I used to make wings the same way (deepfrying) for the last 20 years now... after following this recipe the first time, I now just use the oven technique and my own teriyaki glaze or buffalo sauce; I thought the recipe glaze was not flavorful/salty-gingery enough, and only made about HALF as much as needed for a 4-pound wing pack (weight before removing wingtips for stock), which is still a tight fit on one halfsheet pan. At first I expected an hour in the oven would be too much, but the meat is juicy and the skin somewhere between crispy and chewy. I actually go with convection for the last half hour to crisp them up more. The flour coating gives just enough crust to grab sauce without getting get soft or soggy. Be sure to use cooking spay on foil for easy cleanup. And no oil-splattered stovetop to clean up!
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I used to make wings the same way (deepfrying) for the last 20 years now... after following...