How to Make Crispy Deep-Fried Chicken Wings
Deep-fried chicken wings are crispy, juicy, and endlessly customizable. With the right oil temperature, a reliable thermometer, and a few simple techniques, you can make restaurant-worthy wings at home.
Deep-fried chicken wings are a popular, tasty dish that appeals to all ages. They are simple to make, yet can be prepared in a variety of ways to accommodate almost anyone's taste. The origins of fried chicken wings are heavily debated, with different regions sharing their own stories and traditions.
Stemming from Buffalo, New York, the traditional version is fried in oil at a high temperature and served with a spicy sauce or dip. Alternatives range from breaded wings to sweet, tangy, smoky, and dry-rubbed versions.
What You'll Need
How to Fry Chicken Wings
For anyone ready to take their wing game up a notch, deep-frying is the way to go. At its most basic, all you need is chicken wings, oil, a pot or deep fryer, and steel tongs. The method involves submerging the chicken in hot oil, so preparation and temperature control matter.
- Separate and dry the wings. Split whole wings into flats and drumettes if needed. Pat every piece thoroughly dry with paper towels. Surface moisture can cause dangerous splattering and works against crisp skin.
- Season or prepare the coating. For unbreaded wings, apply a light layer of seasoning before frying if desired. For breaded wings, coat them according to the breading method below.
- Heat the oil. Bring the oil to 350°F before adding the first batch. The temperature will drop when the cooler wings enter the oil.
- Fry in small batches. Carefully lower the wings into the oil without crowding the pot. Maintain the oil between 325°F and 350°F throughout the cook.
- Cook until browned and tender. Fry until the wings are crisp and have reached at least 165°F internally. Wings often develop a better texture when cooked to approximately 185–200°F.
- Drain on a wire rack. Move the wings to a rack set over a sheet pan. A rack helps preserve the crust better than piling the wings on paper towels.
- Season or sauce immediately. Toss the wings while they are still hot so dry rubs adhere and sauces coat evenly.
- Serve right away. Fried wings are at their crispiest within the first few minutes after cooking.
Deep-frying safety: Never add wet or frozen wings to hot oil. Do not fill a pot more than halfway with oil, and never use water to extinguish an oil fire. Turn off the heat and cover the pot with a metal lid if it can be done safely.
What Should You Fry Chicken Wings In?
If you do not have a countertop electric deep fryer, any heavy-bottomed pot or deep skillet that can safely hold at least 2–3 inches of oil will work. A Dutch oven or other deep, sturdy pot retains heat well and provides enough height to reduce splattering.
Countertop Deep Fryer
A deep fryer offers built-in temperature control, a frying basket, and a contained setup. It is usually the easiest option for maintaining consistent heat between batches.
Heavy-Bottomed Pot
A Dutch oven or deep pot works well when paired with a clip-on frying thermometer. Choose a pot with plenty of room above the oil so it does not overflow when the wings are added.
Keep the pot on a stable burner and position the handle away from the edge of the stove. Leave enough open space around the cooking area to move safely.
What Is the Best Oil for Frying Chicken Wings?
Use a neutral-tasting oil with a smoke point comfortably above the frying temperature. The oil should be able to stay between 325°F and 350°F without smoking or breaking down quickly.
Peanut Oil
A popular frying choice because it handles high heat well and has a relatively neutral flavor.
Canola Oil
Widely available, neutral in flavor, and practical for filling a fryer or deep pot.
Vegetable Oil
A dependable all-purpose option that works well for home frying.
Avoid oils with strong flavors or low smoke points. If the oil begins smoking, smells rancid, foams excessively, or becomes very dark, stop cooking and replace it once it has cooled safely.
What Oil Temperature Is Best for Frying Wings?
An oil temperature between 325°F and 350°F is the sweet spot. The temperature needs to be high enough to cook the wings and crisp the skin, but not so hot that the outside burns before the interior becomes tender.
Start each batch near 350°F. Adding cold wings will lower the oil temperature. Adjust the heat as needed to keep the oil from falling much below 325°F.
If the oil is too cool, the wings may absorb excess oil and develop a heavy or greasy exterior. If it is too hot, the skin and breading can darken too quickly while the meat remains undercooked.
