Originally Posted by
dchristiva
You had me until the part about the flour. No wing should ever have a flour coating. But, clearly, YMMV.
In the South, there are but two alternatives for any fried chicken, be it wings or whatever....Batterered or breaded!
In my recipe, I'm proposing a very light breading, in a classic attempt to retain all possible moisture within the thin layer of meat on any wing, a dryness not redeemed by any amount of dipping in sauce, be it fiery or tame. Then there's the crispy, spicy exterior, about the best reasson for frying chicken, anyway.