Yes, I prefer non-breaded/floured wings. Even if deep frying, I would just season and drop into the oil without flour. And of course no flour if you grill them. So it's a different type of wing than you usually make. Yours would turn out more like southern fried chicken, and almost certainly juicier than mine. The "crispy" part of mine comes from crisping the skin rather than the flour. I love fried chicken, but my favorite wings aren't breaded. Some day we'll have to have a taste-off! Hopefully those days are allowed again soon.

By the way, Hooters makes the breaded wing, other places like Buffalo Wild Wings either use no flour, at least as far as I can tell since they are similar in texture to mine.