Deep-Frying Chicken Wings: A Tasty, Quick Treat

Chicken wings are a classic crowd-pleaser, and deep-frying is the standard way to cook them in restaurants. This article will cover everything you need to know about how to make chicken wings in a deep fryer, from ingredients and seasonings to cooking methods and tips for ensuring crispy skin.

Oil temperature and type

Oil Temperature

The ideal temperature for frying chicken wings is between 350°F to 375°F (190°C). This temperature range ensures that the chicken cooks evenly and results in a crispy exterior and juicy meat. It is important to monitor the oil temperature throughout the frying process. Use a thermometer to check the temperature, and adjust the heat as needed to maintain the desired range.

Oil Type

When it comes to choosing the right oil for deep-frying chicken wings, it is essential to select an oil with a high smoke point, which is the temperature at which the oil starts to break down and smoke. Oils with a smoke point above 375°F (190°C) are recommended. Some suitable oils include:

• Vegetable oil
• Canola oil
• Peanut oil
• Corn oil

These oils have high smoke points and are suitable for deep-frying at the desired temperature range. Using the correct oil type will help ensure your chicken wings turn out perfectly crispy and delicious.

Chicken preparation

Ingredients

To make deep-fried chicken wings, you will need the following ingredients:

• Chicken wings
• Oil for deep frying (vegetable, canola, or peanut oil)
• Seasonings (salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, etc.)
• Flour (all-purpose or cornstarch)
• Sauce (optional)

Chicken Wing Preparation

Start by preparing your chicken wings. If you bought whole wings, you will need to separate the drumettes from the flats (also known as "wingettes"). You can also buy pre-separated wings, sometimes labelled as "party wings".

Once you have your desired amount of drumettes and flats, pat them dry with a paper towel. This step is important as it helps the flour coating stick to the wings and ensures a crispier end product.

Seasoning

After patting the wings dry, it's time to season them. You can use a variety of seasonings, but a simple combination of salt and pepper will do. You can also get creative and use other seasonings like paprika, garlic powder, onion powder, or cayenne pepper to add some extra flavour.

Flour Coating

Next, you'll want to coat your wings in flour. This step is optional, but it will give your wings a crispier texture. You can use all-purpose flour or cornstarch for this. If you choose to use flour, mix in some of your chosen seasonings to the flour to add extra flavour.

Dip your wings in the flour, shaking off any excess, and place them on a plate or baking sheet. You can also prepare an egg wash (a mixture of eggs and milk) and dip your wings in that before coating them in flour for a thicker coating.

Frying

Now it's time for the main event: frying! Heat your oil in a deep fryer or large pot to 350-375°F. Use a candy or meat thermometer to ensure the oil is at the right temperature.

Carefully lower the wings into the hot oil using tongs. Do this in batches to avoid overcrowding the pan, which can lower the oil temperature. Fry the wings for 8-12 minutes, or until they are golden brown and crispy.

Remove the wings from the oil using tongs or a slotted spoon and place them on a wire rack or paper towel-lined plate to cool.

Sauce (optional)

If you want to add some extra flavour to your wings, toss them in your favourite sauce after frying. Buffalo sauce is a classic choice, but you can also get creative and use something like teriyaki, ranch, or barbecue sauce.

And that's it! You now have delicious, crispy deep-fried chicken wings to enjoy.

Breading and seasoning

Preparing the Chicken Wings:

Before coating your chicken wings, it is essential to pat them dry using paper towels. Removing excess moisture will help the breading adhere better and create a crispier texture. You can also cut the wings into drumettes and flaps if they are not already separated.

Creating the Breading Mixture:

In a shallow bowl or container, combine all-purpose flour with cornstarch and your desired seasonings. Cornstarch helps to absorb moisture and ensures an extra crispy coating. For a simple seasoning blend, you can use garlic powder, onion powder, paprika, black pepper, and cayenne pepper. You can also add in a small amount of baking powder, which helps draw out excess moisture and makes the wings even crispier. Mix the dry ingredients well, ensuring they are evenly distributed.

