Lou Decruss wrote:
> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>
>
>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>
>>
>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>
>>>
>>>>LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
>>>>this weekend. Will email you the results ;-)
>>>>
>>>
>>>There's enough fat in the wing skin to make it stick.
>>
>>I think the real point is *why* would you want flour on Buffalo Wings?
>
>
> My point would be confusion as to why anyone would waste time on wings
> period. Gimme a drumstick or thigh so I can have some meat!
>
> Lou

Any baked wing recipe can be made with drumsticks with no alterations in
time or procedure. Bake them on a rack in a hot oven, or, for that
matter, plunge them into boiling oil, it's all good. The skin ends up
just as crisp, the comparitively bountiful meat is well cooked right to
the bone.

Douse the entire piece with sauce, or tear it off the bone by the finger
full and dip it.