If you want to deep fry them like the bars do, you need a heavy pan (cast iron or cast aluminum) at least 5" deep. the pan needs to be able to handle deep fry temps, & to be safe from any possible boil overs. I use fresh chicken wings, thawed, cut in 1/2, & patted dry. I dont advise frozen wings unless you have a deep fryer. When my oil reaches 350-375, I gently drop in one wing & allow the oil to adjust to the abrupt temp change; that takes a few seconds. In a skillet you could deep fry about 10-12 wing pieces at once. Fry them for 15 minutes, drain well, & toss in your wing sauce. I make my sauce ahead of time; butter & garlic, hot, or I do a dry cajun. I've been doing wings for years, due to tending bar for almost 30 years, so trust me when I say you want a deep, heavy pan. Peanut oil is excellent for deep frying, as it has a higher smoke point; meaning it can handle high temps without burning.
at 6:38 PM on Nov. 23, 2010