Deep fried chicken wings are a classic appetizer that satisfy cravings with their crispy, golden crunch and juicy, tender meat. While seemingly simple, perfectly executing deep fried wings requires precision to achieve that ideal texture inside and out By mastering key frying variables like oil temperature, fry time, and batch size, you can serve up platter after platter of flawless, finger-licking wings
Why Deep Frying Makes the Best Wings
Deep frying is hands down the best cooking method for getting ultimate crunch on the outside of chicken wings The hot oil rapidly dehydrates the skin, transforming it into a shatteringly crispy shell surrounding the juicy meat within Baking, grilling or air frying can’t achieve the same level of intense, well-browned crispiness. The high heat of the oil also rapidly cooks the wings, keeping the meat incredibly moist and tender.
Deep frying also adds rich, savory flavor as the wings soak up small amounts of oil. This gives them an irresistible depth of taste. When done properly, deep fried chicken wings should emerge with a light, crispy coating of oil rather than a heavy, greasy layer.
Choosing the Right Oil for Frying Wings
The oil you select for deep frying wings significantly impacts the final texture and taste. Opt for oils with high smoke points and neutral flavors that won’t overpower the wings:
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Peanut oil With a smoke point of 450°F, peanut oil is ideal for frying It has a clean, slightly nutty flavor.
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Vegetable oil: One of the most commonly used deep frying oils. It has a mild taste and 450°F smoke point.
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Canola oil: Another neutral-flavored oil good for frying with a high smoke point of 400°F.
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Sunflower and safflower oils are also great choices.
Avoid olive oil as it has a strong flavor and low smoke point. The same goes for sesame and flaxseed oils.
Getting the Oil Temperature Right
Maintaining the optimal oil temperature is crucial when deep frying chicken wings. If the oil is too cool, the wings will soak up extra oil and turn out greasy. If it’s too hot, the exterior will burn before the inside fully cooks.
The ideal oil temperature for frying wings is 350-375°F. Invest in a deep fry or candy thermometer to monitor it accurately. If you don’t have a thermometer, test the temperature by adding a small cube of bread. If bubbles immediately form around it, the oil is ready for frying.
Start with cold oil in your deep fryer or heavy pot. Heat it up to the target temperature before carefully lowering the wings in. Maintain the heat to keep the oil temp steady as you fry.
Mastering Fry Time for Perfect Doneness
The trickiest part of perfect deep fried wings is nailing down the fry time. Thicker, meatier drumettes need a little longer in the hot oil than smaller wingettes.
Here are general frying guidelines depending on your oil temperature:
- At 350°F, fry wings for 8-12 minutes
- At 375°F, fry wings for 6-10 minutes
No matter what, use an instant read thermometer to confirm they are fully cooked. Insert it into the thickest part of a wing. It should reach an internal temperature of 165°F. If under, fry them a minute or two longer and recheck.
Fry Them in Smaller Batches
When deep frying wings, work in smaller batches for the best results. Frying too many wings at once causes the oil temperature to drop, leading to uneven cooking and excess oil absorption.
For crispier wings, fry them in batches of 5-8 pieces. Let the oil reheat fully between each batch. The wings will fry up lighter and more evenly this way.
Tips for Maximizing Crispiness
Follow these tips for extra crispy deep fried chicken wings:
- Pat wings dry thoroughly before frying to remove excess surface moisture
- Allow cooked wings to drain briefly on a wire rack before saucing or serving
- Double fry the wings by cooling partially fried wings then frying again at 375°F
- Toss cooked wings in a sticky sauce like barbecue or buffalo to help adhere crumbs
- Sprinkle wings with extra seasonings like ranch powder or parmesan before serving
Lock in the Heat and Flavor
The key to serving amazing deep fried wings is to keep them hot and full of flavor. After draining on a wire rack, immediately toss them with your desired sauces or spice rubs. The residual heat helps the sauces coat the wings and maximizes taste. Serve the sauced wings right away for the crispiest texture.
Keep cooked wings warm in a 200°F oven if you won’t be serving them all right after frying. Just be sure to re-crisp them in a 400°F oven for 4-5 minutes before serving to revive the crunch.
So grab your favorite chicken wings, heat up some frying oil, and crunch away! With the right time and temperature, you’ll be rewarded with irresistibly juicy, crispy deep fried wings.
How to fry chicken wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Pat dry the chicken wings. Make the dry mixture by combining all spices with flour, cornstarch, baking powder, and salt. Toss the wings in the flour mixture until they are fully coated, and shake off the excess.
Step 2- Deep fry. Heat oil in a deep frying pan. Start frying the flour-coated wings in small batches when the oil temperature reaches at least 350F degrees. Fry the chicken wings for 10 minutes or until they are golden brown on all sides.
How to bake them instead
Not a fan of all the excess oil or grease? Bake the wings instead. They follow a similar process to my baked chicken wings.
Once seasoned, Bake them at 400F degrees for around 45 minutes. Use a thermometer to check the internal temperature of the wings and remove them from the oven when it reaches 165F degrees in the thickest part.
- Check if the oil is hot enough. This is imperative to ensure the wings are light and crispy instead of dense and heavy. I like to use a meat thermometer to check if the oil is at least 350F (up to 375F), but another way to check is to sprinkle some flour into the oil. If it sizzles, it’s hot.
