# Chicken Wings **URL:** \ **Category:** Cafe Society\ **Created:** [June 1, 2005, 6:14pm UTC](https://boards.straightdope.com/t/chicken-wings/306414 "2005-06-01T18:14:13Z")\ **Posts on this page:** 10\ **Page:** 2
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [June 2, 2005, 9:56pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/21 "2005-06-02T21:56:11Z")
Just to confirm: Folks here are talking about deep-frying something as small as chicken wings for 12 minutes, or 23 minutes? From my experience with fryers, anything short of a whole bird left in the oil that long is going to turn into an unrecognizable cinder. How does that not happen here? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 2, 2005, 10:04pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/22 "2005-06-02T22:04:21Z")
> [@Chronos](#): > > Just to confirm: Folks here are talking about deep-frying something as small as chicken wings for 12 minutes, or 23 minutes? From my experience with fryers, anything short of a whole bird left in the oil that long is going to turn into an unrecognizable cinder. How does that not happen here? I find about 6-12 minutes depending on temp of oil, temp of wings, etc…So 12 minutes isn’t a ridiculous estimate. Twenty-three minutes in a pot of oil on my stove would completely annhilate any chicken wing I’ve seen, though. ---
**Author:** ![Casey1505](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Casey1505](https://boards.straightdope.com/u/Casey1505)\ **Post date:** [June 2, 2005, 10:14pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/23 "2005-06-02T22:14:02Z")
> [@pulykamell](#): > > Twenty-three minutes in a pot of oil on my stove would completely annhilate any chicken wing I’ve seen, though. See? That’s why you need the tomatoes. 😃 ---
**Author:** ![Casey1505](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Casey1505](https://boards.straightdope.com/u/Casey1505)\ **Post date:** [June 2, 2005, 10:19pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/24 "2005-06-02T22:19:36Z")
In my own personal experience, using larger wings in a commercial size fryer, 17 minutes is plenty. In my little one serving at a time fryer, I need more time. I fry at 375, according to the temperature dial. I use thawed wings that had once been frozen. Either your oil temp is well above 400 or you’re using pigeon wings. 6 minutes in a fryer barely gets the insides warm, much less cooked. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [June 2, 2005, 10:25pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/25 "2005-06-02T22:25:57Z")
> [@Chronos](#): > > Just to confirm: Folks here are talking about deep-frying something as small as chicken wings for 12 minutes, or 23 minutes? From my experience with fryers, anything short of a whole bird left in the oil that long is going to turn into an unrecognizable cinder. How does that not happen here? Because if you look at my post, I specified my hash house started them frozen… Ok, it was actualy a multi star kitchen, but we did do wings on occasion, the cattle\\customer is always right…and we learned to do them from a particular bar in Buffalo…[we used to go drinking in buffalo to get away from everybody we all knew and occasionally detested in Rochester=)] ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [June 3, 2005, 4:47pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/26 "2005-06-03T16:47:59Z")
I don’t deep fry them. I pan fry them in a stock pot to keep down the splatter. I use about a half inch or so in oil (I’m from the South - I measure oil in pan inches 😃 ) It doesn’t cover the wings completely. So given that, 20 minutes is about right. ---
**Author:** ![Cheesesteak](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cheesesteak/32/3694_2.png) [@Cheesesteak](https://boards.straightdope.com/u/Cheesesteak)\ **Post date:** [June 3, 2005, 5:04pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/27 "2005-06-03T17:04:28Z")
I’ve baked wings before, they still come out pretty crispy, though not as crispy as deep fried. Toss them with some canola oil, and lay them out in a very hot oven, 500 degrees. Bake maybe 40 minutes, turning them once, and the oil/chicken fat crisp up the skin pretty well. ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [June 3, 2005, 5:27pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/28 "2005-06-03T17:27:53Z")
> [@pulykamell](#): > > The last ingredient is one that was suggested by a Buffalonian friend of mine, and I must say that it does work well. It takes off some of the acidic edge of the vinegary hot sauce and it thickens up the sauce a little bit. Oh, but I _like_ that acidic edge. I like to take a big whiff of a hot plate of wings & feel my nose hairs curl. 😃 > [@delphica](#): > > Whew. Speaking as a Buffalo native, I would like to profoundly thank you for calling them by their true and proper name, Chicken Wings. I grew up in Central NY and always knew them simply as wings. Then I moved away & found people calling them “Buffalo Wings,” and found some of the things labeled “Buffalo Wings” to be strange concoctions indeed. Tasty, but not what I expect from something called “Buffalo” wings. I’ve noticed that the farther you get from Buffalo, the less likely it is that what they’ve got labelled “Buffalo Wings” on the menu will resemble the deep-fried-sauced-with-butter-and-Frank’s I grew up with. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [June 3, 2005, 5:29pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/29 "2005-06-03T17:29:26Z")
> [@pulykamell](#): > > As long as you’re using refined oils (you know them because they look pale, and are relatively flavorless, as opposed to so-called “salad oils,” which are unrefined), you’re looking at a smoking point well into the 400s. Peanut oil’s smoke point is around 450. Safflower about the same. Corn oil usually a little less, sometimes a little more, depending on the type. Mea culpa, I was low on my [smoke points](http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 3, 2005, 5:48pm UTC](https://boards.straightdope.com/t/chicken-wings/306414/30 "2005-06-03T17:48:55Z")
> [@Casey1505](#): > > In my own personal experience, using larger wings in a commercial size fryer, 17 minutes is plenty. In my little one serving at a time fryer, I need more time. I fry at 375, according to the temperature dial. I use thawed wings that had once been frozen. > > Either your oil temp is well above 400 or you’re using pigeon wings. 6 minutes in a fryer barely gets the insides warm, much less cooked. Well, I do believe you, but just to prove I’m not totally nuts, [this recipe](http://www.epicurious.com/recipes/recipe_views/views/101925) from Gourmet Magazine[/url via [epicurious.com](http://epicurious.com) suggests 5–8 minutes for deep frying wings. You must have some mutant chickens over there. Seriously, it takes me about 25 minutes to pan fry (in an inch to two inches of oil) a whole breaded quartered chicken. [Previous page](https://boards.straightdope.com/t/chicken-wings/306414.md?page=1)