Frying Chicken Wings: How Long Does It Take?

Deep-fried chicken wings are a delicious treat, but how long do they take to cook? The answer depends on several factors, including the number of wings being cooked, the temperature of the oil, and the desired level of crispiness. In general, most recipes recommend frying chicken wings for around 8-12 minutes at temperatures between 350°F and 375°F. Some people prefer to double-fry their wings, cooking them in batches for a shorter time, usually around 5-7 minutes, to ensure even cooking and maximum crispiness. So, if you're looking to make some mouth-watering deep-fried chicken wings, be prepared to spend a little time at the fryer, but the end result is definitely worth it!

How long for wings in a deep fryer?

Oil temperature: heat oil to 350-375°F

To make the perfect batch of chicken wings, the oil temperature needs to be just right. The ideal temperature range for deep-frying chicken wings is between 350°F and 375°F. This temperature range ensures that the wings cook evenly, resulting in a crispy exterior and juicy, fully cooked interior.

When frying chicken wings, it's important to monitor the oil temperature closely. If the oil is too cool, the wings will absorb the oil, becoming soggy and greasy. On the other hand, if the oil is too hot, the wings will burn on the outside before the inside is cooked through. Therefore, maintaining the oil temperature within the recommended range is crucial for achieving the desired crispiness and cooking the wings safely.

To check if the oil is hot enough, you can use a meat thermometer to ensure it reaches at least 350°F. Another simple method is to sprinkle some flour into the oil; if it sizzles, it's ready for frying.

Additionally, it's important to work in batches when frying chicken wings. Adding too many wings at once can cause the oil temperature to drop, affecting the cooking time and even cooking of the wings. By frying in smaller batches, you allow the wings to have enough space to cook evenly and maintain the desired temperature.

When frying at 350°F, chicken wings typically take around 10 minutes to cook. At 375°F, the cooking time reduces to approximately 8 minutes. However, it's important to monitor the wings and adjust the cooking time as needed to ensure they are cooked through. The wings are ready when they turn golden brown and reach an internal temperature of 165°F.

By following these guidelines and maintaining the oil temperature between 350°F and 375°F, you can ensure your chicken wings turn out perfectly crispy and delicious every time.

Cooking time: fry wings for 8-12 minutes

Cooking time: fry wings for 8–12 minutes

Once your oil is hot enough, it's time to fry your wings. If you're using a batter, make sure it's smooth and thick like pancake batter. If it's too runny, add a little more flour. The batter should drip slowly from a spoon. Dip your wings in the batter so they're covered on all sides, then shake off any excess.

When frying, make sure you don't add too many wings at once. A maximum of six to eight wings at a time is best. Fry for 8–12 minutes, turning the wings over so they cook evenly on both sides and become golden brown. Larger pieces will take longer.

You'll know the wings are done when they're golden brown and the juices run clear. You can also use an instant-read thermometer to check that the internal temperature is 165°F (74°C) at the thickest part of the meat, near the bone.

Internal temperature: ensure wings are cooked to 165°F

The ideal internal temperature for chicken wings is 165°F (74°C). This temperature ensures that the meat is cooked properly and is safe to eat.

Checking the Internal Temperature

Use an instant-read thermometer to check the internal temperature of your chicken wings. Insert the thermometer into the thickest part of the meat, near the bone. If the thermometer reads 165°F, your wings are cooked perfectly.

Cooking Time and Temperature

The cooking time and temperature will depend on the size of your wings and the oil temperature. For oil heated to 375°F (191°C), chicken wings should be fully cooked in about 10-12 minutes. However, if your oil temperature is lower, you may need to increase the cooking time.

Double Frying Method

Some people prefer to use a double frying method to ensure their chicken wings are cooked through and have a crispy exterior. This involves frying the wings at a lower temperature first (around 250°F) for about 6-10 minutes, then increasing the oil temperature to 350-375°F for a second fry until the wings are golden and crispy.

Tips for Maintaining Oil Temperature

• Do not overcrowd the pan or fryer, as this can cause the oil temperature to drop.
• Fry in batches and allow the oil to come back up to temperature before adding the next batch.
• Use a thermometer to monitor the oil temperature and adjust the heat as needed.
• Ensure your oil is deep enough for the wings to be fully submerged and floating, but do not fill the pot more than halfway to avoid spillovers.

