Frying Chicken Wings: How Long To Deep Fry?

Chicken wings are a classic snack, perfect for game day or a party appetizer. But how long should you deep fry them for? The answer depends on a few factors, including the temperature of the oil and the size of the wings. Most recipes recommend frying chicken wings for around 5-10 minutes at temperatures between 350-375°F (190°C). However, some people prefer to double fry their wings, frying them for a shorter time at a lower temperature first, then again at a higher temperature until they are golden and crispy. So, if you're looking for crispy, juicy chicken wings, aim for that temperature range and adjust your frying time depending on your desired level of doneness.

How to get the right temperature for deep frying chicken wings

Deep-frying chicken wings is a great way to get them crispy on the outside and juicy on the inside. Here are some detailed instructions on how to get the right temperature for perfect deep-fried chicken wings.

Choose the Right Oil

First, select an oil with a high smoke point, such as vegetable, canola, or peanut oil. This is important because you'll need to heat the oil to a temperature between 350°F and 375°F (177°C to 191°C). Oils with lower smoke points may smoke or burn at these temperatures.

Heat the Oil

Use a deep fryer, a large pot, or a deep frying pan. Fill the vessel with about 1 to 2 inches of oil. Attach a candy or meat thermometer to the side of the vessel, making sure it's immersed in the oil but not touching the bottom. Heat the oil over medium heat until it reaches the desired temperature.

Prepare the Chicken Wings

While the oil is heating, prepare your chicken wings. Pat them dry with paper towels, and season them as desired. You can also coat the wings with a flour mixture or a batter for extra crispness.

Fry the Wings

Once the oil has reached the right temperature, carefully lower the chicken wings into the hot oil using tongs. Do not overcrowd the vessel, as this will cause the oil temperature to drop. Fry the wings in batches if necessary.

Maintain the oil temperature between 350°F and 375°F during cooking. This may require adjusting the heat source. Fry the wings for about 7 to 12 minutes, or until they are golden brown and cooked through. Use an instant-read thermometer to check the internal temperature of the thickest part of the meat; it should reach 165°F (74°C).

Drain and Serve

When the chicken wings are done, remove them from the oil using tongs and place them on a wire rack over a baking sheet or a plate lined with paper towels to absorb excess oil. Serve the wings immediately, with your choice of sauces or seasonings.

Tips:

• Monitor the oil temperature throughout the cooking process to ensure it stays within the desired range.
• Avoid overcrowding the vessel to maintain the oil temperature and allow the wings to cook evenly.
• Use a neutral-flavoured oil to avoid imparting unwanted flavours to the wings.
• For extra crispy wings, consider double-frying or using a cornstarch coating.

How long to deep fry chicken wings for

Deep-frying chicken wings is a great way to get that classic, crispy, restaurant-style finish. The length of time you need to deep-fry your chicken wings depends on a few factors, including the temperature of the oil, the size of your chicken wings, and whether you are frying in batches.

Oil Temperature

The oil temperature is very important when deep-frying chicken wings. The oil should be heated to between 350°F and 375°F before you add your chicken wings. If the oil is not hot enough, the wings will be dense and heavy, rather than light and crispy. If the oil gets too hot, it will start to smoke.

Batches

It is important to fry chicken wings in batches to avoid crowding the pan and lowering the oil temperature. Frying in batches will also ensure that the wings have enough space to cook evenly and get that crispy finish.

Size of Chicken Wings

The size of your chicken wings will also affect the cooking time. Larger wings will take longer to cook through than smaller wings.

Timing

Most recipes suggest deep-frying chicken wings for around 10 minutes in total. However, this will depend on the temperature of your oil and the size of your wings. For example, one source suggests frying 8-14 wing sections in batches of 12-14 at 375°F for 9-12 minutes. Another source recommends frying 8 wing pieces at 350-375°F for 8-10 minutes.

Doneness

To check that your chicken wings are cooked through, look for a crispy skin and clear juices. You can also use an instant-read thermometer to check that the internal temperature of the thickest part of the meat, near the bone, has reached 165°F.

