Not bad, I made this a few times until it was just right. As is, here are a couple gotchas. If you use egg and flour in the skillet with the cup of butter, make sure butter is hot!!!!! otherwise the wings will clump and make scrambled egg and flour mess in the pot. Your almost better off using deep-fryer for a couple minutes for browning. I have read others mention to broil instead of fry, I will try that next time too. Another item which we preferred was pick up some rice flour ( maybe a buck for 3 pounds ) instead of all-purpose flour. it is much lighter and adheres better to the wings unless you have a few hours to chill in fridge before browning. Now for the sauce. add a shot of amaretto and some ground ginger to the soy and vinegar combo. gives it that much needed asian flavor boost. other than that, this is pretty easy and good. no blue-cheese needed. Oh and it will work fine with a cup of splenda instead of sugar. a cup of sugar in a wing recipe is a bit excessive. I can see a cup in a cheesecake recipe but not for an appetizer. the butter alone will do enough damage.
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Not bad, I made this a few times until it was just right. As is, here are a couple gotchas. ...