Rice Crispy Wings
The rice flour coating on these wings turned out to be light, crispy, and extremely sauce friendly. Traditional buffalo wings are fried without any coating and they're good-but these are better at holding onto a sauce. You can spice the flour any way you want!
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
If using fine salt instead of kosher salt, reduce amount from 1 teaspoon to 1/2 teaspoon.
Before you dredge the wings in flour, you're free to spice these anyway you want. Other than the salt, everything else is up for grabs.
This can be scaled up to however large a batch you need. I usually allow 1/2 pound of wings per person for a party.
If you're doing a larger batch, be sure to give the wings a toss or two during the refrigeration time. By the way, two hours would be a minimum, but if you want, you can leave these overnight with the seasoning.
