Cody Casey
Chicken wings are a delicious snack, but getting them crispy can be a challenge. Deep-frying is a great way to get that crunchy texture on the outside while keeping the meat tender and juicy. The key to success is ensuring your oil is hot enough—it should be around 350°F to 375°F—and not overcrowding the fryer, which can reduce the oil temperature. You can also double-fry your wings, first frying at 250°F for 10 minutes, then cranking up the heat to 375°F until golden and crispy. For extra flavour, toss your wings in a flour and spice mixture before frying, and don't forget to season with salt!
How to Cook Chicken Wings in a Deep Fat Fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F–400°F |
| Oil type | Vegetable oil, canola oil, or any oil with a high smoke point |
| Chicken wings type | Flats, drumettes, or a mix |
| Chicken wings amount | 2 pounds |
| Seasonings | Salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried parsley |
| Breading | Flour, cornstarch, baking powder |
| Frying time | 10–12 minutes or until golden brown and crispy |
| Frying method | Fry in batches to avoid crowding the pan |
| Serving suggestions | Ranch or blue cheese, celery or carrots, chopped parsley |
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What You'll Learn
How to get the right temperature for the oil
To get the right temperature for the oil, you should heat it to between 350°F and 400°F. This temperature range is recommended by several sources, and one source states that 350°F is the standard for deep frying chicken wings. Another source recommends heating the oil to 375°F.
You can use a meat thermometer to check if the oil is at the right temperature. The thermometer should read at least 350°F (up to 375°F). If you don't have a thermometer, you can sprinkle some flour into the oil. If it sizzles, the oil is hot enough.
It's important to ensure the oil is hot enough before adding the chicken wings. This will ensure the wings are light and crispy, rather than dense and heavy. If the oil is not hot enough, the wings will take longer to cook and will absorb too much oil.
Additionally, it's important to avoid overcrowding the pan when frying the wings. Adding too many wings at once will cause the oil temperature to drop. As a result, the wings will take longer to crisp up and will absorb more oil. It's best to cook the wings in batches to maintain the correct oil temperature.
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How to season chicken wings
To season chicken wings, you can use a variety of spices and herbs. Some common seasonings for chicken wings include:
- Salt
- Coarse salt
- Black pepper
- Paprika
- Cayenne pepper
- Garlic powder
- Onion powder
- Thyme
- Oregano
You can also use a pre-made blackening seasoning blend, which often includes a combination of paprika, onion, thyme, black pepper, garlic, and oregano.
Prepare the chicken wings by patting them dry with a paper towel. If you are using whole wings, you will need to separate them into drums and flats. You can buy them pre-separated, or you can do this yourself.
In a large bowl, combine your chosen seasonings with flour. You can also add cornstarch to the flour to help achieve a crispier texture. The amount of seasoning and flour you need will depend on the number of chicken wings you are preparing. As a guide, for 2 pounds of chicken wings, you can use 1/2 cup of flour and adjust the seasonings accordingly.
Place the chicken wings in the bowl with the seasoning and flour mixture. Toss the wings until they are well-coated. You can use your hands or a spoon to ensure an even coating.
Once the wings are coated, arrange them in a single layer on a large plate or baking sheet. Place them in the refrigerator for 15 to 30 minutes. This step will help the coating set and ensure that the wings are dry, leading to a crispier texture when fried.
After the initial refrigeration, you can dredge the wings again in the flour mixture for an extra-thick coating. Return the coated wings to the plate and refrigerate for another 15 to 30 minutes.
Now your chicken wings are seasoned and ready to be fried! Heat your oil to 350°F to 375°F, and fry the wings in batches until crispy and cooked through.
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How to prepare the chicken wings before frying
Preparing chicken wings before frying is a straightforward process, but there are a few steps to follow to ensure the best results.
Firstly, pat the chicken wings dry with paper towels. This step is important, as it helps to ensure the wings will be crispy when fried. You can also buy pre-dried wings, which may save time.
