Frying Buffalo Wings: How Long Should You Deep Fry?

Frying chicken wings is a great way to make them crispy on the outside and juicy on the inside. There are a few things to keep in mind to ensure your wings turn out perfectly. First, make sure your oil is heated to the right temperature – around 350-375°F. You'll also want to avoid crowding the pan and fry the wings in batches to maintain the oil temperature. Finally, allow the wings to chill in the fridge before frying, as this helps the flour coating stick and ensures extra crispy skin. With these tips, your buffalo wings should be cooked to perfection in around 10-15 minutes.

Oil temperature

The oil temperature is crucial to achieving the perfect buffalo wings. It ensures the wings cook evenly and attain the desired crispiness. The ideal temperature range for frying buffalo wings is between 350°F and 375°F (177°C to 191°C).

When heating the oil, aim for a temperature of around 360°F. During frying, the temperature will fluctuate as you add and remove wings, but it should be maintained between 350°F and 375°F. The temperature may even reach as high as 400°F, but this is the upper limit.

It's important to use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils can withstand the high temperatures required for deep-frying without burning or smoking excessively.

When frying, keep an eye on the temperature and adjust the heat as needed to stay within the desired range. If the temperature drops too low, increase the heat. If it rises too high, reduce the heat or briefly remove the pot from the heat source to prevent overheating.

Additionally, avoid overcrowding the pot or fryer. Frying in batches of 8 to 10 wings at a time will help maintain the oil temperature and ensure even cooking.

By monitoring the oil temperature and following these tips, you'll be able to achieve crispy, golden-brown buffalo wings with a juicy interior.

Cooking time

The cooking time for buffalo wings in a deep fryer can vary depending on various factors, including the desired level of crispiness, the size of the wings, and the temperature of the oil. However, on average, you can expect the frying process to take between 8 to 15 minutes per batch of wings. Here is a detailed breakdown of the cooking time and the factors that can influence it:

Factors Affecting Cooking Time

Oil Temperature:

The temperature of the oil plays a crucial role in determining the cooking time. Most recipes recommend heating the oil to around 350°F to 375°F before adding the chicken wings. Maintaining this temperature range ensures that the wings cook through evenly and achieve the desired crispiness.

Batch Size:

It is important to fry the wings in small batches to prevent overcrowding in the fryer. Adding too many wings at once will cause the oil temperature to drop, resulting in longer cooking times and greasier wings. Frying in smaller batches allows for more even cooking and helps maintain the desired oil temperature.

Size and Doneness of Wings:

The size of the chicken wings can also impact the cooking time. Larger wings may require a few extra minutes to ensure they are cooked through. Additionally, the desired level of doneness can vary. For food safety, it is recommended to cook the wings until their internal temperature reaches 165°F. An instant-read thermometer can be used to check the temperature at the thickest part of the meat, near the bone.

Steps for Frying Buffalo Wings:

Step 1: Prepare the Wings:

Before frying, ensure the wings are completely thawed and pat them dry with paper towels. You can also season the wings or coat them in a flour mixture, as per your preference. Some recipes suggest chilling the coated wings in the refrigerator for at least an hour to help the coating adhere better.

Step 2: Heat the Oil:

Use a deep fryer or a large, heavy-bottomed pot to heat the oil. Attach a candy thermometer to monitor the oil temperature. Heat the oil to the desired temperature, typically between 350°F to 375°F.

Step 3: Fry the Wings:

Carefully place the wings into the hot oil, working in batches to avoid overcrowding. Fry the wings for 8 to 15 minutes, or until they are golden brown and crispy. Use tongs or a slotted spoon to turn the wings occasionally for even cooking.

Step 4: Drain and Serve:

Once the wings are cooked to your desired level of doneness, remove them from the oil using tongs or a slotted spoon. Place the fried wings on a wire rack over a baking sheet or a plate lined with paper towels to drain any excess oil. Serve the wings immediately with your choice of dipping sauces, such as ranch or blue cheese dressing.

Tips for Optimal Cooking:

• Allow the oil to come back up to temperature between batches.
• Avoid crowding the pan to ensure even cooking and maintain crispiness.
• Use a meat thermometer to check the internal temperature of the wings to ensure they are cooked through.
• For extra crispy wings, chill the coated wings in the refrigerator before frying, as this helps the coating adhere and results in a crispier texture.