How to get the crispiest skin on deep fried chicken wings

How to get the crispiest skin on deep-fried chicken wings

Deep-fried chicken wings are a classic game-day appetizer and crowd-pleaser. While there are many ways to cook chicken wings, deep-frying is the standard way to cook them in restaurants. Here are some tips to get the crispiest skin on your deep-fried chicken wings:

Ingredients

First, let's talk about the ingredients:

• Chicken Wings: You can buy "party wings" that are already separated into "drums" and "flats", or you can buy whole chicken wings and separate them yourself.
• Seasonings: The key to flavourful wings is in the seasoning. You can use a blackening seasoning blend of paprika, onion, thyme, black pepper, garlic, and oregano, or a Cajun seasoning blend for a spicier option. You can also make your own blend of spices like paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried parsley. Don't forget to season the flour as well!
• Eggs/Milk/Hot Sauce: Whisk these together to make a "wash" for the wings before dredging them in the flour. The hot sauce is optional but adds a little extra flavour.
• Flour: Use all-purpose flour to coat the wings.
• Cornstarch: Adding cornstarch to the flour helps to prevent gluten development and ensures a crunchier texture.
• Oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.

Preparation

Now, let's talk about the preparation and cooking process:

• Chilling: Chill the chicken wings in the refrigerator after coating them with the seasoning. This helps to ensure extra crispy skin.
• Dredging: Dredge the wings in the flour mixture and shake off any excess.
• Frying in Batches: Fry the wings in small batches to avoid crowding the pan, which can lower the oil temperature and affect the crispiness of the skin.
• Oil Temperature: Make sure the oil is heated to 350-375°F before adding the wings. If the temperature drops when you add the wings, wait for it to come back up to temperature before adding the next batch.
• Flipping: Flip the wings occasionally during frying to ensure even cooking and browning.
• Cooking Time: Fry the wings for 5-10 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F.
• Draining: Remove the wings from the oil and place them on a wire rack over a baking sheet or a paper towel-lined plate to drain excess oil.
• Salting: Season the wings with salt immediately after removing them from the fryer while they are still hot, as this adds more flavour and helps the salt adhere better.
• Keeping Warm and Crispy: If you are frying the wings in batches, keep the cooked wings warm and crispy by placing them in an oven set to a low temperature or on a warming setting. Place a cooling rack on a baking sheet and put the cooked wings on the rack to allow air to circulate and keep them crispy.

Sauce

Finally, let's talk about saucing the wings:

• Buffalo Sauce: You can use a store-bought Buffalo wing sauce or make your own. Toss the wings in the sauce or serve it on the side.
• Other Sauce Options: You can also toss the wings in other sauces like BBQ sauce, teriyaki sauce, ranch, or your favourite wing sauce.

Storage

• Storing: Store leftover fried chicken wings in an airtight container in the fridge for up to four days.
• Reheating: For the crispiest results, reheat the wings in the oven or air fryer to ensure they stay crispy.

How to store deep fried chicken wings

Deep-fried chicken wings are best stored in an airtight container in the refrigerator, where they can last for up to four days. To maintain their crispiness, it is recommended to reheat them in the oven or an air fryer instead of the microwave. For longer-term storage, fried chicken wings can be frozen in a ziplock bag for up to six months.

How to prepare chicken wings before deep frying

Pat Dry and Season

First, pat the chicken wings dry with a paper towel. Then, season the wings with your chosen spices. You can use a combination of salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and dried parsley.

Coat in Flour

Next, prepare a flour mixture by combining all your chosen spices with flour, cornstarch, and baking powder. Toss the wings in the flour mixture until they are fully coated, and shake off any excess flour.

Refrigerate

Place the coated wings in the refrigerator for 15 to 30 minutes. This step helps to ensure extra crispy chicken skin.

Heat the Oil

Heat your oil in a deep frying pan or pot to at least 350°F. You can use a candy thermometer to monitor the temperature. Vegetable, canola, or peanut oil are good options, as they have high smoke points.

Fry in Batches

Once the oil is hot enough, carefully place the chicken wings into the oil in small batches. Fry for 8-10 minutes, or until the wings are golden brown and crispy on all sides. Be sure not to overcrowd the pan, as this will lower the oil temperature and affect the cooking time and crispiness of the wings.

Drain Excess Oil

Remove the wings from the oil and place them on a wire rack over a baking sheet to drain the excess oil. Alternatively, you can place them on a paper towel-lined plate.

Sauce and Serve

Finally, toss the wings in your chosen sauce, such as buffalo, barbecue, or sweet and sour sauce. Serve immediately and enjoy!

Frequently asked questions