I will give it a Try. I have cooked so many recipes another wing batch never hurts for Happy Hour.
Looking at your recipe and the volume of Spice and Herbs I can already tell it's Going to be WEAK
Volume of Flour to Seasoning is Low (cooked to many lbs. of Chicken in Generation's and made to many lbs. if Sausage to know weight ratio. is OFF)
I break Down ingredients different then many
11) 2 3/4 Tsp of White Pepper
10) 1 1/2 Tsp of Black Pepper
1) 1 1/4 Tsp of Coriander
9) 1 1/4 Tsp of Cayenne Pepper
6) 1 1/4 Tsp of Ground Oregano
2) 1/8 Tsp of Cloves
3) 1/8 Tsp of Allspice
7) 1/4 Tsp of Ground Ginger
5) 1/2 Tsp of Ground Savory
8) 1/2 Tsp of Garlic Powder
4) 7/8 Tsp of Ground Sage
3 3/4 Cups of Wheat Flour
1) 3 1/4 Tsp of Powdered Milk
2) 2 3/8 Tsp of Powdered Egg White
3 Tbsp. of Salt,
3 Tbsp. of Sugar
1 Tsp of Accent
3 tbsp. Total Spices
my math figures at approximately
60 Tablespoons Flour
2 Tablespoon Dry Items Milk Egg Powder,
6.5Tablespoons of Salt, Sugar, Ac'cent,
3 Tablespoon Seasoning
I will start the Mixture at a 2 1/2 four rate to to other ingredients and have a second batch at your exact measurements to compare
