Deep-Frying Crispy Chicken Wings: A Tasty, Quick Treat

Deep-fried chicken wings are a classic crowd-pleaser, perfect for game day. They are crunchy, crispy, and juicy, with a tender and succulent meat interior. The key to getting that perfect crunch is to fry the wings in batches to avoid overcrowding the pan, which can lower the oil temperature and cause the wings to steam instead of fry.

The ideal internal temperature for the wings is between 185°F and 190°F. This ensures that the wings are perfectly juicy and fall-off-the-bone tender. Checking the temperature with an instant-read thermometer, you can have delicious wings ready in about 4-5 minutes.

For the seasoning, you can use a combination of spices such as paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried parsley. Dredge the wings in a flour mixture with cornstarch and spices for an extra crispy coating. Heat oil in a deep fryer or large saucepan to 350°F-375°F, and fry the wings in small batches until golden brown and cooked through.

Serve these crispy chicken wings with a side of ranch or blue cheese, and enjoy the delicious crunch and flavour!

Choose the right oil

When it comes to making crispy chicken wings, the type of oil you use is crucial. You'll want to select an oil with a high smoke point, as you'll be frying the wings at temperatures between 350°F and 375°F. Here are some recommended oils for achieving that perfect crispiness:

• Vegetable oil is a popular choice and readily available. It has a neutral flavour and a high smoke point, making it ideal for deep frying.
• Canola oil is another neutral-flavoured oil with a high smoke point. It's a great option if you're looking for a lighter oil that won't overpower the flavour of your wings.
• Peanut oil has a distinct flavour that can enhance the taste of your wings. It also has a high smoke point, making it suitable for deep frying.
• Other neutral oils with a smoke point above 375°F can also be used. Just ensure they have a neutral flavour so they don't overpower the taste of your wings.

When selecting an oil, it's important to consider the quantity you'll need. As a general rule, you'll want to have enough oil to fill your deep fryer or pot by at least one inch, or about two inches if you're using a heavy-duty pan. This will ensure that your wings are fully submerged during frying, allowing them to cook evenly and achieve that desirable crispiness.

Additionally, when deep frying, it's important to maintain the oil temperature within the desired range. If the oil is too cold, your wings will absorb more oil and become greasy. On the other hand, if the oil is too hot, it can burn the exterior of the wings before the interior is cooked through. Therefore, it's crucial to monitor the oil temperature and make adjustments as needed to ensure a perfect fry.

Prepare the chicken wings

First, separate the chicken wings into drums and flats. You can buy 'party wings' that are already separated, or you can cut whole wings into two pieces each.

Next, pat the wings dry with a paper towel. This will help the coating stick to the wings.

Now, it's time to make the seasoning. In a large bowl, combine your chosen spices with flour, cornstarch, baking powder, and salt. You can use a variety of spices, such as paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried parsley. Mix well to ensure the wings are evenly coated.

After that, toss the wings in the flour mixture until they are fully coated. Make sure to shake off any excess flour. You can also dip the wings in a egg wash before dredging them in the flour mixture for a crispier texture.

Finally, place the coated wings in the refrigerator for 15 to 30 minutes to chill. This step will help ensure extra crispy chicken skin.

Make a batter

Making a batter for your chicken wings is a simple process, but it does require a few steps to ensure your wings are crispy and full of flavour. Here is a detailed, step-by-step guide to making a batter for deep-fried chicken wings.

Firstly, gather your ingredients. You will need chicken wings, separated into drums and flats, and your choice of seasonings. You can use a store-bought blend, such as Cajun or blackening seasoning, or make your own by combining paprika, onion, thyme, black pepper, garlic, and oregano. You will also need eggs, milk, hot sauce, all-purpose flour, cornstarch, and seasoned salt.

Next, prepare your chicken wings by placing them in a bowl and sprinkling your chosen seasoning over them. Toss the wings to ensure they are evenly coated, then cover the bowl and place it in the refrigerator for about 30 minutes.

While the wings are chilling, prepare your dredging station. In one bowl, whisk together the eggs, milk, and hot sauce. In a separate, shallow bowl, combine the cornstarch, flour, and seasoning salt. Whisk these dry ingredients until they are well combined.

Now you are ready to batter your chicken wings. Dip each wing into the egg mixture, ensuring it is well coated, then dredge it in the seasoned flour. Shake off any excess flour and set the wings aside on a plate or baking sheet.

Repeat this process until all of your chicken wings are battered. You are now ready to fry your wings! Heat a few inches of oil in a heavy-duty pan over medium-high heat. Once the oil reaches a temperature of 350 degrees Fahrenheit, carefully lower the battered wings into the hot oil. Fry the wings in batches to avoid overcrowding the pan, which can result in steaming instead of frying. Fry the wings for 5-10 minutes, or until they are golden brown and cooked through.

And that's it! You now have crispy, delicious deep-fried chicken wings. Enjoy!

Fry in batches

Frying in batches is the best way to ensure your chicken wings are cooked to perfection. If you add too many wings to the oil at once, the temperature of the oil will drop, affecting the cooking time and the crispiness of the wings. Frying in batches also gives the wings space to cook evenly.

It's important to wait for the oil to reach 350°F in between each batch. This means frying one batch and waiting for the oil to come back up to temperature before frying the next batch.

If you're making a large amount of wings, it can be helpful to keep them warm in an oven set to 200°F as you work in batches. Place a cooling rack on top of a baking sheet, and put the cooked wings on the rack to allow the air to circulate and keep them crispy.

Sauce and seasoning

The sauce is an essential part of making crispy chicken wings in a deep fryer. While the wings can be enjoyed as they are, tossing them in sauce adds flavour and moisture. Popular sauces include buffalo, teriyaki, ranch, and BBQ. You can also make your own sauce at home. For example, a combination of hot sauce and melted butter.

When it comes to seasoning, the options are endless. A simple combination of salt and pepper will do the trick, but you can also get creative with spices like paprika, garlic powder, onion powder, cayenne pepper, dried parsley, dried rosemary, oregano, basil, and thyme. You can also use pre-made seasoning blends such as Cajun seasoning or blackening seasoning.

If you want to get fancy, you can add multiple layers of seasoning to your chicken wings. One way to do this is to season the wings themselves, then coat them in a spicy egg wash, and finally dredge them in seasoned flour. This ensures that every bite is packed with flavour.

Frequently asked questions