Chicken preparation

Ingredients

To make fried buffalo wings, you will need the following ingredients:

• Chicken wings
• Oil for frying (vegetable, canola, peanut, or another high smoke point oil)
• Flour (all-purpose or plain)
• Seasonings (paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper)
• Buffalo sauce (store-bought or homemade)
• Butter
• Honey (optional)

Optional Ingredients

For an even crispier coating, you can also add cornstarch and baking powder to the flour mixture. You can also add parmesan cheese, or toss the cooked wings in a sauce of your choice, such as buffalo sauce or bulgogi sauce.

Equipment

In addition to standard kitchen equipment, you will need:

• A deep fryer or a large, deep pot
• A candy or deep-fry thermometer
• A wire rack
• Paper towels
• A large bowl or zip-top bag for mixing

Chicken Wing Preparation

• If your chicken wings are frozen, ensure they are completely defrosted.
• Pat the chicken wings dry with paper towels.
• Prepare your chosen seasonings and mix them with the flour in a large bowl or zip-top bag.
• Toss the chicken wings in the flour mixture until they are fully coated.
• Place the coated wings on a plate or baking sheet and chill in the fridge for at least 10 minutes, or up to 30 minutes. This helps the flour coating stick to the wings.
• Heat your oil in a deep fryer or large pot to 350-375°F (180-190°C). Use a thermometer to ensure the oil is at the correct temperature.
• Carefully place the chicken wings in the hot oil, working in batches if necessary to avoid crowding the pan. Fry for 8-15 minutes, or until the wings are golden brown and crispy.
• Remove the wings from the oil with tongs or a slotted spoon and place them on a paper towel-lined plate or wire rack to drain the excess oil.
• If desired, toss the cooked wings in your chosen sauce and serve immediately.

Tips

• Check that your oil is hot enough before adding the chicken wings. You can use a thermometer to check the temperature, or sprinkle some flour into the oil—if it sizzles, it's hot enough.
• Don't crowd the pan when frying. Adding too many wings at once will lower the oil temperature and result in greasy wings.
• For crispier wings, chill the coated wings in the fridge for a longer period, up to 1 hour.
• For food safety, ensure the chicken wings are fully cooked before serving. The internal temperature should reach 165°F (74°C) in the thickest part of the meat.

Sauce

Ingredients

• Hot sauce (e.g. Frank's RedHot, Crystal, Tabasco)
• Butter (unsalted)
• Vinegar (white)
• Worcestershire sauce
• Cayenne pepper
• Garlic powder
• Honey (optional)

Instructions

The sauce can be made while the wings are cooking.

Melt the butter in a small saucepan over medium heat. Once melted, add the hot sauce, vinegar, Worcestershire sauce, cayenne pepper, and garlic powder. Whisk the ingredients together until they form a smooth, emulsified sauce.

Taste the sauce and adjust the seasoning as desired. If you want to increase the heat, add more cayenne pepper, not more hot sauce, as this will make the sauce too tangy.

Storage

Buffalo sauce can be stored in an airtight container in the fridge for up to 10 days. It will harden in the fridge, so remove the desired amount with a spoon and gently reheat over low heat before using. The sauce can also be frozen for up to 2 months.

Serving suggestions

Sauces

Buffalo wings are typically served with a buffalo sauce, which can be made by combining butter, hot sauce, and sometimes honey. The longer the wings are left to simmer in the sauce, the hotter they will be.

Other sauces that can be served with chicken wings include:

• Blue cheese dressing
• Ranch dressing
• Ginger-orange glaze
• Garlic-parmesan sauce
• Chinese five-spice powder

Sides

Chicken wings can be served with celery and carrot sticks, and a side of ranch or blue cheese dip.

Presentation

For presentation, place the wings on a wire rack over a baking sheet to allow excess oil to drain off and keep the wings crispy.

Reheating and Storage

Buffalo wings can be reheated in an air fryer or oven. They should be stored in an airtight container in the fridge and will last for up to four days.

Frequently asked questions