Tiffany Haney
Frying chicken wings is a quick and easy way to prepare a crispy, restaurant-style dish at home. While deep-frying is a popular method, pan-frying can be a healthier alternative as it requires a thin layer of oil—about 2-3 tablespoons for a 12-inch skillet. The best oils for pan-frying have a high smoke point, such as canola, soybean, grapeseed, or vegetable oil. Olive oil can also be used, but it has a lower smoke point, so it's better for pan-frying than deep-frying. To get the crispiest wings, some people double-fry them: frying them once, letting them cool, then frying them again just before serving.
Pan-fried chicken wings
| Characteristics | Values |
|---|---|
| Oil type | Canola, soybean, grapeseed, vegetable, olive, peanut |
| Oil quantity | Thin layer, 2-3 tablespoons |
| Pan type | Cast iron skillet, non-stick |
| Pan temperature | Medium-high |
| Chicken wings quantity | 8-12 wing pieces |
| Chicken wings temperature | Internal temperature of 165-170°F |
| Marinade | Soy sauce, oyster sauce, garlic powder, black pepper, ground Sichuan peppercorn, milk, honey, brown sugar |
| Seasoning | Salt, garlic powder, onion powder, paprika, black pepper, cayenne pepper |
| Flour coating | Cornstarch, flour, baking powder |
| Sauce | Buffalo sauce, honey, brown sugar |
| Sides | Creamy blue cheese, crisp veggies |
| Equipment | Wire rack, baking sheet, spider or slotted spoon, tongs, instant-read thermometer, candy thermometer |
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What You'll Learn
Oil temperature
When pan-frying chicken wings, it is important to monitor the oil temperature carefully. While a deep pot should be no more than half-full of oil to avoid spillovers, there should still be enough oil for the wings to float and not touch the sides of the pan. The oil temperature will drop when food is added, so it is important to leave space between each piece of chicken and fry in batches to avoid overcrowding the pan.
The best oil for pan-frying chicken wings has a high smoke point, such as canola oil, soybean oil, or peanut oil. Olive oil can also be used, but it has a lower smoke point. To ensure the oil has reached the right temperature for frying, use a thermometer. The ideal temperature range for frying chicken wings is between 350°F (177°C) and 375°F (190°C). Fry the wings for 5 to 8 minutes per batch, or until they are golden brown and have an internal temperature of at least 165°F (74°C).
Some recipes recommend double frying the chicken wings for maximum crispness. For this method, preheat the oil to 250°F (121°C) and fry the wings for 15-20 minutes until cooked through. Then, cool the wings completely before heating the oil to 375°F (190°C) and frying for another 5-7 minutes or until golden brown.
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Marinades
Chicken wings are a versatile dish that can be cooked in a variety of ways. While some prefer to bake them in the oven, pan-frying is also a popular option. This method requires a thin layer of oil, usually a neutral vegetable oil with a high smoke point such as canola or soybean oil. Olive oil can also be used if that is what you have available.
When it comes to marinades, there are endless possibilities to explore. A basic marinade consists of a sweetener, salt, and acid. The salt and sweetener break down muscle fibres in the meat, while the acid tenderizes it and adds flavour. From there, you can add a variety of spices and flavour enhancers to create your desired taste profile.
For a simple marinade that packs a punch, combine tamari (or soy sauce), fresh garlic, ginger, and sriracha (or another hot sauce of your choice). This marinade will result in wings with a sweet, salty, and spicy flavour combination.
If you're looking for something a little different, try marinating your wings in whole milk. The lactic acid in the milk will break down the protein in the meat, making it tender. You can then add your desired spices and a honey or sugar-based sauce to achieve a sweet and sticky glaze.
For maximum flavour, it is recommended to marinate your chicken wings for at least two hours, but no more than 24 hours, as the acidity can break down the meat too much.
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Flour coating
Pan-frying chicken wings is a quick and easy way to prepare crispy, restaurant-style wings at home. It requires a thin layer of oil, about 2-3 tablespoons for a 12-inch skillet, and a cast iron skillet is recommended. You can use a high-smoke-point, neutral vegetable oil such as canola or soybean oil, or olive oil if that is what you have available.
Now, for the flour coating. First, pat the chicken wings dry with paper towels and place them in a large bowl. In a separate bowl, mix your flour with your desired spices. You can use regular flour, garbanzo bean flour, or almond flour, and season with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. You can also add some finely shredded parmesan cheese to the flour mixture for extra flavour. Next, take each wing and coat it in the flour mixture, pressing down to ensure the flour sticks to the wing. You can then place the wings in the refrigerator for 15 to 30 minutes to allow the flour coating to set.
