How to: Wings at Home!

Step by step instructions.  It's not rocket science.  It just takes a few steps and a little work. 

1.  The appliance. You need a deep fryer.  Go get a deep fryer.  You can use a large kettle with oil on the stove top but it can be extremely difficult to control the temperature of the hot oil on the stove top.  Consistent temperature is the one of the key factors to making great wings at home.  So, like I said, go buy a deep fryer!

ALL THINGS WINGS recommends this deep fryer.  It's what we use.  And it's pretty bad ass.  It maintains the temperature really well and has a large food capacity. And even an oil filter. 

2. The oil.  For best results, I have found that Canola oil is the way to go.  And it stinks up your house a little less than other popular oils.  So then, fill your fryer with canola oil to the specs recommended by the deep fryer manufacturer. Plug it in. Turn it on. Set it for 375. 

3. The wings.  Buy fresh, never frozen wings.  You know the kind...they usually come on the Styrofoam base wrapped in plastic wrap.  They also are typically un-split.  That means you're going to have to get your hands dirty.  But it's worth it.  Split the wings apart from the drumstick.  Also, separate and discard the wing tip.  You can use a very sharp knife or a good pair of kitchen scissors to do the splitting.  

4.  You're done splitting...now wash your hands!   Your fryer has preheated to 375 and is ready for cooking.  Drop your wings into the fryer carefully, and again, according to your fryer's manufacture instructions.  Don't overload the oil.  I can only cook about 12-14 decent sized wings at a time in my fryer.  If you overload the oil then the wings just aren't going to cook very well.  Set a kitchen timer for 15 minutes.

5.  The sauce.  Whatever sauce you choose is up to you.  But here's a tip on how to use the perfect amount of sauce and perfectly coat your wings at the same time.  Pour a small amount of your favorite sauce into a Tupperware container or any other "tub-like" container that will seal.  When the wings have finished their 15 minutes in the oil...remove them from the oil and let them stand for only about a minute.  Then put them in your sauce container.  Seal it with the lid and give it shake!  Shake it.  Swirl it.  Twirl it.  Then open it up and take a look.  If needed, add just a little  more sauce.  If not needed, pour your perfectly crispy, perfectly saucy wings on to your plate. And Enjoy!

Any questions?   Ask your questions or leave your wing-making suggestions below in the comments.

That's it.  Remember: canola oil @ 375, never frozen wings, shake in a sealed container.  So easy.

PLEASE BE CAREFUL AND ALWAYS RESPECT THE DANGER OF WORKING WITH HOT OIL!  DON'T HURT YOURSELF OR ANYONE ELSE!

25 comments:

  1. Anonymous12:48 PM

    Peanut oil is better and DON'T cut the wings - leave them whole - way juicier!!

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  2. Agree: Peanut oil is good stuff. Downside is...it's a little costly.

    Disagree: I prefer split wings. Easier to handle, more surface area to get crispy, and it's traditional. One time I did like 'em whole/unsplit was at a BBQ joint from the all day smoke house.

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  3. Followed your suggestions with the fryer (we have one similar to the one you list) and the wings turned out fabulous! We used Buffalo Wild Wings' Mango Habanero and Frank's Red Hot Wings sauce....

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  4. I don't see any deep fryer listed. It's just a blank place. Please advise. Thank you

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    Replies
    1. Not sure why you cant see the link. Maybe your browser is not displaying the ads correctly. But the link is visible and there's nothing wrong with it. Are you able to click on the blank space?

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    2. Anonymous10:02 AM

      I had to pause my pop-up blocker to see the link.

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    3. Anonymous4:19 PM

      Mine says amazon.com books, electronics, and Music DVD. They probably have bluRay too.

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    4. Anonymous7:59 PM

      Yes, pausing pop-up blocker allowed me to see the "link", but following the link only took me to Amazon home page. What's up with that?

      Delete
  5. Anonymous11:28 PM

    "Split the wings apart from the drumstick." "Also, separate and discard the wing tip."

    Doesn't splitting the wings mean the same thing as separating the wing tips? I'm just wondering, thanks.

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  6. Anonymous1:55 PM

    After the shake and coat step, I sometimes like to throw them in the oven for about 5 minutes to bake the glaze into the wings. It re-crisps them up and you don't get quite as messy when you're eating them.

    Traditional Buffalo Wing Sauce is super easy to make so,if you're going to go to the trouble of making the wings from scratch you should make the sauce as well. To make sauce,take about a quarter stick of butter and melt in a pan with about 1/4-1/2 cup of Franks red hot hot sauce. Simmer and coat your freshly fried wings and you've got authentic Buffalo wings like they make at Anchor Bar. Bon Appetit!

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    Replies
    1. and a splash of worcestershire sauce , a often skipped but necessary part to the sauce

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  7. Anonymous2:10 PM

    The Alton Brown method of steaming the wings, letting them dry in the fridge for an hour, then baking them on a roasting pan is a great alternative to frying. The steaming gets rid of some of the fat from the skin so the baking gets them perfectly crispy on the outside like frying does. It takes more time than frying, but it's a great way to spend a Saturday if you're snowed in!

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  8. Can you share what brand deep fryer is used? I also cannot view the link (and my popups are unblocked currently).

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    Replies
    1. Link was broken on my end. Should be fixed now. Can you see it now? Clicking through should take you to the exact product that I use at home. Please let me know if this helps.

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    2. Thanks for the prompt response. It is showing now.

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    3. Excellent. Let us know if you attempt some deep fried wings at home!

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  9. Hi, your article is highly instructive. Sure would be helpful for me to review this article, I don't know how to make delicious wings, This is the first time for i am trying to make delicious wings, But it’s definitely the best way for make delicious wings, Excellent article! http://www.mybestcookwarereviews.com/

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  10. Click Here for Deep Fryer clearance
    The Beida deep fryer from Bizarkdeal is great for frying home size portions, and little snacks! The window is great to view what your frying without having to open the lid! I love it!

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  11. Thanks for your guide! I love chicken wings and I also like get some hot buffalo sauce on the side. I’ve made this more time and the flavor is wonderful. ;)

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  12. The website is looking bit flashy and it catches the visitors eyes. Design is pretty simple and a good user friendly interface.

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  13. Now I know how to wings at home. Thank for your helpful post.

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  14. What a great idea! We just bought a old travel trailer and I now plan on doing this on the small counter top that is in there! Thank you :) embroidery machine reviews

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  15. Anonymous6:20 PM

    I oven bake mine with different flavor combos using rice flour. They come out crispy and moist.

    Pat the wings dry, shake on dry mix* (wings in bag with dry and shake), drop wings on non stick foiled baking sheet, coat with the melted butter which you've already melted, and bake at 425 45-60 minutes until crispy...turn once. Easy.

    *1/2 cup rice flour, black pepper, salt, paprika, cayenne, garlic powder, or any combo you prefer.

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  16. Sorry but I will never discard the tips. I like mine on since that tiny bit of skin meat packs flavor, If you don't like them save them to make stock

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