Cody Casey
Chicken wings are a beloved dish, and for good reason—they're juicy, tender, and full of flavour. Deep-frying is the standard way to cook wings in restaurants, and it's a great way to achieve that signature crispy texture and golden-brown colour. While some people prefer to bake their chicken wings, frying is the best way to get that irresistible crunch. In this article, we'll be covering everything you need to know about cooking wings in a deep fryer, from preparation and seasoning to frying and serving.
Characteristics and Values Table for Cooking Wings in a Deep Fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F-375°F (190°C) |
| Oil type | Vegetable oil, canola oil, or any oil with a high smoke point |
| Amount of oil | 1.5-2 inches or 6 cups |
| Chicken temperature | Room temperature |
| Chicken coating | Flour, cornstarch, baking powder, spices |
| Seasoning | Salt, garlic powder, onion powder, black pepper, paprika, cayenne pepper, dried parsley |
| Frying time | 5-12 minutes |
| Frying method | Fry in batches, flipping occasionally |
| Internal temperature | 165°F (74°C) |
| Serving | Toss with sauce, serve immediately |
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What You'll Learn
Oil temperature and cooking time
The ideal oil temperature and cooking time for deep-frying chicken wings depend on the desired level of crispiness. For juicy wings with a crispy skin, it is recommended to fry at 350°F (176.6°C) for 5 to 10 minutes. If you are cooking in batches, keep the oven at 200°F to keep the first batch warm and crispy while frying the rest.
The key to achieving the perfect crispiness is to ensure that the oil is well-heated before adding the wings. The oil temperature should be maintained at 350°F throughout the cooking process. If the temperature drops, the wings will take longer to cook and will absorb more oil. Therefore, it is important to cook the wings in small batches of 2 to 3, allowing enough space for them to cook evenly.
For extra crispy wings, some recipes suggest frying at a higher temperature of 375°F (190°C) for 10 to 12 minutes. The wings are done when the skin is golden brown and the juices run clear. To ensure food safety, use an instant-read thermometer to check that the internal temperature of the thickest part of the wing reaches 165°F (74°C).
Additionally, the type of oil used can impact the cooking time and temperature. Vegetable oil or canola oil are commonly used, but any oil with a high smoke point will work.
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Seasoning and coating
There are several ways to season and coat chicken wings before frying. Some recipes call for dredging the wings in a flour mixture, which can include all-purpose flour, cornstarch, baking powder, and seasonings such as garlic powder, onion powder, paprika, cayenne pepper, dried parsley, salt, and pepper. The addition of cornstarch is said to make the coating crispier, while baking powder helps draw out excess moisture. The wings are then dipped in an egg and milk wash before being dredged in the seasoned flour again. This double dredging ensures a crispy and well-seasoned coating.
Other recipes suggest a simpler approach, skipping the flour coating altogether and opting for a light breading made with flour, cornstarch, and spices. This method still results in crispy wings without the extra step of dredging.
Regardless of the coating method chosen, it is important to season the wings generously. This can include a mix of wingettes and drumettes, as meaty wings will hold the batter better. Seasoning salt, coarse salt, black pepper, paprika, cayenne pepper, and dried parsley are commonly used to add flavour to the wings. Some recipes also suggest sprinkling the wings with seasoning salt immediately after removing them from the fryer, as this enhances the flavour and helps the salt adhere better.
In summary, the key to successful seasoning and coating of chicken wings is to be generous with the spices and seasonings, double dredging for a crispier coating, and not being afraid to add extra spices or sauces to suit your taste preferences.
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Using a deep fryer vs. stovetop
Deep-frying is the standard way of cooking wings in restaurants. If you want to achieve that restaurant-style taste, deep-frying is the way to go. However, you can also cook delicious wings using a stovetop, and this method may be preferable if you don't have a deep fryer at home.
Deep Fryer
Deep fryers provide a consistent, dry cooking method that makes food crispy and keeps proteins moist. They are also favoured by chefs for their capacity and control. Deep fryers are specifically designed for the task, with features such as temperature gauges, oil-ready buttons, and drain spouts. However, they can be bulky and require careful clean-up.
Stovetop
If you don't have a deep fryer, you can still achieve delicious results using a stovetop. A large pot, some oil, and a candy thermometer are all you need. A cast-iron wok is an excellent option for stovetop frying, as its unique shape allows for optimum frying power with more evenly distributed heat. This method also allows for more economical oil usage compared to a wide-bottomed pot or oven.
Tips for Both Methods
Whether using a deep fryer or a stovetop, there are some key tips to keep in mind:
- Fry in batches to avoid overcrowding, which can lower the oil temperature and affect cooking time.
- Use an oil with a high smoke point, heated to 350-375°F.
- Cut wings into drumettes and flaps before frying, if they aren't already cut.
- Use tongs or a slotted spoon to carefully lower the wings into the oil, as it may sputter and spatter.
- Flip the wings occasionally to ensure even cooking.
- Remove the wings from the oil when they are well-browned, and blot with a paper towel to absorb excess oil.
- For extra flavour, toss the wings in a sauce or seasoning blend after frying.
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Reheating and storing
If you have any leftover chicken wings, you can store them in an airtight container in the fridge. They will last up to 4 to 5 days.
To reheat, you can use an air fryer set to 360°F for 4 minutes or until heated through. Alternatively, you can use a microwave.
You can also freeze cooked wings for up to a month. Let them cool to room temperature, then freeze them on a baking sheet before transferring them to a freezer-safe container. Thaw the wings in the fridge overnight before reheating in the air fryer or oven.
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Cutting and preparing wings
Chicken wings are usually sold whole, but cutting them into drumettes and wingettes makes them easier to eat.
To cut chicken wings, you'll need a sharp knife or a pair of poultry scissors. Stretch the chicken wing out on a cutting board. Flip the wing so that the inside portion is facing up—this makes it easier to see the joints. The first cut will be at the high ridge or joint between the wing tip and the wingette. Set the wing tip aside—you can use it for stock later, or discard it. The second cut will separate the drumette and the wingette. Place your knife at the high ridge on the joint between the two pieces and push through. If you feel resistance, wiggle the knife a little until you feel less resistance, then push the knife down.
Once you get the hang of it, cutting chicken wings is really fast. It takes around 2 minutes to cut up 2 pounds of wings.
After cutting, season the chicken wings with salt and pepper. You can also dredge them in flour and seasonings before frying for a crispier texture.
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Frequently asked questions
Deep-frying is the standard way to cook wings in restaurants. To achieve that crispy texture, you can use a deep fryer or a large pot with vegetable or canola oil.
The oil should be heated to around 350°F to 375°F.
Depending on the size of the wings, they should take between 5 to 15 minutes to cook. The internal temperature should reach 165°F.
To make chicken wings crispy, use cornstarch in the coating. You can also chill the wings before frying to achieve extra crispy skin.