After the wings have rested, heat your oil in a cast iron skillet over medium heat for about 4-5 minutes. You'll know the oil is ready when you sprinkle in a little flour and it bubbles around it. Place the wings in the hot oil, ensuring they are not crowded, and fry for about 8 minutes, turning them over a few times to ensure all sides are cooked. Use a slotted spoon or spider to remove the wings from the oil, letting the excess oil drip away, and place them on a paper towel-lined plate to cool.
Finally, serve the wings warm with your desired sauces or coatings. Enjoy!
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Cooking time
Pan-frying chicken wings is a quick and easy way to prepare a crispy, restaurant-style dish at home. The cooking time for chicken wings depends on the size and number of wings being cooked, as well as the desired level of crispiness.
It is important to ensure that the oil is hot enough before adding the wings to the pan. This can be checked using a thermometer, which should read at least 350°F (up to 375°F). Alternatively, a small amount of flour can be sprinkled into the oil; if it sizzles, it is hot enough.
When frying, it is best to work in batches to avoid overcrowding the pan, which can lower the oil temperature and increase cooking time. A 12-inch cast iron skillet can fit up to 12 wing parts, and a thin layer of oil (around 2-3 tablespoons) is sufficient.
For smaller batches of around 10-12 chicken drumettes and wingettes, each wing should be fried for around 5-8 minutes, or until golden brown and crisp. For larger batches, it is recommended to cook the wings for 6-7 minutes on each side, flipping them occasionally to ensure even cooking.
After frying, the wings should be transferred to a wire rack or a paper towel-lined plate to cool for around 5 minutes before serving. This allows the excess oil to drip away, helping to achieve a crispier texture.
For fall-off-the-bone tender wings, one recipe suggests pan-searing the wings first for added flavor, then cooking them covered for around 20 minutes. The internal temperature of cooked wings should reach at least 165°F, and the juices should run clear near the bone.
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Seasoning
Pan-frying chicken wings is a quick and easy way to prepare crispy, restaurant-style wings at home. It requires a thin layer of oil, usually between 2-3 tablespoons for a 12-inch skillet. A cast-iron skillet is recommended for the best results.
When it comes to seasoning, there are many options to choose from, and you can always add your own twist with your favourite spices. Here are some ideas for seasoning your chicken wings:
Dry Rub
A dry rub is a mixture of spices that is rubbed onto the surface of the chicken wings before cooking. You can use a store-bought dry rub or make your own by mixing salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. You can also add some dried parsley for extra flavour. Apply the dry rub generously to the wings, making sure to coat all surfaces evenly.
Flour Coating
Coating the chicken wings in a seasoned flour mixture before frying can add extra crispness to the skin. Mix together all-purpose flour with salt, black pepper, cayenne pepper, and paprika in a wide, shallow bowl. Press the wings into the flour mixture to coat evenly, then arrange them in a single layer on a large plate. For an even crispier coating, you can double-coat the wings by repeating the process a second time. Refrigerate the coated wings for 15 to 30 minutes between coatings to help the flour mixture adhere better.
Sauce
While chicken wings are delicious on their own, you can also add sauce to enhance their flavour. You can use a store-bought sauce, such as Buffalo wing sauce, or make your own. Sauce can be added after frying, or you can toss the wings in sauce and then put them in the air fryer for a few minutes to crisp up the sauce. Some popular sauce options include teriyaki, Buffalo, ranch, honey or sugar-based sauces, and bulgogi or Katsu sauce for an Asian twist.
Cheese
For an indulgent twist, you can add some cheese to your chicken wings. Sprinkle grated parmesan over the hot fried wings, or try frying with butter and fresh parmesan for a creamy, savoury flavour.
Marinade
Marinating the chicken wings before cooking can add flavour and tenderness. One option is to marinade the wings in whole milk, as the lactic acid will break down the protein. You can also add spices to the milk marinade or try a honey or sugar-based marinade. However, be cautious when frying with sugar, as it can burn easily and produce a bitter taste.
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Frequently asked questions
Yes, pan-frying chicken wings is a quick and easy way to prepare crispy, restaurant-style wings at home. It requires a thin layer of oil, between 2-3 tablespoons for a 12-inch skillet.
Oils with a high smoke point, such as canola, soybean, grapeseed, or vegetable oil, are recommended for pan-frying chicken wings. Olive oil can also be used, but it has a lower smoke point.
It is recommended to fry 8-12 wing pieces at a time in a 12-inch skillet. Working in batches ensures even cooking and prevents overcrowding, which can lower the oil temperature.
Fry the wings for 4-5 minutes per side, flipping occasionally, until they are crispy and golden brown. The internal temperature should reach 165°F to 170°F (76°C).
Yes, marinating the chicken wings before cooking can add flavor. A marinade of soy sauce, oyster sauce, garlic powder, ground Sichuan peppercorn, and black pepper is recommended for a flavorful and umami taste profile.
