This pan-fried chicken wings recipe is perfect for casual cooks who don’t keep things such as deep fryers lying around. All you need here is some good oil and a heavy-bottomed pan, such as a cast-iron skillet. You want to keep the temperature in the optimal range, where the wings will cook fast and get crispy
This can take some trial and error to hit this range, especially if you are flying blind without a thermometer. It’s still possible to do it without a thermometer though. While the oil is heating up, dry off your chicken wings with a paper towel. They will sizzle less and crisp up better if the skin is nice and dry.
Once you reach this temperature range and the oil is nice and sizzle, you want to gently add in the chicken wings. Be careful not to splatter the oil! Simply watch the wings closely until they are a nice golden brown. You will likely need to flip them over at some point unless your oil is fairly deep.
Once done, place them on a clean paper towel to dry, then toss them into a bowl. You can top them with the incredible garlic and butter.
- 2 lbs chicken wings
- 2 tsp kosher salt
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 2 Tbsp lemon juice
- 1 Tbsp brown sugar
- 2 garlic cloves (pressed)
- 1/2 tsp freshly ground black pepper
- 1 tsp dry dill
- 1/2 tsp cayenne pepper (optional)
- In a large bowl, combine all the seasonings, add chicken wings and mix by hand ensuring even coating.
- Transfer the wings to a suitable size Ziploc bag. Refrigerate for at least half an hour.
- Marinating up to 24 hours is perfectly acceptable and will only be beneficial.
- Preheat a large frying pan. Sear chicken wings on both sides over high heat for about one and a half to two minutes per side.
- Reduce heat to low, cover with a lid leaving a small crack, and continue cooking for about 20 minutes until the meat is tender.
- Flip the wings twice or three times during cooking.