Frying Party Wings: How Long Should You Deep Fry?

Frying chicken wings is a great way to get that perfect combination of tender meat and crispy skin. Deep-frying is the standard way to cook wings in restaurants, but it can be done at home, too. The key to getting that crispy texture is to use oil with a high smoke point, like vegetable, canola, or peanut oil, and to make sure the oil is hot enough (around 350-375°F) before adding the wings in batches so as not to crowd the pan. The wings should fry for about 5-12 minutes, or until the skin is golden brown and the internal temperature reaches 165°F.

Oil temperature and how to check it

The ideal temperature for frying chicken wings is between 350°F and 375°F. If the oil is not hot enough, the chicken will absorb too much oil and won't be crispy. If the oil is too hot, the outside of the chicken will burn before the inside is cooked.

The most accurate way to check the temperature is with a thermometer. If you don't have a thermometer, there are a few other ways to check:

The Wooden Spoon/Chopstick Method

Dip the handle of a wooden spoon or a wooden chopstick into the oil. If the oil starts bubbling steadily, it's hot enough. If it's bubbling very vigorously, it's too hot and needs to cool down. If there are very few bubbles, it's not hot enough.

The Bread Method

Drop a 1-inch square of bread into the oil. If it takes around 60 seconds to brown, then the oil is at 365°F.

The Popcorn Method

Drop a single kernel of popcorn into the oil as it's heating. The kernel will pop when the oil reaches between 350°F and 360°F.

Other Tips:

• Use a high smoke point frying oil, such as vegetable oil, canola oil, or peanut oil.
• Fry in batches to avoid overcrowding the pan, which will result in a drop in temperature and oily food.
• Keep the oil clean by removing any burnt bits and debris at regular intervals.
• Never leave heating oil unattended.
• If the oil is smoking, it is too hot and should be removed from the heat to cool down.

How long to fry for

Frying chicken wings is a fairly quick process, but the exact time will depend on the oil temperature and the size of your wings. As a general rule, chicken wings should be fried for 8-12 minutes at 350-375°F (190°C).

It's important to note that the oil temperature will drop when the wings are added, so you may need to adjust the heat to maintain the correct temperature. If the temperature gets too low, the wings will take longer to cook and will absorb more oil, resulting in greasy, soggy wings. Therefore, it's best to cook the wings in small batches of 8 or fewer pieces at a time.

When frying, keep an eye on the wings and flip them occasionally to ensure even cooking. The wings are done when the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer in the thickest part of the meat, near the bone.

Once the wings are done, remove them from the oil and place them on a wire rack over a baking sheet to cool and drain excess oil. If you're working in batches, you can keep the cooked wings warm in a low oven (around 200°F) until ready to serve.

How to prepare the wings before frying

How to Prepare Chicken Wings Before Frying

Dry the Wings

Use paper towels to blot away any moisture from the chicken wings, pressing firmly on them. The less moisture left on the skin, the crispier your wings will be.

Season the Wings

You can season the wings with a dry spice rub. Combine salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then, sprinkle the seasoning over the wings, tossing to coat them evenly. Alternatively, you can use a store-bought blackening seasoning, which is a blend of paprika, onion, thyme, black pepper, garlic, and oregano. It is similar to Cajun seasoning but less spicy.

Refrigerate the Wings

Cover the seasoned wings and refrigerate for about 30 minutes. This will help the seasoning set and adhere to the wings.

Prepare the Flour Coating

In a shallow bowl, combine all-purpose flour with cornstarch and seasoning salt. Whisk until well combined. You can also add some garlic powder, onion powder, or paprika to the flour mixture for extra flavour.

Prepare the Egg Wash (Optional)

In a separate bowl, whisk together eggs, milk, and a few dashes of hot sauce (optional) to make an egg wash. This step will give the flour something to stick to and help the flour coating adhere better to the wings.

Dredge the Wings

Dip the chicken wings into the egg wash (if using) and then dredge them in the seasoned flour. Make sure to coat the wings evenly and thoroughly.

Rest the Coated Wings

After dredging, let the wings rest for a few minutes to allow the flour coating to set. This will help ensure that the coating doesn't come off when you fry the wings.

Heat the Oil

Heat about 2 inches of vegetable oil in a heavy-duty pan or deep fryer to 350°F (190°C). Use a candy thermometer to monitor the oil temperature.

Now your chicken wings are ready to be fried! Fry them in batches to avoid overcrowding the pan, which can affect the cooking time and crispiness of the wings. Enjoy!

How to store and reheat wings

Storage

Leftover chicken wings can be stored in an airtight container in the fridge for up to four days. For longer storage, you can freeze them for up to three months. If freezing, it is helpful to portion the wings in plastic wrap and store them in a freezer bag.

Reheating

There are several ways to reheat chicken wings, including using an oven, air fryer, stovetop, or microwave. Here are some detailed instructions for each method:

Oven

• Preheat your oven to 350°F.
• Remove the wings from the fridge and let them come to room temperature for about 15 minutes.
• Spray a sheet pan with cooking spray and arrange the wings in a single layer, leaving a little space between each wing.
• Place the sheet pan in the oven and bake for 5-6 minutes on each side, or until a meat thermometer inserted into the thickest part of the wing reads 165°F.
• Remove from the oven and transfer the wings to a metal or heat-proof bowl.
• Add your desired amount of wing sauce and toss until the wings are evenly coated.

Air Fryer

• Take the wings out of the fridge and let them come to room temperature.
• Preheat your air fryer to 350°F.
• Spritz the wings with cooking spray and place them in the air fryer basket, leaving a little space for the hot air to circulate.
• Reheat for up to 10 minutes, or until the internal temperature of the wings reaches 165°F.

Stovetop

• Note: This method is best for wings that were previously fried.
• Fill a large, deep pan with 1/4 inch of oil and heat it to 350°F.
• Carefully place the wings in the oil, making sure not to overcrowd the pan.
• Reheat the wings for about 3 minutes on each side, or until they reach an internal temperature of 165°F.
• Transfer the wings to a plate lined with paper towels to absorb any excess oil.

Microwave

• Line a microwave-safe plate with a damp paper towel.
• Place the chicken wings on the plate and cover them with another damp paper towel.
• Microwave on high for 2-3 minutes, being careful not to overheat, as this will dry out the wings.

Tips for frying

Oil temperature

Ensure that the oil is hot enough before frying the chicken wings. The oil should be heated to at least 350°F (190°C) but can go up to 375°F. You can check the temperature by sprinkling some flour into the oil; if it sizzles, it's ready.

Fry in batches

Avoid the temptation to cook all the wings at once, even if you're short on time. Frying in batches helps to maintain the oil temperature and ensures that the wings cook evenly. It also prevents the wings from sticking together and steaming instead of frying, which would result in a less crispy texture.

Don't overcrowd the pan

Adding too many wings to the pan at once will cause the oil temperature to drop. This will increase the cooking time and cause the wings to absorb more oil, resulting in greasy, soggy wings.

Keep them crispy

Place the fried wings on a wire rack set over a baking sheet to allow the air to circulate and keep them crispy while you cook the remaining batches. If you don't have a wire rack, you can use a paper towel-lined plate as the next best option.

Seasoning

Season the wings generously before frying, and again immediately after removing them from the fryer. This will enhance the flavour and ensure that the wings are seasoned throughout.

Check for doneness

Use an instant-read thermometer to check that the chicken wings are cooked through. Insert the thermometer into the thickest part of the wing, ensuring it doesn't touch the bone. The internal temperature should reach 165°F (74°C).

Frequently asked questions