How Long to Deep Fry Chicken Wings

Crispy fried chicken wings are the bomb right? Question is how long to deep fry chicken wings so they are perfectly golden brown on the outside with tender meat inside? We will explain how to do just that in a simple tempura batter or naked with no batter.

Toss with your favorite buffalo sauce, teriyaki or bbq. Enjoy as an appetizer for the big game or as a fun dinner idea with your family some time. Get ready for deliciousness. You are going to need either a medium size pot, skillet with high sides or it can be fried in a Dutch Oven on the stovetop too.

Tempura Fried Chicken Wings

If you have ever had tempura shrimp or vegetables before at your favorite sushi restaurant, the batter is a bit like that. You know how light and fluffy that is and with a buffalo sauce on the outside it kinda’ sucks in all those flavors and falls in love. Whether you want to serve these as a Super Bowl appetizer or a fun dinner idea, you’ve gotta’ try ’em.

Vegetable oil is most common but you could use peanut for another layer of flavors. Making an assembly line of sorts is helpful so you can cook a small or large batch and have them ready fresh when guests arrive.

Deep Fried Chicken Wings

Deep fried chicken wings how long does it take to make these? Well it depends on how many you are making really. The oil when set over medium high heat will take about 15 minutes or so to get hot enough to add your ingredients.

An important thing to remember is to NOT submerge food into oil until it is at a sizzling temp or it will suck it up, not tasty. Just like when making Boiled Chicken Wings you want HOT liquid to cook immediately or they will get icky.

The batter used should be whisked together until smooth. It will be rather thick like pancake batter in a sense but that is okay. If you think it is too bulky just add a bit of cool water in it to thin it out a bit. The thinner the batter the lighter the coating on the outside basically.

Ingredients

• 2 lbs chicken wings thawed, wingettes and/or drumettes separated
• 1 egg is best added at room temperature
• Milk or dairy free alternative
• All purpose flour will make the batter
• Salt will add flavor
• 1/4 tsp granulated garlic or garlic powder
• Paprika we love too
• Baking powder too
• Add cayenne pepper or red pepper flakes for a spicy buffalo wing
• Oil for frying in a pan or deep fryer

Can you deep fry whole chicken wings?

Yes, it will just take a little bit longer since it is the drumette and wingette attached together. Follow the same directions to cook whole chicken wings this way too.

How to Fry Chicken Wings

1. First, pour frying oil (enough for wings to become submerged) into the Dutch oven or pot, heat to 350 F. Rinse and dry the wings with paper towels to dry the skin.
2. If you choose to make naked fried wings skip the batter. If not, in a bowl, add 3 tbsp of your flour, salt and spices.
3. Mix together, lay one wing at a time in the flour mixture so they are covered, allow excess to fall off.
4. Whisk together the remaining flour with the baking powder into a bowl, then pour in the milk, beat in the egg as well.
5. Mix thoroughly so that there are no lumps in the batter. If it’s too runny, add a little more flour until it’s thick enough. The batter should drip slowly from a spoon.
6. Dip the wings in the batter so that they are covered on all sides.
7. Shake off excess batter from the wing and carefully transfer the wing to the pan with the hot oil.

1. Fry for 8-12 minutes cooking time (longer for larger pieces), turning the wing over so that it cooks evenly on both sides and becomes golden brown. Larger pieces will take longer
2. Do not add too many wings at once for frying, 6-7 pieces will be enough.
3. Spread the deep-fried wings on napkins, or wire rack, so that the excess oil is absorbed, make sure internal temperature is at 165 F
4. Serve hot sprinkled with salt and black pepper or toss with a sauce and enjoy.

Will chicken wings float when done?

If cooking in oil the moisture inside turns to steam, and the fat renders out. This can make the wings less dense, causing them to float. In boiling water, they may also float as they release fat and air pockets form, reducing their density.

Franks Red Hot sauce works well for a spicy option when done. You can toss with bbq or teriyaki sauce too…that is after they have laid on paper towels for a bit.

Pan Fried

You could do the same thing using a smaller more shallow pan though if that is all you have. You will need to flip them over in this case but it will work. Follow the same instructions listed below and work quickly. Only add a few at a time so they don’t touch or they’ll stick together and it will be harder to rotate. You’ll need;

Dutch Oven Deep Fry

You may have done this same process to make a whole fried chicken, that is amazing too. Our kids aren’t always home now that they are teens though so we don’t need the whole bird. This and our deep fried drumsticks are great alternatives to just feed a few of us instead.

How Many Calories in a Fried Chicken Wing?

It does increase the calories and fat when you submerge into oil. If you are looking for a way to make these healthier I would follow how long to cook wings in oven instead.

You would not be able to use this wet coating though with this method. Instead just a light brush of olive oil and seasonings is all you would need. A different outcome but still delicious.

I do have a nutrition card below with the recipe so you can get an approximate value of fat, carbs etc… That will vary depending on the fat content of your meat, know that organic is lower in fat too. Jump to recipe and get going!!