Quick Pan-Fried Chicken Wings

4.92 from 12 votes

Learn how to make pan-fried chicken wings with crispy skin and juicy, tender meat. A simple recipe for stovetop chicken wings, using simple ingredients, and ready in about 30 minutes.

Prep Time5

Cook Time25

Course: Appetizer

Cuisine: American

Servings:

Calories: 341kcal

Author: Adina

Equipment

Large frying pan

Ingredients

2 lb chicken wings split, 900 g, Note 1
2 teaspoons fine sea salt or Kosher Note 2
½ teaspoon ground black pepper
1 teaspoon sweet paprika
1 teaspoon smoked paprika Note 3
1 teaspoon garlic powder
½ 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.
Seasoning: Mix salt, pepper, sweet and smoked paprika, garlic powder, and chili flakes in a small bowl.
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 will be able to release the wings from the skillet without breaking the skin.
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 doesn’t 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 75°C/ 165°F (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

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 ¼ 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 didn’t hit the right spot. Try again, a few millimeters more on the right or left of the joint. The knife should g easily through the skin and between the bones.
If you don’t 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.

Nutrition