How to Fry Irresistible Chicken Wings at Home

Crispy, juicy, and finger-licking good – fried chicken wings are a universally loved appetizer and party snack. While restaurants and bars may make frying wings seem intimidating, it’s actually quite simple to achieve the same crunchy exterior and tender interior right in your own kitchen. With just a few ingredients and essential equipment, you can easily fry batches of wings that will disappear in minutes.

Why Fry Your Own Chicken Wings

There are several benefits to frying your own chicken wings rather than buying pre-made:

• Change the taste—When you fry from scratch, you can choose how salty the food is. You can make wings that taste just the way you like them with dry rubs, marinades, and sauces.

• Freshness guaranteed: wings are fried and sauced right after they are cooked, so every bite is hot and crispy.

• Cost savings – Making them yourself is cheaper than takeout or at a restaurant Buying whole wings in bulk brings the price down further

• Entertain effortlessly – Wings are easy finger food for game days, parties, or anytime snacking. Your guests will be impressed with your scratch-made appetizers.

Chicken Wing Ingredients

Frying great wings starts with the right ingredients:

• Chicken wings – Opt for whole wings separated into drummettes and flats. This provides more surface area for extra crispy skin.

• Oil for frying – A neutral oil with high smoke point like vegetable, canola, peanut, or avocado oil works best.

• Seasonings – Salt, pepper, spices, and dried herbs add flavor. Paprika, cayenne, garlic powder, onion powder, parsley, and chili powder are popular options.

• Flour: All-purpose flour is used to cover the wings to keep the moisture in and help them brown. Cornstarch can also be used.

• Sauce – Toss cooked wings in your favorite sauce. Buffalo, barbecue, teriyaki, and sweet chili are crowd-pleasing flavors.

Essential Equipment for Frying Wings

Having the right gear makes frying chicken wings easier:

• Heavy pot or dutch oven – Choose a heavy bottomed pot at least 6 quarts sized. The thickness helps regulate oil temperature.

• Candy or deep fry thermometer – This specialized thermometer clips to the side of the pot to monitor oil temperature.

• Metal tongs and slotted spoon – Use tongs to add and flip wings and a slotted spoon to remove them.

• Wire cooling racks – Set fried wings on racks to allow air circulation and prevent sogginess.

• Paper towels – Have paper towels handy to blot excess oil after frying.

Step-by-Step Guide to Frying Chicken Wings

Follow this simple process for perfectly fried wings every time:

1. Prepare the wings – Rinse wings and pat thoroughly dry with paper towels. Cut off and discard any excess skin or loose pieces.

2. Season the wings – Place wings in a large bowl. Sprinkle with desired seasonings like salt, pepper, garlic powder, paprika, etc. and toss to coat evenly.

3. Set up your frying station – Fill your heavy pot with 2-3 inches of oil. Attach thermometer and heat oil to 350-375°F. Line a rimmed baking sheet with paper towels. Have a wire rack set aside.

4. Coat wings – Place flour in a shallow dish. Working in batches, dredge wings in flour, coating all sides. Gently shake off any excess.

5. Fry the wings – Carefully add wings to hot oil without overcrowding. Fry for 10-15 minutes, flipping occasionally, until golden brown and crispy.

6. Drain the wings – Use your slotted spoon to transfer wings to the paper towel-lined baking sheet. Allow to drain for 1 minute before moving to wire rack.

7. Toss with sauce – In a large bowl, drizzle cooked wings with sauce. Gently toss using tongs until evenly coated.

8. Enjoy immediately – Fried wings are best right after frying. Serve with ranch or blue cheese dressing alongside crisp veggies.

Handy Tips for Frying Chicken Wings Like a Pro

Keep these tips in mind for perfectly cooked wings:

• Allow cooked wings to rest before saucing so coating adheres better.

• Work in small batches to prevent oil temperature from dropping.

• Use an instant read thermometer to check doneness. Wings are done at 165°F.

• Let oil return to temperature between batches. Discard oil once it looks cloudy or dark.

• For ultimate crispiness, you can fry wings twice at a lower temp before the final fry.

• To reheat leftover wings, bake in a 400°F oven until warmed through and crispy.

Get Creative with Sauces and Rubs

Plain fried wings are delicious, but sauces and dry rubs open a world of possibilities. Consider these flavor ideas:

Sauces:

• Buffalo – The classic tangy, spicy sauce made with hot sauce and butter

• BBQ – Sweet, smoky, and sticky

• Teriyaki – Savory and umami-rich

• Honey sriracha – Sweet heat

• Lemon pepper – Zesty and herby

Dry Rubs:

• Cajun seasoning – Robust spices like garlic, onion, paprika, oregano, thyme

• Jerk seasoning – Caribbean spices such as allspice, cloves, nutmeg

• Ranch seasoning – Dill, garlic, onion, parsley

• Chili lime – Smoky chili powder and zesty lime

• Cinnamon chipotle – Warm cinnamon and smoky chipotle

Satisfying Ways to Serve Your Fried Wings

Aside from the obligatory ranch or blue cheese dressing, try these fun ways to serve your crispy wings:

• With fresh veggies – Celery, carrots, radish, or cucumber provide cooling crunch.

• On top of salad – Pile wings over a fresh green salad for added protein.

• In sandwiches – Sauce some wings and add to sandwiches or wraps for a kick.

• Over rice – For a quick meal, serve fried wings over steamed white or fried rice.

• In waffle cones – Yes, you can serve wings in waffle cones for a fun presentation!

• With creamy dips – Hummus, spinach artichoke dip, and bean dips complement wings.

Make a Meal Out of Fried Wings

While wings alone can make a tasty appetizer, you can expand them into a full meal by adding:

• French fries or tater tots

• Mac and cheese or baked potatoes

• Coleslaw, potato salad, or pasta salad

• Corn on the cob

• Fresh bread or biscuits

• Chili or thick vegetarian soup

• Crisp green salad

Key Takeaways for Frying Irresistible Wings at Home

Frying juicy, crispy chicken wings may seem daunting, but these key tips will help you nail homemade wings every time:

• Use whole wings separated into drummettes and flats

• Allow wings to dry thoroughly before frying

• Fry in batches at 350-375°F until golden and 165°F internally

• Let wings drain before tossing in your favorite sauces or spice rubs

• Work quickly to serve wings straight from the fryer for optimal crispness

• Feel free to get creative with flavors – the possibilities are endless!

With the right technique, frying chicken wings at home lets you enjoy hot, crispy wings anytime. Your homemade wings will be far superior to any frozen or takeout wings.