This post may contain paid links. See more info on my privacy page.
If you're looking for the best guide on how to fry chicken wings in a deep fryer, bookmark this page! My Deep Fried Chicken Wings recipe is easier than ever, with only 5 minutes of cooking time using simple ingredients. These crisp fried wings are so tasty, they will disappear within minutes of serving!
Jump to:
Why try my deep fried wings?
They're easy to make.
With just basic ingredients following my straightforward step-by-step instructions, you can make crispy, juicy, irresistible fried chicken wings everyone is going to crave.
They're irresistibly crispy.
While I love my baked crispy wings and insist they're just as crispy as fried wings in their own way, deep fried wings have a breading that gives them that crispy crunch you want from traditionally fried wings. They are golden brown and fantastic!
Fried wings are tender!
My recipe for deep fried chicken wings is crispy on the outside, but tender and juicy on the inside. It is exactly what you're looking for in a crispy fried wings recipe. The texture is spot-on, every time!
Ingredients
- Wings: I like to cut chicken wings at home. This is a budget-friendly way to prep wings, and you can freeze any you're not going to use for quick meal prep later.
- Buttermilk: If you don't have any buttermilk, you can make some by mixing 1 cup of milk with 2 Tablespoons of lemon juice or vinegar.
- All-Purpose Flour: Mixed with cornstarch, this forms the crispy fried breading for the wings. I have not attempted making this recipe with gluten-free flour.
- Cornstarch: Mixed with flour, this forms the crispy fried breading for deep fryer wings.
- Hot Sauce: I prefer my own homemade buffalo sauce. It is fantastic!
- Seasoning: The seasoning is a mixture of onion powder, garlic powder, paprika, black pepper, chili powder, and salt. I recommend kosher salt or sea salt flakes.
- Vegetable Oil: You can also use canola oil or any oil with a high smoke point appropriate for deep frying.
How to Fry Chicken Wings in a Deep Fryer
- Add the onion powder, garlic powder, paprika, pepper, chili powder, and salt to a medium bowl, and whisk to combine.
- Pat down the wings with paper towels to remove all moisture, and add them to a large mixing bowl. Then, pour half the seasoning mixture over top.
- Toss the wings until well coated.
- Drizzle hot sauce over the wings.
- Pour in the buttermilk- it should be enough to cover the wings entirely.
- Cover the bowl with plastic wrap, and place it in the fridge to marinate for 2 hours.
- After marinating, preheat your deep fryer to 350°F. While it's heating, combine the flour, cornstarch, and remaining seasoning in a new mixing bowl, and whisk the flour mixture until combined.
- Take the chicken from the fridge. Using your hands, pull each wing from the bowl and shake the excess liquid off, then toss them in flour until well coated.
- Once the fryer is heated, cook in batches by placing a single layer of non-overlapping wings in the bottom of the basket and cooking for 5 minutes per batch or until the internal temperature reaches 165°F using an instant-read thermometer.
- Rest the wings on a shallow dish covered in paper towels to drain excess oil, then serve and enjoy!
How Long to Deep Fry Chicken Wings
First, make sure the oil is completely heated. It must be hot enough to cook the chicken wings while frying the breading before you add them to the deep fryer. To test, you can sprinkle in a little bit of the breading by itself. It should sizzle and fry.
Then, add the wings. Cook each batch of wings for 5-7 minutes. Don't overcrowd the fryer. The wings should reach an internal temperature of 165°F within that timeframe. If they don't, make sure they reach 165°F before removing them from the fryer. This is the safe internal temp for chicken wings.
Recipe Tips
- Be patient and let the oil heat completely! If the oil isn't warm enough the batter won't cook correctly and the result won't turn out any good.
- Make sure not to overlap the wings in the frying basket! This can result in the wings sticking together- or worse, not fully cooking in areas that are touching.
- I love using fresh wings for this recipe, and they're often on sale! You'll need to chop them for separated drums and flats, but the taste and texture is so much better than using frozen wings. See my guide on How to Cut Chicken Wings!
- Every fryer is different, so make sure to check the internal temperature using a meat thermometer! The wings must reach 165°F to be safe to eat.
- You can use any spices you like for chicken wings to achieve the flavor you desire, but I highly recommend marinating them regardless of what seasoning you use.
