Kate Connally wrote:
> 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(?) ? ;-)

Huh? Oh crap, Kate, I just now noticed the cross-posting along with
rec.food.cooking! How's all that snow?

Jill (whose family is from your area)
>
> 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