for a sauce mixture, just curious.

I tend to use a mix of unsalted butter melted in a pan with some finely chopped fresh garlic and a pinch of fresh ground black pepper; cook garlic in the butter for about a minute until it becomes fragrant, add a generous portion of franks red hot (for body & density) and a little Tabasco for a little kick and the vinegar bite and optionally an just a bit of a hotter sauce like Berserker Stronger than Death or one of Blair's sauces. Not much though because it'll overpower the flavor of the food. Depending on ones tastes and the wings, add salt to taste just before adding the wings to coat.

That's basically what I do as well.

I am sure Ganz looks quite handsome in his Hooters outfit.

[icehog3]

Originally Posted by Darrell

I am sure Ganz looks quite handsome in his Hooters outfit.

Saucy, Darrell.

[Col. Kurtz]

Originally Posted by icehog3

Saucy, Darrell.

Thank God for that comma.

[icehog3]

Originally Posted by Col. Kurtz

Thank God for that comma.

Originally Posted by icehog3

Saucy, Darrell.

I'm just defending him since he cannot do it himself.

[Starscream]

How did this recipe thread get turned into the newest banter thread?

[icehog3]

Originally Posted by andysutherland

How did this recipe thread get turned into the newest banter thread?

90% of threads turn into banter threads, Andy...where you been?