Frying chicken wings can seem intimidating for home cooks. Many wonder what oil temperature is best to achieve crispy, juicy wings without burning. Should you fry wings on medium or high heat? The short answer is that medium-high heat between 350-375°F is ideal. This allows the wings to brown and crisp up without overcooking. However, frying wings takes some nuance to get perfectly crispy wings every time.
Factors That Affect Frying Temperature
Several factors impact what oil temperature you should use when frying wings:
Oil Type
The smoke point of your frying oil affects the maximum temperature you can heat it to. Oils with higher smoke points like refined avocado, peanut, and grapeseed oil can withstand temperatures up to 400-450°F. Meanwhile, oils like extra virgin olive oil and unrefined coconut oil have lower smoke points around 350°F and are better for medium-high frying.
Chicken Wing Size
Larger chicken wings need more time in the oil to cook through without burning. Smaller wings will cook faster at lower temperatures. For average sized wings, medium-high heat around 350-375°F is sufficient.
Breading
The amount and type of breading impacts cooking time. Thick breading insulates heat so wings need slightly higher oil temperatures. Delicate breadings like flour or cornstarch require lower heat around 325-350°F.
Doneness Preference
If you prefer very crispy wings, you can fry at higher 375-400°F temperatures. For juicy wings with a light crisp, stick to 350-375°F. Frying wings at too high of heat can dry them out.
Quantity
Frying too many wings at once cools the oil and they won’t get as crispy. Fry wings in batches to maintain oil temperature. You may need to increase heat for subsequent batches.
Frying Oil Types
The most common frying oils for wings include:
| Oil | Smoke Point | Flavor |
|---|---|---|
| Peanut | 450°F | Neutral |
| Vegetable | 450°F | Neutral |
| Canola | 400°F | Neutral |
| Grapeseed | 420°F | Neutral |
| Corn | 450°F | Neutral |
| Olive | 375°F | Fruity, peppery |
| Coconut | 350°F | Coconut |
| Avocado | 520°F | Buttery, mild |
For frying wings, peanut, vegetable, canola, grapeseed, corn, avocado oils are best suited for high heat frying. Olive and coconut oils are better for medium-high heat.
How to Fry Chicken Wings
Follow these steps for perfectly fried wings:
- Heat at least 2 inches oil to 350-375°F in a heavy pot or Dutch oven. Use a thermometer to monitor.
- Pat wings completely dry then season with salt, pepper, spices.
- Coat wings in a thin layer of starch like cornstarch, potato starch, or flour. Tap off excess.
- Fry wings in batches without crowding pot. Overcrowding drops oil temp.
- Cook for 12-18 minutes, flipping occasionally until browned and crisp.
- Drain wings on a baking sheet lined with paper towels.
- Toss in your favorite sauce or serve with dipping sauces.
Be sure to monitor oil temperature throughout frying. Increase heat between batches if oil drops below 350°F. Avoid going above 400°F to prevent burning.
How to Tell Oil Temperature
An instant read deep fry or candy thermometer is the best way to gauge oil temp. Thermometers clip to the side of the pot. If you don’t have a thermometer, test the oil by adding a small piece of bread. If it takes 60 seconds to brown, then oil is 350-375°F and ready for frying.
Tips for Frying Wings
Keep these tips in mind for perfect wings:
- Use a heavy, high sided pot for even heat distribution.
- Allow oil to come up to temperature before adding wings.
- Adjust heat as needed to maintain 350-375°F.
- Fry similar sized wings together.
- Work in batches and don’t crowd wings.
- Flip wings while cooking for even browning.
- Drain on paper towels; don’t pile wings or they’ll steam.
- Allow oil to fully reheat between batches.
- Discard oil once it becomes very dark or if it smells burnt.
Common Frying Mistakes
Here are some common mistakes when frying wings:
Oil is Not Hot Enough
Wings will absorb too much oil if it’s not hot enough. They may also come out pale, soggy and underdone. Always allow oil to fully preheat before adding wings.
Oil is Too Hot
If oil smokes or wings brown immediately, the temperature is too high. This can make the outside burn while the inside is raw. Lower heat to the 350-375°F range.
Overcrowding
Frying too many wings drops the oil temperature and they won’t get crispy. Fry wings in small batches with at least 1-inch space around each.
Insufficient Draining
Piling fried wings can make them soggy. Drain wings in a single layer on a paper towel lined pan. Blot gently to absorb excess oil.
Reusing Oil
After frying a few batches, oil will darken and absorb flavors. Reusing oil ruins flavors and leads to greasy wings. Strain after each use and discard after 3-4 uses.
How Many Wings to Fry Per Batch
For a typical home deep fryer or large pot, fry wings in these batch sizes:
| Appliance | Wings per Batch |
|---|---|
| 8 quart pot or Dutch oven | 10-12 wings |
| 12 quart pot or Dutch oven | 16-20 wings |
| Electric home fryer | 25-30 wings |
| Propane fryer | 40-50 wings |
Frying too many at once cools the oil and prevents crisping. For restaurants using commercial fryers, you can often double these batch sizes.
What to Do if Wings are Undercooked
If wings come out pale, soft or doughy in the middle they are undercooked. This happens if oil is too cool or wings are too crowded. To finish cooking, bake wings on a parchment lined pan at 400°F for 5-10 minutes until crispy and cooked through.
What to Do if Wings are Overcooked
If wings are very dark brown, stiff, or taste burnt, the oil was too hot. Unfortunately not much can be done once wings are over fried. Focus on keeping oil between 350-375°F next time for the juiciest wings.
Conclusion
For crispy fried chicken wings, medium-high heat between 350-375°F is ideal. Monitor oil temperature with a thermometer and fry wings in small batches. Adjust heat as needed to maintain this temperature sweet spot. With the proper technique, you can achieve restaurant-quality wings at home. Just be sure not to overcrowd the pot or let oil get too hot to avoid dried out, burnt wings.