Deep-Frying Hot Wings: A Tasty, Quick Treat

Deep-fried chicken wings are a delicious treat, but how do you make them at home? It's easier than you might think! All you need is a deep fryer or large saucepan, some oil, and of course, your chicken wings. You'll also want to choose a sauce to toss your wings in after frying – a classic buffalo sauce is a popular choice.

Heat oil to 375°F

To cook hot wings in a deep fryer, heat the oil to 375°F. This is the optimum temperature for frying chicken wings. If you are using an electric skillet, set it to 375°F. If you are using a deep-fat fryer, heat the oil to 375°F.

It is important to heat the oil to the correct temperature to ensure the wings cook evenly and safely. If the oil is too hot, the outside of the wings may burn before the inside is cooked. If the oil is not hot enough, the wings may absorb too much oil and become greasy.

The oil temperature should be allowed to return to 375°F between batches. This ensures that each batch of wings cooks evenly and that the oil is hot enough to seal in the flavour and create a crispy texture.

An instant-read thermometer can be used to check that the wings are cooked through. Insert the thermometer into the thickest part of the meat, near the bone. It should read 165°F (74°C).

Fry wings in batches for 8-12 minutes

When the oil is hot, carefully add the chicken wings in batches. Fry for 8-12 minutes, or until the skin is crisp and golden-brown and the meat is tender. Use a spider or slotted spoon to transfer the wings to a paper towel or wire rack to drain. Allow the oil to return to 375°F between batches.

It's important to note that the cooking time may vary depending on the size of your chicken wings and the temperature of your oil. Always ensure that the chicken wings are cooked through before serving. You can check this by inserting an instant-read thermometer into the thickest part of the meat, near the bone. It should read 165°F (74°C).

Drain wings on paper towels

When deep-frying hot wings, it's important to drain the wings on paper towels or a wire rack after frying. This will help to remove any excess oil and ensure the wings are crisp and not greasy.

To drain the wings, use a spider or slotted spoon to carefully remove them from the hot oil and place them on a paper towel-lined plate or baking sheet. Allow the wings to cool for a few minutes before serving. This will help the wings retain their crispiness and prevent them from becoming soggy.

If you're making a large batch of wings, you may need to work in batches to ensure even cooking. Fry each batch for 8 to 10 minutes, or until the skin is golden brown and crisp, and then drain on paper towels before tossing with your sauce of choice.

For the crispiest wings, it's best to serve them warm, straight out of the fryer. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to five days.

Toss wings in sauce

To cook hot wings in a deep fryer, heat oil in the fryer to 375°F (190°C). Fry the wings in batches for 8 to 12 minutes, until the skin is crisp and the meat is tender and cooked through. Drain the wings on paper towels or a wire rack.

Now it's time to toss the wings in sauce. You can use a store-bought sauce or make your own. A simple Buffalo wing sauce can be made by bringing hot sauce to a boil in a small saucepan. You can also add butter to the sauce for a richer, more indulgent flavour. If you're feeling creative, try a mix of flour, paprika, cayenne powder, garlic powder, salt and pepper to coat the wings before frying. This will give the skin a delicious, flavourful kick.

Once your sauce is ready, transfer the fried wings to a large bowl. Drizzle the sauce over the wings and toss to coat. Make sure all the wings are evenly coated in sauce. Serve immediately for the crispiest, tastiest wings. However, if you have any leftovers, they can be refrigerated in an airtight container for up to 5 days.

Serve immediately

Once you've fried your chicken wings, it's time to serve them up. Drain the wings on a paper towel or wire rack and let them cool for five minutes. If you're tossing your wings in sauce, do this now. You can use a shop-bought sauce or make your own. For a buffalo sauce, bring hot sauce to a boil in a small saucepan. You can also use a mix of flour, paprika, cayenne powder, garlic powder, salt and pepper to coat the wings.

If you want to keep your wings warm, you can reheat them in the microwave or in a saucepan on the stovetop. However, for the crispiest, tastiest wings, it's best to enjoy them straight out of the fryer. If you have any leftovers, you can store them in an airtight container in the fridge for up to five days.

Frequently asked questions