Paula Deen Naked Hot Wings

Paula Deen naked hot wings are an easy appetizer made with chicken wings, butter and hot sauce, ready in 22 minutes from start to finish. Try this crispy game day wing recipe for cookouts, potlucks or Super Bowl parties, and it's a deep-fried favorite with no breading.

Toss the wings in the warm butter and hot sauce the second they come out of the fryer, because that's when they soak it up best. Wait too long and the sauce just slides off the cooled skin.

Paula leaves out the flour, so the wings go in the fryer plain with only salt and pepper, and the skin crisps up on its own. Cutting each wing at the joint into a wingette and a drumette also makes them cook evenly and easy to grab.

Paula Deen Naked Hot Wings

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

340

kcal

Plain fried wings with crisp skin get tossed in a warm, buttery hot sauce until every piece is glossy and coated. Because there's no breading, the sauce clings straight to the chicken.

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 Paula Deen Hot Sauce
  

Directions

• Warm the sauce: Combine 1 stick butter and 5 oz hot sauce in a small saucepan over low heat. Heat just until the butter melts, then keep it warm on the stovetop.
• Season the chicken: Cut the 2 lbs of wings at the joint to get a wingette and a drumette from each one. Then salt and pepper the chicken to taste.
• Heat the oil: Pour peanut oil into a deep fryer or Dutch oven and heat it to 375°F. Hold it there while you fry so each batch cooks the same.
• Fry the wings: Deep-fry the chicken 8 to 10 pieces at a time for 10 to 12 minutes, turning once or twice. Frying in batches keeps the oil hot, so the skin stays crisp.
• Drain the chicken: Lift the wings out and drain them on a wire cooling rack for 30 seconds. That's just long enough to shed the extra oil before they hit the sauce.
• Toss and serve: Pour the warm sauce into a very large mixing bowl and toss the fried chicken in it. Remove the wings with a slotted spoon, then repeat with the remaining chicken.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake these wings instead of deep-frying them?

You can bake them on a wire rack set over a sheet pan at 425°F until the skin is browned and crisp. They won't be quite as crackly as fried wings, but they still take the sauce well.

Can I use a different oil if I don't have peanut oil?

Any neutral oil with a high smoke point works, like canola or vegetable oil. Peanut oil is just the classic choice for frying because it handles 375°F easily.

How do I keep the wings crisp for a party?

Fry and toss them in batches so they go out hot, and keep the finished ones in a 200°F oven on a rack. Sauce them right before serving, because sitting in butter softens the skin.

How long do leftover hot wings keep?

Store them in an airtight container in the fridge for up to 3 days. Reheat them in a 400°F oven on a rack until hot, since the microwave makes the skin rubbery.

What's the biggest mistake people make with fried wings?

Crowding the pot is the most common one. Too many wings at once drops the oil temperature, so they turn out greasy instead of crisp. Stick to 8 to 10 pieces per batch.