This is a good wing recipe although I found the flour coating to be a bit thicker than I liked. I made the following adaptations: baked at 450 for 15 min., then turned over for another 5 or so; dipped the chicken in milk before drenching in flour to produce the "stickiness" other authored mentioned instead of leaving it in the fridge for an hour, I also put in one packet of McCorrmick wing packet with my flour to add to the seasonings, and reduced the butter to 1/8 cup. Overall great taste, and fairly healthy if cooked in the oven with the butter reduced. Yumm!
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This is a good wing recipe although I found the flour coating to be a bit thicker than I...