These are great! We've made them twice now, and both times have been successful! We use frozen "party wings" (they're a little bigger/meatier than the others). I defrost them in water, which doesn't take long, and then put pat them off & start the recipe off w/ the flour mixture. We usually use extra garlic in our flour mix (we use extra garlic in EVERYTHING!), and sometimes a little extra cayenne to kick up the heat, and ball park it on the salt (I hate measuring; hence, my complete inability to bake!) I do let these rest on an elevated grated surface (think a cookie cooling rack), above a foil-lined cookie sheet, for at least an hour, in the fridge. I dunk them very quickly (enough to coat) in the butter/red hot mix, and then bake immediately (on the same elevated rack - to allow the heat to circulate better). I have found that the red hot mix isn't really enough to coat 20 large wings, so we usually end up having to make extra. It would probably work with smaller wings though. I turn them about 1/2 way through cooking. In the last few minutes, I put the rack under the broiler on high to really crisp up the edges & brown them a little - just for a couple of minutes. They DO take about 45 minutes to an hour to cook, depending on size. Also, I've found that the "flat" wings tend to cook a little better (melt in your mouth vs. work at it) than the drummies, even though I personally prefer drummies regularly. This recipe is great - just plan on a couple of hours!
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These are great! We've made them twice now, and both times have been successful! We use...