By following these tips and maintaining a close eye on your thermometer, you can ensure your chicken wings reach the ideal internal temperature of 165°F and are cooked to perfection.

Batch cooking: fry in batches of 6-8 wings

Batch cooking is a great way to ensure you have plenty of delicious chicken wings to serve as a snack or a meal. Frying in batches of 6-8 wings at a time is a good idea to avoid overcrowding the fryer, which can make the wings greasy and less crispy. It also helps to maintain the oil temperature, ensuring even cooking and the best results.

Step 1: Prepare the Wings

Start by patting the chicken wings dry with paper towels. Removing excess moisture will help the coating adhere better and reduce splattering when the wings are placed in the hot oil. You can separate the wings into drumettes and flaps if you prefer, or leave them whole.

Step 2: Make the Battering Mixture

In a shallow bowl, combine flour with your desired seasonings. You can use a simple mixture of seasoned salt, coarse salt, black pepper, paprika, and cayenne pepper. Alternatively, try a blend of garlic powder, onion powder, and paprika, or any of your favourite spices. Toss the wings in the flour mixture until they are fully coated, shaking off any excess.

Step 3: Heat the Oil

Pour enough frying oil into your deep fryer or a large, heavy-bottomed pot to completely submerge the wings. Heat the oil to between 325°F and 375°F. Use a thermometer to check the temperature, or test by dipping the end of a wooden spoon into the oil—if it sizzles, it's ready.

Step 4: Fry the Wings in Batches

Carefully place 6-8 wings into the hot oil, being cautious of splattering. Fry for 8-12 minutes, turning the wings occasionally to ensure even cooking. The wings are done when they are golden brown and crispy, with an internal temperature of 165°F. Use tongs to remove the wings from the oil and place them on a wire rack or paper towels to absorb excess oil.

Step 5: Repeat with the Next Batch

Once the first batch is done, transfer them to a warm oven (around 200°F) to keep them crisp and warm while you fry the next batch. Repeat the frying process with the remaining wings, being sure to allow the oil to return to the correct temperature before adding more wings.

Step 6: Serve and Enjoy

These crispy, juicy chicken wings can be served as-is or tossed in your favourite sauce, such as buffalo, BBQ, or teriyaki. Enjoy them as a tasty appetizer or a fun dinner!

Double frying: fry twice for crispier wings

Double frying is a great method to ensure your chicken wings are extra crispy. This technique is used by chefs worldwide in fancy restaurants. It is a two-step process that involves frying the wings at a lower temperature first and then again at a higher temperature. This creates a shatteringly crisp skin and a juicy wing.

Step 1: The first fry

For the first fry, heat oil in a deep fryer or large saucepan to around 250-275°F (121-135°C). You can go as low as 210°F (99°C), but this will take longer. The goal of this first fry is to slowly soften the collagen in the chicken skin, making the entire wing tender. Fry the wings for about 20 minutes at this lower temperature. The wings will not brown or crisp up during this step.

Step 2: Resting period

After the first fry, remove the wings from the oil and let them rest. You can rest them at room temperature for at least an hour, or even refrigerate them for up to three nights. This resting period allows the interior of the wings to cool down, preventing overcooking and drying.

Step 3: The second fry

For the second fry, heat the oil to a higher temperature of around 375-400°F (190-204°C). You can use the same oil as the first fry. When the oil is hot, gently place the wings back into the oil and fry for about 4-10 minutes, or until they are golden brown and crispy. The second fry finishes off the crisping process, giving the wings that desirable shatteringly crisp texture.

Tips:

• You can freeze the wings after the first fry and fry them a second time straight from frozen. Just make sure to thaw them slightly before the second fry so that the skin is soft enough to bubble when dropped into the hot oil.
• Don't crowd your oil during the first fry. You can fry a large batch of wings at the same time since the low temperature prevents the oil from dropping too much.
• Always use a thermometer to monitor the oil temperature and adjust the heat as needed.
• Avoid submerging food into oil until it is hot enough, or it will not taste good.

Frequently asked questions