I guess I'm in the minority but I thought this was a lot of work for ok but not great chicken. I thought it had a very chickeny taste. However I used fresh garlic--I hate the aftertaste that garlic powder leaves. The skin did split on mine but I looseded the skin in order to put the seasonings and garlic underneath. I was amazed at the amount of fat and liquid in the pan by the end, and it certainly was pretty, but in future I think just a chicken breast with bone in baked for half an hour or so is easier and tastier.

Technically a fryer is a smaller bird in the 3-5lb range. A roaster can be quite a bit larger, 6-8lbs. Roasters are a little plumper (fattier, I think) which makes them good for long cooking in the oven. You could probably use either one in the recipe. The birds in the grocery stores are on the smaller side indicating fryers.

I did initially, breast side down, then midway through baking breast side up. Stopped doing that as it's something of a hassle and the chickens were fine... but last time I did turn it - my personal experience was that it was far more moist throughout - I had forgotten how much more, and makes for better leftovers, but that's just my opinion. I do cook mine in a CSO (cuisinart steam oven), and still have to cover the breast area with foil so it won't get too dark. Islay, my DH wants to marry you ; ) Bacon. I think that's all I need to say : )

I found this recipe at Allrecipes.com a long time ago. We really like them! The flour gives it a nice, crunchy texture, and the sauce is not as hot as it sounds. I use to fry them just plain, but since we've tried them with the flour, it's the only way I make them now. ½ cup flour ¼ tsp paprika ¼ tsp cayenne pepper ¼ tsp salt 10 chicken wings,separated (defrosted and dried, if frozen) Blue cheese dressing Celery sticks Sauce: ¼ cup butter ¼ cup Louisiana Hot Sauce ¼ tsp garlic powder Combine flour, paprika, cayenne pepper and salt in a bowl Put wings on a plate and sprinkle the flour mixture over them, coating each wing evenly on both sides. Refrigerate wings for 60 to 90 minutes. (This will help the breading stick to the wings when fried.) Heat oil in a deep fryer to 375°F. Combine butter, hot sauce, and garlic powder in a small saucepan over low heat. Heat until butter is melted and the ingredients are well combined. Put all the wings into the hot oil and fry for 15 minutes or until some parts of the wings begin to turn dark brown. Remove wings to a paper towel to drain. Quickly put the wings into a large bowl. Add hot sauce and stir, coating all the wings evenly. Serve with blue cheese dressing and celery sticks on the side. ********************************************* I just remembered this. My friend keeps mentioning these wings that I made way back in 1990, whenever I see her around. I had an assembly line of : 1) flour with paprika, garlic powder, cayenne pepper 2) beaten eggs with hot sauce 3) dried Italian breadcrumbs I coated the wings and deep fried them just long enough for the coating to adhere and not fall off. I then froze them in a single layer first, then put in baggie. Then whenever we wanted some, I just popped them in the oven frozen and they were nice and crispy and not overcooked. They were a lot of work but very good with that sort of breading.