Bigdaddydvo
10-31-2005, 11:30 PM
Being a longtime fan of the original "Hot" breaded Hooters wings, I sought to make a homemade exact copy.
Purchased the wings, the "Hooters breading" flour, and Hooters Wing Sauce flavored HOT. I have a deep fryer, so I should be ready to go.
I bread the wings in the flour and refrigerate for an hour as directed, deep fry, toss in the Hot sauce, and indulge. They're good and all, but somehow they taste different. I can't pin it down. Is it the sauce? This past weekend while taking my family to Hooters, order a plate of original hot wings, and get a dish of sauce on the side so I can confirm that the bottled stuff is the same as the restaurant. It absolutely is, so my remaining variables are
a)the breading
b)the wings themselves
c)the deep fryer
I use vegetable oil in the deep fryer, so I don't think it's "C." I noticed the wings I used are pre-separated and frozen, and are a bit smaller than the restaurant. This means "B" could be a possibility. Lastly, there's the breading. Should I be doing anything else aside from tossing the wings in the flour mix and letting it sit in the fridge for an hour? I noticed the restaurant wings are crunchier than the ones I've made. Any way to adjust the breading to get this result? I suspect the wings get to the restaurant frozen and prebreaded, so I may be working outside of the capacity of a factory that breads these.
So OOT, how can I get these wings to Hooters Restaurant standard. As a bribe I'll throw this in:
http://www.pasadena.com/bus_images/hootersgirlspixD.jpg
Purchased the wings, the "Hooters breading" flour, and Hooters Wing Sauce flavored HOT. I have a deep fryer, so I should be ready to go.
I bread the wings in the flour and refrigerate for an hour as directed, deep fry, toss in the Hot sauce, and indulge. They're good and all, but somehow they taste different. I can't pin it down. Is it the sauce? This past weekend while taking my family to Hooters, order a plate of original hot wings, and get a dish of sauce on the side so I can confirm that the bottled stuff is the same as the restaurant. It absolutely is, so my remaining variables are
a)the breading
b)the wings themselves
c)the deep fryer
I use vegetable oil in the deep fryer, so I don't think it's "C." I noticed the wings I used are pre-separated and frozen, and are a bit smaller than the restaurant. This means "B" could be a possibility. Lastly, there's the breading. Should I be doing anything else aside from tossing the wings in the flour mix and letting it sit in the fridge for an hour? I noticed the restaurant wings are crunchier than the ones I've made. Any way to adjust the breading to get this result? I suspect the wings get to the restaurant frozen and prebreaded, so I may be working outside of the capacity of a factory that breads these.
So OOT, how can I get these wings to Hooters Restaurant standard. As a bribe I'll throw this in:
http://www.pasadena.com/bus_images/hootersgirlspixD.jpg