Both actually, plus the list of spices looks a bit light.
Quote:
Originally Posted by andysutherland
It might not be the thickest in the world, but after the wings have soaked, the flour sticks just fine for me. Maybe it's not true "batter" but it works.
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There's no soaking (in a marinade) called for by this recipe. Batter is a mixture of flour or some other ground meal(s) and a liquid. Scott is correct, a bowl of flour is just coating in a bowl of flour. Dipping in egg, followed by flour is just that, dipping in egg, followed by flour (usually repeated twice), sometimes referred to as dredging. Dredging wouldn't really work well with this recipe unless you did it after the refrigeration period, as during those 90 minutes, most of the mixture would probably run off.