Naked. Never, ever ruin them by breading them. Ick.
Deep fry the wings then dip them in the sauce of your preference, then throw them in
the oven to bake for a few more minutes if you like them well done and crispy.
I like screwing around with the sauce recipe. I start with Frank's and some butter and
then browse my way through the spice rack and see what I can come up with.
It's different every time, but I've found that I always like it when the sauce contains
a little honey, a little cinnamon, a little tumeric, a little savory, maybe some rosemary,
some combination of any of those. It's strictly an "improvise on the fly" experiment
every time. Tumeric and honey are definitely two components I'll put in every time, though.
I'm not afraid to experiment as my sauce batches are always very small. If I make an
abomination, it's worth about five cents. Throw it on the weeds in the garden and start over.
CJ