Fried chicken wings are a beloved appetizer and finger food. When cooked properly fried wings have an irresistibly crispy exterior and moist, tender meat. However, achieving the ideal texture requires frying the wings for the right amount of time. Undercooking leaves the meat tough and raw while overcooking leads to dry, rubbery wings. So how long should you fry chicken wings?
The Optimal Fry Time Depends on the Oil Temperature
The ideal fry time for chicken wings depends largely on the temperature of the oil, Hotter oil will cook the wings faster than cooler oil, Here are some general frying guidelines based on oil temperature
- 325°F oil: Fry for 18-22 minutes, flipping occasionally.
- 350°F oil: Fry for 12-15 minutes, flipping occasionally.
- 375°F oil: Fry for 8-12 minutes, flipping occasionally.
I recommend frying at 350-375°F to achieve the best texture. Lower temperatures around 325°F will take considerably longer to crisp the skin and cook the meat. Higher temperatures above 400°F can burn the exterior before the interior cooks through.
Stick to the 8-15 minute range for the ideal crunch factor. Flip the wings over halfway through frying so they brown evenly.
Fry Uncoated Wings for Maximum Crispiness
For ultra crispy wings, I prefer to fry them without any coating or breading. Dredging in flour or batter will make the skin less crispy. Simply pat the raw wings dry and fry them plain. Then, you can toss them in your favorite sauce after frying.
If you want extra flavor, you can season the plain wings with salt, pepper, garlic powder, paprika or other spices before frying. Just avoid coatings if crispiness is your goal.
The Wings Are Done When Internal Temperature Reaches 165°F
The best way to test doneness for fried chicken wings is by taking their internal temperature. Use an instant read thermometer to check the thickest part of a wing.
The safe minimum temperature for chicken is 165°F. When wings reach this internal temperature after frying, they will be fully cooked with no raw spots left inside.
If you don’t have a thermometer, look for the skin to turn golden brown and slightly shriveled when done. The meat near the bone should look opaque, not bloody.
Helpful Tips for Crispy, Juicy Fried Wings
Follow these tips for the crispiest, most mouthwatering fried chicken wings:
- Dry wings thoroughly before frying to help the skin crisp up. Pat off excess moisture with paper towels.
- Use a neutral oil with high smoke point like vegetable, peanut or canola oil.
- Allow oil to come back up to temperature between batches. The temperature drops when you add wings.
- Don’t crowd the pot. Fry wings in batches to allow even cooking.
- Flip wings over midway through frying.
- Drain fried wings on a wire rack or paper towels.
- Check internal temperature to prevent under or overcooking.
- Keep fried wings in a warm oven until ready to serve if frying in batches.
With the right fry time and temperature, you’ll be rewarded with chicken wings boasting a shatteringly crispy crust and irresistibly tender, juicy meat. Delicious hot or drenched in your favorite sauce!
Frequently Asked Questions About Frying Chicken Wings
Many people have questions when it comes to deep frying chicken wings. Here are answers to some of the most common fried wing FAQs:
How do you know when the oil is hot enough for frying wings?
Use a deep fry thermometer to monitor the oil temperature. You want the oil between 350-375°F before adding wings. If you don’t have a thermometer, dip the handle tip of a wooden spoon or chopstick into the oil. If bubbles immediately form around it, the oil is ready for frying.
Is it better to bake or fry chicken wings?
Frying makes wings crisper than baking. However, baked wings are healthier since they use less oil. I recommend frying for maximum crunch but baking at 425°F is a good alternative if you want to reduce oil and fat.
Can you fry frozen chicken wings?
Only fry fully thawed wings. The ice crystals in frozen wings can cause hot oil to spatter dangerously. Thaw frozen wings overnight in the fridge before frying.
How can you tell if oil is too hot for frying?
If your oil starts smoking heavily before you add the wings, it’s too hot and could burn the exterior before the inside cooks. Let it cool slightly and test again. Oil is ready when a chopstick or spoon sizzles but doesn’t smoke.
What’s the healthiest oil to fry chicken wings?
For high heat frying, I recommend peanut oil or avocado oil. Both have high smoke points and contain healthy monounsaturated fats. Canola oil is also a good option. Avoid frying in butter or extra virgin olive oil since they have lower smoke points.
Can you reuse oil after frying chicken wings?
It’s best to discard and replace oil after frying wings. Reusing oil causes degradation and results in less crispiness. However, you may be able to reuse oil 1 time if you strain out all food particles with a fine mesh strainer.
Get Your Crispy Wing Fix!
Now that you know how long to fry wings for the ideal crispy texture, it’s time to get cracking! Whip up a batch using my tips above for irresistible, crowd-pleasing chicken wings. Just be prepared for requests for seconds! Properly fried wings are addictively delicious.
Watch me make homemade ranch dip:
- 10 chicken wings
- Peanut oil, for frying
- 1 cup dry rub
- 2 tablespoons butter, melted
In a large heavy pot or wok, heat peanut oil to 385 degrees F.
Cut the wing tips off of the chicken wings. Working in batches, fry the wings in the oil until browned, crispy and cooked through, about 10 minutes.
Add dry rub of choice to a large mixing bowl. When the wings are cooked through, add them to the bowl and toss with the seasoning mix and melted butter. I like to serve fried chicken wings with a dipping sauce of sour cream, Cajun seasoning and a splash of vinegar. Give that a shot, or put out a bowl of your favorite blue cheese or ranch dressing.