Almost every home cook has experienced this scenario: you make your favorite chicken wings and the sauce just seems to slide off the meat. You are left with a bowl of sauce and a plate of chicken with a very light glaze of sauce that you can barely taste. Restaurants have secrets to getting the sauce to stay in place on their wings, but it isn't as difficult as you might imagine.
Place the flour in a bowl. Dredge the wings, a few at a time, in the flour. The flour adds calories, but it will create a textured surface as it cooks in the oven or the fryer. The sauce will be absorbed by the crispy coating, and the texture will create a surface that the sauce can cling to.
Cook the wings by baking them or frying them, as usual. If you fried the wings, place them on a plate covered with paper towels to drain so the oil won't thin the wing sauce.
Pour the sauce in a bowl. Use tongs to place the wings in the bowl, a few at a time, and roll them in the sauce.
Place the wings on a plate and serve them immediately.