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Old 01-22-2009, 06:31 AM   #11
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I don't fry mine anymore and no flour. I didn't feel like frying them one day so decided to bake them , now I like them much better this way. I put them in a bowl- sprinkle them with olive oil, garlic powder, onion powder, salt and pepper -mix them up till all is coated & then spread them out on a baking sheet - bake 350 till done and the do crisp up.
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Old 01-23-2009, 07:17 PM   #12
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Quote:
Originally Posted by RobsanX View Post
I am making Buffalo Chicken Wings by deep frying, then tossing them in Frank's Hot Sauce and melted butter.

My question is would it be beneficial to dredge the wings in flour before I fry them?
That's very similar to my techique. I don't dredge them in flour, either. While the wings are frying I melt a couple TBSP butter in a wok, then add 3 TBSP Franks and 1 to 1.5 TBSP white wine or wine vinegar. When the wings are done I toll them in the wok; this evenly coats them and sort of emulsifies the butter with the sauce, making it thick and creamy. Wings don't get much better!
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