The 5 Best Oils for Frying Chicken Wings

Americans love chicken wings! Buffalo chicken wings, one of the most popular varieties in the country, originated in 1964 in Buffalo, New York, at a family-owned establishment called Anchor Bar.

They are the official meal during the Super Bowl, where Americans consume a record number of chicken wings each year.

What makes them so appealing is the higher skin to meat ratio which, when fried to perfection, results in a nice crunch on the outside along with tender, juicy meat on the inside.

Brush them with your favorite sauce (barbecue, ranch or buffalo) and eat!

To get that perfect flavor and texture, you need to make sure of a few things. One of the most important is the oil you use to fry the chicken wings.

Whether you make them at home or use the store-bought frozen variety, how you fry them, and with what, can have a big impact on the end result.

So what are the best oils for frying chicken wings? Because frying is done at a higher temperature, it is very important to choose oils with a high smoke point, such as peanut oil, canola oil, avocado oil, sunflower oil, and corn oil.

Read on to find out the factors to consider when choosing the best oil and our selection of the 5 best oils for frying chicken wings.

Frying Fundamentals

Frying, which may seem like a simple process, requires a bit of technique if you want to get the results you want.

When choosing the best oil for frying chicken wings, you should look at two things: the smoke point of the oil and its flavor.

When frying chicken wings, you have to bring the oil to a temperature of about 375°F to get a crispy crust and a perfectly cooked, juicy interior.

Use a kitchen thermometer to maintain a constant temperature throughout the frying process to ensure the wings cook completely and create a perfectly browned, crispy coating.

Therefore, you have to choose an oil with a high smoke point that does not start to burn at high temperatures.

Each oil has a different smoke point. Some can withstand very high temperatures, while others will start to burn when a certain temperature is reached.

Using oils with a low smoke point results in a rancid oil that not only tastes and looks unpleasant and makes your chicken wings taste burnt, but also loses many of its good properties.

Its quality noticeably decreases and it can no longer be reused.

Therefore, you need to choose an oil with a high smoke point that is suitable for frying and does not start to burn at high temperatures.

Once you are done using it, you can cool it, strain it, and transfer it to a container and store it in a cool, dark place until it is ready to be used again.

In addition to smoke point, you need to consider the flavor of the oil you choose and how much flavor it absorbs from the foods fried in it.

Most of the time, neutral-flavored oils are best, as they allow the flavor of the chicken wings and their seasoning to shine through.

In other cases, the oils add a distinct flavor and aroma to the chicken wings that sometimes become part of their characteristic flavor.

Also, since frying involves the use of quite a bit of oil, sometimes up to 1 gallon of oil, it may be wise to choose oils that are not that expensive and those that you can reuse multiple times if handled and stored properly.

The 5 Best Oils for Frying Chicken Wings

Our pick of the 5 best oils for frying chicken wings, based on smoke point and flavor, includes

1. Peanut oil

With a smoke point of 470°F, peanut oil is a great choice for frying chicken wings because it not only maintains its distinctive flavor by not absorbing the flavors of the food cooked in it, but it is also very pocket friendly.

You can fry several different foods in the same batch of peanut oil without worrying about flavor transfer.

Peanut oil not only tastes great, but is also a good source of vitamin E, low in saturated fat, and free of trans fat and cholesterol.

If you want the highest smoke point with the least flavor transfer, you should go for refined peanut oil.

LouAna’s Peanut Oil is a great option if you decide to go with peanut oil, as it is made specifically for frying and has a high smoke point that is perfectly suited for crispy chicken wings.

2. Canola oil

Canola oil is a vegetable oil derived from crushed canola seeds and is one of the best oils for frying because of its neutral flavor.

It has a smoke point of 400°F and is very affordable, especially if you’re making large batches of chicken wings.

Canola oil, one of the most versatile for cooking, is a good choice not only for frying, but also for roasting vegetables and making dressings.

Try Healthy Harvest Canola Oil, which comes in a gallon-sized jug, making it a perfect choice for frying, even if you have a whole chicken or turkey!

3. Avocado oil

With the highest smoke point of all the cooking oils on this list, avocado oil can withstand high temperatures of up to 520°F.

With a composition similar to that of olive oil, avocado oil is extracted from the pulp of the favorite fruit of millennials.

Suitable for both shallow and deep frying, it has a slightly sweet and nutty flavor that transfers to the chicken wings giving them a unique flavor.

Although avocado oil is quite a bit more expensive than most oils, it is one of the healthiest options. BetterBody Foods Avocado Oil is a great non-GMO option that is also paleo and keto friendly.

4. Sunflower oil

Sunflower oil is extracted from sunflower seeds and is a solid choice for high heat applications such as frying chicken wings.

Like most vegetable oils, it comes in refined (neutral-flavored) and unrefined (buttery-nutty flavored) varieties, with the former having a high smoke point of 450°F, making it more suitable for chicken wings.

Sunflower oil is a mid-range oil that can be used in place of any vegetable oil, not only for frying, but also for browning and sautéing.

Try Healthy Harvest Non-GMO Sunflower Oil, which is naturally processed without the use of harmful chemicals or other processes.

5. Corn oil

Corn oil is one of the most widely used oils for deep and shallow frying, and like most vegetable oils, it has a high smoke point of about 450?F.

It is a relatively neutral-tasting oil and does not impart any flavor to food. Although not the healthiest option, corn oil is very affordable and can be used in a variety of applications, including frying, baking, and sautéing.

Mazola Pure Corn Oil is a great cholesterol-free and heart-healthy option for your frying needs.

Related questions

Now that we’ve covered the best oils for frying chicken wings and what makes them all good choices, here are some questions we thought you might have about how to make crispy chicken wings!

What is the best way to fry crispy chicken wings?

To fry the best and crispiest chicken wings, you need to heat one of the oils mentioned above in a deep fryer or large saucepan to 375?F.

Be sure to use a cooking thermometer to check the temperature of the oil before you dip the chicken wings into it.

Once the oil reaches the required temperature, add the chicken wings into it, making sure they are free of moisture or they will cause the oil to splatter.

Fry the wings in the hot oil until crisp and no longer pink on the bone. This should take about 9-12 minutes.

To tell if they’re really done, take an instant-read thermometer and insert it into the thickest part of the meat, near the bone. If it reads 165?F, they’re done!

Can chicken wings be baked?

Yes, they can . If you are health conscious and want to enjoy some delicious chicken wings without the guilt of eating them fried and oily, you can certainly pop them in the oven and have them as a great party snack or a simple meal.

Chicken wings should be baked for about 45 minutes at 400?F until crisp and golden . Make sure they don’t blacken or burn.

The trick to make them crispier is to bake them over high heat on a wire rack.

This will allow the heat to circulate properly and the liquid that comes out of the wings will drip instead of pooling on the bottom of the pan.

Also, once they are out of the oven, make sure to cool them for 4-5 minutes on a wire rack.