|Hooter's Buffalo Chicken Wings (lite)|
I made this and served it as an entree. I used thighs instead of wings. It was really good. I enjoyed it and hubby loved it. I used Frank's Red Hot but if you have Crystal Louisiana Hot Sauce or one you like better, use it. DH is not a chile-head and I'm sick as a dog, can't taste much anyway. DH loved it. Went over big time. Best part for us, it was low fat.
Preheat the oven to broil.
Line a cookie sheet with either foil or a nonstick baking sheet (like silpat or dupont ones). If using foil, spray with nonstick spray.
Arrange the chicken wings (or thighs, that is what I used), on the foil or baking sheet with the skin side up. Broil the wings (or thighs) 12-14 minutes or until skin begins to dry.
Remove the chicken from the oven, set to 450°F. Allow the wings to cool for 10-15 minutes or just until they are cool enough to touch.
While the chicken cools, prepare the sauce by combining the hot sauce and water in a small saucepan over medium-low heat. Heat the mixture, stirring often, until it begins to boil. Immediately remove the sauce from the heat and add the light butter. Whisk to blend. Cover and set aside.
Also while the chicken is cooling, prepare the breading mixture. Mix together the flour, salt, paprika, cayenne and Bayou Blast in a small bowl. Pour the milk into another small bowl.
When the chicken is cool enough to touch, remove the skin. Throw out. Dip the chicken, one at a time, in the breading, then into the milk and then back into the breading, to make sure it is coated thoroughly.
Place the chicken back on the cookie sheet. Spray some nonstick cooking spray over the chicken pieces and place in the oven to bake. Bake at 450°F for 12 minutes then up the temperature to Broil for 3-5 minutes, or until the chicken begins to brown and becomes very crispy.
Remove the chicken from the oven. Let it rest for about a minute, then put the chicken in a ziploc bag or a plastic container. Pour a generous amount of the sauce over the chicken, cover or seal, gently shake the chicken so that it all gets well coated with the sauce. Serve immediately.
Risa's notes: I did not cover the chicken with sauce before hand. I served the chicken with the sauce on the side, people can either dip or pour it over themselves.
Serves 2 as an appetizer (I served it as a meal with some "fried" potato wedges (like steak fries).
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