Making Crispy Chicken Wings Using A Deep Fryer

Frying chicken wings is a great way to get that extra crispy skin and juicy meat. This article will cover everything you need to know about how to make fried chicken wings in a deep fryer, from ingredients and seasonings to step-by-step instructions and tips for frying perfection. So get ready to impress your family and friends with your mouth-watering, crispy, and juicy chicken wings!

Choose your chicken wings

Choosing the right chicken wings is the first step to making delicious fried chicken wings. Here are some tips to help you select the best chicken wings for frying:

Fresh or Thawed Chicken Wings

It is best to use fresh or thawed chicken wings for frying. Avoid using frozen wings as they may not cook evenly and can affect the texture and taste.

Whole Wings or Separated Wings

You can choose to buy whole chicken wings and separate them yourself, or buy wings that are already separated into drums and flats, also known as "party wings." Separated wings are easier to work with and ensure even cooking.

Meaty Wings

Opt for meaty chicken wings as they will hold the batter better. Look for wings with a good amount of flesh on the bones.

Wing Size

Select wings that are similar in size to ensure even cooking. This will help prevent some wings from being overcooked or undercooked.

Wing Quality

Look for chicken wings that are fresh, with a pinkish colour and no signs of discolouration. Avoid wings with a strong odour, as this may indicate that they are not fresh.

Quantity

Plan the quantity based on the number of people you are serving. As a general guideline, allow for 4-6 wings per person as an appetizer or 8-10 wings per person for a main course.

Storage

If you are not using the chicken wings immediately, store them properly in the refrigerator or freezer. Fresh chicken wings can be stored in the refrigerator for 1-2 days or frozen for up to 4 months.

By following these tips, you'll be able to choose the best chicken wings for frying, ensuring delicious and juicy results.

Prepare your oil

The type of oil you use is important when frying chicken wings. You should use an oil with a high smoke point, such as vegetable, canola, or peanut oil. The oil you choose should be able to handle a temperature of 350-375°F.

You'll need enough oil to fill your deep fryer or deep pot with at least one inch of oil. If you're using a large pot, attach a candy thermometer to the side so that it sits in the oil but doesn't touch the pot.

Heat the oil to 350°F. This is imperative to ensure the wings are light and crispy. If the oil isn't hot enough, the wings will be dense and heavy. You can check the temperature of the oil using a thermometer. If you don't have a thermometer, you can sprinkle some flour into the oil. If it sizzles, it's hot enough.

Once the oil is hot, you can start frying your chicken wings. Place a maximum of 8 wing pieces in the oil at one time. The oil temperature will drop when the wings are added, so it's important not to overcrowd the pan. Fry the wings for 8-12 minutes, or until the skin is crispy and juices run clear. Use tongs to carefully remove the wings from the oil and place them on a wire rack or a plate lined with paper towels to absorb the excess oil.

Seasoning and dredging

Seasoning:

Before dredging, it's important to season the chicken wings to enhance their flavour. You can use a variety of seasonings, but some common options include salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and dried herbs like parsley, oregano, basil, and thyme. You can also use a blackening seasoning blend, which typically includes paprika, onion, thyme, black pepper, garlic, and oregano. If you prefer spicier wings, you can substitute this with Cajun seasoning.

Dredging:

Dredging the chicken wings in a flour mixture is what gives them that delicious, crispy coating. Here's how to do it:

• Set up a dredging station: You'll need three shallow bowls or containers. In the first bowl, place your dry ingredients—a combination of all-purpose flour, cornstarch (for extra crispiness), and your chosen seasonings. The second bowl should contain your wet ingredients—typically eggs, milk, and optionally, a few dashes of hot sauce whisked together to form a wash. The third bowl should contain plain flour or a flour mixture for a second dredging.
• Coat the chicken: First, sprinkle your seasoning blend over the chicken wings and toss to coat evenly. You can cover and refrigerate them for about 30 minutes to let the flavours sink in. Next, dip the seasoned wings into the egg/milk wash, ensuring they are well-coated. Finally, dredge the wings in the flour mixture, shaking off any excess. For an extra crispy coating, return the wings to the flour mixture for a second dredging.

Remember, the key to successful dredging is to ensure that the wings are well-coated at each step. Also, don't be afraid to experiment with different seasonings and dredging techniques to find the combination you like best!

Frying technique

Deep-frying chicken wings is a standard way of cooking them, and it can be done in a deep fryer or a large, heavy-duty pan on the stovetop. Here is a step-by-step guide on how to achieve crispy, golden, and juicy fried chicken wings:

Step 1: Prepare the Chicken Wings

Start by patting the chicken wings dry with paper towels. Then, separate the wings into drumettes and flats/wingettes. You can buy pre-separated "party wings" or do this yourself with a sharp knife.

Step 2: Make the Seasoning (Optional)

Although not necessary, you can make a seasoning blend to add flavour to your chicken wings. A simple blend of paprika, onion powder, garlic powder, black pepper, and cayenne pepper is often used. You can also use a store-bought blend like Cajun seasoning or blackening seasoning.

Step 3: Make a Breading (Optional)

Coating the chicken wings in a breading of flour and cornstarch will give them an extra crispy texture. In a shallow bowl, mix together all-purpose flour, cornstarch (if using), and your chosen seasonings. You can also add in a small amount of baking powder to help draw out excess moisture and make the wings even crispier. Toss the chicken wings in the flour mixture until they are fully coated, then shake off any excess.

Step 4: Heat the Oil

Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Heat about 1-2 inches of oil in your deep fryer or pan to 350-375°F. Use a thermometer to ensure the oil is at the right temperature.

Step 5: Fry the Chicken Wings

Carefully place the chicken wings into the hot oil. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy, soggy wings. Fry the wings for about 8-10 minutes, or until they are golden brown and crispy on all sides. Use tongs or a slotted spoon to carefully flip the wings occasionally to ensure even cooking.

Step 6: Drain and Cool the Wings

Remove the fried chicken wings from the oil and place them on a wire rack set over a baking sheet to drain the excess oil and allow the wings to cool evenly. If you don't have a wire rack, you can use a paper towel-lined plate, but this may result in a slight loss of crispiness.

Step 7: Season and Serve

For extra flavour, sprinkle the fried chicken wings with salt and your favourite seasonings while they are still hot. You can also toss the wings in a sauce, such as buffalo sauce, barbecue sauce, or a sauce of your choice. Serve the wings while they are still warm and crispy for the best texture and flavour.

Sauces and serving

The fun part about making fried chicken wings is that you can be adventurous with your choice of sauces. You can go for a classic option like the Buffalo sauce, or experiment with something like a spicy Thai sauce with ginger, garlic, Thai chile pepper, brown sugar, lime juice, cilantro, and fish sauce. You could also try a barbecue sauce with chipotle peppers, honey, and cider vinegar. If you're making these wings for a party, it's a good idea to make multiple sauces and let your guests choose their favourite!

If you're not a fan of sauce, you can simply season your wings with salt and pepper, or a blend of paprika, onion, thyme, black pepper, garlic, and oregano. You could also add dried herbs like rosemary, oregano, basil, and thyme to the spice mix.

When it comes to serving, it's best to eat fried chicken wings fresh out of the fryer. However, if you do end up with leftovers, you can store them in an airtight container in the fridge for up to four days. To reheat, use an air fryer or oven to retain crispiness—avoid the microwave, as this will make the wings soggy.

Frequently asked questions