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 homemade blue cheese dip and crisp veggies.
Crispy, juicy fried chicken wings are a beloved appetizer for game days, parties, or anytime you’re craving a savory snack While oven baking chicken wings can yield tasty results, many people prefer frying wings on the stovetop for maximum crunch factor But exactly how long does it take to achieve perfectly fried wings? Let’s take a closer look.
Prepping Your Wings
You should properly prepare the wings before frying them so that they get crispy on the outside and stay juicy on the inside. Begin by rinsing the wings under cold water and patting them dry with paper towels. Leaving any extra water on the wings can cause them to splash when added to the hot oil.
Next, season them liberally with salt, pepper, and any other dry spices or herbs you desire. Toss the wings to coat evenly. Letting them sit for 10-15 minutes after seasoning allows the flavors to better penetrate the meat.
Choosing the Right Pan
If you want to cook wings on the stove, use a heavy, deep skillet or frying pan. To cut down on splatter and oil pops, look for one with high, straight sides. Cast iron is ideal as it distributes heat evenly. Nonstick is also a great choice for easy cleanup.
Heating the Oil
Peanut, vegetable, or canola oil with high smoke points are best for frying wings. Pour oil into your skillet to a depth of 1-2 inches. Heat the oil over medium-high heat to 350-375°F. Use a deep fry or candy thermometer to monitor the temperature. Maintaining the oil at the proper temperature is key to achieving crispy fried wings.
Frying Time
6-7 minutes on each side is the best time to fry chicken wings with the bones still in them. Setting a timer helps avoid over-frying. Do things one at a time so you don’t crowd the pan and lower the oil temperature.
Place the wings carefully in the hot oil one at a time. The oil may bubble up at first. Fry the wings undisturbed for 6-7 minutes, then flip and fry the other side. The wings should turn a deep golden brown.
Checking Doneness
The best way to ensure the wings are fully cooked is to use an instant-read thermometer. Chicken wings are done when they register an internal temperature of 165°F. The meat should look opaque throughout.
Draining and Serving
Once cooked, remove the wings from the oil and let drain on a paper towel-lined plate. This absorbs any excess grease. Serve the wings immediately while hot and crispy. Offer sauce options like buffalo, barbecue, or ranch for dipping.
With the right prep, tools, and frying time, you can enjoy perfectly fried chicken wings from your stovetop. Crisp, golden brown, and flavorful – these wings make for the ultimate game day appetizer or fun weeknight dinner.
What is the best pan to use?
I have tried a few different pans and skillets at home to prepare the wings on the stove-top. And for sure, I can tell you which ones have the best results. My favorite one to use is my well-seasoned cast iron skillet. It has high sides to prevent the splatters, cooks the chicken evenly without burning it and it is great for making the skin crispy. To make it easier, I will list them below from the most recommended to the least recommended.
- Cast-iron: the most recommended. Distributes heat evenly, great for frying at higher temperatures. Can be placed in the oven. The chicken skin always comes out crispy without burning.
- Dutch oven: high sides keep food from splattering and cook evenly But the wings turned out not as crispy.
- If you haven’t used stainless steel before, it can be hard to use because the meat can stick to it and the crispy skin can come off. It is also not recommended for cooking at higher temperatures.
You can find the quantities needed for one batch of wings in the recipe card at the end of this post.
- Chicken wings: I used fresh chicken wings. I’ll show you how to easily cut whole wings into the parts you want below. If you bought frozen wings, put them in the fridge overnight to defrost. If you forgot to take them out the night before, you can cook them from frozen in the air fryer.
- You can use a dry rub from the store or mix salt with your favorite spices. Before I cook the wings, I always season them with salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. Simple, easy, and flavorful.
- To cook food in a pan, you should use oil with a high smoke point, like canola oil or soybean oil. You can use olive oil instead, though, if you only have that on hand. I used olive oil and it worked great because I didn’t need a lot of it for pan-frying.
Why is it a good idea to pan-fry chicken wings?
We eat wings at home at least twice a week, and not just on game days. After living in New York City, they quickly became my favorite American food. So I had to learn how to perfect them at home.
Along with air-frying and baking the wings in the oven, pan-frying has become one of my favorite ways to cook them for a number of good reasons:
Speedy: it takes about 25 minutes of cooking time and about 5 minutes of preparation to make a batch ready. Perfect for a party snack or a last-minute dinner idea.
Crispy and flavorful: pan allows better absorption of marinades and seasonings, creating a crispy golden brown skin without using too much oil (compared to deep frying).
Served hot: you can serve them straight directly from the pan, which will keep them warm for a longer time. We enjoy homemade chicken wings at least 2 times a week on average. Besides baking them in the oven, I often pan-fry the wings in a large cast iron skillet.
A 12-inch cast iron skillet can cook about 10 to 12 chicken drumettes and wingettes at a time, which is great for small groups. Perfect when you cook for a few people or as an appetizer.
Minimal equipment and easy clean up: you will need only one large skillet. And I recommend a cast iron one. There is also very little to no oil splashes because I cover the wings to finish cooking.
The Fried Chicken Wing Secret They Don’t Want You to Know!
FAQ
How long to cook chicken wings on stove top?
The cooking time for chicken wings on the stove top typically varies between 30 to 40 minutes. However, the exact time can depend on factors such as the size of the wings and the heat level used. It’s essential to cook the wings thoroughly until an internal temperature of 165°F (74°C) is reached to ensure they are safe to eat.
How long does pan fried chicken wings take to cook?
Making pan fried chicken wings on the stovetop takes only 20 minutes and you have well cooked, juicy and delicious wings which makes this cooking method faster than oven baked, or grilled. It requires few ingredients. Infact, just 3 pantry ingredients to season although you can add additional spices if desired.
How to cook chicken wings in a pan?
Add the mix with the wings into a bowl and mix till well combined. Pan fry – Add a large skillet on the stove over a medium heat, add the oil then arrange the chicken wings skin side down in the pan. Fry for 10 minutes then flip to the other side and fry for another 10 minutes. Check with the biggest piece to know if it’s cooked.
Can you cook frozen chicken wings on the stove top?
Yes, you can use frozen chicken wings for stove top cooking, but it’s important to thaw them before starting the cooking process. Thawing them in the refrigerator overnight is the safest and most effective method. This allows the wings to cook evenly and ensures better results. How long does it take to cook chicken wings on the stove top?.
How long do you cook chicken wings at 425?
Baked Wings: Baking chicken wings at 425°F (220°C) for about 40-45 minutes can result in crispy wings without the mess of frying. Use a wire rack in a baking sheet to allow airflow around the wings for optimal crispiness.
How long to cook chicken wings in air fryer?
Oven (preheated) at 350°F/ 180°C on a baking sheet lined with parchment paper for 10-12 minutes or until hot. Air fryer at 375°F/ 190°C for 5-6 minutes or until hot, shaking halfway through. How to serve pan-fried chicken wings? Serve immediately as an appetizer or a main dish.
How long do chicken wings take to fry on the stove?
Large pot: You’ll need a large pot or Dutch oven to fry the wings in. Thermometer: Keep the oil temperature at or around 350°F, then wait for the crust to turn a nice golden-brown before removing the wings from the oil. It will take about 5 to 8 minutes per batch.
How long does it take to fry chicken on a stove top?
Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up. Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
How long does it take for chicken wings to cook on a pan?
They should be a deep golden brown after 6-7 minutes on each side. You don’t have to move them while they’re cooking. Serve immediately. Sep 12, 2024.