For classic deep-fried chicken wings, heat your oil to about 350–375°F (175–190°C) and cook until the wings are crispy and the internal temperature is at least 165°F (74°C) , with many cooks preferring 175–185°F for extra tenderness.

Quick Scoop: Ideal Frying Temps

  • Oil temperature: 350–375°F (175–190°C) for deep frying.
  • Internal doneness: Minimum 165°F (74°C), often taken to around 175–190°F (79–88°C) for more tender, fall-off-the-bone wings.
  • Typical fry time: About 8–12 minutes depending on wing size and exact oil temp.

Think of it like this: the oil temp is your “speed limit,” and the internal temp is the finish line. Hit both and you get wings that are crispy outside and juicy inside.

One-batch, Game-day Method

  1. Preheat the oil
    • Use a neutral, high–smoke-point oil (canola, vegetable, peanut).
    • Bring the oil to 350–375°F and let it stabilize.
  1. Dry and season the wings
    • Pat wings very dry (this helps with crispiness and reduces dangerous splatter).
    • Season or lightly flour/batter them if you like a thicker crust.
  1. Fry in small batches
    • Add a few wings at a time so the oil temp doesn’t crash.
    • Keep the oil close to 350°F as it recovers.
 * Fry 8–12 minutes, turning occasionally, until deeply golden and crispy.
  1. Check doneness
    • Use an instant-read thermometer in the thickest part, not touching bone.
    • Look for at least 165°F, with many recipes targeting 175–190°F for very tender meat.
  1. Rest and sauce
    • Drain on paper towels or a rack, then toss in your sauce while hot.

Double-fry & Forum-style Tricks

On cooking forums, some wing fans swear by double-frying for extra crisp:

  • Low-temp first fry: Around 250°F for 15–20 minutes to cook through more gently.
  • Cool completely , sometimes even chilled.
  • Second fry: 375°F for 5–7 minutes until shatteringly crisp.

This method takes longer but gives that bar-style crunch many people chase.

Oil Temp & Doneness Cheat Sheet (HTML Table)

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Step Temperature What to Look For
Preheat oil 350–375°F (175–190°C) Oil shimmering, thermometer steady in range.
Single fry ≈350°F (175°C) 8–12 minutes, golden brown, sizzling slows a bit.
Double-fry – first fry ≈250°F (121°C) Wings cooked through but pale, not fully crisp.
Double-fry – second fry 375°F (190°C) 5–7 minutes, very crisp, deep golden brown.
Internal temp 165–190°F (74–88°C) Safe to eat at 165°F; many aim higher for tenderness.

Safety & Consistency Tips

  • Never drop wet or icy wings into hot oil; always thaw and dry them well first.
  • Use a thermometer for both the oil and the meat to avoid undercooking.
  • Don’t overcrowd; crowded oil = soggy wings and bigger temp swings.

TL;DR: Heat your oil to around 350–375°F, fry in small batches for about 8–12 minutes, and make sure the wings hit at least 165°F inside (175–190°F if you like them extra tender and juicy).

Information gathered from public forums or data available on the internet and portrayed here.