If you want tender, juicy wings with the crispiest crust, opt for frying rather than baking. When the lightly breaded crumbs hit the hot oil, they lock in moisture and add crispness. Plus, deep frying really doesn’t take that long – this recipe is ready in under 30 minutes!
Although they’re nicely spiced on their own, these wings still benefit from a juicy and thick sauce such as classic Korean soy sauce, sweet and spicy, cheese, honey mustard or whatever flavors you dream up.
How do you get the crispy skin on your fried chicken wings?
Keep the oil at around 350 degrees F and wait for the skin of the wings to turn a nice golden brown before removing them from the oil. Each batch will take about 5 to 8 minutes.
Transfer the wings directly from the hot oil to a wire rack mounted in a pan to allow them to cool evenly without steaming and to drain excess oil. The next best option is a plate lined with paper towels.
Should I cook my wings before frying them?
Not at all necessary! With the magic of deep-frying, the meat of the wings cooks in the same amount of time as the outer skin and skin turns golden brown.
Tips for deep-frying chicken wings
- Make sure you fry them in batches so that you don’t overcrowd the pan and thus lower the oil temperature.
- Stir a few times and turn the wings over to ensure all sides are immersed in the oil.
- Use a kitchen spider or slotted spoon to remove the wings from the oil and let the excess drip away.
However, if you wish to have perfectly fried chicken wings quickly. We very much welcome you to experience Korean fried chicken wings at O Chicken. Trust me, you’ll love Korean-style fried chicken wings.