Pan Fried Chicken Wings
There’s something undeniably inviting about the aroma of Pan Fried Chicken Wings wafting through the kitchen. As a kid, I remember my family gathering around the dinner table, everyone eagerly waiting for the crispy wings to be served. The sizzle of the chicken in the hot oil was music to my ears. These wings weren’t just a meal; they were a celebration! Each crunch brought joy and laughter as we shared stories and created memories. I often find myself reminiscing about those evenings, and I knew I had to recreate that experience.
Recipe Snapshot
34 mins
10 mins
24 mins
Medium
350 kcal
28 g
Vegan, Gluten-Free, Low FODMAP
25 g
Frying Pan, Mixing Bowl, Skillet
Why This Pan Fried Chicken Wings Stands Out
Perfectly Crispy Texture
One of the best parts about making Pan Fried Chicken Wings is achieving that golden, crispy exterior. The frying method locks in moisture and gives the wings a texture that’s hard to resist. It’s a crunchy delight that contrasts perfectly with the tender meat inside.
Flavorful Seasoning
Seasoned with simple yet vibrant ingredients, these wings are anything but bland. The combination of kosher salt, brown sugar, and freshly squeezed lemon juice creates a sweet and savory flavor profile that dances on your taste buds. Add in some garlic and dry dill, and you’ve got a mouthwatering mix that elevates the humble wing.
Quick and Easy to Prepare
Another reason to love this recipe is how straightforward it is. With just a few steps, you can whip up a batch of Pan Fried Chicken Wings in no time. Whether it’s a weeknight dinner or a weekend gathering, this dish is perfect for any occasion. Plus, marinating the wings ahead of time adds that extra depth of flavor without needing much effort.
Great for Gatherings
Nothing brings people together quite like a platter of crispy chicken wings. They’re perfect for parties, game days, or just a cozy night in with friends. Watching everyone enjoy them while chatting and laughing creates an atmosphere that’s hard to beat. It’s those moments of connection that make cooking so rewarding.
Customizable to Your Taste
While the classic recipe is fantastic on its own, you can easily customize the flavors. Want a spicy kick? Add some cayenne pepper or a splash of hot sauce. Prefer a barbecue flavor? Toss the wings in your favorite sauce right before serving. The versatility of Pan Fried Chicken Wings means you can cater to everyone’s preferences.
Pan Fried Chicken Wings Ingredients
When it comes to making Pan Fried Chicken Wings, the ingredients are simple yet packed with flavor. Each component plays a crucial role in creating the perfect wing experience. From the seasoning to the chicken itself, these key players ensure your wings are deliciously unforgettable.
- Kosher Salt: Essential for seasoning, enhances the flavor of the wings.
- Freshly Squeezed Lemon Juice: Adds a bright, zesty note that balances the richness of the chicken.
- Brown Sugar: Provides a hint of sweetness that caramelizes beautifully during frying.
- Garlic Cloves: Minced to infuse the wings with a robust flavor.
- Freshly Ground Black Pepper: Adds a subtle heat and earthiness.
- Dry Dill: A fragrant herb that complements the chicken perfectly.
- Chicken Wings: The star of the dish, tender and juicy.
- Olive Oil: Used for frying, adds richness and aids in achieving that crispy texture.
Preparation Steps for Pan Fried Chicken Wings
Making Pan Fried Chicken Wings is not only fun but also quite straightforward. Follow these detailed steps to ensure you achieve the perfect balance of flavor and texture. Get ready to impress your family and friends!
- In a large bowl, combine kosher salt, freshly squeezed lemon juice, brown sugar, garlic, freshly ground black pepper, and dry dill. Mix well until the sugar dissolves and the seasonings are evenly distributed.
- Add the chicken wings to the bowl and toss until they are thoroughly coated with the marinade. This step is crucial as it allows the wings to absorb all those delicious flavors.
- Next, transfer the seasoned wings to a resealable plastic bag. Squeeze out the excess air and seal it tightly. Refrigerate the wings for at least 30 minutes, or up to 24 hours for deeper flavor. The longer they marinate, the more flavorful they become.
- When ready to cook, heat a generous amount of olive oil in a large frying pan over high heat. You want enough oil to cover the bottom of the pan well.
- Once the oil is hot, carefully place the marinated wings in the pan. Sear the wings on both sides for 1½ to 2 minutes. Look for a beautiful golden crust to form; this indicates they are developing that sought-after crispiness.
- If the oil in the pan starts to evaporate, add an extra tablespoon of olive oil. This ensures your wings fry evenly and don’t stick to the pan.
- Reduce the heat to low and cover the pan with a lid slightly ajar. This allows steam to escape while still cooking the wings through. Cook for approximately 20 minutes, flipping them two to three times during cooking.
