Originally Posted by
JBord
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.
I'll give yours try one of these days. They sound good. The reason I use the flour is more as a way of getting the salt to draw out some of the moisture in the skin so they crisp up more. I shake it off and allow it to rest so that when they go into the pot of oil they are not white anymore but mostly back to their original colour.
As to bar wings, I've really gone off those. In many places (and I'm not a frequent visitor to dive-bars) I can taste inferior quality chicken (or it's been defrosted and hanging around a fridge for a while) and they are usually covered in far too much sauce, so you lose the crisp of the skin.