Gloria Pitzers Hooters Style Buffalo Wings Recipes

HOOTER'S BUFFALO WINGS

Steps:

• Combine flour, salt, cayenne pepper, and paprika in bowl.
• Coat chicken pieces in dry mixture.
• Reserve leftover mixture.
• Refrigerate coated chicken at least 1 hour.
• Coat chicken in leftover flour mixture.
• In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.
• Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes.
• Drain chicken on paper towels.
• Immediately place chicken in Tupperware bowl.
• Pour half the hot sauce mixture over chicken (first 10 pieces).
• Cover and toss to coat.
• Repeat with second batch of chicken.
• Wings can be frozen and reheated in 400 degree oven for 10 minutes.
• NOTES : Use ranch or blue cheese dressing as a dip for these fabulous wings.

HOOTERS BUFFALO WINGS OVEN STYLE

Steps:

• Mix flour, cayenne, garlic and salt in a large zip-lock bag (or a bowl).
• Coat wings in flour mixture and place on ungreased cookie sheet.
• Place in refrigerator to cool and firm up the coating for an hour or so.
• Preheat oven to 400°F.
• Mix melted butter and hot sauce in a bowl.
• Gently coat wings in sauce mixture and place back on cookie sheet in single uncrowded layer.
• Bake for 45 min turning half way.
• Serve with blue cheese dressing to dip.

GLORIA PITZER'S FAMOUS DAVE'S-STYLE SECRET BBQ SAUCE

Steps:

• Mix all ingredients in a saucepan and simmer over low heat for 30 to 45 minutes, until thickened. Remember that it will thicken when it cools a bit. Stir every 10 minutes.
• Let cool and pour into a food processor or blender. Blend until smooth.
• Gloria states that this BBQ sauce keeps forever and a day, but I'm not making any guarantees!

BUFFALO WINGS LIKE HOOTERS

Steps:

• In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top. Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon. Repeat with remaining chicken. Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio: Mild: Use 3/4 cup butter and 1/4 cup hot sauce. Hot: Use 1/4 cup butter and 3/4 cup hot sauce. Notes: I use Frank's® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's® Hot Sauce. I'm sure another hot sauce like Tabasco® would work fine, but Frank's® has a great flavor, not just heat.

GLORIA PITZER'S RED LOBSTER-STYLE CLAM CHOWDER

Steps:

• In blender put clam juice, milk powder and flour, blending until smooth.
• Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low.
• Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well.