Now I'm not normally a fan of 3 down football, but being in Canada on the 100th Grey Cup (CFL Superbowl for those who may not know) I figured I'd pass on the normal ordering of wings and make my own. I used, slightly modified to reduce the salt, the wing recipe on Dizzy Pig's website. These we so unbelievably crispy for a baked wing. The breading was:
1 cup AP flour
1 cup cornmeal
2 tbs Dizzy Dust
1 tbs salt
After sitting in the fridge uncovered most of the day, I gave them a quick egg wash and coated very lightly. Put them back in the fridge for another hour to help the breading set. Stabilized the fire at 250°, direct, raised grill for an hour and a half, flipping every 25-30, and rotating the grid 90° every 15 or so. I cannot recommend these enough. Next time I'd throw some cayenne or something similar into the breading to add a bit of heat. I ate them dry, dipping in some blue cheese, but these would also be fantastic tossed in your favourite sauce.
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario