An easy fried chicken wings recipe involves cooking the meat for 8 to 10 minutes in oil heated to 300 degrees. Once the chicken's internal temperature reaches 165 degrees, you'll know it's done.
Before frying, brine and marinate the wings. Next, fry them in oil that is heated to 300 degrees, for 8 to 10 minutes.
Easy Fried Chicken Wings
In an interview with LIVESTRONG.com, chef Henry Lu of Loosie's Kitchen shares his extra-crispy fried chicken wings recipe below:
- Break down the chicken wings into the flat and drumstick parts. If you wish, you may keep them together.
- Brine the chicken up to 6 hours. A basic brine consists of 1000 grams water with 100 grams salt. Add your own spices. I like to use allspice and black peppercorn because it infuses great flavor.
- Take the wings out of the brine, and then marinate them in buttermilk, hot sauce, garlic and a bay leaf. Let them sit until you're ready to start frying.
- Set the fryer to 300 degrees. This temperature is low enough to help cook the chicken all the way without burning the outside too quickly.
- Fry for about 8 to 10 minutes, until golden brown and crispy. The wings' internal temperature should reach 165.
- For extra seasoning, sprinkle Cajun spice all over the fried chicken wings.
What about pan frying? For the best pan-fried chicken wings, Lu suggests getting a fryer thermometer. "This way you can keep track of how low the temperature goes when you drop in the cold chicken. In a deep fryer, it normally readjusts its temperature, so you don't have to worry if the oil gets too cold," he says. This is very important for getting the chicken crispy.
Best Oil for Frying
According to a May 2018 study published in Acta Scientific Nutritional Health, when cooking oil is exposed to heat, it degrades and produces substances called polar compounds, which have an adverse effect on health. An oil's smoke point is believed to be a primary indicator of its stability and safety under heat, but evidence supporting this theory is limited, noted the authors.
To determine if other oil characteristics influence the performance under heat, the researchers of the Acta Scientific Nutritional Health study tested an array of common cooking oils. Instead of finding that smoke point was a predictor of oil safety, they discovered other factors, such as oxidative stability, play a more prominent role.
Study results showed that extra-virgin olive oil was the safest, as it produced the smallest amount of polar compounds. Coconut oil and other olive oils also performed well, but canola oil and grapeseed oil performed poorly.
Read more: What Are the Benefits of Drinking Olive Oil?
Harvard Health advises against reusing cooking oil, because fried food absorbs the degraded oil compounds. It's best to use oil only once before discarding it.
Deep Frying Safety
According to the United States Department of Agriculture, cooking oil is a very flammable liquid, so have a fire extinguisher in the kitchen to prevent a house fire. In addition, because water can spatter dangerously when exposed to hot oil, take care to keep water out of the deep fryer. Above all, should a grease fire start, don't attempt to put it out with water.
Before putting oil in the fryer, make sure the fryer is turned off and has been wiped dry. Once the oil is hot enough, add the chicken, but to prevent uneven cooking don't overcrowd the basket. Also, don't add food when the basket is submerged in oil, because it can result in spatters. Since deep frying is a fast process, don't leave it unattended.
When you're through cooking, unplug the fryer and let it cool completely before removing the oil and cleaning it. To prevent bacterial contamination, refrigerate leftover fried chicken within two hours of cooking, adds the USDA.