So, I originally started making the 'Boneless Buffalo Wings' from this website. After I mixed the flour & ingredients from that recipe, I began to read the reviews for this one & decided to go this route. Pretty much the only difference is paprika & amounts of other spices added (which everyone does anyways). I read the first few pages of reviews & did this - other than change the flour recipe, I blotted/squeezed extra water out of the chicken before I floured it, let it sit in the fridge for more than an hour, I used the cooling rack in the oven, but forgot to spray it, so the wings stuck a little bit, I didn't put the sauce on (I used that Frank's stuff, they wouldn't have been as good with another brand) until they were done cooking & cooled (I used butter Pam & sprayed the wings before I put them in the oven). I didn't flip them either. After I let them cool, I sauced them, then on a couple I added cajun seasoning on top of the hot sauce/butter mix. Mine were super crispy and perfect, so if yours weren't, try what I did & you'll love it! Also, after I battered the wings, I made ranch with the Hidden Valley Ranch dip mix and light sour cream (I don't think the fat-free sour cream works/tastes well for ranch) so it would have time for the flavors to mix. I plan on flouring wings the night before the weekend (when I really crave them).
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So, I originally started making the 'Boneless Buffalo Wings' from this website. After I mixed...