Naked hot wings are wings not coated in any batter or flour/seasoning mixture before frying. Bread hot wings are coated.
Paula Deen's Naked Hot Wings recipe
Ingredients:
2 lbs chicken wings, cut at the joint to yield a wingette and drumette from each wing
kosher salt, to taste
black pepper, to taste
peanut oil, for frying
1 stick butter
5 oz hot Sauce
Directions:
In a small saucepan over a low heat, heat butter and hot sauce just until butter melts; keep warm on stovetop.
Salt and pepper the chicken. Heat the oil in a deep fryer or Dutch oven to 375º. Deep-fry chicken, 8-10 pieces at a time, for 10-12 minutes, turning once or twice.
Drain chicken on a wire cooling rack for 30 seconds. Transfer the warm buffalo sauce to a very large mixing bowl. Toss the fried chicken in the buffalo sauce and remove with a slotted spoon. Repeat with remaining chicken.
Allrecipes.com Restaurant-Style Buffalo Chicken Wings (Breaded)
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
Directions:
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Check out some Quick Tips on How to Cut Chicken Wings shared by Taste of Home.