Daytona style baked wings (Hooters style)
0
Ingredients
For the Wings:
2.5 – 3 lbs chicken wings flats and drums
1/2 cup all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
For the Daytona Sauce:
2/3 cup Sweet Baby Ray’s BBQ sauce or similar
1/3 cup Frank’s RedHot Sauce
1/4 cup honey
2 tbsp brown sugar
1 tbsp soy sauce
1/2 tbsp garlic powder
1/4 tsp crushed red pepper flakes optional, for heat
Instructions
Pat chicken wings dry with paper towels.
2.5 – 3 lbs chicken wings
In a large bowl, whisk together flour, paprika, garlic powder, salt, and pepper.
1/2 cup all-purpose flour,1 tbsp paprika,1 tsp garlic powder,1 tsp salt,1 tsp black pepper
Toss wings in the flour mixture until well-coated.
Place floured wings on a plate or rack and refrigerate for 30 minutes to help the coating adhere.
Preheat oven to 400°F then line a baking sheet with foil and top it with a wire rack. Lightly grease the rack.
Arrange wings on the rack, skin-side down, spacing them apart.
Bake for 20 minutes, flip, then bake another 20 minutes until golden and crispy.
Make the Daytona Sauce
In a saucepan over medium heat, combine all of the sauce ingredients together.
2/3 cup Sweet Baby Ray’s BBQ sauce,1/3 cup Frank’s RedHot Sauce,1/4 cup honey,2 tbsp brown sugar,1 tbsp soy sauce,1/2 tbsp garlic powder,1/4 tsp crushed red pepper flakes
Stir constantly and bring to a gentle boil. Lower the heat and simmer for 5 minutes, until slightly thickened then remove from heat.
When wings are fully baked, remove from oven and transfer to a large bowl.
Pour the warm Daytona sauce over the wings and toss to coat evenly.
Place wings back on the rack (clean or wiped down), skin-side up. Return to oven and bake for an additional 5–7 minutes, or until sauce is bubbly and caramelized.
Bryan
- ← Previous