Frying Pre-Cooked Chicken Wings: Safe Or Not?

Chicken wings are a versatile dish that can be cooked in many ways, including boiling and frying. While it is possible to boil chicken wings, some people may be concerned that this cooking method can make the wings less crispy and flavourful. However, boiling can be a healthy and quick way to cook chicken wings, and there are ways to ensure they still have a crispy texture. After boiling, you can fry the wings to make them crispy, but it is important to ensure that the wings are dry before frying, as moisture can affect the crispiness of the skin. Frying boiled chicken wings can be a good option for those who want to reduce the time needed to cook wings in a fryer alone, or for those who prefer the taste and texture of boiled wings but still want a crispy finish.

How to make chicken wings crispy

There are several methods to make chicken wings crispy, with some involving boiling the wings first, and others using an air fryer or an oven. Here is a step-by-step guide to each method.

Boiling and Frying

• Boil the chicken wings in water or broth for 10-15 minutes.
• Fry the boiled wings over high heat in a pan with oil for 2-3 minutes on each side, or until browned and crispy.

Air Fryer

• Pat the chicken wings dry with a paper towel to remove excess moisture.
• Season the wings with salt, white pepper, baking powder, and a neutral oil such as avocado, canola, or vegetable oil.
• Place the wings in a single layer in the air fryer basket, ensuring space between each wing for air to circulate.
• Air fry at 400°F for 10 minutes.
• Flip the wings and air fry again at 400°F for another 8-12 minutes, or until the skin is golden brown and crispy.

Oven-Baked

• Preheat the oven to 250°F and place a rack on a large baking tray.
• Cut each wing at the joint to separate the mini wing and drumette.
• Dry the wings with paper towels, then place them in a large bowl and add baking powder, salt, and pepper. Toss to combine.
• Place the wings in a single layer, skin-side up, on the rack.
• Bake on the lower shelf of the oven for 30 minutes.
• Increase the oven temperature to 425°F and cook for an additional 45-50 minutes, or until the wings are golden and crispy.

Note: For all methods, ensure that the internal temperature of the chicken wings reaches at least 165°F for food safety.

The best oils for frying chicken wings

Frying chicken wings can be a messy affair, but it's a pretty easy process. Choosing the right oil is essential for achieving that crispy, golden-brown exterior and juicy interior. When selecting an oil for deep frying, consider these three main factors: flavour transfer, smoke point, and the flavour of the oil. You'll want an oil with minimal flavour transfer, a high smoke point for high-heat frying, and a neutral flavour that won't overpower the chicken and its seasoning. Here are some of the best oils for frying chicken wings:

Canola Oil

Canola oil has a high smoke point and a neutral flavour, making it excellent for frying chicken. It also contains high levels of omega-3 and omega-6 fatty acids while being low in saturated fats, making it a healthier option than some other oils. Canola oil is a versatile choice that can also be used for frying fish.

Vegetable Shortening

Vegetable shortening is a solid fat commonly used for frying chicken. It has a high smoke point, making it ideal for achieving a crispy and golden-brown finish. This solid fat melts as it heats up and is a popular substitute for oil when frying chicken in the South.

Lard

Lard is a traditional choice for Southern-style fried chicken recipes. It gives your chicken a rich and savoury flavour, and it's great for achieving an unparalleled crispy crust.

Peanut Oil

Known for its high smoke point and nutty flavour, peanut oil adds a unique taste to fried chicken. Peanut oil also prevents flavour transfer, making it ideal for establishments serving multiple fried foods. However, its high price point and potential to cause allergic reactions in those with nut allergies reduce its popularity in commercial kitchens.

Coconut Oil

Coconut oil contains high levels of lauric acid and healthy fats, making it a healthier option for deep frying than some other choices. It is also odourless and lightly flavoured, adding a hint of sweetness while preventing flavour transfer.

Avocado Oil

Avocado oil is another neutral oil option with a high smoke point, making it suitable for frying chicken wings.

How to make chicken wings in an air fryer

Chicken wings are a delicious treat, and an air fryer is a great way to make them healthier without sacrificing that satisfying crispiness. Here's a step-by-step guide to making chicken wings in an air fryer.

Ingredients

• Non-stick cooking spray
• Chicken wings (split into flats and drumettes)
• Marinade: Olive oil, paprika, garlic powder, salt, and pepper
• Optional: Hot sauce
• To serve: Chopped parsley and ranch dressing

Method

• Marinate the chicken wings: Mix the chicken wings with the seasoning and olive oil. You can add hot sauce to the marinade if you like them spicy. Let the wings rest for at least 30 minutes to absorb the flavours.
• Prepare the air fryer: Spray the air fryer basket with non-stick cooking spray. Preheat the air fryer to 380°F.
• Cook the wings: Place the wings in the air fryer in a single layer, making sure they are not touching. Cook for 10 minutes, then increase the temperature to 400°F and cook until they are golden brown and crispy. This should take around 6-8 more minutes.
• Serve: Enjoy the wings as they are, or toss them in hot sauce, buffalo sauce, or your favourite wing sauce. Serve with chopped parsley and ranch dressing on the side.

