Pan fried chicken wings recipe that's easy, simple, and quick. This stove top chicken wings come out with crispy skin, tender inside, juicy, packed full of flavor and so tasty. Serve as appetizers, or as the main dish with sides like mashed potatoes, roasted vegetables, or dips.
If the wings are not already cut, cut them into flat, tips and drummettes. Discard the tips as it's not needed for this recipe. Pat the flats and drummettes dry with a kitchen towel.
Mix the paprika, onion granules, cayenne pepper, and salt. Add the mix with the wings into a bowl and mix till well combined.
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. It's cooked if there is no blood around the bone and the juice run clear.
Take off heat and leave to rest for few minutes.
Serve as appetizers or with sides of choice.
The juice in the chicken must run clear with no blood around the bone and the internal temperature when checked with an instant thermometer should be over 165F/75C.
If using big sized chicken wings, you might need to add additional time to the cooking time. Add ¾ - 1 cup of water in the pan after searing both sides and leave to cook till the water dries up. The water cooks it for longer without the skin burning and ensures the wings are cooked through.
Pat wings with a paper towel to dry them before seasoning. This is so the seasoning isn't watered down.
You can cook straight away after seasoning or season and leave in the fridge overnight or season in the morning ready for dinner time. The longer you leave it, the better infused with the flavors.
Add any additional herbs or spices you like.
Stir in sauces like buffalo sauce, bbq sauce, for different flavors each time you make it.