📝 About This Recipe
Tracing their roots back to the legendary Anchor Bar in 1964, these 'naked' wings forgo heavy breading in favor of a specialized double-fry technique that yields a glass-shattering crunch. By focusing on moisture removal and precise temperature control, we achieve a skin texture that is incredibly crispy while keeping the meat succulent and tender. Tossed in a classic, velvety cayenne-butter emulsion, these wings represent the gold standard of American pub fare.
🥗 Ingredients
The Poultry
- 3 pounds Chicken wings (split into flats and drumettes, tips removed)
- 1 tablespoon Kosher salt (for dry brining)
- 1 tablespoon Baking powder (aluminum-free; helps create surface bubbles for extra crunch)
- 1/2 teaspoon Black pepper (freshly cracked)
The Signature Sauce
- 2/3 cup Frank's RedHot Original Sauce (the authentic base for Buffalo sauce)
- 1/2 cup Unsalted butter (cold, cut into cubes)
- 1 tablespoon White vinegar (for extra tang)
- 1/2 teaspoon Worcestershire sauce (adds savory depth)
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Cayenne pepper (optional, for extra heat)
For Frying & Serving
- 2 quarts Peanut oil (or any high-smoke point vegetable oil)
- 4-6 pieces Celery sticks (chilled and crisp)
- 1/2 cup Blue cheese dressing (chunky, high-quality)
👨🍳 Instructions
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1
Begin by drying the chicken wings thoroughly with paper towels. Any surface moisture will steam rather than fry, preventing that desired crispiness.
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2
In a large bowl, toss the dried wings with the kosher salt, black pepper, and baking powder until evenly coated. The baking powder raises the pH level of the skin, allowing it to brown and crisp more effectively.
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3
Place the wings on a wire rack set over a baking sheet. If time permits, refrigerate uncovered for at least 1 hour (or up to 8 hours) to further dehydrate the skin.
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4
Fill a large Dutch oven or deep fryer with peanut oil and heat to 250°F (120°C). This first 'low-temp' fry poaches the meat and renders out the subcutaneous fat.
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5
Carefully lower the wings into the oil in batches. Fry for 8-10 minutes, moving them occasionally. They should look pale and cooked through but not browned.
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6
Remove the wings with a slotted spoon and place them back on the wire rack to drain and cool for at least 15 minutes. This rest is crucial for the internal structure.
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7
While the wings rest, increase the oil temperature to 400°F (205°C). This high heat is what creates the 'naked' crunch.
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8
Prepare the sauce: In a small saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire, garlic powder, and cayenne. Bring to a gentle simmer.
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9
Whisk in the cold butter one cube at a time until melted and emulsified. Remove from heat immediately so the sauce doesn't break; keep warm.
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10
Once the oil reaches 400°F, fry the wings in batches for a second time for 4-6 minutes until they are deep golden brown and the skin is visibly blistered and crispy.
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11
Drain the wings briefly on fresh paper towels (no more than 30 seconds) to remove excess oil without losing heat.
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12
Transfer the hot wings to a large metal bowl. Pour the warm Buffalo sauce over them and toss vigorously until every wing is perfectly glazed.
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13
Serve immediately on a platter with chilled celery sticks and a side of chunky blue cheese dressing.
💡 Chef's Tips
Always use aluminum-free baking powder to avoid a metallic aftertaste. Never skip the drying process; the drier the skin, the crispier the result. If the sauce breaks (separates), whisk in a teaspoon of warm water to bring the emulsion back together. Avoid crowding the pot during the second fry, as it will drop the oil temperature and lead to greasy wings. For 'extra wet' wings, double the sauce recipe and reserve half for dipping.
🍽️ Serving Suggestions
Pair with a cold, crisp American Lager or a citrusy IPA to cut through the richness. Serve alongside a bowl of cool, creamy coleslaw for a texture contrast. Offer plenty of wet naps and a dedicated 'bone bowl' for an authentic pub experience. Add carrot sticks alongside the celery for extra color and crunch. Drizzle with a little extra honey if you prefer a 'Hot Honey' Buffalo variation.