I will explain the proper way to fry the wings to get the best result with your well-done wings. Make sure that the wings have been dried off before dropping them into the oil.
If the wings have too much wetness on them it will cause the cooking oil to bubble up and splash. Another thing you need to make sure of is that the wings are completely thawed.
Frozen wings will drop the temperature of your cooking oil too fast. Now that the wings are ready for cooking to go ahead and place the fry basket filled with chicken into the cooking oil.
You will want to remove the basket from the oil and shake the chicken wings around every few minutes so that the wings don’t stick together. If you fail to shake the basket every few minutes it will result in some of the wings not cooking completely.
The wings should initially cook for around ten minutes, a little longer if you are using a small fryer because the oil temperature will drop farther and faster than if you are using a large fryer to cook the chicken. After the ten-plus minutes of cooking, remove the basket from the oil and hold it above the fryer letting the oil drain off of the wings.
Let them dry for several minutes above the fryer to make sure all excess oil has drained off. The next step is to cook the wings again. Depending on how well done and crispy you like them you will need to fry for an additional three to ten minutes. After the second time through the fryer, you will need to drain the excess oil back into the fryer one last time. After the excess oil has been drained you are ready to sauce the wings and eat!