Americans eat roughly 1.5 billion chicken wings during the Super Bowl, whether they like them dipped in blue cheese dressing or covered in sriracha. Despite gluten concerns, some of the crispiest, juiciest wings aren't floured before frying or baking.
Drying "naked" wings before cooking ensures the desired crispness. After that, deep-fry them for 8–10 minutes for crispy results. For skillet frying, cook for 4 minutes per side.
The origin of buffalo wings is disputed, however one narrative credits Teressa Bellissimo, part-owner of the Anchor Bar in Buffalo, New York, for dropping unbreaded chicken wings in hot oil in 1964.
Wings and other skin-on chicken roast crispy because the fat quickly renders off, leaving a dried or crunchy exterior.
The easiest approach to produce crispy, flourless chicken wings is to pat them well with paper towels and refrigerate them for a few hours. However, there are other methods.
Pour boiling water over chicken for crispy skin, but pat them dry before frying wings for safety and crispness. Do not overcrowd the pan when baking chicken wrings, otherwise the wings may steam and get mushy.