Naked Chicken Wings are unbreaded but still crazy crispy and crunchy. Deep-fried wings with some seasoning & nothing else are a thing of beauty. This easy recipe is my go-to base for so many amazing chicken wing recipes.
These wings are great as an appetizer, party food, game day, tailgating, picnics, lunch, & dinner.
These simple, crunchy, & crispy chicken wing is the base for so many great other sauced or seasoned recipes. For a mild Italian wing recipe, try my Garlic Butter Wings which are naked fried & then tossed in sauce later. Or drizzle on some Hot Honey for a sweet & spicy wing flavor explosion.
What are Naked Wings?
"Naked" wings are the sassy term for unbreaded & plain chicken wings. They are typically deep-fried with just some seasoning and nothing else. No sauce, no batter, breading, or coating.
They are ideal for those who want a gluten-free, grain-free, paleo, Whole30, keto-friendly, low-carb, & simple recipe for wings. The crunchy skin on unbreaded wings is amazing - you won't miss the batter or dough.
The main ingredient is chicken wings. Beyond that, you need some seasoning and the oil to deep fry them in. Just 3 ingredients for the best deep-fried wings ever.
There is no flour, cornstarch, panko, or bread crumbs in this recipe. Just bone-in wings & spices.
- Chicken Wings - 3 pounds of raw plain drums/drummettes & flats or wingettes are just the right size for making naked wings.
- Seasonings - your favorite combination or a rub. My favorite is Kinder's Buttery Poultry Blend.
- Crisco/Oil - for frying I recommend Crisco shortening. Other oils that are good for making wings include vegetable, canola, or peanut oil.
See the recipe card for quantities.
How to Make Deep-Fried Naked Wings
Deep frying the chicken pieces is the fastest way to cook wings. Once the oil is heated, it only takes just minutes to deep fry each batch of wings. No baking in the oven, pressure cooking, or air frying which takes twice as long.
Here are the easy steps for making wings without any breading:
- Prep & Season Chicken Wings
- Deep Fry the Wings
- Serve with Dipping Sauces & Wing Dust
1 - Prep & Season Chicken Wings
Open the packs of raw chicken wings. Do not rinse or wash chicken, that only spreads germs & increases the chance of cross-contamination in the kitchen.
Place them in a rimmed baking dish lined with paper towels. Next, pat the wings on all sides with paper towels to remove any moisture. Dry chicken skin is important for the following reasons:
- The seasoning sticks better.
- Water/moisture & hot oil can splash, pop, & splatter which is unsafe & dangerous.
- Dry skin crisps up better.
To the dry wings, liberally sprinkle on the seasoning blend, dry rub, or spice combination you prefer. Add plenty as this is the main flavoring for naked wings - don't be shy!!!
2 - Deep Fry the Wings
While the wings are sitting for a bit with the dry rub on them, time to preheat the deep fryer. You want the oil to be hot & preheated to 375°.
TIP - DO NOT overcrowd the deep fryer. You will likely need to cook these in batches so that the temperature of the oil does not plummet as the chicken is added.
I have a medium-sized model and it took 3 rounds to cook the 2 pounds of wings. Any of these best deep fryers for wings are ideal for crispy & tender chicken every time.
For a large-capacity deep fryer that can cook 3 pounds of wings at once, try this top-rated model by Chefman -
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Once the deep fryer is ready & the oil reaches 375°, it is time to start adding the wings.
Carefully add wings to the hot oil. DO NOT overcrowd the deep fryer, make sure there is room between the wings for the hot oil to crisp up all edges.
* Overcrowding also drops the oil down in temperature resulting in soggy instead of crispy wings.
HOW LONG TO DEEP FRY WINGS AT 375°? Use a meat thermometer to check each wing reaches 165° internal temperature. The skin should be golden brown with crispy edges. Deep-fried wings take about 5-8 minutes to cook through.
Once each batch is ready, remove them from the deep fryer carefully with tongs. Place the wings on a clean plate with fresh paper towels. This will help soak up any remaining oil. Continue to fry additional batches until all the wings are done.
3- Serve with Dipping Sauces & Wing Dust
While the wings are hot add some wing dust for added flavor. Here are my favorite flavors. Try one or more today.
Serve the wings on individual plates is enjoyed as a meal. Or pile them high on a large party platter with little bowls of dips, sauces, & condiments.
