Direct answer first: deep-frying frozen chicken wings typically takes about 10–15 minutes in hot oil (around 375°F / 190°C), depending on wing size and whether they are pre-blossomed from ice crystals. A common approach is to fry in batches for about 8–12 minutes, then finish with a brief higher-heat or second fry if you’re aiming for extra crispness, until the skin is golden and the internal temperature reaches 165°F (74°C). Always monitor with a thermometer and avoid overcrowding the pan. Details and tips

• Oil and temperature: use enough oil to fully submerge wings (about 3–5 inches deep in a deep pot). Target an oil temperature of 350–375°F (175–190°C). Higher temps can yield quicker crust formation but risk burning; lower temps may result in greasier wings. [reliable home-cooking guidance suggests 350–375°F with 8–15 minute total fry times][web sources reviewed for typical times].
• Batch size: fry wings in small batches (3–6 wings, depending on pot size) to maintain the oil temperature and ensure even browning. Overcrowding drops oil temperature and extends fry time. [common practical guidelines].
• Doneness check: aim for an internal temperature of 165°F (74°C) in the thickest part of the wing. Use a meat thermometer to verify. The wings should be golden brown and crispy on the outside when done. [standard cooking safety guidance].
• Optional post-fry step: for extra crispness, you can do a quick second fry at a slightly higher temperature for 1–2 minutes, or let them rest on a rack to drain excess oil before saucing. [various practical techniques].
• Thawed vs frozen: frozen wings can be fried directly, but they may release more moisture. If you have time, a brief thaw or a light pat-dry can help achieve crisper skin. If you notice heavy ice or water, reduce batch size to prevent oil sputter and temperature drop. [common kitchen practice notes].

Safety considerations

• Keep a lid nearby to smother any flare-ups, and never leave hot oil unattended. Use a thermometer to keep the oil within the target range, and always ensure the wings reach a safe internal temperature. [standard deep-frying safety advice].
• Use a stable, heatproof vessel and appropriate protective gear to handle hot oil. [general kitchen safety].

If you’d like, specify:

• Whether you want a single-step fry or a two-step fry for extra crispness.
• Your wing size (drumettes/flats) to tailor exact times.
• Whether you’re starting from completely frozen or partially thawed.