Deep-Frying Cooked Wings

• Precooking chicken wings can be used to prevent cross contamination and render much of the fat from chicken wings before frying. While steaming chicken wings is the most common way to precook them in preparation for deep-frying, it is possible to deep-fry the wings to successfully precook them. Make sure the wings are cooked through and a crisp, browned coating before removing them from the oil. When you precook chicken, make sure it reaches an internal temperature of 165 degrees Fahrenheit and refrigerate it promptly if you plan to do the final fry later.

Preparing the Wings

• If your wings are frozen, thaw them in the refrigerator overnight or under cold running water in a zip-top bag placed in a bowl. Dredge the wings in flour in a small bowl. For an extra-crunchy coating, dip the wings in water, beaten egg or milk after dredging and then dredge them again in flour. Because the wings are seasoned already with the buffalo sauce, they do not require any special seasoning before dredging.

Into the Oil

• Use a high smoke point oil for frying, such as peanut, vegetable, canola, corn or coconut oil. Heat the oil to 350 F. Use a kitchen thermometer to measure the temperature or sprinkle a little flour in the pan -- if it sizzles and disappears immediately, it is ready. Lower the wings into the oil gently so you don't splash the hot oil. Fry briefly for three to five minutes until the wings develop a crisp, browned coating.

Deep-Frying Tips

• Do not overcrowd the pan when frying, as this can cause a drop in the temperature of the oil and cause the the wings to absorb too much oil and become greasy. Remove the wings promptly when browned and transfer to a plate lined with several paper towels or a cooling rack to allow some of the oil to drip off of the wings. Because some sauce will come off in the oil, do not reuse the frying oil after making buffalo wings in it. Serve the wings hot or at room temperature. Refrigerate any leftovers within two hours of preparing to prevent spoilage.