Hey there wing lovers! If you’re anything like me you’ve probably spent countless game nights, family gatherings, or just random Tuesday evenings enjoying the crispy, juicy goodness of fried chicken wings. But have you ever wondered what makes restaurant wings so much better than your homemade attempts? The secret might just be in the oil you’re using!
Today I’m gonna break down everything you need to know about choosing the perfect oil for those mouth-watering wings. Whether you’re planning for the Super Bowl or just craving a delicious snack, this guide will help you achieve restaurant-quality wings right in your own kitchen.
Why Oil Choice Matters for Chicken Wings
Before diving into the specific oils, let’s understand why choosing the right oil is so crucial:
- Smoke Point: This is the temperature at which oil starts to break down and smoke. For crispy wings, you need oil that can withstand high temperatures (around 375°F) without burning.
- Flavor Transfer: Some oils impart their flavor to food, while others remain neutral.
- Cost: Deep-frying requires quite a bit of oil (sometimes up to a gallon!), so price matters.
- Reusability: Some oils can be strained, stored, and reused several times if handled properly.
- Health Considerations: Different oils have different fat compositions and nutritional properties.
The 7 Best Oils for Frying Chicken Wings
1. Peanut Oil
Smoke Point: 450°F-470°F
Peanut oil is often considered the gold standard for frying chicken wings, and for good reason!
Pros:
- Super high smoke point (up to 470°F)
- Doesn’t absorb flavors from foods cooked in it
- Adds a pleasant, occasionally subtle nutty flavor
- Good source of vitamin E
- Low in saturated fats
- Trans-fat and cholesterol-free
Cons:
- Not suitable for people with peanut allergies
- Can be more expensive than some alternatives
Peanut oil is my personal favorite because you can fry different foods in the same batch without worrying about flavor transfer. If you want the highest smoke point with minimal flavor transfer, go for refined peanut oil.
2. Canola Oil
Smoke Point: 400°F
If you’re looking for an affordable, readily available option, canola oil is your friend.
Pros:
- Neutral flavor that won’t alter the taste of your wings
- Relatively high smoke point
- Contains omega-3 and omega-6 fatty acids
- More heart-healthy than many alternatives
- Budget-friendly and widely available
Cons:
- Lower smoke point than some alternatives
- Some people dislike its slightly fishy aftertaste
I’ve found that canola oil is my go-to when cooking for large groups because it’s affordable and gets the job done without breaking the bank.
3. Avocado Oil
Smoke Point: 520°F
The champion of high-heat cooking with the highest smoke point on our list!
Pros:
- Extraordinary smoke point of up to 520°F
- Contains healthy monounsaturated fats
- Paleo and keto-friendly
- Great for both shallow and deep frying
Cons:
- Significantly more expensive than other options
- Has a slightly sweet, nutty flavor that transfers to food
- Not as widely available as other oils
While avocado oil is pricier, I splurge on it occasionally when I want to impress guests with extra-crispy wings and don’t mind the subtle flavor it adds.
4. Sunflower Oil
Smoke Point: 440°F-450°F
Another excellent vegetable oil option with a high smoke point.
Pros:
- High smoke point of around 450°F
- Available in refined (neutral tasting) and unrefined (buttery/nutty) varieties
- Rich in vitamin E and monounsaturated fats
- Heart-healthy option
Cons:
- Not as widely available as some other options
- Mid-range price point
Sunflower oil is versatile enough to use beyond just frying wings – it’s great for searing and sautéing too!
5. Corn Oil
Smoke Point: 450°F
A classic choice for deep-frying that’s been used in restaurants for decades.
Pros:
- High smoke point
- Neutral flavor
- Very affordable
- Readily available in most grocery stores
Cons:
- High in omega-6 fatty acids, which may contribute to inflammation
- Not the healthiest option
Corn oil has been my reliable standby when I need to fry a large batch of wings for game day without spending too much.
6. Coconut Oil
Smoke Point: 450°F
An interesting alternative with health benefits.
