jmcquown wrote:
>
> Heidi Pilewski wrote:
> > I got a recipe for hot wings (supposedly Hooter's recipe) from the
> > rec.food.recipes newsgroup and made it a couple of nights ago. I had
> > to tinker with the amount of hot sauce in it because the original
> > recipe was too mild, but when I found the right amount, the wings
> > were really good. It seemd like a lot of work since I have a small
> > fryer (an old Fry Daddy) and I could only fry six wing parts at a
> > time.
> (snip)
> > Heidi
>
> I prefer to broil mine and not batter them. I simply mix up melted butter
> with Tabasco and some spicy season-all, a bit more pepper and generously
> brush the mixture over the wing tips and drummies. Place them on a broiler
> pan and broil about 4 inches from the heat, turning and brushing once, for
> about 15-20 minutes until crispy. Brush once again before plating the
> wings. Serve with bleu cheese dressing or ranch if you prefer, and celery
> sticks. Lots of beer!
>
> Jill

Hi Jill,
What are you doing here on pgh.food? Did you move here
from Memphis(?) ? ;-)

Anyway, I make my wings by deep-frying the joints and
then when they've all been fried I toss them with the
sauce (I use a homemade bbq sauce as I'm not all that
crazy about the ones made with hot sauce) and then bake
them in the oven for about 15-20 minutes to glaze them.
They're really wonderful done this way. I guess you
could broil them instead but I would still want to
deep-fry them first to cook them through and get them
nice and crisp.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?