I do the flour-coating thing in a zip-lock bag -- much easier. And I absolutely LOVE SPICY SPICY SPICY! But it's too much work, and to messy trying to get an ounce of meat off a wing. Use drumsticks instead. It's much more rewarding. My fryer only cooks four at a time, so I put the finished ones in my 200 degree oven (which crisps it up nicely, I might add) until the rest of the drumsticks are done. Thank you for the recipe. I'll never order chicken wings at my local bar again. Now I can make them better.

Reviewed On: Mar. 27, 2009

I made this when my chef-caliber family came over for Mother's Day. I've been asked to bring it on countless occasions since then. I do the whole thing in a food processor, but reserve one coarsely-chopped avocado to stir in at the last minute. Creamy and chunky. But most of all, delicious.

Reviewed On: Mar. 27, 2009

I've taken this salad to family functions and barbecues. The two-gallon Tupperware container always comes home empty. This is an amazing recipe. Thank you SO much!

Reviewed On: Mar. 27, 2009