Thirty minutes cooking time for a chicken wing
...and you could still eat it?
You do know that if you deep fry, your wings will be done when they pop to the surface and float?
Thighs are a bit different especially when they're big.
They'll float but may not be done by the big bone at the joint...I let them fry for a few more minutes.
That is if you want "Hot Thighs"...and who doesn't
It sounds as if your pan frying and the above posts refering to color is good advice with your temp at around 375...but try not to over cook it...well of course unless that's what you prefer...some do.
When in doubt on big pieces, poke it to the bone in the thickest part, and if the juice that comes out is clear with no pink, your good to go.
You'll figure it out...a fried chicken lover always does