How long do I deep fry frozen chicken wings?
I have cooked over 5,000 orders of wings in a restaurant from raw frozen. Size is the main thing. For wings that are 12 to a pound, seven minutes is usually enough. For wings that are 7-10 a pound you need to go about 10-11 minutes. Drop your wings in all at once slowly in a basket. If the oil stops sizzling within a minute, take them out to let the oil come back up to temp. The oil should be between 350-375. If it goes below 300, the wings will not be crispy. They will sink into the oil. When they float freely, they are close to being done. Take out the largest drumstick and pull it open to check for doneness. The meat should be white and the bones should still have a bit of pink in them for perfect wings. I use 2oz Red Hot for every pound of wings with no other ingredients. It may not seem like much but any more and you just get soggy wings and the runoff is wasted. It is better to cook frozen wings than thawed because the skin will get crispy without overcooking them.