Tips

• Pat the chicken wings dry before marinating to remove excess moisture and help them get crispy.
• If your air fryer basket is getting crowded, you can stand the wings upright along the sides. This helps fit more wings in without affecting how they cook.
• Increase the temperature towards the end of the cooking time to make the wings crispier.
• Don't overcrowd the air fryer basket. You may need to cook the wings in batches.

How to make chicken wings in an oven

Ingredients

You will need the following ingredients to make chicken wings in an oven:

• Chicken wings
• Olive oil or neutral oil (such as avocado oil, canola oil, or vegetable oil)
• Salt
• Garlic powder
• Spices (e.g. black pepper, white pepper, smoked paprika, chili powder)
• Baking powder (optional)
• Sauce (optional)

Method

• Prepare the chicken wings: Start by patting the chicken wings dry with paper towels. This step is crucial, as it helps to remove any excess moisture from the wings, ensuring they become nice and crispy during cooking.
• Season the wings: Place the dried wings in a large mixing bowl. Add your chosen oil, salt, garlic powder, and spices to the bowl. Mix well with your hands or a spoon until the wings are evenly coated in the seasoning. You can also add baking powder to the mixture, which will help create a crispier coating on the wings.
• Lay out the wings: Take a large baking sheet or tray and line it with foil. Place a wire rack on top of the baking sheet, and gently lay the seasoned chicken wings on the rack, making sure there is space between each wing so they are not touching. This ensures that heat can circulate properly during cooking.
• Bake the wings: Preheat your oven to between 375-450°F. Place the wings in the oven and bake for around 30-45 minutes, or until the skin is crispy and golden brown. For extra crispiness, flip the wings halfway through cooking so that both sides are exposed to direct heat.
• (Optional) Toss in your favorite sauce: Once the wings are cooked, you can choose to toss them in your favorite sauce or eat them as they are. Some popular sauce options include buffalo sauce, BBQ sauce, ranch dressing, or a simple combination of hot sauce and butter.

Tips:

• Use similar-sized chicken wings to ensure even cooking.
• If your oven has a convection setting, use it to promote better airflow and crispier skin.
• Baking powder is a great option to add to your seasoning mixture, as it helps break down proteins in the chicken skin, making it crispier and more evenly browned.
• If you want to add extra flavor to your wings, try marinating them in your chosen seasoning and oil mixture for at least 30 minutes before baking.

How to make chicken wings in a deep fryer

Ingredients

• Chicken wings
• Oil for frying (vegetable, avocado, canola, or another oil with a high smoke point)
• Spices (paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried parsley, etc.)
• Cornstarch
• Flour
• Baking powder
• Milk
• Eggs
• Hot sauce
• Salt to taste

Method

• Prepare the chicken wings: If you have whole wings, separate them into drums and flats. You can buy pre-separated "party wings" or separate them yourself.
• Season the chicken: Place the chicken wings in a bowl and sprinkle your chosen spices over the top. You can use a blackening seasoning blend, which typically includes paprika, onion, thyme, black pepper, garlic, and oregano, or make your own blend. Toss the wings to ensure they are fully coated in the spices, then cover the bowl and refrigerate for 30 minutes.
• Make the dredging mixture: In a shallow bowl, combine cornstarch, flour, and seasoning salt. Whisk until well combined. In a separate bowl, whisk together eggs, milk, and hot sauce (optional).
• Dredge the chicken: Dip the chicken wings into the egg/milk wash, then dredge them in the seasoned flour mixture. Ensure they are well coated.
• Heat the oil: Heat around two inches of oil in a heavy-duty pan over medium-high heat. The oil temperature should reach at least 350°F (375°F is ideal).
• Fry the chicken: Fry the chicken wings in small batches to avoid overcrowding the pan, which can make the wings less crispy. Fry for 5-10 minutes, or until they are golden brown and cooked through.
• Season and serve: Remove the wings from the fryer and season with salt to taste. Serve the wings as they are or toss them in your favorite sauce.

Tips

• Fry in batches to avoid overcrowding the pan, which can cause the wings to steam instead of fry, resulting in less crispiness.
• Ensure the oil temperature reaches at least 350°F before adding the chicken and between batches.
• Season the wings with salt immediately after removing them from the fryer—the salt will adhere better while the wings are still hot.
• Keep the wings warm and crispy between batches by placing them on a cooling rack set over a baking sheet in an oven set to its lowest temperature ("warm" setting if available).
• For extra crispiness, cool the wings on a wire rack instead of paper towels, which can make them lose some of their crispness.
• For a lighter breading, use a combination of flour and cornstarch, and add a small amount of baking powder to the flour mixture to absorb excess moisture.
• For extra flavor, season the flour mixture as well as the wings themselves.
• If you want to make the wings ahead of time, they can be frozen for up to a month. Thaw them in the fridge overnight and reheat in the oven or air fryer.

Frequently asked questions