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Jan 29, 2008 11:43 AM

When cooking / frying chicken wings...

Canola oil or peanut oil? Does it make a difference?

FWIW, we like our wings crispy.

Thanks in advance for any help.

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  1. Peanut Oil is your best bet. America's test kitchen just did a comparison of oils and that is what they thought was the best. The other tasted "fishy" after cooking for awhile.

    2 Replies
    1. re: danhole

      Was this a recent episode (from this year)? I didn't catch it but would look for a repeat. What were they making? Thanks.

      1. re: bnemes3343

        Actually it is from their newsletter that they email me. They were testing it with fried chicken. Here is a link to the blurb about the oils:

    2. I make buffalo wings pretty often during football season and peanut oil is best. You get a better crisp with it because of the higher smoking point and its the "cleanest" tasting.

      1 Reply
      1. re: lamster

        I just watched the buffalo wing episode on Good Eats last night. He steamed his wings then - after drying them - oven roasted them.

      2. Yep, peanut oil. And since you like 'em crispy... Put your wings on a platter, uncovered, in the fridge for a few hours. It helps dry the exterior which makes for a crispier skin.


        1. Thanks everyone! This will be my first experience doing them for the big game on Sunday :)

          1. I use peanut oil, and fry them in my deep fryer @ 375 for about 10-11 mins.

            I also lightly dredge the wings in a mixture of flour, garlic powder, and ground dry chipolte pepper before frying.

            4 Replies
            1. re: swsidejim

              Doesn't dredging them in flour help keep the sauce on? I mentioned that in another thread and was shot down by someone saying that was not necessary, but then again we were talking about baking them. But when I did wings, the first time, the sauce didn't "stick" well. So the next time I used flour and it worked much better.

              1. re: danhole

                I am not sure of the sauce issue you speak of. I just like that added layer of flavoring and heat that that light coat of flour and spices adds.

                I typically do not sauce my wings the traditional way(tossing the whole batch with a hot sauce and butter mixture), but have a few bottles of hot sauce close by, and alternate between Texas Petes, Crystal, & Sriacha. Texas Petes is my favorite with wings, but I like variety.

                1. re: danhole

                  ATK's recipe calls for coating them with a little cornstarch (along with cayenne and salt). I assume this has the same effect as the flour.

                  1. re: danhole

                    Exactly, Danhole. Someone in an earlier post said to put the uncovered wings in the fridge for a while. I saw a Food Channel show a couple of years ago, and I learned a trick that I've used with great success. And, I understand that a lot of people would never bread a wing. So, I guess this post isn't for them. I grew up in the south with breaded, fried chicken. I never ate a piece of fried chicken that wasn't breaded. Here's the secret that I learned.

                    Use flour and some corn starch, seasoned, either in a bag (shake and bake), or however you want to do it. Shake the excess off. Put them on a rack, on top of a baking sheet, and put them uncovered in your fridge for an hour to 90 minutes. Then fry them at 375. The breading does not fall off.

                    And, for me, I like them in Franks Wing sauce. Or, margarine and Franks hot sauce (or Louisiana hot sauce), and right before serving them, give them a toss in the sauce. If you wait after putting them in the sauce, they lose their crispiness. Then eat and enjoy.