In the restaurant that my friend worked at back in the 70's, they deep fried the wings with no breading, just right in the oil. I made them that way for years, but once you've used the oil to fry chicken, it's got chicken fat in it. a few years ago I just started roasting them in the oven on a rack at 450° f, and they get quite crisp. Chicken wings are pretty good roasted, grilled, fried, smoked, or broiled. Sometimes I smoke them, but it's sort of a different dish, then, and I'll use a dry rub instead of the hot sauce, worcestershire and butter mix.