Fried Chicken Wings: A Quick, Crispy, Golden Treat

Chicken wings are a delicious snack and a great appetizer for any occasion, but how do you make them in a fryer? Well, there are a few ways to do it, and it all depends on your preference. You can use an air fryer or deep fry them.

If you're using an air fryer, start by patting the wings dry and then tossing them in a large mixing bowl with oil and baking powder. Place them in the air fryer basket, making sure they're not overlapping. Cook at 400°F for 15-20 minutes, shaking the basket occasionally. Once they're golden brown, transfer them to a bowl and season with salt, pepper, and any other desired spices.

For deep frying, fill a large pot or deep fryer with 1-2 inches of vegetable or canola oil and heat to 350-375°F. Cut the wings into drumettes and flaps if they aren't already separated. Carefully place 8 wing pieces into the hot oil and fry until well browned and the internal temperature reaches 165°F. Remove from the oil and drain any excess.

There you have it! Two ways to make delicious, crispy chicken wings using a fryer.

Choosing the right oil

When it comes to frying chicken wings, selecting the right oil is crucial. The ideal oil should have a neutral flavour and a high smoke point to withstand the heat without burning. Here are some recommended oils for frying chicken wings:

Avocado Oil

Avocado oil is a popular choice for air frying chicken wings due to its neutral flavour. It has a smoke point of approximately 250°C, making it suitable for high-heat cooking methods like air frying. Avocado oil is also known for its health benefits, including high levels of monounsaturated fats and vitamin E.

Vegetable Oil

Vegetable oil is a versatile option for frying chicken wings. It has a neutral flavour and a smoke point of around 230°C, making it suitable for deep frying. Vegetable oil is also widely available and affordable, making it a convenient choice for frying large batches of chicken wings.

Canola Oil

Canola oil is another neutral-flavoured oil with a high smoke point of about 200°C. It is a good choice for air frying chicken wings as it can withstand the heat without breaking down. Canola oil is also a healthy option, as it is low in saturated fat and high in monounsaturated fats.

Peanut Oil

If you're looking for an oil with a high smoke point, peanut oil is an excellent option. It has a smoke point of approximately 230°C, making it suitable for deep frying. Peanut oil also adds a subtle nutty flavour to the chicken wings, enhancing their taste. However, it's important to note that peanut oil may not be suitable for those with peanut allergies.

Coconut Oil

Coconut oil is a unique option for air frying chicken wings. It has a smoke point of around 175°C, which is lower than other oils, but it adds a subtle sweetness to the wings. Coconut oil is high in saturated fat, which gives it a longer shelf life and makes it suitable for frying at lower temperatures.

When selecting an oil for frying chicken wings, it's important to consider the smoke point, flavour, and health benefits. By choosing an oil with a high smoke point, you can ensure that it won't burn during the frying process. Additionally, a neutral-flavoured oil will allow the seasonings and sauces to shine through. Finally, consider your health goals and choose an oil with the right balance of fats and vitamins to align with your dietary needs.

Seasoning the wings

Firstly, prepare your chosen seasonings. A variety of seasonings can be used, such as lemon pepper seasoning, seasoned salt, coarse salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, or a custom blend. You can also add an extra kick to your wings with a dash of hot sauce. For a simpler option, a pinch of salt and pepper will do the trick.

Next, place your chicken wings into a bowl or a large plastic bag. If using a bowl, ensure it is large enough to toss and coat the wings easily. If using a bag, seal it shut, leaving the air inside.

Now, it's time to add your chosen oil and seasonings to the wings. For a lighter option, use a neutral oil such as avocado oil, canola oil, or vegetable oil. Alternatively, extra virgin olive oil will give your wings a delicious crispiness. Drizzle or spray your oil over the wings, aiming for a light coating. Then, sprinkle your chosen seasonings over the wings.

Finally, mix, shake, or toss the wings until they are evenly coated. If using a bowl, you can mix the ingredients with your hands or a utensil. If using a bag, simply shake the bag until the wings are fully coated.

And that's it! Your chicken wings are now seasoned and ready for the fryer. Remember, you can always adjust the seasoning quantities to your taste preferences. Enjoy your crispy, golden, and flavourful chicken wings!

Dredging the wings in flour

Dredging the chicken wings in flour is an important step to achieving that perfect, crispy texture. Here's a detailed guide on how to do it:

Firstly, prepare your flour mixture. In a shallow bowl, combine all-purpose flour with other dry ingredients like cornstarch, seasoned salt, black pepper, cayenne pepper, and paprika. You can adjust the measurements according to your taste preferences, but make sure to whisk the ingredients together until they are well combined. This mixture will add a delicious crunch and flavour to your chicken wings.

Next, take each chicken wing and dip it into your chosen "wash". This could be a simple egg wash (a mixture of whisked eggs and milk), or you can get creative and add a few dashes of hot sauce to spice things up. You could even try a combination of both! The wash will help the flour stick to the chicken wings, so make sure each wing is well coated.

Now for the dredging! After coating the wings in the wash, simply drop them into the flour mixture. Use your hands or a large spoon to fully coat each wing with the flour mixture. Make sure you get into all the nooks and crannies of the wings so that every part is covered.

Once the wings are fully dredged, place them on a large plate or baking sheet. It's a good idea to refrigerate them for about 15-30 minutes to let the flour mixture set. This step will help ensure that your flour coating stays put during frying, resulting in an extra crispy texture.

Finally, fry those wings! Follow your chosen recipe for specific instructions on frying, but remember to fry the wings in batches to avoid overcrowding your fryer or saucepan. This will help maintain an even temperature and give your wings that perfect golden crunch.

And there you have it! By following these simple steps, you'll achieve delicious, crispy chicken wings with a professional-level coating. Enjoy!

Frying the wings

When frying, do not overcrowd the pan or fryer. Fry the wings in batches, making sure there is enough space around each wing for the oil to circulate. This will ensure the wings are crispy. Depending on the size of your fryer or pan, you may only be able to fry 8 wings at a time.

Fry the wings for 5-10 minutes, until they are golden brown and cooked through. You can check if they are cooked by inserting an instant-read thermometer into the thickest part of the meat, which should read 165°F.

Saucing the wings

The fun part! There are so many ways to sauce your chicken wings, and it's worth experimenting with different flavours and textures. You can go for a classic like buffalo sauce, or something a little different like hot honey. You could also try a dry rub, like lemon pepper.

If you want to make your own buffalo sauce, simply mix hot sauce, butter, and garlic powder. Or, for a healthier option, make a dairy-free ranch dressing, or a blue cheese dip.

If you're feeling creative, you could try a Thai sweet chilli sauce for an Asian-inspired twist, or even a BBQ sauce for a classic, family-friendly option.

For the crispiest wings, it's best to dunk the wings in the sauce of your choice, rather than tossing them.

If you're serving a crowd, or just want to experiment, lay out a few different sauces and dips and let people choose their favourite!

Frequently asked questions