Frying chicken wings can lead to crispy, delicious wings when done properly. However, many cooks wonder if boiling the wings first is necessary or if it helps create crispier skin. There are pros and cons to boiling wings before frying that are important to consider.
The Purpose of Boiling Wings Before Frying
The main reason to boil wings before frying is that it partially cooks them, rendering some of the fat under the skin. This is said to help the wings get crisper when fried. The boiling water also helps tighten the skin and set the proteins in the wings.
Additionally, boiling sanitizes the wings, killing any bacteria on the surface. This can lead to safer consumption of undercooked chicken. The hot water effectively washes the wings as well.
Finally, boiling seasons the wings evenly before frying. You can add aromatics like garlic, onion, spices, etc. to the boiling water which infuses throughout the meat.
Potential Benefits of Boiling Before Frying
- Renders some fat for potential crispier skin
- Tightens skin
- Sanitizes the wings
- Washes the wings
- Evenly seasons the wings
Downsides of Boiling Before Frying
However, boiling wings before frying also comes with some potential downsides. The biggest issue is that it can make the skin soggy and less crisp after frying due to moisture.
Additionally, boiling leaches flavor from the wings, diluting the taste. Any seasoning boiled with the wings can penetrate them deeply, but the overall flavor impact may be lessened.
The boiling time also adds extra cooking time and effort compared to simply frying raw wings. You have to monitor the pot on the stove as the wings boil before frying.
Finally, the boiling liquid is one more thing to dispose of or clean up afterwards. The fryer oil must also still be strained and stored.
Potential Downsides of Boiling Before Frying
- Can make the skin soggy
- Leaches flavor from the wings
- Adds extra cooking time
- Requires monitoring on the stove
- Creates more cleanup with boiling liquid
Should You Boil Wings Before Frying?
Whether boiling wings before frying is necessary comes down to personal preference. Here are some things to consider when deciding:
Fry Raw Wings If You Want:
- Maximum skin crispiness
- More pronounced chicken flavor
- Shorter cooking time
- Less cleanup and monitoring
Boil Wings First If You Want:
- Skin that may be slightly crispier
- Seasoning infused all the way through
- Extra insurance wings are cooked safely
You can also compromise by just boiling briefly, for 5-10 minutes. This slightly firms the wings without making the skin soggy.
Frying Tips for Crispy Wings
If crisp skin is your goal, follow these tips when frying wings:
- Pat wings very dry before frying
- Use a thermometer to maintain oil temp at 350-375°F
- Don’t overcrowd the fryer
- Fry in batches for even cooking
- Fry for around 8-12 minutes depending on size
- Let wings drain on a cooling rack after frying
- Toss in sauce after frying if using
Recipe for Crispy Fried Chicken Wings
This simple recipe results in crispy fried chicken wings with a crunch coating:
Ingredients:
- 3 lbs chicken wings, tips removed, drumettes and flats separated
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon baking powder
- 2 cups vegetable oil for frying
Instructions:
- In a large bowl, combine the flour, cornstarch, salt, pepper, paprika and baking powder. Mix well.
- Pat the chicken wings completely dry with paper towels. Dredge the wings in the flour mixture until evenly coated on all sides. Shake off any excess.
- Pour oil into a large pot or Dutch oven to a depth of 2-inches. Heat to 350°F over medium heat.
- Fry wings in batches, without overcrowding, for 10-14 minutes until golden brown and crispy. Flip wings halfway during frying.
- Drain the fried wings on a wire rack or paper towels.
- Serve hot, toss in your favorite wing sauce, if desired.
These extra crispy fried wings are delicious on their own or tossed in a spicy Buffalo sauce. The key is patting the wings very dry before dredging to allow the coating to adhere and fry up crisply.
Adjust fry time as needed for larger or smaller wings. Watch closely near the end of frying to prevent burning. Enjoy!
Frequently Asked Questions
Should you boil chicken wings before frying?
It’s optional. Boiling first cooks the wings partially, may help render some fat for crispier skin, and infuses seasoning. But it can also make the skin soggy. For best crispness, fry wings raw at 350-375°F until cooked through.
Do you boil wings before baking?
Most recipes call for baking wings directly without boiling first. The dry heat of the oven will help render fat and make the skin crispy. Boiling before baking can also make the skin too soggy.
How long do you fry chicken wings for?
Fry wings for 8-12 minutes at 350°F oil temperature depending on size. Fry in batches without overcrowding. Flip wings halfway during frying. Fry until deep golden brown and crispy, with an internal temperature of 165°F.
What makes fried chicken wings crispy?
Starting with completely dry wings, frying at the right oil temp, and not overcrowding will help make crispy fried wings. A light coating also helps – flour, cornstarch, and seasoning gives a crispy crust. Letting fried wings drain on a rack keeps them crispy.
What’s the best oil for frying chicken wings?
Peanut, vegetable, canola, and corn oil work well for frying wings. Go with a neutral tasting oil with a high smoke point. Avoid olive oil as it can impart flavor and has a lower smoke point. The key is maintaining oil at the right 350-375°F temp.