“JUST LIKE” Hooter’s Daytona-Style Wings

I’m all American in that I like wings…I’m also from upstate NY where I believe it’s the law that you have like chicken wings, considering Buffalo was the birthplace of the Buffalo Wing.daytona-wings

I’ve come to like the Daytona style wing that Hooter’s offers.  It’s a grilled wing with a hot sauce/BBQ sauce glaze.  I feel they have more personality than your regular hot wing.  They have a little more Sass!

After playing around with some copycat recipes on the web, here’s my take on it.  Enjoy!


1 family pack chicken wings – tips and excess fat removed.  I didn’t separate drummette from wing because once these are cooked they separate easily on their own.  Plus, I didn’t lose them down the grill grate.

Olive oil

Garlic Salt


Preheat Oven to 400-degrees.  In a large bowl, toss chicken wings with olive oil, garlic salt and pepper.

On foil covered cookie sheets, place raised baking rack on each sheet then spread out chicken wings making sure not to crowd them.  This will ensure they brown and not steam.  Place cookie sheets in oven and bake for 30 minutes or until the skin starts to crisp up. (Have your stove vent on…gets kinda smokey).

Finish chicken wings on your outdoor grill and towards the end of grilling, brush with Daytona sauce several times until wings are nicely coated and sticky.  (Sauce recipe follows).


Daytona Sauce

Combine the following:
3/4 cup BBQ sauce (Sweet Baby Ray’s original)
1/4 cup hot sauce (Frank’s Original)
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon soy sauce


And the Cupboards Were Bare…

I just recently returned from a 14 day road trip to the East Coast.  And what’s the one thing we always find when we return from an extended trip…bare cupboards.  The last thing I want to do is run right out grocery shopping.  It’s a lot easier being creative with what’s left over in the pantry and freezer.  With the pickens slim, I rounded up a box of orzo, frozen chicken breasts, frozen broccoli and an abundance of tomatoes and basil from the garden.  I was able to come up with two dishes with all of this.

Bruschetta Salad

½ box of cooked, cooled orzo

6 – 8 roma tomatoes seeded and diced

6 leaves of fresh basil chiffonade

2 cloves of garlic made into a paste (chop fine and then smash w/ kosher salt to make a paste)

Balsamic Vinegar

Olive Oil

Salt & pepper to taste

1 cup of freshly grated parmesan cheese

Mix tomatoes, basil, garlic, vinegar, olive oil, salt and pepper together.  Let it sit for about 30 minutes.  Mix in orzo and parmesan cheese.  Chill until ready to serve.


With the other half of the cooked orzo, I came up with a one-dish meal,

Grilled Chicken and Parmesan Orzo

½ box of cooked orzo

3 boneless-skinless chicken breasts pounded to ¼ inch thickness and marinated in Italian salad dressing for about 1 hour or longer.

2 cloves finely chopped garlic

1 – 2 tbsp. Butter

1 16 oz. of broccoli florets – steamed just until they are defrosted

1 cup of parmesan cheese

Salt & pepper to taste

Grill chicken until done.  Let rest and slice thinly on a diagonal bias.  Melt butter in large sauté pan – do not let it brown.  Add garlic and stir until it infuses the butter.  Mix in orzo and turn heat up a little.  Add chicken, broccoli, salt and pepper to taste – heat thoroughly.  Right before serving, mix in parmesan cheese and have more cheese available to addon top.