Deep Fry Wings At Home With Confidence

Ingredients

• unspecified Chicken Wings (fresh or thawed; not seasoned in the video)
• unspecified Vegetable Oil (high smoke‑point oil such as canola, peanut, or sunflower; enough to fill pot halfway to three‑quarters full)

Instructions

1. Prepare the Frying Vessel

   Place a deep pot on the stove and fill it with oil until it reaches about halfway to three‑quarters of the pot’s height. This prevents oil from bubbling over when the wings are added.

   Time: PT2M

2. Heat the Oil

   Turn the burner to medium‑high heat and allow the oil to warm. If you have a thermometer, aim for 350°F (175°C). If not, test by dropping a tiny piece of bread; it should sizzle and turn golden in about 30 seconds.

   Time: PT5M

   Temperature: 350°F

3. Add the Wings Safely

   Using tongs, hold a handful of wings and gently lower them into the hot oil, keeping the wings away from your body. Drop them from a short distance to avoid splashing.

   Time: PT1M

4. Fry Until Crispy

   Cook the wings for about 8‑10 minutes, turning once halfway through, until they are golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

5. Drain and Rest

   Using tongs, lift the wings out of the oil and place them on a paper‑towel‑lined plate to drain excess oil. Let them rest for a minute before serving.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

0 g

Fat

35 g

Fiber

0 g