On 09 Jan 2009 14:33:26 GMT, Michael "Dog3" wrote:

> Damsel in dis Dress >
> : in rec.food.cooking
>
>> This one was developed by Pat (cryambers). Pat developed the
>> procedure (which is fantastic). I just pulled together seasonings
>> according to our tastes. Have fun with seasoning them!
>>
>> Anyone heard from Charlie lately?
>>
>
> <snipped and saved>
>
> I love chicken wings but have never used this method for them. Looks real
> easy to do. Doesn't the flour sort of just fall off the wings or am I
> totally missing something. From what I've read you just toss the wing into
> the flour and then onto the baking sheet. Either I missed the binding part
> or it's not there. *sigh* I'm not awake yet this morning.
>
> Michael

you don't rinse the wings beforehand. therefore, all the gunk, blood and
bone fragments aid in binding the flour.

your pal,
blake