Make Crispy Wings At Home With Your Deep Fryer

Deep-frying chicken wings is a popular way to cook them in restaurants, but it can also be done at home. It is important to use an oil with a high smoke point, such as vegetable, canola, or peanut oil, and to heat the oil to the right temperature – between 350 and 375°F. Chicken wings can be dredged in flour before frying, or simply fried as they are. They should be cooked in batches to avoid overcrowding the pan, which can reduce the oil temperature and lead to greasy, soggy wings. After frying, the wings can be tossed in a sauce of your choice, such as Buffalo, Thai, or barbecue sauce.

Characteristics of Making Wings in a Deep Fryer at Home

Choosing the right oil

When deep-frying chicken wings, it is important to use an oil with a high smoke point—that is, an oil that can reach a high temperature before it begins to break down and smoke. A high smoke point will ensure that your oil doesn't break down and smoke before your wings are cooked.

The best oils for frying chicken wings are those with a smoke point above 400°F (200°C). Oils that meet this criterion include:

• Canola oil
• Peanut oil
• Vegetable oil

These oils are also recommended for their neutral flavour, which will not overpower the taste of the wings.

One oil that should be avoided is olive oil, as its flavour is too strong and it smokes easily.

Preparing the chicken

Firstly, you need to separate the drumettes from the flats (or "wingettes"). You can buy whole wings and separate them yourself, or you can buy them pre-separated, which will save you some time.

Once you have the desired number of drumettes and flats, it is important to ensure they are completely defrosted. If you are using frozen wings, make sure to thaw them properly before proceeding. After they are thawed, pat the wings dry with paper towels. This step is crucial, as any excess moisture can affect the crispiness of the skin when fried.

Next, you can choose to season the chicken. A simple seasoning of salt is sufficient, as it intensifies the chicken flavor and helps retain moisture. You can also experiment with other seasonings like garlic powder, onion powder, paprika, or a custom blend. If you plan to use a dry rub, toss the wings with the seasoning and place them in the refrigerator for at least an hour or even overnight. This step helps the meat absorb the flavors and keeps the chicken juicy.

If you want a breaded texture, you can dredge the wings in flour before frying. Combine about half a cup of all-purpose flour with your chosen seasonings in a large bowl or zip-top bag. Make sure the wings are coated evenly, shaking off any excess flour. This step is optional, as some people prefer their wings without a flour coating.

Finally, before placing the chicken in the deep fryer, ensure the oil is heated to the correct temperature. The ideal temperature range is between 350°F and 375°F. Use oils with a high smoke point, such as vegetable, canola, or peanut oil.

Making the sauce

Now that you've dry-brined your chicken wings, it's time to make the sauce. You can choose from three options: Buffalo wing sauce, Thai sauce, or barbecue sauce. Each sauce has its unique flavour profile, so you can choose the one that best suits your taste preference or experiment with all three!

Buffalo wing sauce

For a classic, tangy, spicy, and buttery flavour, go for the Buffalo wing sauce. To make this sauce, heat some Louisiana-style hot sauce in a small saucepan and bring it to a boil. Remove the pan from the heat and whisk in butter, one cube at a time, until well incorporated. Stir in some molasses and cayenne pepper to taste.

Thai sauce

If you're feeling adventurous, try the Thai sauce. Heat some oil in a small saucepan over medium heat. Add ginger, garlic, and chile pepper, and cook until fragrant. Then, add brown sugar and lime juice, and bring the mixture to a boil. Cook until slightly thickened. Finally, remove the pan from the heat and stir in cilantro and fish sauce. This sauce has an exotic blend of spices and herbs that will tantalize your taste buds.

Barbecue sauce

For a more familiar flavour, opt for the barbecue sauce. In a small saucepan, whisk together barbecue sauce with additional ingredients like chipotle peppers, honey, and vinegar. Bring the mixture to a boil and cook, stirring, until thickened. This sauce has a sweet and smoky flavour that will complement the chicken wings perfectly.

No matter which sauce you choose, remember to make it ahead of time and store it in an airtight container in the fridge for up to a week. That way, you can focus on frying the chicken wings to perfection without worrying about the sauce.

Frying the wings

Firstly, you will need to decide on your cooking equipment. If you have a deep fryer, you can use this, heating the oil to 375°F. If not, a large pot or skillet on your stovetop will work just as well. You will need a candy thermometer to monitor the temperature of the oil, ensuring it stays between 350-375°F. Use a cooking oil with a high smoke point, such as canola, peanut, or vegetable oil.

Now it's time to prepare the chicken. If your wings are whole, separate the drumette from the flat (or "wingette"). You can discard the wing tips or save them for homemade chicken stock. Pat the wings dry with paper towels. You can season the wings with a simple dry brine of salt, or a mixture of spices such as garlic powder, onion powder, paprika, or black pepper. If you want to coat your wings in flour, place the wings in a large bowl or zip-top bag and toss them in the flour mixture until they are fully coated. Chill the wings in the fridge for at least an hour to let the breading stick.

When you are ready to fry, carefully lower a maximum of 8 wing pieces into the hot oil using tongs. Be cautious, as the oil may sputter and spatter. Fry the wings in batches to maintain the oil temperature and ensure even cooking. The wings should fry for around 8-10 minutes, or until the skin is golden brown and the internal temperature reaches 165ºF. Flip the wings occasionally to ensure even browning.

Once the wings are cooked, remove them from the oil using tongs and transfer them to a wire rack on a baking sheet, or a plate lined with paper towels to absorb excess oil. Allow the oil to return to the correct temperature before frying the next batch.

Your crispy, juicy, deep-fried chicken wings are now ready to be tossed in your favourite sauce!

Serving suggestions

Sauces

Chicken wings are often served with a variety of sauces, including:

• Buffalo Sauce
• Buttermilk Ranch Dressing
• Blue Cheese Sauce
• Honey Mustard
• Barbecue Sauce
• Teriyaki Sauce
• Sriracha Mayo
• Garlic Parmesan Sauce
• Sweet Chili Sauce
• Soy-Ginger Glaze

Sides

Chicken wings can be served as a main dish or as part of a buffet. Here are some side dish suggestions:

• French Fries
• Salads (e.g. Greek Yogurt Caesar Salad, Spicy Greens Salad, Carrot Salad)
• Onion Rings
• Potato Skins
• Mozzarella Sticks
• Jalapeño Poppers
• Coleslaw
• Macaroni and Cheese
• Pretzels
• Bread (e.g. garlic bread, Parmesan bread bites)
• Cornbread
• Biscuits (e.g. cheddar bay biscuits)
• Rolls (e.g. crescent rolls)
• Dips (e.g. spinach artichoke dip, guacamole, hot onion dip)
• Nachos
• Stuffed Mushrooms
• Pigs in a Blanket

Frequently asked questions