- For marinating the wings first, try my buttermilk marinade.
Chicken Wing Temperature Chart
For food safety, chicken should always read between 165°F and 175°F on a meat thermometer as recommended by the USDA. A food thermometer is the best way to tell if you have the right chicken temp. Always use an instant read thermometer to ensure the chicken is done cooking in the oven and follow my chicken temp chart.
FAQ
Frying chicken wings takes roughly 5-7 minutes per batch in oil heated to 350°F. However, each fryer is different! Make sure to check the internal temperature of the wings and make sure they reach 165°F before removing them from the oil.
A popular alternative to cornstarch or flour in wing breading is baking powder! If you're using baking powder, make sure to always use powder, not soda. They're two completely different substances- and baking soda will make your wings taste like laundry!
You can deep fry or air fry chicken wings, but the results will be very different. This is because the air fryer doesn't actually fry food- it works like a high-power convection oven to bake the food. So a big batch of air fryer wings will turn out a lot more like baked wings than deep fried.
Homemade Wing Sauce Recipes
- Buffalo Wing Sauce
- Parmesan Garlic Sauce for Wings
- Nando's Peri Peri Sauce
- Creamy Bleu Cheese Dressing
- Homemade Ranch Dressing
Try serving wings with Tartar Sauce!
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Chicken Wings Recipes
Deep Fry Chicken Wings
Whether it’s for game day, a birthday party, or just an indulgent lunch, there’s nothing quite like a big basket of crispy fried chicken wings! If you love take-out deep fried chicken wings, you won’t believe how good they are homemade. They're so crispy and amazing!
Deep Fried Chicken Wings
Equipment
- Deep fryer
- Plate
Ingredients
- 2 dozen Chicken wings - fresh
- 1 quart Buttermilk
- 2 cups Flour
- 1 cup Cornstarch
- ½ cup Hot sauce
- 2 Tablespoons Onion powder
- 2 Tablespoons Garlic powder
- 2 Tablespoons Paprika
- 2 Tablespoons Pepper
- 2 Tablespoons Chili powder
- 1 Tablespoons Salt
- Vegetable oil - for frying
Instructions
- Combine the onion powder, garlic powder, paprika, pepper, chili powder, and salt in a medium bowl, and whisk to combine.2 Tablespoons Onion powder,2 Tablespoons Garlic powder,2 Tablespoons Paprika,2 Tablespoons Pepper,2 Tablespoons Chili powder,1 Tablespoons Salt
- Pat down the wings so they're not wet, and add them to a large mixing bowl. Then pour half the seasoning mixture over top.2 dozen Chicken wings
- Toss the wings until well coated.
- Drizzle the hot sauce over the wings.½ cup Hot sauce
- Pour in the buttermilk- it should be enough to cover the wings entirely.1 quart Buttermilk
- Cover the bowl with plastic wrap, and place it in the fridge to marinate for 2 hours.
- After marinating, preheat the fryer to 350°F. While it's heating, combine the flour, cornstarch, and remaining seasoning in a new mixing bowl, and whisk until combined.2 cups Flour,1 cup Cornstarch,Vegetable oil
- Take the chicken from the fridge. Using your hands, pull each wing from the bowl and shake the excess liquid off, then toss them in flour until well coated.
- Once the fryer is heated, cook in batches by placing a single layer of non-overlapping wings in the bottom of the basket and cooking for 5 minutes per batch or until the internal temperature reaches 165°F.
- Rest the wings on a plate covered in paper towels to drain excess grease, then serve and enjoy!
Notes
-
- Be patient and let the oil heat completely! If the oil isn't warm enough the batter won't cook correctly and the end result won't turn out any good.
-
- Make sure not to overlap the wings in the frying basket! This can result in the wings sticking together- or worse, not fully cooking in areas that are touching.
-
- I love using fresh wings for this recipe, and they're often on sale! You'll need to chop them for separated drums and flats, but the taste and texture is so much better than using frozen wings.
-
- Every fryer is different, so make absolute sure to check the internal temperature! The wings must reach 165°F to be safe to eat.
- If you don't have a deep fryer, you can also air fry these wings. See air frying instructions in the post above.
Comments
No Comments