Technique & guide
Fried Chicken Wings Guide
Wings cook faster than large bone-in pieces and are ideal for sauces and dry seasoning.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
Dry surface for crispness
After marinating, let excess liquid drain well before coating.
Do not crowd
Cook in batches so pieces have room and the cooking environment recovers quickly.
Sauce after crisping
Tossing in sauce softens the crust over time, so sauce just before serving.