Frying Spicy Wings: A Deep Fryer's Guide

Making hot wings in a deep fryer is a great way to get that classic restaurant-style taste and texture. Deep-frying wings is a simple process that can be done in a deep fryer or a large pot, and it results in juicy meat and crispy skin. The key to getting that perfect crispiness is using oil with a high smoke point, like vegetable, canola, or peanut oil, and maintaining the right oil temperature.

Choosing your oil

When making hot wings in a deep fryer, it is important to choose an oil with a high smoke point. This is because the oil needs to be heated to around 350-375°F (190°C) for deep-frying, and you need an oil that can handle this temperature without breaking down and smoking.

Some oils with a high smoke point include:

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

You will need enough oil to fill your deep fryer or deep pot to a depth of at least one inch, or about 1-1.5 inches in a large pot.

Preparing the chicken

Step 1: Buying and Preparing the Chicken Wings

Start by buying fresh, meaty chicken wings, which will hold the batter better. You can buy whole wings and separate them yourself, or you can buy \"party wings,\" which are already separated into drums and flats. If you're separating them yourself, use a sharp knife or scissors to cut through the two wing joints and discard the wing tips.

Step 2: Seasoning the Chicken

Pat the chicken wings dry with paper towels. Then, season the chicken with your desired spices. You can use a combination of seasoned salt, coarse salt, black pepper, paprika, and cayenne pepper, or you can get creative and use other spices like garlic powder, onion powder, dried parsley, or thyme. You can also use a store-bought seasoning blend like Cajun seasoning or blackening seasoning, which typically includes paprika, onion, thyme, black pepper, garlic, and oregano.

Step 3: Breading the Chicken (Optional)

If you want to add a breading to your chicken wings, prepare a flour mixture by combining all your desired spices with flour, cornstarch, and baking powder. You can also add in a small amount of seasoned salt to the flour mixture for extra flavour. Toss the wings in the flour mixture until they are fully coated, and shake off any excess flour.

Step 4: Frying the Chicken

Heat oil in a deep fryer or a large, heavy-duty pan. Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points. Heat the oil to at least 350°F (180°C) before carefully placing the chicken wings into the fryer. Fry the wings in small batches to avoid overcrowding the pan, which can result in greasy, soggy wings. Fry the chicken wings for about 10 minutes or until they are golden brown and cooked through.

Step 5: Draining Excess Oil

Remove the chicken wings from the fryer and place them on a wire rack or a plate lined with paper towels to drain any excess oil. This step is crucial for achieving crispy wings.

Now, your chicken wings are ready to be tossed in your favourite sauce or enjoyed as they are!

Making the sauce

Ingredients:

• Butter
• Hot Sauce (such as Frank's RedHot® or Louisiana-style hot sauce)
• Spices (optional): Cayenne Pepper, Garlic Powder, Onion Powder, Black Pepper, Smoked Paprika, Dried Parsley, etc.
• Sweeteners (optional): Molasses, Brown Sugar, or Honey
• Acid (optional): Lime Juice or Cider Vinegar
• Fresh Herbs (optional): Cilantro or Oregano
• Dairy (optional): Blue Cheese or Ranch Dressing

Instructions:

• In a small saucepan, heat the desired amount of hot sauce over medium heat. You can adjust the amount of hot sauce to your preferred spice level.
• Bring the hot sauce to a boil and then remove it from the heat.
• Add butter cubes to the saucepan, one at a time, whisking until well incorporated. This step adds a tangy, buttery flavour to the sauce.
• At this point, you can also stir in additional spices like cayenne pepper to increase the heat.
• If you want a sweeter sauce, consider adding a small amount of molasses, brown sugar, or honey. These ingredients will balance the spice and add depth of flavour.
• For a touch of acidity, you can include lime juice or cider vinegar. This will brighten the flavours and cut through the richness of the sauce.
• If you're using fresh herbs like cilantro or oregano, add them now. These herbs provide a fresh flavour and aroma to the sauce.
• Whisk all the ingredients together until well combined. Taste the sauce and adjust the seasoning as needed.
• If you prefer a smoother sauce, you can blend it using a blender or immersion blender.
• Once the sauce is prepared, you can store it in an airtight container in the refrigerator for up to a week. Reheat it gently before tossing with the fried chicken wings.

Feel free to experiment with different ingredients and spices to create your own signature hot wing sauce! Remember to taste as you go and adjust the flavours to your preference.

Frying the wings

Firstly, you'll need to heat your oil. Use an oil with a high smoke point, such as vegetable, canola, or peanut oil. Heat the oil in your deep fryer or a large pot/saucepan on the stove to 350-400°F. Use a thermometer to get an accurate reading.

Next, you'll need to prepare your chicken wings. If they aren't already cut, you'll need to separate them into drumettes and flaps. You can also remove and discard the wing tips. Some recipes suggest dredging the wings in flour, or a flour and cornstarch mixture, before frying. If you're using a flour mixture, you can add seasonings such as garlic powder, onion powder, paprika, cayenne pepper, and dried parsley. Make sure you coat the wings evenly and shake off any excess flour.

Once your oil is hot, you can start frying. Place the wings carefully into the oil using tongs. Fry in small batches to avoid overcrowding the pan, which can make the wings greasy and soggy. Fry the wings for around 8-12 minutes, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F. Flip the wings occasionally to ensure even cooking.

When the wings are cooked, remove them from the oil using tongs and place them on a wire rack or a plate lined with paper towels to absorb the excess oil. Season with salt immediately after frying, as the salt will adhere better while the wings are still hot.

If you are frying in batches, keep the cooked wings warm in a low oven (around 200-250°F) while you cook the rest.

Serving suggestions

Hot wings are a versatile dish that can be served as an appetiser, main course, or party snack. Here are some ideas for serving them:

• Appetiser or snack: Hot wings can be served as a tasty appetiser or snack, especially when served with a dipping sauce such as ranch or blue cheese dressing. Celery or carrot sticks are also a great side to help cut through the richness of the dish.
• Main course: For a more substantial meal, serve hot wings with a side of mac and cheese, or even mix the hot wing sauce into the mac and cheese for an extra kick. Alternatively, serve them with pizza for a real indulgent treat.
• Party food: If you're hosting a party, hot wings are a great choice as they can be made in large batches and kept warm in the oven until ready to serve. Set out a variety of dipping sauces to keep your guests coming back for more.
• Leftovers: Fried chicken wings are best served fresh, but if you have any leftovers, they can be stored in an airtight container in the fridge for up to four days. Reheat them in the oven or air fryer to ensure they stay crispy.

No matter how you serve them, hot wings are sure to be a crowd-pleaser!

Frequently asked questions