How Long To Deep Fry Chicken Wings For Perfectly Cooked Wings

Chicken wings are a beloved appetizer and finger food, especially when they’re deep fried for a crispy exterior and tender interior. But deep frying chicken wings can seem daunting for home cooks. How long should you fry wings to ensure they are fully cooked without overcooking? Here’s a detailed guide to deep frying chicken wings, including oil temperature, fry times safety tips and more.

Selecting and Preparing the Wings

• Choose fresh, unmarinated wings – Plain chicken wings work best for deep frying. Avoid pre-marinated or breaded wings, which can burn or fall apart in the hot oil.

• Cut the wings in half across the joint, then into drumettes (the meatier first part) and flats (the thinner second part). This ensures even cooking.

• Pat the wings dry – Damp wings will cause hot oil to splatter and pop. Pat the wings with paper towels until very dry.

• Season simply – Plain or lightly seasoned wings work best for deep frying. A light coating of salt, pepper, and/or spices is ideal Avoid wet marinades or heavy coatings

Proper preparation is key for successful deep fried chicken wings. Dry, unmarinated, separated wings will fry up crispy and golden brown.

Heating the Oil

• Use a thermometer – An instant read or deep fry thermometer is essential for monitoring oil temperature. Heat to 350°F for wings.

• Pick an oil with a high smoke point. Canola, peanut, vegetable, or safflower oil can handle high heat.

• Make sure there is enough oil. The wings should be able to float without touching the sides of the pot. About 2-3 inches of oil is needed.

• Allow the oil to fully preheat – Heat the oil to the target temperature before adding wings. Adding wings too soon will cause the oil to cool rapidly.

Heating the oil properly ensures the wings will cook quickly and develop a crispy exterior without absorbing excess grease. A thermometer takes the guesswork out of determining when the oil is ready.

Frying the Wings

• Fry in batches – Cook wings in small batches to maintain oil temperature. Avoid crowding.

• Allow oil to reheat between batches – Let the oil come back up to temperature before adding more wings.

• Once—Flip the wings over halfway through cooking so that both sides are cooked the same amount.

• Fry for 8-12 minutes total – Cooking times vary based on size. Larger wings may need up to 12 minutes.

• Check internal temperature – Wings are done when they reach an internal temperature of 165°F-175°F.

Frying in small batches is crucial for keeping the oil hot enough to achieve a crispy exterior on the wings before the interior overcooks. Flipping halfway and monitoring with a thermometer prevents under or overcooking.

Draining, Saucing and Serving

• Drain on a wire rack – Let cooked wings drain on a wire rack over a baking sheet. Don’t pile wings or they’ll get soggy.

• Toss in sauce – For sauced wings, toss fried wings with sauce in a bowl (don’t soak wings in sauce).

• Serve immediately – Fried wings are best served right after frying. Reheating makes them soggy.

• Provide dipping sauces – Offer extra dipping sauce on the side. Bleu cheese and ranch dressings are popular choices.

Proper draining and saucing ensures hot, crispy wings. Serve wings with extra sauce for dipping to keep them from getting soggy. Enjoy wings right after frying for the perfect texture.

Oil Safety Tips

• Use caution with hot oil – Oil can cause severe burns. Avoid splashing, overfilling, water contact.

• Don’t overheat oil – Heating oil past its smoke point is dangerous. Monitor temperature carefully.

• Look for signs of oil deterioration – Discard oil that is dark, foamy or smells off. Strained particles also signal old oil.

• Let oil cool completely before disposal – Pour used oil into a heat safe container and allow to cool before discarding.

• Ventilate well – Proper ventilation prevents air quality issues and potential fire hazards as oil heats.

Deep frying requires care to prevent burns or other accidents. Monitoring oil condition, temperature, and ventilation ensures a safer process.

Common Deep Fried Wing Problems and Solutions

Problem: Wings are undercooked inside.

Solution: Allow oil to fully preheat before adding wings. Fry for longer time and check internal temperature.

Problem: Wings are overcooked or burnt on outside.

Solution: Don’t overcrowd wings. Make sure oil is at proper temperature. Adjust cook times.

Problem: Wings are greasy or oily.

Solution: Drain wings properly on a wire rack. Avoid steaming or piling wings after frying.

Problem: Wings are soggy or limp.

Solution: Ensure wings are dried properly before frying. Store fried wings properly and serve immediately. Don’t let sauced wings sit in sauce.

With the right technique, deep fried chicken wings can be a crispy, crowd-pleasing appetizer. Monitor oil temperature, fry in batches, follow cook times, and use proper draining and serving methods. In about 10-12 minutes, you’ll have piping hot, perfectly cooked deep fried chicken wings ready for sauce and serving. Crisp, juicy wings are worth the effort!