Pan-Fried Chicken Wings in Soy Sauce

Cooking method

1. Step 1:

   

   Gather all your ingredients. Use fresh, chilled wings — frozen chicken loses much of its flavor and nutrients. You can leave the wings whole, as I did, or use just the largest joint, or trim off the thinnest tip if you prefer more meat. And if you like to gnaw on the bones, save the meatiest part for another dish.

2. Step 2:

   

   Rinse the wings well and be sure to pat them completely dry with paper towels. We're frying them in oil, so even a drop of moisture will cause a lot of spattering.

3. Step 3:

   

   Heat the vegetable oil in a skillet. Any oil works, from sunflower to olive, but use only refined oil for frying — refined oils won't burn at high heat.

4. Step 4:

   

   Cover with a lid and press it down firmly, the way you would when making chicken under a brick. Fry over medium heat for about 8–10 minutes. The wings should be well cooked and golden.

5. Step 5:

   

   Carefully flip the wings and fry the other side for about 10 more minutes. You can leave the lid off now. Fry until they're as browned as you like.

6. Step 6:

   

   Pour in the soy sauce. Choose it carefully — stores are full of cheap versions, but don't chase the lowest price. Go for a naturally brewed soy sauce; that's the key to good flavor. Simmer the wings for about 5 minutes until the sauce thickens.

7. Step 7:

   

   Season the wings with salt if needed. Soy sauce is very salty, so you may not need any at all. To taste, you can add pepper, garlic, or other seasonings and herbs — maybe thyme or an herbes de Provence blend.

8. Step 8:

   

   Sprinkle the finished wings with sesame seeds and serve right away. They taste a lot like a Chinese takeout dish. Enjoy!