- Check the wings for tenderness and that they are fully cooked; they should be juicy on the inside. Remove them from the heat and allow them to rest for a few minutes before serving.
- Finally, serve your Pan Fried Chicken Wings hot, garnished with additional lemon wedges or fresh herbs if desired. Enjoy the delightful crunch and rich flavors!
Things Worth Knowing
- Use a Meat Thermometer: Ensure your wings are fully cooked by checking for an internal temperature of 165 degrees Fahrenheit.
- Mind the Oil Temperature: Too hot and the wings will burn; too cold and they will absorb too much oil. A consistent temperature is key.
- Pat the Wings Dry: Before marinating, patting the wings dry helps achieve a crispier texture by reducing moisture.
- Experiment with Marinades: Don’t be afraid to try different seasonings and marinades to find your favorite flavor combinations.
Recipe Notes about Pan Fried Chicken Wings
Here are some helpful tips for making Pan Fried Chicken Wings. These suggestions will enhance your wing-making experience and ensure perfect results!
- Storage: Any leftover wings can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze cooked wings for up to three months. Just make sure to wrap them tightly to prevent freezer burn.
- Pairing: These wings pair perfectly with celery sticks and ranch dressing for dipping.
- Serving Size: Consider serving them with a side of crispy fries or a fresh salad for a complete meal.
- Try Different Sauces: After frying, toss the wings in barbecue sauce, buffalo sauce, or teriyaki for a different flavor experience.
Side Dish Ideas for Pan Fried Chicken Wings
When it comes to serving Pan Fried Chicken Wings, the options are endless! Here are some delightful side dish ideas that complement these crispy wings perfectly.
- Crispy French Fries: Golden, crispy fries are a classic pairing. They soak up any extra sauce and are loved by all.
- Coleslaw: A refreshing coleslaw adds a crunchy contrast to the juicy wings, balancing flavors beautifully.
- Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any leftover sauce.
- Macaroni Salad: This creamy side dish pairs well with the crispy texture of the wings, offering a satisfying contrast.
- Vegetable Platter: A colorful array of raw veggies can be served with ranch dressing, offering a lighter option alongside the wings.
- Potato Wedges: Seasoned potato wedges baked to perfection make a hearty side that everyone will enjoy.
FAQ
Conclusion
The beauty of Pan Fried Chicken Wings lies in their simplicity and flavor. They bring people together, create memorable moments, and satisfy those cravings for something delicious. I encourage you to try making them for your next gathering or cozy night in. Trust me, once you taste that golden crisp and juicy interior, you’ll want to make them again and again!
Pan Fried Chicken Wings
Ingredients
Equipment
Method
- In a large bowl, combine Kosher Salt, Freshly Squeezed Lemon Juice, Brown Sugar, Garlic, Freshly Ground Black Pepper, and Dry Dill. Mix well until the sugar dissolves and the seasonings are evenly distributed.
- Add the Chicken Wings to the bowl and toss until they are thoroughly coated with the marinade. This step is crucial as it allows the wings to absorb all those delicious flavors.
- Next, transfer the seasoned wings to a resealable plastic bag. Squeeze out the excess air and seal it tightly. Refrigerate the wings for at least 30 minutes, or up to 24 hours for deeper flavor. The longer they marinate, the more flavorful they become.
- When ready to cook, heat a generous amount of Olive Oil in a large frying pan over high heat.
- Once the oil is hot, carefully place the marinated wings in the pan. Sear the wings on both sides for 1½ to 2 minutes. Look for a beautiful golden crust to form; this indicates they are developing that sought-after crispiness.
- If the oil in the pan starts to evaporate, add an extra tablespoon of Olive Oil. This ensures your wings fry evenly and don’t stick to the pan.
- Reduce the heat to low and cover the pan with a lid slightly ajar. This allows steam to escape while still cooking the wings through. Cook for approximately 20 minutes, flipping them two to three times during cooking.
- Check the wings for tenderness and that they are fully cooked; they should be juicy on the inside. Remove them from the heat and allow them to rest for a few minutes before serving.
- Finally, serve your Pan Fried Chicken Wings hot, garnished with additional lemon wedges or fresh herbs if desired. Enjoy the delightful crunch and rich flavors!
Notes
- Storage: Any leftover wings can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze cooked wings for up to three months. Just make sure to wrap them tightly to prevent freezer burn.
- Pairing: These wings pair perfectly with celery sticks and ranch dressing for dipping.
- Serving Size: Consider serving them with a side of crispy fries or a fresh salad for a complete meal.
- Try Different Sauces: After frying, toss the wings in barbecue sauce, buffalo sauce, or teriyaki for a different flavor experience.
