Want to make crispy unsauced wings

just season and fry.
make sure the wings are dry and the oil is hot

you can get them dry easily by spreading out and storing in the fridge for a day

You have a particular season blend you use?

Naked?

salt/pepper/cayenne
i want to taste the chicken wing

also, the double fry method above is 100% foolproof if you would rather do it that way. it also helps in that you can have them waiting & ready to crisp right before serving

Mix equal parts AP flour and corn starch then throw in a tablespoon of baking powder. Season it with whatever you like. When you think you have enough seasoning in it, put some more. I like to salt the wings first and let them sit for an hour in the fridge.

Single batter then let them sit to tack up. Fry them at 325 for about 8 minutes and you should get something like this..

Baking powder is secret ingredient, whether grilling, deep frying or air frying.

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Naked?

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Yes... I season or sauce after the second fry

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just season and fry.
make sure the wings are dry and the oil is hot

you can get them dry easily by spreading out and storing in the fridge for a day

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This method (1) works well especially if you fry at a lower temperature (300°F-325°F) and fry a little longer (8-12 minutes).

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double fry method for wings -- fry at 275 for 20 minutes - let cool completely and then fry again at 350 for a couple of minutes till crispy crunchy

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(2) This is the way... wing restraunts do it. One benefit is that you can blanch-fry a day or two ahead and hold them in the refrigerator until you're ready to crisp them for service.

These two cooking processes are the preferred methods for frying wings (without a dredge, breading, or batter) because they provide enough heat energy and time to completely cook the subcutaneous fat without adding moisture (boiling, braising, or steaming).

Both of these methods employ enough heat and duration to be render the fat first, in order to crisp the skin. Both also aid in breaking down collagen and connective tissue, creating a chicken wing that pulls free from the bone.

Ideally, you want to allow 2-3 days for each of these methods. First day for both is seasoning. Use the equilibrium method for dry brining but calculate 1% of the mass for the seasoning. Use something neutral in flavor if you'll be seasoning (or saucing) post second-fry. I make a blend of kosher salt, ground white pepper, and roasted granulated garlic in a 3:1/4:1/4 ratio. I do not add baking powder which someone mentioned. Allow wings to marinate preferably overnight.

Day two for method(1), remove from refrigerator, pat dry, spread out on a rack lines sheet pan, and return to refrigeration. This will allow the skin to dry out for a crispy finish. You could go ahead and fry on day two but drying the skin out overnight will ensure a crispier skin.

Day two for method(2) is for blanching (frying) at low temperature to render the fat and cook the wing. You could go ahead and fry them on day two but, resting them overnight lets the collagen gel and fat recongeal, preserving the meat moisture and texture. If storing overnight, you'll want to keep these covered after they have reached the proper temperature after cooling. The refrigerator environment can dry out the edges and tips of the cooked wings giving an unpleasant texture.

Day three for both is for frying. Method(1) wings at 300°F-325°F until crispy and brown (8-12 minute), and method(2) wings at 350°F-375°F until crispy and brown (2-5 minutes). Hit both with your seasoning blend (I usually do something with a bit of spice to it like Slap Ya Mama) immedietly after coming our of the fryer. The surface oil will make the seasoning adhere to the skin before it recedes.

Method(2) is how I make naked wings. With a little planning, it's pretty easy and straightforward.