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Homemade Pan-Fried Chicken Wings photo

Pan-Fried Chicken Wings

These Pan-Fried Chicken Wings are crispy, juicy, and full of flavor! Perfect for game day or a tasty snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 2 teaspoons kosher salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • 2 garlic cloves minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry dill
For the Wings:
  • 2 pounds chicken wings fresh wings preferred
  • 1 tablespoon olive oil for frying

Equipment

  • Large Bowl
  • Measuring spoons
  • Cutting board and knife
  • Large skillet
  • Cooking tongs
  • Plate lined with paper towels

Method
 

Preparation Steps:
  1. In a large bowl, combine the kosher salt, freshly squeezed lemon juice, brown sugar, minced garlic, ground black pepper, and dry dill. Whisk until the sugar and salt are dissolved.
  2. Add the chicken wings to the marinade, ensuring they are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  3. In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
  4. Carefully add the marinated chicken wings to the skillet in a single layer, avoiding overcrowding.
  5. Fry the wings for about 8-10 minutes on each side, until golden brown and crispy, flipping halfway through.
  6. Transfer the wings to a plate lined with paper towels to absorb excess oil. Serve hot.

Notes

  • Don’t skip the marination step for maximum flavor.
  • For extra crispiness, ensure the oil is hot before adding the wings.
  • Leftovers can be stored in an airtight container for up to 3 days.