Damsel in dis Dress > wrote:

>But there *is* a good recipe. We had it night before last. The
>technique was developed by rfc's own Pat (Cryambers). I did the
>seasoning combination, but you can put anything in the coating that
>you want. The skin is crisp all the way through, and the chicken
>stays moist.

> * Exported from MasterCook *
>
> Charliam's Favorite Chicken Wings
>
>Recipe By :Pat (Cryambers)
>Serving Size : 8 Preparation Time :0:00
>Categories : Appetizers Chicken
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 4 1/2 pounds chicken wings -- (about 20)
> 1 cup flour
> 1 teaspoon garlic powder
> 1/2 teaspoon celery seed
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1/4 teaspoon chipotle pepper -- or cayenne
> Optional Hot Sauce:
> 1/2 cup butter -- (1 stick)
> 1/2 cup Frank's hot sauce -- Frank's
> 1 tablespoon white vinegar
> juice of one lime -- (2 tablespoons)

That just seems an extreme about of butter -- you've had
these and they do not seem too buttery to you?

Steve