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Standing Walrus

Frying, Naked Chicken Wings

A lot of people order Naked Wings in a restaurant, but most of the time, that's not the way to go. Naked wings don't hold much sauce, so you're better off getting the lightly floured. In the Lightly Floured Method the wings are first lightly dusted with flour. This provides a way for the wing to hold more sauce, and not taste bready. So, unless you have a problem eating gluton, let them come kightly floured. Because these wings aren't coated, the skin will fry up well and you'll end up with Crispy, Fried, Wings, that you can eat a lot of.

Just a short note about the cooking time. Frying any food can be complicated. The total cooking time has a lot of variables that must be factored in.

  • Size of the wings (how thick are they).
  • Have you placed so many wings into you fryer, that the temperature goes way down.
  • The ratio of oil to wings.
  • How fast the oil recovers it's temperature after you've placed the wings in it.

When frying wings in a restaurant, they're fried in a large fryer, typically holding 40 - 70 pounds of oil, are gas fired, and recover quickly. When you put 12 - 24 wings in at a time, the temperature of the oil won't drop perceptably. It only takes about 7 minutes to cook them.

If you're working at home, like I usually do, I'll place 7-10 wings into my black frying pan, and watch the temperature drop by 30 - 40 degrees. It'll take about 20 minutes for me to cook the wings this way.

If you haven't noticed yet, it can be confusing, but don't be put off. Fry your wings in the same pan, with the same amount of oil each time, and you'll figure out what works best for you.


Because these wings aren't coated, the skin will fry up well and you'll end up with a Crispy, Fried, Wing, that you can eat a lot of.

1. Rinse the wings in cold water, then dry them real well. Any water that's left on them will make the oil spit and spatter as you place the wings in it.

2. Heat oil to about 350 degrees, and carefully place the wings in. Cook for a total of 15 - 20 minutes turning only once. Keep an eye on the ends (where the bone comes out) for blood. It will start to show as they are getting ready to be turned. And, by the time they're cooked through, you won't see it any more.

You can also test them by inserting the tip of a knife into the thick part of a drumette. If the juices run clear, they're done.

3. Place the cooked wings in a big bowl, add your favorite Wing Sauce, toss well, and serve immediately.

If you're cooking a large group of wings (for a crowd), you could place them in a 200 degree oven, before coating them, to hold while you continue cooking the rest.

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