I wanted to make the recipe inside but forgot about the part where they need to be refrigerated for one hour in the flour …
I wanted to make the recipe inside but forgot about the part where they need to be refrigerated for one hour in the flour before cooking them and I have left that step out before but ended up with soggy wings. Do you think I could just leave the flour out completly? Any other good buffalo wing recipies? Its 8:30 here so I need to get a move on it! We are used to eating pretty late but my chicken has been taking forever to defrost so I just now pulled up the recipe and realized that I need to figure something else out! Please help!
The recipe above was the original recipe but this is my tweaks. Buffalo Chicken Wings
· •3/4 cup all-purpose flour
· •1 tbsp tonys
· •1 teaspoon garlic powder
· •20 chicken wings
· •1/2 cup melted butter
· •1/2 cup hot pepper sauce
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, tonys and, garlic powder, into a reseal able plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. (Don’t skip this step. They will come out soggy.)Preheat oven to 400 degrees F (200 degrees C). Bake wings for 15 minutes on each side. Whisk together the melted butter and hot sauce in a small bowl. Pull wings out of oven and dip the wings into the butter mixture, and place back on the baking sheet. Pour remaining sauce on each wing. Cook with the wing tip facing up. Bake in the oven another 15 minutes or until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes total.