I, too, dried off my wings before tossing them in to the flour mixture. I also cooked them on a wire rack to keep them from sitting in their own grease. I used only the flat ones(preference) with the meaty side up. Because the wings are elevated on the wire rack, the heat is able to cook them evenly. Therefore, I didn't see the need for flipping them. They don't come out soggy at all. The batter bakes to a lite crispy texture, similar to tempura. I had a lot of the flour batter leftover. I will use less flour next time and add more cayenne for a tad more heat.
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I, too, dried off my wings before tossing them in to the flour mixture. I also cooked them on...