Make sure the temperature of the oil is 375°F (190°C).  Once it is, it should take 8 to 10 minutes for the wings to turn golden brown and be cooked through. You can check that they are done by taking out the thickest piece and cutting into it, to verify that the juice is no longer pink.

It is very important that you do not overfill the fryer when you add chicken. You do not want the temperature of the oil to drop much below the 375° mark, or the wings will fry poorly, soak up more oil, and taste greasy. Allow the wings to reach room temperature before you cook them. Add them to the fryer a few at a time – certainly no more than will fit in a single layer without crowding. Turn them once while frying.

Once done, drain the wings on paper towels, You can keep them warm on a baking sheet in the oven set at 275°F (135°C) while you fry the remaining chicken wings.