Hint: make homemade dips & condiments like my ranch dressing without mayo. They always taste so much better than store-bought.
Substitutions & Variations
Modify, add, exclude, or replace to create a delicious recipe catering to a variety of cultural, dietary, health, or personal nutritional needs & tastes. Think of them as a blank canvas to sauce, season, dip, or dunk into whatever you love.
- Chicken - instead of drummettes & flats, use whole chicken wings - cook longer to reach 165° internal temperature.
- Crisco - use vegetable or peanut oil in your deep fryer.
This recipe is already gluten-free, grain-free, keto, low-carb, sugar-free, dairy-free, & nut-free (depending on the oil used).
- Spicy - add cayenne pepper to your seasoning before frying.
- Buffalo Style - add buffalo hot sauce & melted butter to a large bowl & toss the wings in it.
- Kid-friendly - serve with ranch or ketchup for dipping.
- BBQ - toss the hot wings in your favorite mild, spicy, smoky, or Carolina BBQ sauce.
Stovetop Deep Frying
If you do not have a deep fryer, you can still fry these wings on the stove. To a large stop pot add enjoy oil until it is just under halfway full. Affix a candy/oil thermometer to the side of the pot so the stem/probe is in the oil but not touching the bottom.
Heat the oil on medium-high heat until it reaches 375°. Once it is at that temperature, carefully add chicken pieces & follow the remaining steps in the recipe card. (** do not let the oil get above 425° or the chicken will burn on the outside and not cook safely on the inside)
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Storing & Reheating Wings
Store leftover wings in an air-tight container in the refrigerator for up to 3 days. You can also freeze cooked wings for up to 30 days. Defrost in the refrigerator for 2 days before reheating.
My favorite way to reheat wings is in the air fryer. The crispy hot texture comes out perfect. You can also warm them up in an oven or toaster oven at 400° for 5-8 minutes. I admit, I love eating leftover chicken wings cold for a quick lunch or at a picnic - it's perfectly safe & delicious!
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Pat the chicken dry so the seasoning sticks & no moisture hits the hot oil - a safety hazard.
- Make sure the oil is 375° before adding chicken to the deep fryer.
- Cook the chicken in batches and DO NOT overcrowd the fryer.
- Serve immediately with your favorite dips, condiments, dressings, & sauces.
It only takes a few minutes to cook wings in a deep fryer. The skin will get crispy and the meat will reach 165° in just a few minutes. Like in this recipe, a batch of wings cooked at 375° takes 8-10 minutes.
Knowing how much chicken to make per person is important. When it comes to wings, this recipe will yield enough for 12 people as an appetizer or party snack. If served as a main course meal with sides, it will serve 6 people.
Naked Chicken Wings
- deep fryer
- 3 pounds chicken wings drummettes & wingette/flats
- Kinder's Buttery Poultry Blend or your favorite dry rub/seasoning blend
- Crisco or other oil for deep frying
- Preheat the Crisco or oil in your deep fryer to 375°.Also, line a large plate with paper towels, set it aside to use after the chicken cooks. ** see the section above for how to fry the wings in a pot on the stove if you do not have a deep-fryer.
- Pat the chicken pieces dry with a paper towel. Add them to a rimmed baking dish or sheet lined with paper towels. Sprinkle on the seasoning blend liberally on all sides of the wings.
- Once the oil is at 375°, add wings carefully one at a time. DO NOT overcrowd the oil. You will likely need to cook them in batches.
- Cook the wings until the internal temperature reaches 165°. This takes about 5-8 minutes.
- Once each batch is ready, remove them from the deep fryer carefully with tongs. Place the wings on a clean plate with fresh paper towels. This will help soak up any remaining oil. Continue to fry additional batches until all the wings are done.
- Once all the wings are done, serve them immediately. Serve as is or use wing dust, toss in sauce, or season additionally. Plate on individual plates or on a large party platter. Serve with dips, sauces, & condiments.
- Store leftovers for up to 3 days in the refrigerator.
|Amount per serving|
|% Daily Value*|
|Total Fat 12.6g||16%|
|Saturated Fat 3.5g||17%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
Raw Chicken Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave chicken sitting out at room temperature for extended periods
- Never leave cooking food unattended