- Don’t crowd the pan. Adding too many wings will cause the oil temperature to drop. As a result, the wings will take longer to crisp up and will soak up too much oil (see my point above). If needed, cook the wings in batches.
- Check for doneness by inserting an instant-read thermometer into the thickest part of the wings. The chicken wings are ready if their internal temperature is 165F degrees.
- Cool the wings on a wire rack. While paper towels soak up the excess oil, they take away some of the crispiness of the freshly fried chicken wings. Transfer the chicken wings from the pan right onto the wire rack.
Like any good wing recipe, with a few tweaks, you can completely transform them to change up the flavors! Here are some ideas:
- Add some cheese. Sprinkle the fried chicken wings with grated parmesan while they are hot.
- Add sauce. Toss the fried chicken wings in buffalo sauce for buffalo wings or in some bulgogi sauce or Katsu sauce for an Asian twist.
- Omit the spice. Skip the cayenne pepper if you are going to serve these chicken wings to kids or don’t want them to be spicy.
- Herb it up. Don’t shy away from dried herbs. You can add dried rosemary, oregano, basil, and thyme to the spice mix.
To store: Transfer fried chicken wing leftovers into an airtight container as soon as they have cooled completely. Fried chicken wings last 3 to 4 days in the fridge.
To reheat: As the fridge causes the fried wings to lose their crispiness, reheat them in the oven preheated to 350F degrees for 10 to 15 minutes or even in the air fryer.
To freeze: place the cooled wings in a ziplock bag and store them in the freezer for up to 6 months.
One of the biggest secrets to crispy chicken wings is to use cornstarch for the coating. You should also start cooking the chicken wings in well-heated oil and allow them to drain on a wire rack.
Why I love this recipe
- Easy and quick. No marinating time and just a quick dredge in flour is all that is needed.
- Light breading. Made with flour, cornstarch, and spices, this recipe makes these chicken wings light and crispy, never oily (like oven fried chicken!).
- It’s so easy to customize! I like to keep things simple, but you can dredge them in your favorite sauces, add more spices, or even double-fry them. I’ve included some ideas in the variations section.
★★★★★ REVIEW
“Hands down the best and crispiest chicken wings we have made to date (and we eat a lot of chicken wings!). We toss the wings in a little seasoning salt as soon as they come out of the fryer for extra flavor, and because we like salt ;)” – Richelle
- Chicken wings. Choose meaty chicken wings as they will hold onto the batter better. I like to use a mix of wingettes and drumettes.
- Spices. The spices I use for my recipe are paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried parsley.
- Salt. To taste.
- Oil. I typically use vegetable oil, but any oil with a high smoke point works.
- Cornstarch and flour. Mixed with flour, cornstarch makes the coating on the chicken wings crispier.
- Baking powder. A small amount of baking powder added to the flour mixture helps draw out excess moisture and leaves the chicken wings extra crispy.
How Long Do I Deep-Fry Chicken Wings With Flour? : Making Meals Delicious
FAQ
How long does it take to deep fry wings?
In oil heated to 375 degrees F, the chicken wings should be fully cooked after about 10-12 minutes. You’ll know they’re perfectly fried when the skin is crispy, the juices run clear, and an instant-read thermometer inserted into the thickest part of the meat, near the bone, reads 165 degrees F.
Is it better to fry wings at 350 or 375?
Fried wings tips and temps
So the oil temperature needs to be lower to allow the meat to cook without overcooking the skin; 350°F (177°C) is the perfect temperature.
How long does it take to deep fry chicken at 375 degrees?
Coat chicken in flour, then eggs, and then bread crumbs, one piece at a time, and set aside. Heat oil in a deep fryer to 375 degrees F (190 degrees C). Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes.
How long to deep fry chicken wings?
To achieve an internal temperature of 165°F, chicken wings should be deep-fried for 8 to 12 minutes, depending on their size. The optimal temperature of the oil is between 350°F and 375°F. It is important to ensure the oil is hot enough before frying.
How do you make deep fried chicken wings crispy?
To achieve crispy deep-fried chicken wings, start by drying the wings thoroughly before frying. Excess moisture can lead to steaming rather than frying, which prevents that desired crunch. Patting the wings dry with paper towels can make a significant difference.
How many chicken wings can you fry at a time?
The number of wings you can fry at once depends on the size of your fryer or pot. Crowding the fryer with too many wings can reduce the temperature of the oil, resulting in greasier wings. It is best to fry the wings in small batches. 5. What should I do if the chicken wings are not crispy?
Do chicken wings need to be deep fried?
The best-tasting chicken wings are always deep-fried. Here are more reasons why frying is the best way to cook up wings. When frying chicken wings you want to make sure the oil temperature is just right. If the oil is too cool or too hot the wings will not cook properly. The best temperature for deep-frying wings is between 350° – 375°.
What temperature should chicken wings be fried at?
The ideal temperature for frying chicken wings in a deep fryer is between 350°F and 375°F. This temperature range allows for a crispy exterior and a juicy interior. If the temperature is too low, the wings will absorb excess oil and be greasy.
How long to cook chicken wings?
The cooking time will depend on the size of the batch and the desired level of crispiness, but generally, chicken wings should fry for 5 to 12 minutes in oil heated between 350°F and 375°F. The wings are done when they are golden brown and have an internal temperature of 165°F.