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Pan-fried chicken wings in a cast iron skillet.

Quick Crispy Pan-Fried Chicken Wings

Nataliia
Pan-fried chicken wings are a quick and easy way to prepare crispy, restaurant-style wings at home. Enjoy them as a main dish or appetizer, complemented by your favorite wing sauce, alongside a side of creamy blue cheese and crisp veggies.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2
Calories 335 kcal

Equipment

  • 1 12 inch cast iron skillet with lid
  • 2 bowls, one large and one small
  • meat thermometer

Ingredients
  

  • 1.5 pounds chicken wings, cut into drummetes and wingettes about 10-12 pieces
  • ½ teaspoon salt
  • 1 teaspoon ground paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 2-3 Tablespoon vegetable oil

Instructions
 

  • Pat dry the chicken wings with some paper towels and place them in a laarge bowl.
  • In a small bowl mix ½ teaspoon salt, 1 teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper (optional). Season the wings with the prepared seasoning mix.
  • Heat cast iron skillet for about 4-5 minutes over medium heat. Add a thin layer of oil and heat it for another minute.
  • Carefully, place chicken wings in a hot oil. Let fry undisturbed for about 4-5 minutes over high heat or until golden brow and easy to flip. Flip them on the other side and fry for another 4-5 minutes.
  • Cover the skillet with the lid and turn the heat to medium-low. Cook covered for another 10-15 minutes, flipping them every 5 minutes or until the wings' internal temperature reaches 165°F and the juices near the bone run clear.
  • Remove the lid and turn the heat back on high. Let the wings crisp back up for another minute or two on both sides. You can serve them as it is or toss in your preferred wings sauce, such as buffalo or honey BBQ.

Notes

Be careful as the hot oil might splatter, especially if the wings are too cold or if you do not pat them dry.
You can experiment with different seasonings or use store-bought dry rubs.
If you need to make more than 12 wings, cook them in batches or you can use two pans.
Pair the wings with fresh celery and carrot sticks and blue cheese or ranch for dipping.

Nutrition

Serving: 6piecesCalories: 335kcalProtein: 25gFat: 25.5gSaturated Fat: 6.6gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 12.4gTrans Fat: 0.3gCholesterol: 93.8mgSodium: 581mg
Keyword cast iron chicken wings, pan-fried chicken wings, stove-top wings
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