Crispy and juicy Pan-Fried Chicken Wings that will fall right off the bone!
Nothing brings me more joy than finding a new spice blend or marinade that I can slather all over a bowl of chicken wings and pan-fry to golden perfection!
There are countless spices, sauces, and flavors for wings, and there are also several different ways to prepare them based on your preferences. Pan-frying is one of the easier ways to cook wings, making this a popular way to prepare wings as an appetizer, side dish, or main course.
When they turn out crunchy on the outside and juicy on the inside, you know you’ve created culinary nirvana. With this recipe, you don’t have to have a whole grocery store of herbs and spices at home; instead, we’re just keeping things simple and letting the natural flavor and juiciness of the chicken unleash itself.
With a citrus marinade that brings together lemon juice, garlic, and dill, these wings cater to everyone, whether you’re low-carb, a flavor fanatic, or just someone looking for an easy weeknight meal. If you’re hosting game night or just treating yourself, these wings are guaranteed to steal the show.
Are Pan-Fried Chicken Wings Healthy?
These wings are at least healthier than their deep-fried alternative, but objectively, this isn’t the healthiest recipe ever. Pan-frying the wings in olive oil gives you that satisfying crispness without drowning them in grease, but if you’d prefer to go oil-free, I would recommend cooking them in the air fryer instead.
Looking to lighten things up even more? Swap the brown sugar for a touch of honey or a sugar-free substitute. Prefer skinless wings? They’ll still soak up all that delicious marinade and cook up beautifully in the pan. And if you’re watching your sodium, use a bit less salt and let the other seasonings shine.
Take Your Time!
Good wings can’t be rushed, so if you can, take your time while preparing these wings. For starters, after covering the wings with your seasoning mix, give them at least 30 minutes to marinate. Up to 12 hours or overnight is best!
For best results, cook your wings in batches, and don’t overcrowd the pan! Giving each wing enough space ensures they cook evenly and get that golden, crispy crust. If you’re craving extra crunch, let each batch rest for a couple of minutes after the first fry, then pop them back into the pan for a quick second round. Just keep a close eye on them; you’re aiming for crispy perfection, not a charred disaster!
How To Make Ahead And Store
To store leftovers, place the wings in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep for up to 3 months in the freezer. Thaw in the refrigerator overnight, then reheat in a skillet or oven to keep them crisp.
Serving Suggestions
Wings go well with just about anything, including fries. If you’re making homemade wings, why not make Homemade French Fries as well? I also love to make these Air-Fryer Sweet Potato Fries, or go in a different direction and try these low-carb Keto French Fries.
I also love to serve chicken wings Southern-inspired, alongside an Apple Coleslaw or Cabbage Salad. Finally, you can never go wrong with a Macaroni Salad, or to pack in the nutrients, try this Superfood Quinoa Salad.
Ingredients
- 2 teaspoons kosher salt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dry dill
- 2 pounds chicken wings
- 1 tablespoon olive oil plus extra for pan-frying
Instructions
- In a large bowl, mix together kosher salt, lemon juice, brown sugar, garlic, black pepper, and dry dill. Add chicken wings and toss until they are evenly coated with the seasoning.
- Place the seasoned wings in a resealable plastic bag and refrigerate to marinate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Heat olive oil in a large frying pan over high heat. Sear the chicken wings on both sides for 1½ to 2 minutes per side or until they develop a golden crust.
- Add an extra tablespoon of olive oil if there is none left in the pan. Reduce the heat to low, cover the pan with a lid slightly ajar, and cook the wings for approximately 20 minutes. Flip them two to three times during cooking until they are tender and fully cooked.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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