How long do chicken wings need to fry

Q: Do you flip chicken wings when frying?

Flip wings occasionally until well browned and the chickens 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.

Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she's not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.

Table of Contents Show

How Do you Get Crispy Skin on Fried Chicken Wings?
Should I Boil My Wings Before Frying?
Tips for Frying Chicken Wings
Fried Chicken Wings Recipe
Ingredients
Instructions
Recipe Notes
How long do you fry wings for if the oil is at 350?
Do deep fried chicken wings float when done?
How do you know when chicken wings are done?
Do you flip chicken wings when frying?

published Dec 22, 2021

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Credit: Laura Rege

For the tender, juicy wings with the crispiest skin, opt for frying rather than baking. When the light breading hits the hot oil, it locks in moisture and adds crunch. Plus, frying really doesn’t take all that long — this recipe is done in 30 minutes!

Although they’re nicely spiced on their own, these wings still benefit from a juicy and thick sauce like teriyaki, Buffalo, ranch, or whatever flavor profile you dream up!

How Do you Get Crispy Skin on Fried Chicken Wings?

Keep the oil temperature at or around 350°F, then wait for the crust to turn a nice golden-brown before removing the wings from the oil. It will take about 5 to 8 minutes per batch.

Remove the wings from the hot oil directly to a wire rack fitted inside a sheet pan to let the wings cool evenly without steaming and drain excess oil. The next best option is a paper towel-lined plate.

Should I Boil My Wings Before Frying?

Not necessary at all! With the magic of frying, the meat of the wings cook in the same amount of time that it takes for the crust and skin to turn a toasty golden.

Credit: Laura Rege

Tips for Frying Chicken Wings

Make sure to fry in batches so you don’t overcrowd the pan, which can lower the oil temperature.
Stir a few times, turning the wings over and ensuring all sides are submerged in oil.
Use a kitchen spider or slotted spoon to remove the wings from the oil, letting excess oil drip away.

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Fried Chicken Wings Recipe

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For the tender, juicy wings with the crispiest skin, opt for frying rather than baking.

YieldServes 2 to 4

Prep time 5 minutes

Cook time 20 minutes

Show Nutrition

shellfish-free
dairy-free
low-carb
fish-free
alcohol-free
peanut-free
pork-free
sugar-conscious
no-oil-added
tree-nut-free
soy-free
egg-free
red-meat-free

Per serving, based on 4 servings. (% daily value)

Calories 494
Fat 30.1 g (46.3%)
Saturated 9.3 g (46.3%)
Carbs 12.8 g (4.3%)
Fiber 0.7 g (2.9%)
Sugars 0.1 g
Protein 41.5 g (83.1%)
Sodium 544.4 mg (22.7%)

Ingredients

6 cups
canola oil, for deep-frying
2 pounds
chicken wings, drumettes and wings separated (about 12 pieces total)
3/4 teaspoon
kosher salt, divided
1/2 cup
all-purpose flour
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/4 teaspoon
onion powder
1/4 teaspoon
freshly ground black pepper, plus more as needed
1/8 teaspoon
cayenne pepper

Instructions

Heat 6 cups canola oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with 1/2 teaspoon of the kosher salt and a few grinds of black pepper.
Place 1/2 cup all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.
When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a spider or slotted spoon to transfer wings to the baking sheet. Let cool 5 minutes before serving.

Recipe Notes

Storing: For the crispiest, tastiest wings, enjoy these warm out of the fryer. However, leftovers can be refrigerated in an airtight container for up to 5 days. Rewarm in an oven to re-crisp.

How long do you fry wings for if the oil is at 350?

Chicken wings take about 7-8 minutes to fry in 350 degree oil. You want to leave the wings in the oil until they are golden brown. Once they are golden, the meat will be cooked through as well.

Do deep fried chicken wings float when done?

It should float toward the top when it is about ready. If the oil is smoking, it is too hot. Another tip: Remove chicken -- or whatever your are frying -- from the refrigerator about 20 minutes before frying.

How do you know when chicken wings are done?

For an accurate reading, insert the meat thermometer into the thickest area of the wing being careful to avoid the bone. If the wings are below the minimum safe internal temperature of 165 °F, return to the oven or submerge again in the hot oil.

Do you flip chicken wings when frying?

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.