Whether it's a half-time spread or a late-night snack, chicken-wing fans love their wings deep-fried in hot grease to a crispy crackle. Surprisingly, deep-frying is technically classified as a "dry heat" method of cooking because the food is heated without added water. The trick is to know how hot to get the oil and how to maintain its temperature.
Heat Up the Oil
The minimum temperature for deep-frying anything, chicken wings included, is 350 degrees Fahrenheit. When it comes to chicken wings, Executive Chief Ivy Stark of Dos Caminos Restaurant in New York City told The Daily Meal she recommends going up to 375 F to assure a crunch, especially if the wings are breaded. If the deep fryer has no temperature gauge, or you're frying in a pot, be sure to take the oil temperature with a quick-read thermometer between batches. If the oil temperature has dropped below 350 F, wait until the heat rises back to the minimum temperature for proper frying. Always check the chicken is cooked to an internal temperature of 165 F before serving.
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Cynthia B. Astle is a longtime journalist who has written on practically every topic of human interest for newspapers such as the "United Methodist Reporter," magazines including "Response," "Arts Ministry" and the "Progressive Christian" and websites such as Darkwood Brew and United Methodist Insight. She was also a food editor and restaurant reviewer for the "Clearwater Sun."