Random Best Hooters Recipes (7 items)

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  (#1) Buffalo Chicken Wings

  1/4 cup butter
  1/4 cup louisiana hot sauce
  1 dash pepper , Ground
  1 dash garlic powder
  1/2 cup flour
  1/4 teaspoon paprika
  1/4 teaspoon cayenne pepper
  1/4 teaspoon salt
  10 chicken wings
  bleu cheese salad dressing
  celery
  vegetable oil , for frying

  - Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
  - If the wings are frozen, defrost and dry them.
  - Put wings into a large bowl and sprinkle the flour mixture over them; coat each wing evenly.
  - Put wings in the refrigerator for 60-90 minutes.
  - Heat oil in a deep fryer to 375°.
  - Deep fry wings for 10-15 minutes.
  - Combine butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until butter is melted and ingredients are well blended.
  - Remove the wings from oil, set aside on paper towel to drain. Quickly put the wings into a large bowl to serve it hot.
  - Add the hot sauce and stir, coating all the wings evenly;
  - If you're going to use a large plastic container with lid, put all the wings inside the container, add the sauce, put on the lid, then shake.
  - Serve with Bleu cheese dressing and celery sticks on the side. Makes 2 servings.
• 

  (#7) Hooters Dipping Sauce

  8 ounces Tabasco Sauce
  3 tablespoons brown sugar
  2 tablespoons ketchup

  - Mix all ingredients in a saucepan.
  - Simmer over medium-low heat for 10 minutes; stir frequently.
  - When sauce has completely blended and simmered, pour in a small serving bowl and let it cool.
• 

  (#5) Pasta salad

  
• 

  (#4) Buffalo Shrimp

  * Buffalo Sauce
  1/4 cup hot sauce
  1/4 cup butter
  1/8 teaspoon paprika
  1 dash black pepper
  1 dash garlic powder
  * Shrimp
  12 uncooked large shrimp, peeled and deveined
  1 egg, beaten
  1/2 cup milk
  1 cup all-purpose flour

  - Buffalo Sauce: Combine ingredients in a small saucepan over medium heat until butter is mixed through. Cover, and keep warm over low heat.
  - Shrimp: Combine egg and milk in a small bowl.
  - Place flour in a large zip-type bag.
  - Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.
  - Leave shrimp in the bag, and repeat the process with the remaining shrimp.
  - Refrigerate for 5 minutes while the deep fryer heats up to 375°F.
  - Deep fry for 8-10 minutes, until shrimp tails are dark brown. Remove, drain, and toss gently with Buffalo Sauce.
• 

  (#3) Fried Pickles

  2 cups whole wheat flour
  1 cup all-purpose flour
  2 teaspoons salt
  1 teaspoon paprika
  1/4 teaspoon cayenne pepper
  1 11 ounce jar hamburger dill pickle slices
  2 cups buttermilk

  - Preheat vegetable oil in a large pot for deep frying.
  - Drain dill pickles in a colander. Place them into a bowl with 2 cups of buttermilk.
  - Place all dry ingredients into a bowl; mix well.
  - PUt a handful of pickles out of the buttermilk and dredge into the seasoned flour.
  - Shake off excess flour; place battered pickles into hot grease. Be careful not to place too many picles or they won't fry up crisp.
  - Fry pickle slices until golden brown.
  - Repeat on getting a handful of pickles, soaking to buttermilk, and dredging them to seasoned flour until all are done.
• 

  (#6) Hooters Chicken Wing Sauce

  1 1/2 cups unsalted butter (3 sticks Butter, softened)
  1/2 cup + 2 tablespoons Tabasco sauce
  3 tablespoons brown sugar
  3/4 teaspoon paprika
  3/4 teaspoon salt
  1 tablespoon balsamic vinegar
  3/8 teaspoon cayenne pepper
  2 tablespoons chili sauce

  - Mix all ingredients together. This can be stored in the refrigerator up to 2 weeks. Serve this with Buffalo Chicken Wings.

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