Icruzens, and Richtree, have it right. It's like a mop, or a barbeque sauce, it's all about chemistry. I assume Icruzens lives in Denver, like I do. You've got to love Peter Forsberg, if you are a hockey fan. But, by my count, he's had surgery about 5 times on each ankle (not to mention losing a Spleen right before their last Stanley Cup win). I wish him the best, but prepare for not much contribution from Forsberg. But, it gives me an excuse to invite some folks over for weekend games and wings.
My secret for wings (I discovered from an Army chef), is to toss them with seasoned flour (I know, I know. Several folks wont eat a floured wing), and put them on a rack, on top of a cookie sheet, and shove them in the fridge for 90 minutes before deep frying them at between 350 and 375 (depending on how many you throw in the pot). The flour sticks to the wings. And, then, when you throw them into Frank's wing sauce (or Hooters), they seem to stay crispier.
Hockey and Wings (not Detroit, that's for sure), you can't beat them.