Tempura deep fried chicken wings are the bomb! Want to know how long to deep fry wings to crispy golden brown outside with tender meat inside? We will explain how to do just that in a simple tempura batter or naked with no batter.
Jump To
- How Long to Cook Chicken Wings Deep Fried
- How hot should oil be to deep fry chicken wings?
- Ingredient Notes
- How to Make Batter for Chicken Wings
- Can you deep fry whole chicken wings?
- Can you deep fry frozen chicken wings?
- Can you deep fry in a pan?
- How do you know when they are done?
- Sauced
- Deep Fried Chicken Wings Recipe
- Other Deep Fried Meals You’ll Love
This fun finger food is so yummy. If you have only baked wings in the oven without a coating this is a fun twist to that. With a light breading it makes this small finger food a bit heartier so you could serve them for dinner tossed with your favorite sauce!
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.
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.
How Long to Cook Chicken Wings Deep Fried
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.
How hot should oil be to deep fry chicken wings?
You should NOT start deep frying chicken until your oil reaches somewhere between 325 F. and 375 degrees. You will need enough for your food to be submerged. Set your pot over medium high heat and use a thermometer to test.
You can use a wooden spoon! When you think your oil has had enough time to fry chicken you should submerge the end of a wooden spoon into it. If bubbles start to emerge around the outside edges, it is ready. If not give it some more time and test about 5 minutes later.
Ingredient Notes
You are going to want to use a bunch of drumette and wingette chicken wings that have been thawed.
Seasonings to add flavor to your meat and batter are to your liking but we use Salt, some granulated garlic or garlic powder, Paprika we love too and some Baking powder will dry out the skin to make them as crispy as possible. You can add cayenne pepper or red pepper flakes for a spicy buffalo wing
Vegetable oil is most common type to use 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.
How to Make Batter for Chicken Wings
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.
You will make this light and fluffy with a whisked egg added at room temperature, some Milk or dairy free alternative as well as All purpose flour whisked together.
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.
Can you deep fry frozen chicken wings?
This isn’t recommended. It is better to bake frozen chicken wings in the oven without batter for your best texture. If fried the outside will begin to burn by the time the meat in the center reaches a safe internal temperature, and batter won’t stick either so this is not recommended.
Can you deep fry in a pan?
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;
How do you know when they are 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 when done. That is the best way to know when they should be removed. Don’t forget to transfer to a few paper towels when done to absorb the excess oil to make the outside as crispy as possible.
Sauced
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.
Now if you wanted to add a sauce to the outside you could add some to a bowl and when done (and after setting on a paper towel to absorb the oil) toss together to coat a bit. I have done this with bbq sauce, teriyaki, frank’s hot sauce or any of our Dipping Sauce for Chicken Wings.
Deep Fried Chicken Wings Recipe
Equipment
- 1 dutch oven or pot
Ingredients
- 2 lbs chicken wings, thawed, wingettes and/or drumettes separated
Tempura Batter
- 1 large egg
- 1 cup milk
- 2/3 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp granulated garlic, or garlic powder
- 1/4 tsp paprika
- 1/4 tsp baking powder
- Oil, for frying
Instructions
- First, pour frying oil (enough for wings to become submerged) into the Dutch oven or pot, heat to a steady 360 -375F.
- Rinse and dry the wings with paper towels to dry the skin.
- No Batter – If you want your wings naked, skip the batter, rub seasonings on outside and just fry when oil is to temp for 7-10 minutes or until cooked thru to 165 degrees.
- Battered Wings – In a bowl, add 3 tbsp of your flour, salt and spices. Mix together Lay one wing at a time in this so they are covered, allow excess to fall off.
- Mix the remaining flour with the baking powder into a bowl, then pour in the milk, beat in the egg as well. 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 like pancake batter.
- Dip the wings in the batter so that they are covered on all sides. Allow excess batter to fall off from the wing and carefully transfer the wing to the pan with the hot oil.
- Fry for 8-12 minutes (longer for larger pieces), turning the wing over (if not already submerged) so that it cooks evenly on both sides and becomes golden brown. Do not add too many wings at once for frying, 6-7 pieces will be enough. (make sure internal temperature is at 165 F before removing)
- Spread the deep-fried wings on napkins so that the remaining oil is absorbed, and serve hot sprinkled with salt and pepper or toss with a sauce and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Deep Fried Meals You’ll Love
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.
