Perfect Pan-Seared Chicken Wings At Home

Pan-seared chicken wings are a delicious and easy dish to make at home. They are perfect as an appetizer or a main course and can be served with a variety of sauces and dips. The key to flavourful wings is in the marinade and seasoning. For example, a marinade of soy sauce, oyster sauce, garlic powder, ground Sichuan peppercorn, and black pepper packs the wings with umami flavour.

When it comes to cooking, a cast-iron skillet is the best pan to use as it distributes heat evenly and creates a crispy skin. Heat the pan over medium heat and add a thin layer of oil—around 2-3 tablespoons is enough for a 12-inch skillet. Fry the wings for 4-5 minutes on each side, flipping them occasionally, until they are crispy and golden brown. You want an internal temperature of 165-170°F (76°C).

For crispy wings, it is important to drain them on a wire rack or paper towels to remove any excess oil. This will help preserve the crispy texture and prevent them from becoming greasy.

How to Pan-Sear Chicken Wings

Choosing the right pan

When it comes to choosing the right pan for pan-searing chicken wings, there are a few options to consider:

Cast-iron skillet

A cast-iron skillet is a popular choice for pan-frying chicken wings due to its even heat distribution and ability to withstand high temperatures. It also helps create a crispy skin without burning the meat. Its high sides prevent splatters and make it ideal for frying larger batches of wings.

Dutch oven

A Dutch oven has high sides that prevent splatters, similar to the cast-iron skillet. However, the wings may not turn out as crispy when cooked in a Dutch oven.

Stainless steel pan

Using a stainless steel pan can be tricky as the meat can easily stick to the surface, causing the crispy skin to break. It is also not recommended for cooking at higher temperatures.

Non-stick pan

A non-stick pan is recommended to prevent the chicken skin from sticking to the pan.

In terms of size, a 12-inch pan is typically large enough to cook about 10-12 chicken wings at a time. If you are cooking for a larger group, you may need to use two pans or cook the wings in batches.

Additionally, it is important to use an oil with a high smoke point, such as canola oil, vegetable oil, avocado oil, grapeseed oil, or soybean oil. Avoid using olive oil for pan-frying chicken wings.

Marinating the chicken

A simple marinade can be made by mixing spices such as salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper in a small bowl. You can also add in some olive oil or sesame oil to help distribute the spices evenly and add extra flavour. If you want to add an extra kick, include fresh garlic.

For an Asian-inspired marinade, try mixing soy sauce, oyster sauce, garlic powder, ground Sichuan peppercorn, and black pepper. If you're making this for kids, swap out the ground Sichuan peppercorn for five-spice powder instead. For those who like it spicy, add some cayenne pepper or chilli powder to the mix.

Once you've prepared your marinade, place your chicken wings in a large bowl and pour the marinade over them. Use your hands or a spatula to mix the wings and ensure they are evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 20 minutes or up to 24 hours. The longer you marinate the chicken, the more tender and flavourful it will become.

If you're short on time, you can also try a quicker method by throwing the chicken wings and spices into a Ziploc bag in the morning and letting them marinate together throughout the day. By the time you get home, they'll be ready to cook!

Preparing the chicken

Cutting the chicken

If you have bought whole wings, you will need to cut them into drumettes and wingettes. To do this, find the joint between the drumette and the wingette. Pick up the wing, holding the drumette in your hand and stretching the joint open. The wingette should still be on the surface. Go through the joint with a sharp knife—it should cut through the skin and between the bones with ease. If you encounter resistance, you are not in the right spot.

Marinating the chicken

Marinating the chicken is not strictly necessary, but it is highly recommended. It helps to tenderise the meat and distribute the flavours evenly. You can marinate the chicken for as little as 20 minutes, but for the best results, leave it overnight.

To marinate, combine your chosen seasonings in a large bowl. Add the chicken wings and mix by hand to ensure an even coating. Transfer the wings to a Ziploc bag and refrigerate for at least half an hour, or up to 24 hours.

