How to Fry Chicken Wings at Home

Go ahead and splurge. Deep fry those chicken wings. Here’s a handy guide showing you how.

How to Fry Chicken Wings at Home

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 get one like this or follow the instructions below for frying wings using your stove top, a large pot, some oil and a candy thermometer.

Here’s how to deep-fry chicken wings at home without a home deep-fryer:

Step#1

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.

Pour oil in pan

Step#2

Use tongs to carefully add wings.

Place wings in oil

 

The oil may sputter and spatter. Be careful. The oil temperature will drop when the wings are added.

Keep temperature of oil stable.

 

Step#3

Place a maximum of 8 wings 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.

Cook wings.

 

Step#4

Flip wings occasionally until well-browned and internal temperature as read on an instant read thermometer is at 165ºF, about 8-10 minutes.

Check the internal temperature of the wings.

 

Step#5

Use tongs to remove wings from oil. Transfer them to a plate with a paper towel to remove excess oil.

Place done chicken wings on paper towel

 

Step#6

Toss with sauce.

Toss chicken wings with sauce.

 

Step#7

Eat!

Fried Chicken Wings

 

How to Fry Chicken Wings

Ingredients:

  • Vegetable or canola oil, enough to fill a pot by 1 and 1/2 inches
  • Chicken wings
  • sauce (like Buffalo)

Directions:

  1. 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.
  2. The oil temperature may drop when the wings are added. Place a maximum of 8 wings 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.
  3. Flip wings occasionally until well browned and the chicken's internal temperature reaches 165° F on an instant-read thermometer, 8-10 minutes. Place on a plate with a paper towel to remove excess oil. Toss with sauce. Serve immediately.
     

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This post originally appeared in January, 2016 and was revised and republished in March, 2017.

Christine Pittman

Christine is the Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY where she specializes in easy healthy homemade recipes. Healthiness aside, she has been known to shred cheese onto a dinner plate, microwave it for 30 seconds, and then eat the messy goop with a spoon.