What Oil to Fry Chicken Wings for Maximum Crispiness

Frying chicken wings is one of life’s greatest culinary pleasures. There’s nothing quite like biting into a perfectly crispy, juicy wing fresh out of the fryer. But achieving that ideal texture requires using the right oil. I’ll walk you through how to choose the best oil for frying chicken wings, from smoke points to flavor profiles. Read on to become a wing frying expert!

How Frying Oil Affects Chicken Wings

The oil you choose dramatically impacts the end result of your wings Here’s what you need to know

Smoke Point

This is the temperature at which an oil starts to break down and smoke For frying chicken wings, you want an oil with a high smoke point above 400°F Oils with lower smoke points will burn and impart an acrid taste.

Peanut oil was referenced 3 times as having the highest smoke point, around 450°F.

Flavor Profile

Some oils have a strong inherent flavor while others are relatively neutral. For wings, you generally want a neutral-tasting oil that allows the chicken and seasoning flavors to shine.

Peanut and canola oils were referenced 3 times as having neutral flavors optimal for frying wings.

Stability

An oil’s stability indicates how well it maintains its chemical structure at high heat. More stable oils can withstand prolonged frying without breaking down.

Peanut oil was referenced 2 times as being highly stable at frying temperatures.

Cost

Frying chicken wings requires a lot of oil, so affordability matters. Striking a balance between quality and price is key.

Vegetable oil was referenced 2 times as the most budget-friendly option.

The Best Oils for Frying Chicken Wings

Now let’s explore some top contenders for frying crispy, juicy wings:

1. Peanut Oil

References unanimously praised peanut oil as the ideal choice for frying wings. Its high smoke point (450°F), neutral flavor, and excellent stability make it perfect for achieving a crispy exterior while keeping the inside moist.

The only downside is peanut allergies, so avoid it if you’re cooking for someone with a nut allergy.

2. Canola Oil

A versatile, affordable option, canola oil has a 400°F smoke point and light flavor. It may not get wings quite as crispy as peanut oil, but it still performs admirably in the fryer.

3. Vegetable Oil

A budget-friendly blend of soybean, corn, and other oils, vegetable oil has a 400-450°F smoke point. The neutral taste makes it a workable choice, though flavor and stability may be less consistent batch to batch.

4. Corn Oil

With a 450°F smoke point and sweet, subtle flavor, corn oil fries up wings with a hint of sweetness. However, the flavor may compete with certain seasonings. It’s also very affordable.

5. Sunflower Oil

High-oleic sunflower oil has a light taste and 450°F smoke point. The high vitamin E content provides an added health bonus. Just verify it’s high-oleic, as regular sunflower oil has a lower smoke point.

Oils to Avoid for Frying Wings

On the flip side, some oils are unsuitable for frying wings:

• Olive oil – Too low of a smoke point, strong flavor
• Butter – Extremely low smoke point, will burn fast
• Sesame oil – Distinct flavor overpowers wings
• Flaxseed oil – Prone to oxidation at high fry temperatures

Stick to high smoke point neutral oils like peanut or canola oil for the best results.

Tips for Maximizing Crispiness

Aside from choosing the right oil, here are some tips to get the crispiest wings:

• Dry wings thoroughly before frying
• Fry wings in small batches to maintain oil temperature
• Use a thermometer and aim for 350-375°F oil
• Let wings rest after frying to further crisp the skin
• Double fry for extra crispy wings

Yes, vegetable oil is a suitable and commonly used oil for frying chicken.

Yes, you can fry chicken wings in olive oil, but it’s generally better suited for shallow pan frying rather than deep frying due to its lower smoke point. While extra virgin olive oil has a distinct flavor, it can be used for frying if you don’t mind the flavor it imparts.