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Fried chicken wings in a frying pan

Pan-Fried Chicken Wings

Savory, golden, and so good you can't stop! Pan-fried chicken wings are a quick, budget-friendly recipe that both grown-ups and kids will happily dig into. The meat is soft and tender, and after a long marinade it practically melts in your mouth. There are countless marinades, but the most common is soy sauce, oil, and honey or sugar — it gives the wings a savory-sweet edge. You can cook them on the stovetop, in the oven, or both. You don't really need a side, but a dipping sauce is a must.

katushafin

Recipe author

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Composition / ingredients

Servings:

Chicken wings

800

Soy sauce

Vegetable oil

Sugar

Garlic

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 16 g

Fats 32 % 14 g

Carbohydrates 32 % 14 g

216 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 30 min

Step 1:

How do you pan-fry chicken wings? Prep and measure out all your ingredients. Rinse the wings well in cold water and pat them dry with paper towels.
Step 2:

For the marinade, mix the soy sauce, oil, and sugar. Press the garlic or chop it finely. Add just a little salt — the soy sauce already has plenty. Put the wings in the marinade, toss well to coat, and refrigerate for at least three hours, ideally overnight.
Step 3:

Before frying the wings, heat the skillet up well. Don't add oil — there's already oil in the marinade.
Step 4:

Fry the wings about five minutes per side, until golden. Keep an eye on them so they don't burn — there's sugar in the marinade. (Mine got away from me a little.)
Step 5:

To finish, I slid the skillet of wings into an oven preheated to 400°F (200°C) for 15 minutes to make sure they cooked all the way through. Keep in mind that ovens vary — your temperature and time may differ from what's given here.

Fresh, unfrozen wings are best for this. Some people cut off the wing tip since there's barely any meat there, but we like to crunch on it, so I left it on. You can also add grated ginger and hot pepper to the marinade for a slightly Asian flavor. There are tons of chicken marinades out there — mayo and ketchup is tasty, or a sour cream and garlic mix; I've even made these wings in yogurt. Besides frying, you can bake them, grill them, or even microwave them. Wings battered or breaded and fried are delicious too, though that bumps up the calories quite a bit. Vegetables and a sauce make the best sides — ketchup, sour cream, or a yogurt-mustard dip. And definitely eat them with your hands!
One more thing: the wrong pan can ruin even the best recipe. Choosing the right skillet for different dishes makes a real difference.
Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. It's worth knowing the right frying temperature and which oils are best for frying (and which to avoid).
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo — chili pepper, for one.