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JPG July 26, 2020
As a native of Rochester, NY, I have strong opinions about wings, and since going vegetarian 20-odd years ago, have missed them. These really strike the right notes. The chickpea and rice flours combine to give a nice, crispy texture. Always the question with wings is what to do with the sauce--should they be fried and tossed, or should the sauce be baked in? I favor the baked in variety (which are really hard to find). To get this with your recipe, I simply fry, toss, and bake for about 15 minutes to dry the sauce out a bit. Thanks very much this.
Lisa N. December 21, 2016
I tried this last night. After deep frying the batter is crunchy / crisp but once I put the wing sauce on it was no longer. Maybe I messed it up? I have had a version at my local Alamo Drafthouse that was still crunchy while covered in wing sauce. Sooo good. I am trying to replicate that.
tiikii August 12, 2019
I love the ones from the Alamo Drafthouse, and I have been searching for the recipe as well. I am thinking maybe after covering them with the sauce we can put them in the one or broiler to get them crispy again. I will have to try!
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