I want to introduce you to my delicious and simple pan-fried chicken wings. Sometimes the best dishes are the simplest ones, just like our steamed chicken.
These pan-fried chicken wings are proof that you don’t need a long list of spices or deep-frying to achieve incredibly crispy, flavorful wings. We will make crispy chicken wings with tender meat with just salt, fresh ginger, and scallions.
Since there are no complex seasonings, you can savor the natural flavors of the chicken. Similar to smoked chicken, with a dry chicken flavor. This method shares some similarities with our pan-fried pork belly. We use just salt and proper pan-frying technique to unlock incredible natural flavors.
To achieve perfectly pan-fried chicken wings, be patient and control your heat. We can create a golden, crispy shell while keeping the juicy meat just cooked.
Ingredients
- 10 chicken middle wings
- 1/2 tsp. salt
- 1/2 tbsp. vegetable oil
- 3-4 scallions, cut into 2-inch pieces
- 1 inch fresh ginger, sliced into thin slices
Sichuan Peppercorn Marinating Method: If you have Sichuan peppercorn on hand, add around 1/4 teaspoon of Sichuan peppercorn to marinate the chicken wings. They will bring unique aroma. However you will not taste only numbing feeling after cooked.
Instructions
Season the wings: Pat chicken wings completely dry with paper towels. For even deeper flavor penetration, use a toothpick to poke several small holes in each chicken wing before salting. This helps the salt work its way into the meat, not just season the surface. Like what we did in Cantonese crispy pork belly.
Season all over with salt, ginger, and scallion. Mix everything well and set aside for 1 hour.
Start with medium-low heat: Heat oil in a large skillet over medium-low heat. Place the chicken wings in a single layer. Cook for 3-4 minutes until it forms a light, crispy shell. Flip them over occasionally and continue cooking for about 6-8 minutes.
The chicken wings may release extra oil in the pan; remember to remove it with kitchen paper. Then turn up the fire, and now let’s add the crispy shell. Continue cooking for around 2 minutes over a higher fire to achieve gorgeously crispy skin.
Ingredients
- 10 chicken middle wings
- 1/2 tsp. salt
- 1/2 tbsp. vegetable oil
- 3-4 scallions cut into 2-inch pieces
- 1 inch fresh ginger sliced into thin slices
Instructions
Season the wings
- Pat chicken wings completely dry with paper towels. For even deeper flavor penetration, use a toothpick to poke several small holes in each chicken wing before salting. This helps the salt work its way into the meat, not just season the surface. It’s a simple trick that makes a noticeable difference. Season all over with salt, ginger, and scallion. Mix everything well and set aside for 1 hour.
Pan-frying with Patience
- Start with medium-low heat: Heat oil in a large skillet over medium-low heat. Place the chicken wings in a single layer. Cook for 3-4 minutes until it forms a light, crispy shell. Flip them over occasionally and continue cooking for about 6-8 minutes.
- The chicken wings may release extra oil in the pan; remember to remove it with kitchen paper. Then turn up the fire, and now let’s add the crispy shell. Continue cooking for around 2 minutes over a higher fire to achieve gorgeously crispy skin