Cooking the chicken

Pat the chicken wings dry with paper towels. Place a cast-iron skillet or frying pan on high heat. Add the oil and place the wings in the pan with the meatier skin side down. Turn the heat down to medium and cook for 4-5 minutes without moving. After this, you can flip the wings without breaking the skin. Turn the heat down to medium-low and cook for another 7-8 minutes, then flip again. Continue cooking for another 8 minutes, flipping the wings every 2 minutes to ensure they don't get too dark.

Check the doneness of the chicken with a meat thermometer. The internal temperature should be 75°C/165°F. If the chicken is not done, cook for a few minutes more and check again.

Cooking the chicken

Now that your wings are seasoned and ready to go, it's time to cook them!

First, heat a large cast-iron skillet or frying pan over high heat. Add the oil and place the seasoned chicken in the skillet, meatier skin side down, and turn the heat down to medium. You can use vegetable oil, canola oil, avocado oil, or olive oil.

Cook the wings for 4-5 minutes without moving them. This will allow the skin to release from the skillet without breaking. Then, 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 about 20 minutes in total, flipping the wings every 2 minutes to ensure even cooking and to prevent them from getting too dark. You can check if the wings are done by using a meat thermometer—the internal temperature should be 75°C/165°F.

If you prefer your chicken wings to be crispier and less 'fall off the bone' tender, you can pan-fry them over medium heat uncovered for about 10-15 minutes.

Tips for cooking the perfect chicken wings

• If you're using a store-bought spice mixture, feel free to use any spices you like.
• Make sure to dry the wings with a paper towel before placing them in the mixing bowl.
• Don't overcrowd the pan—leave some space between each piece of chicken.
• If you're using a cast-iron skillet, preheat it over medium heat for about 4-5 minutes before adding the oil.
• Be careful when flipping the wings, as the hot oil may splatter.
• If you want to add a sauce to your wings, do so after they are fully cooked. Toss the wings in your chosen sauce and turn them in the pan for another minute or two.

Saucing the chicken

Now that you've got your chicken wings cooked to perfection, it's time to talk about saucing. This is where you can get creative and let your taste buds be your guide. Here are some ideas to get you started:

• For a classic take on chicken wings, toss them in a mixture of hot pepper sauce, butter, and brown sugar. This will give your wings a nice balance of heat and sweetness. You can adjust the spice level by using more or less hot pepper sauce.
• If you're looking for something tangy, try a tamarind marinade. Mix together tamarind puree, soy sauce, honey, garlic, and a bit of salt and pepper. Marinate the wings in this mixture overnight for the best results.
• For an Asian-inspired twist, try a marinade of soy sauce, oyster sauce, garlic powder, ground Sichuan peppercorn, and black pepper. This combination will give your wings a savoury umami flavour. If you want to add a kick, include some cayenne pepper or chilli powder.
• If you're serving your wings as an appetiser, consider serving them with a side of blue cheese or ranch dip. You can also provide fresh celery and carrot sticks for a refreshing crunch.
• For those who prefer their wings on the sweeter side, a honey BBQ sauce or a sweet honey-ginger soy glaze are excellent options.
• If spice is what you're after, look no further than a buffalo sauce. You can also experiment with different spices in your flour mixture before frying, such as garlic powder, chipotle powder, cumin, smoked paprika, or chilli powder.
• For a unique flavour profile, try a marinade of garlic, soy sauce, honey, and sesame seeds. This combination will give your wings a nice balance of savoury and sweet.
• If you're short on time, a simple mixture of Frank's Red Hot sauce and melted butter is a classic option that's sure to please.
• To add some herbal notes to your wings, consider adding fresh Thai basil to your sauce. This will give your wings a bright, fresh flavour.
• For a creamy and tangy option, blue cheese sauce is always a winner. You can also serve blue cheese on the side as a dip.
• If you're looking for something with a kick but not too spicy, a sriracha sauce or a hot honey and garlic sauce could be perfect.
• Finally, if you want to keep things simple, a squeeze of lemon or lime juice over your wings can add a bright, acidic note that complements the richness of the dish.

Remember, these are just a few suggestions to get you started. Feel free to experiment with different sauces and spices to find your perfect combination. Happy saucing!

Frequently asked questions