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Chicken wings in batter in a frying pan

Battered Chicken Wings in a Skillet

Golden, crispy, and irresistible! These battered chicken wings cook up right in the skillet — a great choice for a quick snack or a main course at dinner. They come together fast and take very little time, and they're just as good hot or cold.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken wings

800

Eggs

Flour

150

Vegetable oil (for frying)

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 17 g

Fats 35 % 14 g

Carbohydrates 23 % 9 g

232 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you fry battered chicken wings in a skillet? Start by prepping your ingredients. Rinse the wings under running water and pat them thoroughly dry with paper towels — any leftover moisture will keep them from crisping and they'll steam instead. If there are any stray feathers, pluck them out or singe them off over a flame. Cut each wing into 3 pieces at the joints, and discard the smallest tip — you won't need it.
Step 2:

Now set up the coating. You can whisk the eggs and flour together into a single batter, or you can keep the beaten eggs in one dish and the flour (seasoned with salt and spices) in another. It won't change the flavor — I went with two separate dishes.
Step 3:

Dredge each piece of chicken in flour, then in egg. Repeat once more — flour, then egg — to build a nice thick coating around each wing.
Step 4:

Heat the skillet until hot, pour in the oil, and add all the battered chicken pieces. Fry for 2–3 minutes per side. Then lower the heat and cook for another 10 minutes or so, turning the pieces as they go. You can cover the pan to finish them, but for a crispy crust, leave it uncovered.
Step 5:

The finished wings turn a gorgeous golden color. Serve them on their own as a snack or alongside a vegetable side. Enjoy!

For the seasoning, try paprika, granulated garlic, and ground pepper. For extra heat, add some ground red pepper. Serve the wings on salad greens with a tomato or garlic sauce. A sour cream sauce with cucumber and herbs, or a mayonnaise-garlic-mustard sauce, is also excellent.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Any cooking oil is only good up to a certain temperature — its smoke point, where it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying.