Quote:
Originally Posted by sugarmamma  I confess that for 12 chicken wings I use
1.5 cups white flour
1.5 cups WW flour
6 T Paprika
6T Garlic Powder
1 Sazon seasoning packet
2T Sea Salt
2T Lemon Pepper
Coat wings in a large ziplock baggie and refrigerate overnight. Bake or deep fry as usual to a crisp golden brown.
I then toss the wings in either a garlic butter sauce or hotsauce made from Frank's Redhot and butter  |
I confess that I very much appreciate you posting the recipe. Yum! One question... how long would you bake? (Never made chicken wings before)