No one goes to Hooter’s for the food.

The food there is awful, and the “wings” they have are, in my opinion, the world’s worst. If you want to impress your friends with your skills, try my wing recipe. It’s simple, take minimal preparation, and they just rock.
What you’ll need:
Chicken wings, either whole or already cut into the wing and drum sections. I usually cook up about 3 pounds at a time. I’ve tried fresh and frozen, and fresh always works better.
Worcester sauce. I use Lea and Perrin’s.
Frank’s Red Hot Sauce. Get a nice big bottle.
Vinegar, distilled white. You use this to cut out the heat and add the vinegar flavor.
West Indies Barbeque Seasoning. Get it online or go into one of their locations. I go to the one in Tosa.
Okay, let’s start. If you’re using whole chicken wings, cut the little end piece off and get rid of it. Then chop the drumstick part from the wing part. Rinse the chicken, and place in a non-reactive casserole dish in an even layer. You might need more than one dish, depending on how many wings you use. Next, pour in the Worcester sauce to cover the wings. Cover and refrigerate for a minimum of one hour and a maximum of three hours.After that time has passed, remove the wings from the casserole dish, rinse out and dry the dish, and put the wings back in using the same single layer that you used before. Now use the barbeque seasoning. Sprinkle it on the chicken liberally, on both sides. Cover again and let refrigerate for at least one hour, but better if you let it go for more. It gets really tasty at 3-4 hours.
Once you’re ready to go, start up the grill. I have a two-tiered grill, and I always place the wings on the top shelf. They’re further from the flame, but they get the all around heat due to the shape of the grill’s lid. Cook them on low, turning every 10 minutes or so. The timing will depend on your grill. Get to know your grill, and you’ll be able to cook anything on it.
Wings on my grill usually take just short of an hour on low. I try to keep the cover closed as much as possible, but being mindful enough to check the wings and turn them (with a pair of tongs, they’ll be important later) when ready. Make wings a few times and you’ll get to know when it’s time. Once the wings have been cooked most of the way through, it’s time to bring the heat to them. Get the Frank’s Red Hot sauce and Vinegar ready. I use a small bowl, which I usually mix three parts Frank’s with one part Vinegar, for the sauce. Using the tongs, take a decent sized wing out, dip it in the sauce mixture and use that to dab the other wings with. Get them all covered well, close the lid, cook them for a few minutes, flip them all over and repeat the sauce dabbing thing. I usually give them a few doses of the sauce, about 2 on each side, then serve them up.
See, what’s nice about this is that when it comes time to clean up, you have your casserole dish, the tongs, and the bowl. Perhaps a platter if you decide to serve them on one, but hey, wings go great with beer, and who wants to clean up after pounding a few ice cold brews? Use paper plates, man.
Optional items to go with these wings are blue cheese dressing, ranch dressing, and celery sticks. I like mine with ranch, celery, and definately a nice cold beer. I recommend a pilsner, like Miller High Life, Lakefront’s Klisch Pilsner, Rolling Rock, or anything else easy drinking and smooth. For you non-beer drinkers who can’t handle the heat, keep some milk handy because it cuts the heat.
Enjoy!

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