The Perfectly Cooked Deep Fried Chicken Wings: Timing is Everything

As a food blogger and home cook, I get asked all the time – how long should you cook chicken wings in a deep fryer to get them perfectly crispy on the outside while keeping the inside juicy and tender?

It’s a great question, and the answer depends on a few key factors. In this article, I’ll walk through everything you need to know step-by-step to nail perfectly fried chicken wings every time.

Why Frying Makes Chicken Wings So Tasty

Deep frying is one of the quickest and tastiest ways to cook chicken wings. The hot oil quickly sears the exterior, sealing in moisture and flavor. The wings cook fast in the 350°F or so oil, ensuring a juicy interior. And the crunchy, crispy exterior provides the perfect textural contrast to the tender chicken inside.

But crispiness and juiciness don’t just happen on their own. Properly timing your fry is essential for chicken wing success. Undercook them and you’ll end up with a soggy greasy mess. Fry them too long, and they’ll be dried out and tough.

So let’s look at exactly how long you should fry chicken wings to maximize that crave-worthy crunch.

Factors That Impact Chicken Wing Fry Times

Several key factors impact how long chicken wings need to fry:

Size of the Wings

Smaller wings fry faster than larger wings. Drummettes and flats take less time than whole wings.

Temperature of the Oil

The hotter the oil, the faster the wings will cook. Ideal frying temperature is 350-375°F.

Breading or Coating

Breaded or sauced wings will take longer to fry than plain naked wings.

Quantity of Wings

Frying a large batch of wings will increase cook time. Frying in smaller batches is best.

Type of Oil

Oil type impacts fry time. Oils like peanut and vegetable oil heat to frying temp fastest.

Frozen vs. Thawed Wings

Frozen wings take longer to fry than thawed wings. Thaw first for shorter cook time.

As you can see, there are a lot of variables at play. Now let’s look at specific frying times.

Recommended Fry Times for Chicken Wings

Based on my many years of frying experience, here are the times I think chicken wings should be fried for different types of preparations:

Plain Naked Chicken Wings

• Small whole wings or wing sections: 8-12 minutes
• Large whole wings: 10-15 minutes

Fry naked wings just until the skin is crispy and golden brown and the meat is cooked through.

Breaded Chicken Wings

• Small whole wings or wing sections: 14-18 minutes
• Large whole wings: 16-22 minutes

The coating adds time. Fry wings in bread crumbs until the outside is golden and the meat is done.

Sauced Chicken Wings

• Small whole wings or wing sections: 10-14 minutes
• Large whole wings: 12-18 minutes

Fry plain first, then toss in sauce. The sauce caramelizes and sticks better to already fried wings.

Frozen Chicken Wings

• Small whole frozen wings or wing sections: 18-24 minutes
• Large whole frozen wings: 22-28 minutes

Thawing first is ideal, but cooking from frozen is doable. Just increase cook times.

Chicken Wing Drumettes and Flats

• Drumettes: 8-12 minutes
• Flats: 6-10 minutes

These smaller wing sections cook faster than whole wings. Adjust fry times accordingly.

Air Fryer Chicken Wings

• Small whole wings or wing sections: 18-25 minutes at 380°F, flipping halfway
• Large whole wings: 25-35 minutes at 380°F, flipping halfway

Air frying takes about twice as long as deep frying, but it’s healthier!

Take the wings’ temperature to see when they are done. This will help you keep track of the fry times. It should be between 165°F and 175°F inside the thickest part of the meat.

Now let’s look at some pro tips and tricks for crispy, juicy chicken wing frying success.

Pro Tips for Perfectly Fried Chicken Wings

Follow these tips and you’ll be a chicken wing frying master:

• Pat wings dry before frying to minimize splatter.
• Fry in small batches for even cooking. Don’t overcrowd.
• Allow oil to return to temp between batches.
• Flip wings occasionally to prevent uneven cooking.
• Use a thermometer to test oil temp. Ideal is 350-375°F.
• Monitor wings closely once they start browning.
• Check wing temp to ensure they are fully cooked.
• Let fried wings drain on a cooling rack before tossing in sauce.
• Keep cooked wings in a warm oven if you need to fry additional batches.

Properly fried wings should be golden brown, crispy skinned, and juicy inside. The meat should slide easily off the bone. If you nail your cook times and follow these tips, chicken wing perfection will be yours!

Now let’s look at some mouthwatering fried chicken wing recipe ideas.

Fried Chicken Wing Recipes to Try

While plain naked wings are delicious, flavored and sauced wings take them to the next level. Here are some of my favorite fried chicken wing recipes:

Classic Buffalo Wings

Tossed in a buttery cayenne hot sauce, these are the OG sports bar wings. Serve with celery and blue cheese dressing.

Lemon Pepper Wings

A simple lemon pepper seasoning gives these wings a bright zing. They’re lemony, spicy, and super addicting.

Garlic Parmesan Wings

Crispy fried wings tossed in melted garlic butter and parmesan make a savory, rich appetizer.

Nashville Hot Chicken Wings

Give wings a spicy Nashville hot chicken kick with cayenne and brown sugar. They’re hot and sweet!

Korean Gochujang Wings

Gochujang sauce, ginger, sesame, and lime give these wings a sweet and spicy Korean BBQ flavor.

Honey Sriracha Wings

Sweet honey and tangy sriracha combine for the ultimate spicy, sticky wings.

Cajun Dry Rub Wings

A blend of paprika, cayenne, garlic, onion, and oregano gives these wings a spicy Cajun kick.

Jerk Chicken Wings

Caribbean jerk seasoning, thyme, allspice, and habanero bring big flavor to these spicy wings.

BBQ Chicken Wings

Classic barbecue sauce makes wonderfully sticky, finger-licking wings. For variety, try different regional BBQ styles.

The possibilities are endless when it comes to fried chicken wing sauces and seasonings. Get creative and come up with your own signature flavor combinations.

The important thing is properly nailing your fry times first. Follow my tips above for ensuring your wings achieve maximum crispiness and juiciness. Then toss them in any sauce your heart desires.

Homemade fried chicken wings beat the pants off anything you can get at a restaurant. So fire up that fryer and start perfecting your technique. Your family and friends will thank you for these crave-worthy crispy, saucy wings!