Dredging the Chicken Wings:

Now, it's time to coat the chicken wings with the breading mixture. Toss the wings in the flour mixture until they are fully coated. You can use your hands or a large spoon to gently mix and ensure an even coating. Once coated, shake off any excess flour. For an even thicker coating, you can dip the wings in a egg and milk wash before dredging them in the flour mixture again. This creates a more substantial breading layer.

Refrigerating the Coated Wings:

After dredging, it is beneficial to refrigerate the coated chicken wings for about 15 to 30 minutes, or even up to overnight. This step helps the breading set and ensures that it adheres better during frying. It also helps to dry out the surface of the wings, promoting a crispier texture.

Seasoning After Frying:

While seasoning the chicken wings before frying is essential, don't forget to season them after frying as well. Sprinkle a bit of salt over the freshly fried wings while they are still hot. This enhances the flavour and ensures the salt adheres better.

Frying technique

Deep-frying is the standard way to cook chicken wings in restaurants. It is not very hard to do. If you already own a deep fryer, follow the manufacturer's instructions for use. If not, you can use a large pot, some oil, and a candy thermometer on your stovetop.

Use an oil with a high smoke point, such as vegetable, canola, or peanut oil. Heat the oil to 350-375°F (190°C). You’ll need enough oil to fully submerge the wings, or at least 1-2 inches of oil in the pan.

If your wings are whole, cut them into drumettes and flaps. Pat the wings dry with a paper towel. You can season the wings with salt or a mix of spices, or leave them unseasoned. If you want to coat your wings in flour, combine all your chosen spices with flour, cornstarch, and baking powder. Toss the wings in the flour mixture until they are fully coated, and shake off the excess.

Use tongs to carefully lower the wings into the hot oil. Fry the wings in small batches to avoid overcrowding the pan, which can lower the oil temperature. Fry the wings for 8-12 minutes, or until they are golden brown and crispy on all sides. Turn the wings over a few times to ensure all sides are submerged in oil.

Use tongs or a slotted spoon to remove the wings from the oil, letting the excess oil drip away. Place the wings on a wire rack to drain excess oil, or on a paper towel-lined plate. Season the wings with salt immediately after removing from the fryer.

Sauces and serving

The fun part about making chicken wings is that you can be as creative as you like with sauces and seasonings. You can go for a classic Buffalo sauce, a spicy Thai sauce, a barbecue sauce, or even a garlic Parmesan sauce. If you're feeling adventurous, you can experiment with different combinations of spices and herbs in your sauce.

For a classic Buffalo sauce, you can use store-bought Buffalo wing sauce or make your own by heating up some Louisiana-style hot sauce and whisking in butter and molasses. You can also add some cayenne pepper for an extra kick.

If you're feeling more adventurous, you can try making a spicy Thai sauce by heating oil in a saucepan and adding ingredients like ginger, garlic, Thai chilli pepper, brown sugar, lime juice, cilantro, and fish sauce. Or, for a sweet and spicy option, combine barbecue sauce with chipotle peppers in adobo sauce, honey, and cider vinegar.

When it comes to serving your chicken wings, there are a few options. You can serve them as-is with the sauce of your choice, or you can pair them with cooling vegetables like celery or carrots, and a side of ranch or blue cheese dressing. If you want to add a crunchy element, serve them on a bed of lettuce or with some carrot and cucumber sticks.

For an extra crispy coating, you can dredge the chicken wings in a flour mixture before frying. This can be as simple as seasoned all-purpose flour, or you can add cornstarch and baking powder to make the coating even crispier. You can also double-fry the wings for an extra crispy texture.

Remember, the key to crispy chicken wings is to maintain the correct oil temperature and avoid overcrowding the pan. Fry the wings in small batches, allowing the oil to return to the desired temperature between batches. This will ensure your chicken wings are perfectly cooked and delicious!

Frequently asked questions