Quick Answer

How do you deep fry buffalo wings?

Heat peanut or canola oil to 375°F in a Dutch oven or deep pot. Fry wings in batches (no more than 1/3 of the oil volume per batch) for 10–12 minutes until deep golden brown and internal temp reaches 165°F. Don't overcrowd — dropping oil temperature below 325°F produces greasy wings. Toss in buffalo sauce immediately after draining. The deep-fry method produces the crispiest possible wings without baking powder or special equipment — just hot oil and proper temperature.

Deep frying is the original buffalo wing cooking method and still produces the crispiest, most satisfying results. The wing skin crisps from all sides simultaneously in hot oil, the fat renders completely, and the high heat creates the kind of crunchy, mahogany-colored skin that oven or air fryer methods approximate but don't fully replicate.

The challenges are real: hot oil, splatter, and the need for temperature management. This guide covers all of it — equipment, oil selection, the double-fry technique for maximum crispiness, and how to manage a party-sized batch safely.

Equipment and Oil

Equipment

A heavy-bottomed Dutch oven or deep stockpot is the best home frying vessel. The heavy construction retains heat better when cold wings are added (temperature drops less dramatically than with thin pots). Fill to a depth of 3–4 inches of oil. Never fill more than halfway — oil expands and can bubble up when food is added.

Essential: a reliable deep-fry or candy thermometer. Oil temperature management is the most important variable in deep frying, and guessing by appearance is unreliable. Clip the thermometer to the side of the pot before heating.

A spider strainer or slotted spoon for removing wings; a wire rack over a sheet pan for draining.

Oil Selection

  • Peanut oil: Best option. High smoke point (450°F+), neutral flavor, and fries cleanly. The classic choice for Southern fried chicken and professional wing frying.
  • Canola oil: Second best. High smoke point (400°F), completely neutral flavor, widely available and less expensive than peanut oil.
  • Vegetable oil: Acceptable — typically a blend of canola and soybean. Works well.
  • Avoid: Olive oil (too low smoke point, adds flavor), butter (burns at frying temperatures), coconut oil (solidifies when cool, strong flavor).

Deep Fried Buffalo Wings Recipe

Prep Time 15 min (+ 30 min optional dry brine)
Cook Time 30 min
Servings 4 servings (2 lbs wings)

Ingredients

  • 2 lbs chicken wings, split into drumettes and flats
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Peanut or canola oil — enough to fill pot 3–4 inches deep
  • Buffalo Sauce:
  • 1/2 cup Frank's RedHot Original
  • 4 tablespoons unsalted butter

Method

  1. Pat wings completely dry with paper towels. Moisture causes dangerous oil splatter.
  2. Season wings with salt, pepper, and garlic powder. For best results, refrigerate uncovered 30 minutes to dry brine (optional but noticeably better results).
  3. Heat oil in a heavy Dutch oven over medium-high heat to 375°F. Monitor with thermometer.
  4. Add wings in batches — no more than 8–10 pieces per batch for a standard 4-quart Dutch oven. Adding too many drops oil temperature below 325°F.
  5. Fry 10–12 minutes, turning occasionally, until deep golden brown. Internal temperature should reach at least 165°F (170°F is better for fully rendered fat).
  6. Remove to wire rack to drain. Let oil return to 375°F before next batch.
  7. While last batch drains, make buffalo sauce: warm Frank's over low heat, remove from heat, whisk in cold butter.
  8. Toss hot wings in buffalo sauce and serve immediately.

Tips

  • Completely dry wings are essential — any surface moisture causes violent oil splatter when wings hit the oil.
  • Never leave frying oil unattended. Keep a lid nearby (not to cover while frying, but to smother a fire if one starts).
  • For party prep: fry all wings ahead, hold on a wire rack in a 200°F oven. Sauce and serve in batches as needed.

The Double-Fry Technique

The double-fry produces the crispiest possible deep-fried wings. Method:

  1. First fry: 375°F for 8 minutes. Wings will be cooked through but not fully crisped — still pale and slightly soft.
  2. Rest: Drain on a wire rack and let cool for 10–20 minutes. The resting period allows moisture from inside the meat to re-distribute and evaporate slightly from the skin surface.
  3. Second fry: Heat oil to 400°F. Fry same wings again for 3–4 minutes until very deep golden and audibly crackling.
  4. Toss in sauce and serve immediately.

The science: the first fry cooks the meat and begins rendering fat. During the rest, steam leaves the skin and the skin partially dries. The second fry at higher heat finishes rendering any remaining fat from the skin and creates the maximum-crunch exterior. Restaurant chains use this method (often with the first fry done earlier in the day and second fry to order) for consistently crispy wings under high-volume conditions.

⚠️ Deep Fry Safety

Never fill the pot more than halfway with oil. Wet wings cause violent splatter — pat completely dry. Keep a fire extinguisher accessible. A lid placed over burning oil (not water, not flour) is the emergency response to an oil fire. Never use a thermometer with a plastic handle; use a metal probe thermometer. Fry in a well-ventilated area — the smoke and steam from frying are significant.

Temperature Management

Starting temperature: 375°F. Adding a batch of cold wings drops the temperature, typically to 325–350°F. As frying continues, the oil temperature rises back. Good frying technique accounts for this:

  • Add wings when oil hits 375°F, not before
  • Reduce heat slightly after adding wings — the oil will try to recover and can overshoot 375°F if heat stays high
  • Allow 3–5 minutes between batches for oil to return to 375°F
  • At the end of a large batch session, oil may be slightly darker and will reach temperature faster — watch carefully to avoid overshooting

Scaling for Parties

For a 10-person party serving 10 lbs of wings, the approach changes:

  • Use a larger vessel — a 7-8 quart Dutch oven or a dedicated electric turkey fryer
  • Start frying 60–90 minutes before serving time
  • First-fry all wings (8 minutes each batch), hold in 200°F oven unsauced
  • Second-fry in batches as guests arrive, sauce immediately, send to the table
  • Keep buffalo sauce warm in a small pot over very low heat for immediate saucing

Frequently Asked Questions

Yes, multiple times. After frying wings, let oil cool completely. Strain through a fine-mesh sieve or cheesecloth to remove food particles. Store in a sealed container (the original bottle or a mason jar) at room temperature for up to 1 month, or refrigerated for 2–3 months. Discard if it smells rancid, appears very dark, or smokes excessively when reheated. Chicken adds flavor to the oil that can affect subsequent frying.