Perfectly Seared Chicken Wings: No Oil Needed!

Chicken wings are a versatile dish that can be served as a main course or an appetizer. They are typically deep-fried, but pan-frying is a healthier alternative that still yields excellent results. To pan-sear chicken wings without oil, you can use a non-stick pan and a batter or marinade to ensure the wings don't stick to the pan. The key to achieving a crispy texture without oil is to use a batter and to pan-fry over medium-high heat. The cooking time is approximately 20 minutes, and the wings are done when the internal temperature reaches 165-175°F.

Use a cast-iron skillet for even heat distribution and a crispy skin

Using a cast-iron skillet is the best way to cook chicken wings on a stovetop. It is the most recommended type of pan to use for frying chicken wings. Cast iron skillets distribute heat evenly, allowing you to cook the chicken at higher temperatures without burning it. This ensures the chicken skin is cooked evenly and comes out crispy without burning.

To cook chicken wings in a cast-iron skillet, first, pat the wings dry with a paper towel and place them in a large bowl. Prepare a seasoning mix of salt, pepper, paprika, garlic powder, and chilli flakes. Sprinkle the seasoning mix over the wings and toss well to ensure they are evenly coated.

Next, heat the cast-iron skillet over high heat. Add the oil and place the wings in the skillet with the meatier skin side down. Turn the heat down to medium and cook for 4-5 minutes without moving the wings. After this, you will be able to release them from the skillet without breaking the skin.

Flip the wings using tongs and turn the heat down to medium-low. Cook for another 7-8 minutes, then flip again. Continue cooking for another 8 minutes, flipping the wings every 2 minutes to ensure the skin doesn't get too dark.

Check the doneness of the chicken wings with a meat thermometer; the internal temperature should be 75°C/165°F. If you don't have a meat thermometer, tear the meat of a wing off the bone; it should be completely white with no traces of red or pink.

Marinate the chicken wings for at least 20 minutes

Marinating your chicken wings will make a huge difference to the flavour and texture of the meat. It's a step that's worth taking the time to do, even if you only have 20 minutes. The longer you leave the chicken to marinate, the more tender the meat will become, and the more the flavours will be enhanced and evenly distributed.

If you're short on time, you can speed up the process by putting the wings and spices in a Ziploc bag in the morning, and they'll be ready to cook by the evening. You can also try injecting the chicken with the marinade—this will improve the flavour distribution and make it seem like the wings have been marinating for much longer.

If you have more time, leaving the chicken to marinate for 4 to 12 hours will make a noticeable difference. For the best results, leave the chicken to marinate for 24 hours, or even up to 36 hours.

Use a high-heat cooking oil like canola to prevent sticking

Pan-Searing Chicken Wings with Oil

Ingredients

• 2 lb chicken wings
• 2 teaspoons fine sea salt or kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed chilli flakes
• 2 tablespoons canola oil

Method

• Split the chicken wings into flats (wingettes) and drumettes if they are not already divided.
• Dry them with a kitchen towel and place them in a large bowl.
• In a small bowl, mix salt, pepper, sweet and smoked paprika, garlic powder, and chilli flakes.
• Sprinkle the seasoning mix over the wings and toss well.
• Heat a large cast-iron skillet or frying pan over high heat.
• Add the oil and the wings with the meatier skin side down and turn the heat down to medium.
• Cook for 4-5 minutes without moving; after that, you can release the wings from the skillet without breaking the skin.
• Flip the wings using tongs and turn the heat down to medium-low. Cook for another 7-8 minutes, then flip again.
• Continue cooking for another 8 minutes, flipping the wings every 2 minutes to ensure the skin doesn’t get too dark.
• Check doneness with a meat thermometer; the internal temperature should be 75°C/ 165°F.

Tips

• Canola oil is an excellent choice for frying chicken wings because it has a high smoke point and a neutral flavour.
• If you are grilling your chicken wings, toss them in a few tablespoons of canola oil to prevent them from sticking to the grill.
• If you are frying multiple batches of wings, transfer the cooked wings to a wire rack on a baking sheet and keep them warm in a 200°F oven while you finish frying.

Cook for 4-5 minutes without moving, then flip and repeat

Now that you've got your chicken wings seasoned and your pan heated, it's time to cook! Place your chicken wings in the pan and leave them to cook for 4-5 minutes without moving them. This will give them a nice, golden-brown sear. After this, you'll be able to release them from the pan without breaking the skin.

Once the first side is done, use tongs to flip the wings and turn the heat down to medium-low. You'll want to cook the other side for about the same amount of time as the first—another 4-5 minutes.

Check the internal temperature with a meat thermometer

Checking the internal temperature of your chicken wings with a meat thermometer is a crucial step to ensure they are cooked properly and safe to eat. Here is a detailed guide on how to do it:

Choose the Right Thermometer

Digital instant-read thermometers are the most accurate and quickest option. Dial thermometers are also reliable, but they may take a little longer to register the temperature.

Insert the Thermometer Correctly

When inserting the thermometer, make sure to probe the thickest part of the chicken wing without touching the bone. Inserting the thermometer into the bone can give a false high reading, making you think the wing is cooked when it isn't.

Wait for Temperature Stability

After inserting the thermometer, wait a few seconds until the temperature reading stabilizes. This is important to get an accurate measurement.

Know the Minimum Temperature

The minimum internal temperature for chicken wings to be safe for consumption is 165°F (74°C). At this temperature, harmful pathogens like Salmonella are eliminated.

Test Multiple Wings

Don't assume that all your wings are cooked just because one of them has reached the minimum temperature. Take the temperature of several wings from different parts of your cooking surface to ensure even cooking.

Rest the Chicken

After cooking, let the chicken rest for a few minutes. This allows the heat to redistribute evenly and increases the internal temperature slightly.

Visual Clues

In addition to using a thermometer, you can also look at the appearance of the wings. The skin should be golden brown and crispy, and the meat should be white with no traces of pink, indicating it is thoroughly cooked.

Tips for Perfect Chicken Wings

• Dry the wings before cooking to achieve a crispier texture.
• Use a cast-iron skillet or stainless-steel pan for even heat distribution.
• Season the wings with salt and pepper, and other spices of your choice.
• Cook the wings in batches if your pan is not large enough to fit all the pieces in a single layer.
• Flip the wings occasionally to ensure even cooking and to prevent the skin from getting too dark.

Frequently asked questions