Next, create a dry mixture of spices and flour. A typical mixture might include flour, cornstarch, baking powder, and salt. You can also add other spices like garlic powder, onion powder, paprika, and cayenne pepper to taste. Mix these ingredients together in a large bowl.
Now, it's time to coat the wings. Toss the wings in the flour mixture until they are fully coated, and then shake off any excess. You can also press the wings into the flour mixture to ensure an even coating.
At this stage, some people choose to chill the wings for a second time, which can help to make the skin extra crispy. Place the coated wings in the refrigerator for 15 to 30 minutes.
Finally, before frying, bring the wings to room temperature. This helps ensure even cooking.
Now, your chicken wings are ready to be fried!
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How long to fry the chicken wings for
Frying chicken wings is a great way to get crispy skin and a juicy interior. The length of time you should fry your chicken wings depends on a few factors, such as the temperature of the oil, the weight of the wings, and whether you are frying in batches or not.
Firstly, the temperature of the oil is important. You should aim for oil heated to between 350-400°F. At 350°F, the wings should take around 15-17 minutes to cook. If you are frying at 400°F, the wings will take less time, between 20-25 minutes.
You can also fry in batches, frying for 5-8 minutes at 350°F, and then removing the wings to rest and frying a second batch. Then, return the first batch to the fryer for another 5-7 minutes until you are happy with the level of crispiness.
If you are frying in a deep fat fryer, it is important to check that the oil is hot enough before adding the wings. You can do this by sprinkling some flour into the oil; if it sizzles, it is ready.
Finally, the weight of the chicken wings will impact the cooking time. A larger weight of wings, around 2 pounds, will take longer to cook than a smaller amount.
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How to store and reheat chicken wings
Storing chicken wings
If you have cooked chicken wings as leftovers, you can store them in an airtight container or zip-lock bag. Place them in the refrigerator within two hours of cooking to prevent bacterial growth. Stored this way, they will last up to four days in the fridge.
Freezing chicken wings
You can also freeze cooked chicken wings. Let them cool to room temperature and then freeze them on a baking sheet. Once frozen, transfer the wings to a freezer-safe container. They can be frozen for up to a month. Thaw them in the fridge overnight before reheating.
Reheating chicken wings in an air fryer
The air fryer is a popular choice for reheating chicken wings. Preheat your air fryer to between 350°F and 360°F. Spritz the air fryer basket with cooking spray or brush it with olive oil. Place the wings in the basket in a single layer, leaving space for the hot air to circulate. Reheat for 5-10 minutes, turning halfway through, until they reach an internal temperature of 165°F.
Reheating chicken wings in the oven
Preheat your oven to 350°F. Place the wings in the oven and heat for 10-20 minutes, until they reach an internal temperature of 165°F.
Reheating chicken wings in a skillet
Add 2 tablespoons of oil to a large skillet and heat on high. Add the chicken wings and heat for 2-3 minutes, turning halfway through. Check that the wings have reached an internal temperature of 165°F before serving.
Reheating chicken wings in the microwave
Place the chicken wings on a microwave-safe plate lined with a damp paper towel. Top with another damp paper towel and microwave until heated through. This method may cause the wings to steam and lose their crispiness.
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Frequently asked questions
First, season your chicken wings with salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and dried parsley. Next, coat the wings in a mixture of flour, cornstarch, and baking powder. Then, heat oil in your deep fryer to 350-375°F. Fry the wings in batches for 10-12 minutes, or until the skin is crispy and the juices run clear.
It takes around 10-12 minutes to cook chicken wings in a deep-fat fryer. However, some recipes suggest cooking for as little as 5 minutes or as long as 20 minutes.
Heat the oil in your deep-fat fryer to 350-375°F. Some recipes suggest cooking at 400°F.
Your chicken wings are cooked when the skin is crispy, the juices run clear, and the internal temperature reaches 165°F when measured with a meat thermometer.
It is not recommended to cook frozen chicken wings in a deep-fat fryer. Instead, thaw the wings in the fridge overnight before cooking.