Pros:
- Contains lauric acid and healthy fats
- Odorless and flavorless (refined version)
- High smoke point
Cons:
- Solidifies at room temperature (needs to be melted before use)
- Can be expensive
- Unrefined versions have a distinct coconut flavor
I’ve experimented with coconut oil for wings when cooking for health-conscious friends, and while it works well, the extra step of melting can be inconvenient.
7. Extra Light Olive Oil
Smoke Point: 410°F
Not to be confused with extra virgin olive oil, which has a much lower smoke point!
Pros:
- Higher smoke point than regular olive oil
- Rich in monounsaturated fats and antioxidants
- Heart-healthy option
- Mild flavor
Cons:
- More expensive than many alternatives
- Lower smoke point than some other options
- Can be harder to find than regular olive oil
I occasionally use extra light olive oil when I want a slightly healthier option but still want crispy wings.
How to Achieve Perfectly Crispy Chicken Wings
Having the right oil is just part of the equation. Here are some tips to make sure your wings come out perfect every time:
Preparation Is Key
- Dry the wings thoroughly with paper towels before frying. Moisture is the enemy of crispiness!
- Season wings before frying for maximum flavor. Some folks even marinate them for hours beforehand.
- Consider a coating – a mixture of flour, cornstarch, and seasonings can create an extra-crispy exterior.
The Frying Process
- Heat your chosen oil to 375°F using a cooking thermometer to maintain the temperature.
- Fry wings in batches to avoid overcrowding (which lowers the oil temperature).
- Cook for 9-12 minutes until crispy and no longer pink at the bone.
- Use an instant-read thermometer to check that the internal temperature reaches 165°F.
- Let wings drain on a cooling rack rather than paper towels to maintain crispiness.
Alternatives to Deep Frying
Not keen on deep frying? You can still achieve crispy wings through other methods:
- Baking: Preheat your oven to 425°F and bake wings for 45-50 minutes, turning halfway through.
- Air Frying: Cook at 400°F for 20-25 minutes, shaking the basket halfway through.
FAQs About Frying Chicken Wings
What oil do restaurants use for wings?
Many restaurants, especially wing-specific establishments, use peanut oil due to its high smoke point and lack of flavor transfer. However, some may use canola or vegetable oil blends for cost reasons.
Can I reuse oil after frying chicken wings?
Yes! Once the oil has cooled completely, strain it through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove food particles. Store in a cool, dark place until next use.
What oil does KFC use?
KFC switched to low-linolenic soybean oil in 2006. They previously used a blend of vegetable oils including soybean, rapeseed, and sunflower oils.
Is it better to fry wings twice?
Some chefs swear by double-frying wings – first at a lower temperature (around 250°F) to cook the meat, then at a higher temperature (375°F) to crisp the skin. This method can result in extra-crispy skin while keeping the meat juicy.
How do I know when my wings are done?
Wings will usually float to the top of the oil when they’re done. For safety, use a meat thermometer to ensure the internal temperature has reached 165°F.
My Personal Wing-Frying Experience
I’ve been on a quest for perfect wings for years, and I’ve tried all these oils at various points. For my money, peanut oil provides the best combination of high smoke point, neutral flavor, and reusability. When I have guests with peanut allergies, I switch to canola or sunflower oil.
The most important thing I’ve learned is that maintaining a consistent temperature is actually more important than which specific oil you choose (as long as it has a high enough smoke point). Invest in a good thermometer and don’t overcrowd your fryer!
Conclusion
When it comes to frying chicken wings, the best oil largely depends on your priorities:
- Best overall: Peanut oil
- Budget-friendly: Canola or corn oil
- Healthiest option: Avocado oil
- Most versatile: Sunflower oil
Remember, achieving perfect wings is about more than just the oil – it’s about proper preparation, temperature control, and cooking technique. But starting with the right oil puts you well on your way to wing perfection!
Next time you’re hosting game night or just craving some crispy wings, try experimenting with different oils to find your personal favorite. Your taste buds (and your friends) will thank you!
What’s your go-to oil for frying wings? I’d love to hear about your experiences in the comments below!
What Oil Is KFC Chicken Fried In?
KFC products are fried in oil which may contain the following: Canola Oil and Hydrogenated Soybean Oil.
What Oil Does Mcdonald’s Use?
McDonalds uses Canola-blend oil