How Long Does It Take to Fry Chicken Wings?
An instant-read thermometer is your best ally when deep-frying wings. It helps you monitor the oil and verify that the chicken is done. Cooking time varies based on the size of the wings, starting temperature, batch size, and how well the fryer maintains heat.
Most split wings will take approximately 8–12 minutes when fried between 325°F and 350°F, but time should never replace a temperature check. The wings must reach at least 165°F internally to be safe.
Chicken wings contain connective tissue that continues to become more tender beyond the minimum safe temperature. They can handle a higher internal temperature than chicken breast and often have a better bite around 185–200°F.
Check the thickest piece in each batch. Insert the thermometer into the meatiest part without touching the bone.
When Should You Season and Sauce Fried Wings?
Whether you choose a dry rub, a sauce, or both, season the wings as soon as they come out of the oil. The hot exterior gives dry seasonings something to cling to, and sauces spread more evenly over warm wings.
Dry-Rubbed Wings
Place the drained wings in a large bowl and toss with your favorite Lane's seasoning while they are still hot. Start lightly, toss, taste, and add more if needed.
Sauced Wings
Toss hot wings with Lane's One-Legged Chicken Sauce or another favorite sauce. Use just enough to coat without drowning the crisp exterior.
Rub and Sauce
Season the wings first, then finish with a lighter amount of sauce. This adds layers of flavor without making the wings unnecessarily wet.
For maximum crispiness: serve sauce on the side or toss only the amount you plan to eat immediately. The longer wings sit in sauce, the softer the exterior becomes.
Breaded Chicken Wings
To bread or not to bread? Some wing purists may consider breading unnecessary, but it offers several clear advantages:
Undeniable Crunch
With the right combination of flour and starch, breaded wings develop a satisfying, crisp exterior. Toss the wings in all-purpose flour mixed with cornstarch or rice flour for additional crunch.
More Room for Flavor
Adding a favorite rub directly to the breading helps carry seasoning across the entire wing. Lane's Q-NAMI and Lane's Garlic² are flavorful options.
Sauce's Best Friend
Breading gives sauce more texture to cling to. If you prefer extra-saucy wings, a light breading can help hold that flavor.
- Dry the wings thoroughly. Excess water makes breading gummy and increases oil splatter.
- Mix the coating. Combine all-purpose flour with cornstarch or rice flour and a Lane's seasoning.
- Coat lightly and evenly. Shake away loose flour. Heavy clumps can fall off and burn in the oil.
- Let the coating hydrate briefly. Rest the breaded wings for 10–15 minutes before frying so the coating adheres better.
- Fry in clean oil. Remove loose crumbs between batches so they do not burn and affect the flavor.
Brining Chicken Wings
Brining is optional, but it is worth considering with either of our brine mixes, Signature Brine or Sweet Tea Brine. It can take a really good wing and make it unforgettable by helping the meat stay juicy and seasoning it beyond the surface.
Make Time for the Brine
You can notice results after 2–4 hours, while a longer refrigerated rest can build more flavor and moisture. Avoid over-brining small wings, especially when using a concentrated brine.
Do Not Skip the Drying Process
After brining, pat the wings dry and let them rest uncovered in the refrigerator. Even 1–2 hours helps dry the skin and encourages a crispier fried exterior.
Dry brined wings completely before frying. Water and hot oil are a dangerous combination. Moisture left on the exterior can cause severe splattering.
Smoke-Fried Chicken Wings
Smoke-fried wings offer the best of both worlds. Cook the wings most of the way on a grill or smoker to build savory smoke flavor, then flash-fry them to create the crispy exterior people expect from a great wing.
One of the biggest challenges with smoked wings is avoiding chewy skin. The finishing fry helps guarantee crispiness without sacrificing the smoky flavor developed during the first stage.
Keep a Thermometer Handy
The key is controlling internal temperature so the wings do not overcook. Bring them to approximately 160–165°F on the grill or smoker, then fry until the skin is crisp and the meat reaches the desired finished texture.
Build Flavor in Layers
The double-cook method lets you add seasoning before smoking, then give the wings another light shake after frying. Spellbound Hot, Q-NAMI, Garlic², and other Lane's favorites all work well.
