Learn how to make pan-fried chicken wings with crispy skin and juicy, tender meat. This is a simple recipe for stovetop chicken wings, using simple ingredients, and ready in about 30 minutes.
Cooking chicken wings on the stovetop without deep frying them is super easy. Pan-frying chicken wings in a pan means that there will be less mess and less fat involved. And the results are excellent. These crispy, spicy pan-fried chicken wings are perfect for serving as an appetizer or as a quick and delicious dinner.
All you need are a large skillet, wings, and some spices. For more pan-fried chicken, see Tender Pan-Fried Chicken Thighs, Juicy Pan-Fried Chicken Breast, or Cast-Iron Chicken Thighs.
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Recipe ingredients
Chicken wings split at the joint. Check out Baked Whole Chicken Wings and The Best Buttered Chicken Wings, too.
Spices: Fine sea salt, black pepper, smoked and sweet paprika, garlic powder, chili flakes.
Oil: Use frying oil with a high smoking point, like canola oil, vegetable oil, or avocado oil. Donโt use olive oil.
See the recipe card for full information on ingredients and quantities.
How to cook chicken wings on the stove?
Step #1: Dry the wings with a paper kitchen towel and place them in a large mixing bowl.
Step #2: Season them with the mixed salt, pepper, sweet and smoked paprika, garlic powder, and chili flakes.
Step #3: Pan-fry the wings in a heated, large cast-iron skillet or frying pan over high heat. Add the oil, place the seasoned chicken in the skillet, and turn the heat down to medium.
Step #4: Cook for 4-5 minutes without moving; after that, you will be able to release them from the skillet without breaking the skin.
Step #5: Flip them using tongs and turn the heat down to medium-low. Cook for another 7-8 minutes, then flip again.
Step #6: Continue cooking for another 8 minutes, flipping the pieces every 2 minutes to ensure they donโt get too dark. Sprinkle with parsley (optional) and serve immediately.
How long to pan-fry the wings?
They will need about 20 minutes. The smaller pieces will be ready by now; if some parts are larger (especially the drumettes), cook them for a few extra minutes. To prevent the skin from getting too dark, turn down the heat a bit more and flip the meat frequently.
Check doneness with a meat thermometer (the Amazon affiliate link opens in a new tab); the internal temperature should be 165ยฐF/ 75ยฐC. If they are not done yet, cook them for another few minutes and check again.
Good to know!
You will need a large pan to cook all the pieces in one go; my cast iron skillet has a diameter of 12 inches/ 30 cm. If the pan is not large enough, pan-fry the meat in batches or use two pans. Make Cast-Iron Chicken Breast, too.
Store and reheat
Refrigerate the pan-seared chicken wings for 4-5 days in an airtight container.
Freeze for 3-4 months in an airtight container or freezer bag.
Reheat in the oven (preheated) at 350ยฐF/ 180ยฐC on a baking sheet lined with parchment paper for 10-12 minutes or until hot.
Reheat in the air fryer at 375ยฐF/ 190ยฐC for 5-6 minutes or until hot, shaking halfway through.
How to serve?
Serve immediately as an appetizer or a main dish. These party wings are perfect with spicy sauce or blue cheese sauce for Game Day or another festive occasion.
Do you like this recipe?
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Pan-Fried Chicken Wings
Equipment
- Large frying pan
Ingredients
- 2 lb chicken wings split, Note 1
- 2 teaspoons fine sea salt or Kosher Note 2
- ยฝ teaspoon ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika Note 3
- 1 teaspoon garlic powder
- ยฝ teaspoon crushed chili flakes to taste
- 2 tablespoons canola oil
Instructions
- Prepare wings: Split the chicken wings into flats (wingettes) and drumettes if they are not already divided (Note 4). Dry them with a kitchen towel. Place in a large bowl.2 lb chicken wings
- Seasoning: In a small bowl, mix salt, pepper, sweet and smoked paprika, garlic powder, and chili flakes.2 teaspoons fine sea salt or Kosher + ยฝ teaspoon ground black pepper + 1 teaspoon sweet paprika + 1 teaspoon smoked paprika + 1 teaspoon garlic powder + ยฝ teaspoon crushed chili flakes
- Combine: Sprinkle the seasoning mix over the wings and toss well.
- Fry: Heat a large cast-iron skillet or frying pan over high heat. Add the oil and the wings with the meatier skin side down and turn the heat down to medium. Cook for 4-5 minutes without moving; after that, you can release the wings from the skillet without breaking the skin.2 tablespoons canola oil
- 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 another 8 minutes, flipping the wings every 2 minutes to ensure the skin doesnโt get too dark.
- Total cooking time: 20-25 minutes. Check after 18-20 minutes; the smaller pieces will be ready by now; if some parts are larger (especially the drumettes), cook them for a few extra minutes.
- Check doneness with a meat thermometer; the internal temperature should be 165ยฐF/ 75ยฐC (Note 5).
- Optional: Once the chicken wings are cooked, add a few tablespoons of your favorite sauce, stir to coat, and turn in the pan for another minute or two.
Notes
- Chicken: 2 lbs are about 8-9 whole chicken wings or 16-18 split ones.
- If using table salt, you will need less; it is more potent.
- I use sweet smoked paprika; if hot, start with ยผ teaspoon and add more to taste.
- Split the wings: Find the right spot between the bones, where your knife will quickly go through the joint. Pick up the wing holding the drumette in your hand, stretching the joint open. The flat part should still be on the working surface. Go with the knife through the joint; you should not encounter any serious resistance. If there is any resistance, you didnโt hit the right spot. Try again, a few millimeters more on the right or left of the joint. The knife should go easily through the skin and between the bones.
- Check: If you donโt have a meat thermometer, tear the meat of a wing off the bone; it should be completely white with no traces of red or pink.
Bruno says
If only my mother wasnโt veganโฆ
Eugenia Jarrett says
Can't wait to try this!