Chicken wings are a popular favorite for tailgate parties and pub snacking. A light coating of flour seals in the juices and helps absorb the wing sauce. But you can't get the sauce to stick to the flour if you can't get the flour to stick to the chicken wings first.
Pat all sides of the chicken wings with paper towels until the skin is totally dry. While moisture will soak up flour at first, the coating will immediately fall off the wings when they are placed in the oil.
Add flour mixed with your choice of spices to a plate or shallow bowl.
Roll the chicken wings in the flour mixture one at a time. Use your hands to pat flour into all the crevices. If you're cooking whole wings, straighten the V-shaped fold where the two sections meet and pat the flour into the joint. The chicken wings are now ready to fry and toss in a hot sauce, like Buffalo wings, after frying.
- Spices to add to the flour mixture include salt, pepper, garlic powder and paprika. For extra spiciness, you can use some cayenne pepper. Sprinkle the spices on the wings for extra flavor before coating them with flour.
- For a crunchier texture, double dip the chicken wings. After you've coated them with flour once, dip them into a shallow bowl of buttermilk or beaten egg. Then move the chicken wings back to the flour, or to another coating, such as breadcrumbs.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.
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