I'm going to make baked chicken wings tonight for dinner. I just dredge
them in flour with whatever seasoning I decide to use (montreal steak spice
tonight) and toss them on a pan at 375 and flip after 20 minutes. That's
how I do my fried chicken leg quarters too.



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FERGUS/HARLINGEN
"Gregory Morrow" > wrote in message
m...
>
>
> Wayne Boatwright wrote:
>
>> On Fri 27 Jun 2008 07:48:22p, Terry Pulliam Burd told us...
>>
>> > On Fri, 27 Jun 2008 05:24:06 +0000 (UTC),
>> > (Steve Pope) fired up random neurons and synapses to opine:
>> >
>> >>Breaded "Buffalo" wings really turn me off. It almost has
>> >>to be the case that anyone who would concoct such a thing has never
>> >>seen the real thing.
>> >
>> > When I order Buffalo wings in a restaurant new to me, I always ask if
>> > they're breaded. If they're breaded, I keep perusing the menu. Breaded
>> > buffalo wings - bleccchhh!!
>> >
>> > --
>> >
>> > Terry "Squeaks" Pulliam Burd
>>
>> I've eaten some very good breaded deep-fried wings, but I don't consider
>> them Buffalo wings. It's just a mindset. :-)
>
>
> There is a "trendy" Korean place in my Chicago nabe that specializes in
> fried chicken, IIRC the reviews I've read say the wings are breaded and
> they
> are *huge*...besides being tasty. I'm going to try them out...
>
> Apparently the Korean fried chicken is an LA/West Coast thing...this place
> is called "Crisp".
>
>
> --
> Best
> Greg
>
>
>