- Season the dry wings. Apply your chosen Lane's rub before placing them on the smoker.
- Smoke until nearly done. Cook the wings to approximately 160–165°F internally.
- Let surface steam escape. Move the wings to a rack briefly while the oil reaches frying temperature.
- Flash-fry in small batches. Fry just long enough to crisp the skin and finish the texture.
- Season or sauce immediately. Add a final layer of flavor while the wings are hot.
How to Keep Fried Wings Crispy Between Batches
If you are cooking for a crowd, avoid covering hot wings or stacking them in a deep bowl. Trapped steam quickly softens the skin and breading.
Use a Wire Rack
Arrange the wings in a single layer over a sheet pan so air can circulate around them.
Hold Them in a Warm Oven
Keep finished batches on the rack in a low oven, around 200°F, while the remaining wings cook. Sauce them just before serving.
Common Fried Chicken Wing Mistakes
Water can cause hot oil to bubble violently and splatter. Thaw frozen wings completely and dry them thoroughly before frying.
Adding too many wings at once drops the oil temperature and prevents even cooking. Fry in small batches with room for the oil to circulate.
Without a thermometer, it is easy to fry too cool or too hot. Check the oil before and during every batch.
Wing size and fryer recovery vary. Confirm doneness with an instant-read thermometer rather than relying only on the clock.
Piling wings traps steam and softens the exterior. Use a wire rack and keep the wings in a single layer.
Sauce softens crisp skin over time. Toss wings shortly before serving or keep sauce on the side.
Storing and Reheating Fried Chicken Wings
Refrigerate leftover wings in a covered container once they have cooled. For the best texture, reheat them with dry heat rather than in the microwave.
Oven or Toaster Oven
Place the wings on a wire rack over a sheet pan and reheat at 375–400°F until hot and crisp.
Air Fryer
Reheat in a single layer at approximately 375°F, checking frequently so the wings do not dry out.
Apply fresh sauce after reheating if the original coating has soaked in or dried out.
Deep-Fried Chicken Wing FAQs
Do chicken wings need to be thawed before deep-frying?
Yes. Wings should be completely thawed and dried before entering hot oil. Ice and surface water can cause dangerous splattering and uneven cooking.
Should I season wings before or after frying?
You can do both. Seasoning before cooking builds a base layer of flavor, while seasoning immediately after frying helps the rub adhere to the hot exterior. Be mindful of salt when applying seasoning twice.
Why are my fried wings greasy?
The oil was likely too cool, the pot was overcrowded, or the wings sat in oil while the fryer struggled to recover. Maintain 325–350°F and cook in smaller batches.
How do I know when fried chicken wings are done?
Use an instant-read thermometer in the thickest part of a wing without touching bone. Chicken is safe at 165°F, though wings often become more tender when cooked to approximately 185–200°F.
Can I reuse frying oil?
Oil can sometimes be cooled, strained, and reused if it has not smoked, burned, developed an off odor, or become excessively dark. Store strained oil in a sealed container away from light and discard it when its quality declines.
Can I deep-fry wings without breading?
Absolutely. Traditional wings are often fried without breading. Dry the skin thoroughly, maintain the correct oil temperature, and avoid crowding the fryer.
How can I make fried wings extra crispy?
Dry the wings well, fry in small batches, keep the oil between 325°F and 350°F, drain on a rack, and wait to sauce them until just before serving. A light flour-and-cornstarch breading can add even more crunch.
What is the best sauce for fried wings?
That depends on the flavor you want. Lane's One-Legged Chicken Sauce gives wings a classic buffalo-style finish, while other Lane's sauces and seasonings can create sweet, smoky, savory, or spicy combinations.
Build Your Ultimate Wing Flavor
Once you have the frying method down, the fun is in the finish. Toss your wings with a favorite Lane's rub, coat them with sauce, or combine both to create a wing flavor worth gathering around the table for.
1 comment
Charles Birchfield
Thanks for the tip on wings! Big fan of your Signature sugar free rub and Spellbound. Also picked up Brisket rub ! Fantastic!!
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