How Long to Fry Chicken Wings on the Stove for Perfectly Crispy Wings

People love fried chicken wings as an appetizer or snack, and for good reason: when they’re done right, they’re crispy and juicy, with just the right amount of crunch and tender meat. But it can be hard to get the right texture and taste at home if you don’t know how long to cook the wings on the stove.

After frying hundreds of wings over the years, I’ve nailed down the ideal frying time and technique for stove-top fried chicken wings. Follow my guide and you’ll have restaurant-quality wings coming out of your kitchen every time!

The Magic Number – 8 to 10 Minutes Per Batch

I’ve done a lot of research and found that 8 to 10 minutes per batch is the best time to fry bone-in chicken wings on the stove.

This gives you wings with a shatteringly crispy crust and fully cooked, juicy meat without any raw spots.

The exact time can vary slightly based on a few factors:

• Size of wings: Bigger wings may need an extra minute or two. I suggest cooking drumettes and flats separately because they are not all the same thickness.

• Heat of the oil—The shorter the time, the hotter the oil must be. I recommend maintaining oil at 350-375°F.

• Stove efficiency – More powerful stoves will heat oil faster than lower BTU cooktops.

No matter what, fry in small batches and flip the wings at the halfway point for even cooking. I’ll explain more tips further down.

But first, let’s go over the prep work required before you even turn on the stove. Proper prep ensures your wings fry up extra crispy.

Prep Work for the Crispiest Wings

Achieving amazingly crunchy fried chicken wings starts before the wings hit the hot oil. Here are the key steps:

1. Cut Up the Wings (Optional)

Whole chicken wings contain three sections – the meaty drumette, the flatter mid-section, and the wing tip.

For easier eating, I recommend cutting the wings into drumettes and flats. The tiny wing tips are usually discarded.

It takes some practice, but you can do it easily with just a sharp knife. Here’s my visual guide on how to cut up chicken wings.

2. Dry Them Thoroughly

This is the most crucial step for achieving crispy fried chicken wings!

Any moisture on the exterior will cause hot oil to sputter and the wings to steam instead of frying.

Pat the wings with paper towels until completely dry. Make sure there are no damp spots. Let them air dry for an additional 15 minutes if needed.

3. Season Generously

Seasoning is key for flavorful wings. While salt and pepper are musts, consider using:

• Onion powder
• Garlic powder
• Smoked paprika
• Cayenne pepper

Rub the seasoning all over the wings so it adheres and really sinks in.

Let them sit for 15-30 minutes before frying so the seasoning permeates the meat.

Okay, your wings are prepped and ready to fry! Now let’s talk about oil temperature…

Reaching the Ideal 350°F Oil Temperature

The temperature of the oil is perhaps the most important factor for achieving perfectly cooked fried chicken wings.

You want the oil to maintain 350-375°F as you fry.

This gives you evenly browned and crispy wings without burning the exterior before the inside cooks through.

Here are some tips for hitting the right oil temp:

• Use a deep fry or candy thermometer – this takes the guesswork out of determining if the oil is ready.

• Choose an oil with a high smoke point like peanut or vegetable oil. This allows it to withstand frying temperatures.

• Use a heavy-bottomed pot or dutch oven – these retain heat well.

• Heat the oil slowly over medium heat. Cranking it up too high can cause smoking.

• Adjust the heat as needed to maintain a steady temperature.

Now we’re ready to fry! Let’s go over the process…

How to Fry Chicken Wings on the Stove in Batches

Once your oil hits 350°F on the thermometer, it’s go time!

Fry the wings in small batches – no more than 5 or 6 at a time.

Overcrowding drops the oil temp, resulting in greasy wings. Work in batches for best results.

Here are the easy steps for frying each batch:

1. Carefully add the wings to the hot oil using tongs. The oil may bubble and splatter, so be gentle when lowering them in.

2. Fry for 4-5 minutes until golden brown on the underside. Use the thermometer to maintain the oil between 350-375°F.

3. Flip and fry 4-5 minutes more until deeply browned all over.

4. Check internal temp using an instant read thermometer inserted into the thickest part. You want it to reach 165°F.

5. Transfer to a wire rack or paper towels to drain off excess grease. This helps keep them extra crispy.

6. Repeat with remaining batches, adjusting oil temp as needed and returning it to 350°F between batches.

That’s all it takes for perfectly fried wings with a shatteringly crisp coating and fully cooked interior!

Handy Tips for Frying Wings Like a Pro

Here are some additional pointers for flawlessly fried wings every time:

• If the oil starts smoking, remove from heat and wait for it to stop. Carefully return to medium heat.

• Use tongs and fry basket for easier maneuvering. Don’t overfill the basket.

• If the oil is too hot, wings may brown before cooking through. Turn down heat and finish in oven.

• To prevent sticking, don’t move wings much during the first few minutes of frying.

• If concerned about rawness, poke wings to check if juices run clear before removing from oil.

• Drain fried wings on a wire rack over a baking sheet. The rack keeps them crispier than paper towels.

• Keep batches warm and crunchy in a 200°F oven on a wire rack until all wings are cooked.

• Let oil cool completely before straining and storing for later use. Re-use oil only 1-2 more times.

Properly disposing of oil instead of pouring down the drain is very important!

Sample Fried Wing Recipes to Try

Plain fried wings are delicious, but adding sauce or other flavors takes them to the next level. Here are some of my favorite wing recipes:

Classic Buffalo Wings

Tossed in a creamy, butter-based cayenne pepper sauce, these quintessential bar food wings pack some heat! Serve with blue cheese dressing and celery sticks.

Honey Sriracha Wings

Sweet and spicy, these wings get their kick from sriracha sauce whisked with honey, butter, and spices. They disappear quickly!

Jerk Chicken Wings

Jamaican jerk seasoning gives these baked then fried wings a peppery, aromatic flavor. Grilling is also an option if you want char.

Garlic Parmesan Wings

A rich parmesan garlic sauce coats these crispy wings for a perfect appetizer or game day snack. Kids love them too!

Those are just a few of the many sauce options for fried chicken wings. Get creative with glazes, spice rubs, and more – the possibilities are endless.

Chicken wings typically take 8-10 minutes to fry at 375°F (190°C).