Frying Chicken Wings: Time In A Deep Fryer

Chicken wings are a classic game-day appetizer and a crowd-pleaser. They are juicy, crispy, and flavorful, with a crunchy exterior and tender meat inside. The key to getting that perfect crunch is to deep fry them. But how long do you need to fry them for?

Deep-frying chicken wings is a standard way of cooking them in restaurants. It gives them a golden-brown exterior and tender meat inside. The oil needs to be heated to the right temperature, usually between 325 F and 375 F. You can test if the oil is hot enough by dipping the end of a wooden spoon into it; if bubbles start to emerge, it is ready.

The frying time depends on the number of wings being cooked and their size. Generally, it takes about 8-12 minutes to deep fry chicken wings. Larger wings may take a minute or two longer. It is important to fry them in batches to ensure even cooking and maintain the oil temperature.

Some recipes also suggest double dredging the chicken wings in a flour mixture and chilling them before frying to get that extra crispy texture.

Oil temperature

To test if the oil is hot enough without a thermometer, you can use the wooden spoon method. Simply submerge the end of a wooden spoon into the oil; if bubbles start to form around the edges, the oil is ready. If not, wait a few minutes and test again.

It is important to note that the temperature of the oil will drop when the chicken wings are added, so it is best to fry them in batches to maintain the ideal temperature range. Additionally, the size of the wings will affect the frying time, with larger wings taking longer to cook.

When frying, adjust the heat as needed to keep the oil temperature within the desired range. For a crispier wing, aim for the higher end of the temperature range.

Chicken wing seasoning

There are many ways to season chicken wings, and the right blend of spices can really elevate your chicken wing dish. Here are some ideas for seasoning blends and rubs to try.

Spicy Seasoning Blend

For those who like a bit of a kick, a spicy blend of cayenne pepper, smoked paprika, brown sugar, onion powder, garlic powder, and salt and pepper is a great option. You can adjust the level of cayenne to your taste preferences. This blend is perfect for those who like their wings with a bit of heat, and the brown sugar helps to balance the spice with a touch of sweetness.

Dry Rub

A dry rub is an excellent option if you want to create a crust around the chicken. This method amplifies the flavours of the spices and herbs used. A simple dry rub can be made with smoked paprika, brown sugar, garlic powder, chilli powder, onion powder, salt, and pepper. You can also add a teaspoon of cayenne pepper for an extra kick. Apply the rub generously to the chicken wings, ensuring they are fully coated, and allow them to rest in the rub for up to overnight in the refrigerator if you want the flavours to really penetrate the meat.

Blackening Seasoning

If you're looking for something with a bit of Cajun spice, a blackening seasoning blend might be the perfect choice. This blend typically includes paprika, onion, thyme, black pepper, garlic, and oregano. It's similar to Cajun seasoning but with less spice. You can also add a few dashes of hot sauce to the egg wash to give it a little extra kick.

Simple Seasoning Blend

For a more straightforward approach, a simple blend of paprika, garlic powder, and salt and pepper can be just as delicious. This basic blend allows the natural flavour of the chicken to shine through while still adding a boost of flavour.

Sweet and Savoury Blend

If you're looking for a balance of sweet and savoury, a blend of sweet paprika, brown sugar, onion flakes, salt, black pepper, cayenne, garlic powder, and mustard powder might be the perfect choice. This combination provides an intense flavour that pairs perfectly with chicken wings.

No matter which seasoning blend you choose, the key to success is ensuring that your chicken wings are fully coated. You can also experiment with different dips and sauces to find the perfect combination for your taste preferences.

Dredging in flour

Dredging your chicken wings in flour is an optional step when frying chicken wings, but it is a great way to add a light and crispy texture to your wings.

Preparing the Flour

Firstly, you will need to prepare your flour mixture. For every 1/2 cup of all-purpose flour, you can add a couple of teaspoons of your favourite seasonings. You could try a combination of garlic powder, onion powder, paprika, black pepper, cayenne pepper, dried parsley, dried rosemary, dried oregano, dried basil, and dried thyme. You can also add cornstarch and/or baking powder to the flour to increase the crispiness of your wings. For every 1/2 cup of flour, add 2 teaspoons of cornstarch and 1 teaspoon of baking powder. You can also add a pinch of salt to the flour to further season your wings.

Dredging the Chicken Wings

Once you have prepared your flour mixture, you will need to toss your chicken wings in the flour until they are fully coated. You can do this by placing your flour in a shallow bowl and pressing each wing into the flour mixture. Shake off any excess flour. You can also double dredge your wings for an extra crispy texture. To do this, after coating your wings in the flour mixture, place them in the fridge for 15-30 minutes, and then dredge them in the flour mixture again.

Frying the Chicken Wings

Once your wings are coated in flour, you can start frying them in small batches. It is important to make sure that the oil is hot enough before frying your wings. It should be heated to at least 350°F. You can check if the oil is hot enough by sprinkling some flour into the oil. If it sizzles, it is hot enough. Fry your wings for around 10 minutes, or until they are golden brown and crispy.

Frying in batches

Frying chicken wings in batches is essential to achieving the perfect crispiness. If the wings are crowded in the fryer, they will steam instead of fry, resulting in a less-than-ideal texture. Therefore, it is crucial to give the wings enough space by frying them in batches.

When frying in batches, it is important to maintain the oil temperature. This means allowing the oil to reach the desired temperature (between 350°F and 375°F) before adding each batch of wings. Depending on the size of your fryer, you may fry between 4 and 8 wings at a time.

While frying the wings, be sure to flip them occasionally to ensure even cooking. The wings are ready when they are golden brown and the internal temperature reaches 165°F. Depending on the size of the wings, this should take around 4 to 12 minutes.

If you are working in batches, it is a good idea to keep the cooked wings warm and crispy while frying the remaining batches. Set your oven to its lowest setting or a "warm" setting, and place a cooling rack on top of a baking sheet. Place the cooked wings on the cooling rack in the oven to keep them crisp while you finish frying the rest.

Internal temperature

Achieving the right internal temperature is crucial for ensuring your chicken wings are cooked safely and have the desired texture. The recommended internal temperature for chicken wings is 165°F (74°C). This temperature is hot enough to kill any harmful bacteria, and it also ensures the meat is cooked through and tender.

To check the internal temperature, use an instant-read thermometer. Insert it into the thickest part of the meat, near the bone. You should aim for a temperature of 165°F, at which point the juices should run clear. This usually takes around 8-12 minutes of frying time, depending on the size of the wings and the number cooked at once.

It is important to note that the oil temperature will drop when the wings are added, and adding too many wings at once will affect the cooking time and temperature. Therefore, it is recommended to cook the wings in batches of 8 or fewer pieces, and ensure the oil temperature remains between 350-375°F (177-191°C).

One source suggests cooking wings to a slightly lower internal temperature of 185-190°F, which they claim results in juicy, fall-off-the-bone tender wings. However, this temperature is below the recommended safe minimum of 165°F and may not be suitable for all situations.

By monitoring the internal temperature and adjusting the cooking time as needed, you can ensure your chicken wings are cooked to perfection.

Frequently asked questions