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:
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.
Use tongs to carefully add wings.
The oil may sputter and spatter. Be careful. The oil temperature will 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.
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 a plate with a paper towel to remove excess oil.
Toss with sauce.
[tweet “Who knew it was soooo easy to fry chicken wings at home? #thecookful]