Go ahead and splurge. Deep fry those chicken wings. Here’s a handy guide showing you how.
Deep-frying is the standard way that wings are cooked in restaurants. While we stand by ourselves totally when we say our method for baking chicken wings is just as crispy and way easier, if you really want to go for it, you’ve gotta deep-fry restaurant-style.
It’s actually not very hard to do. If you already own a deep-fryer, well, I’m guessing you know how to use it. If not, you can follow the instructions below for frying wings using your stovetop with a large pot, some oil, and a candy thermometer.
Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside. In a large saucepan or deep fryer, heat the oil to about 375°F. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes.
Tips For Frying Wings
- Use an oil with a high smoke point. You’ll need the oil heated to 350-375°F, so make sure you’re working with an oil that can handle that temperature. Vegetable or canola oil work well, or try peanut oil.
- Work in batches. If you’re making a large amount of wings, avoid the temptation to cook them all as quickly as possible. The temperature of the oil drops when the wings are added, so adding too many at once will affect the cooking time. Plus, you want them to have some space to cook evenly.
- Keep them crisp and warm. Transfer the chicken wings to a wire rack on a baking sheet after frying. If working in batches, you can keep them warm in a 200°F oven.
How To Fry Chicken Wings
Here’s how to deep-fry chicken wings at home without a home deep-fryer:
In a large pot, pour in 1 and 1/2 inches of vegetable or canola oil. Attach candy thermometer so it’s in the oil, but not touching the pot. Heat on medium to 350°F.
Cut 4 wings into drumettes and flaps, if they aren’t already cut. Learn how to cut wings here. Then, once oil is heated, use tongs to lower wings carefully into the oil.
The oil may sputter and spatter. Be careful. The oil temperature will drop when the wings are added.
Place a maximum of 8 wing pieces in oil at one time. Try to keep oil at 350-375°F or if temperature keeps rising, take off heat to a cool element for 1 minute. Monitor.
Flip wings occasionally until well-browned and internal temperature as read on an instant read thermometer is at 165ºF, about 8-10 minutes.
Use tongs to remove wings from oil. Transfer them to wire rack on a baking sheet or a plate with a paper towel to remove excess oil.
HOW TO FRY CRISPY CHICKEN WINGS | THAT GOOD BABY SHOWER CHICKEN! Y’ALL KNOW!
FAQ
Should you season wings before or after frying?
Should you salt wings before frying?
Do you season fried chicken before or after?
Can you season before deep frying?
Should you season chicken wings before cooking?
Before adding the wings to the sauce to toss around, you can season the wings with your dry rub mix or some salt and pepper. Even though it won’t have the same taste and texture as dry-rubbed wings, it won’t taste bad if you seasoned it before cooking, as the sauce will make up for it.
Should you rub in Wings before deep frying?
That’s why it is best to let the wings rest with the dry rub rubbed in rather than just putting it on the grill. When you are deep frying wings, the seasoning will usually float away when it touches the piping hot oil.
What temperature should wings be fried at?
Worry not: Letting the wings cool in between fryings will not make a huge difference. Next, the second instance of frying occurs at a higher temperature, around 350-375˚F, to get that perfectly crispy skin on the outside. Don’t crowd the pan, as you’ll risk lowering the temperature of the oil. Finish by tossing in the sauce of your choice.
What can I use to season chicken wings?
This wings seasoning can be used for any other cut of chicken like drumsticks, thighs, chicken breasts or whole chicken. It can also be used in beef, fish and pork. I recommend using 1 tablespoon per pound of chicken wings. This dry rub can be used in chicken marinades. Simply add oil and lemon juice.