When hubs wanted to lick the pan clean because he just couldn’t get enough of this delectable finger licking good sauce, I knew I had a hit on my hands! Chicken wings are one of his all time favorite finger foods. If it’s on the menu, I know he’s going to order it! How about you? Are you a lover of chicken wings too?
These wings come together in no time and they rival anything you can order at your local pub! The secret is not only the finger licking good sauce, but brining the wings before pan frying them ensures that they are flavorful and juicy with melt in your mouth tenderness!
Making these wings is so very easy but it does take a little preplanning. You will need to let them soak in the brine for 1-2 hours before frying them up. But don’t worry, it’s so simple to do. Soaking the wings in a salt water bath not only enhances their flavor but it keeps them extra moist and juicy even after pan frying them. No dried out chicken, I promise!
Start by stirring together a tablespoon of salt in about a quart of water in a large bowl. Stir until salt has dissolved. Add the frozen chicken wings to the bowl. Add more water if needed to ensure the wings are completely submerged in the brine.
After the wings have soaked in the brine for an hour or two, drain off the brine from the chicken wings. Pat the wings dry with a paper towel.
TIP: Drying off the wings before adding them to the skillet will prevent oil splatters when adding them to the hot oil in the pan.
Heat olive oil and butter in a large heavy bottom skillet over medium high heat.
Fry the wings in a single layer until rich golden brown on all sides, about 10-15 minutes. Season with salt & pepper.
While the wings cook, make the sauce. In a large bowl combine tomato sauce, mustard, lemon juice, Worcestershire sauce, honey, smoked paprika, pepper, minced garlic and red pepper flakes.
Once chicken wings are a deep golden brown and cooked through, pour sauce into the pan.
Cook until sauce is heated through and wings are coated with the sauce.
In a small bowl combine cornstarch with ¼ cup water. Stir to remove lumps.
Add the cornstarch slurry to the pan.
Cook, stirring constantly until the sauce turns glossy and thickens to desired consistency.
Serve wings with extra sauce spooned over the top and loads of napkins.
Go ahead and gives these wings a try, I bet you will agree that they rival…no, they far surpass any wings you’ve ever ordered off a pub menu!!! Just ask the hubs who is begging me to make them again tonight! He’s not a big fan of chicken, but he sure does love these wings…LOL!
Psst…hey Stewart, I know how much you love wings. You should make these, I think you will really, really like them! You can thank me later for the recipe ☺️
Pan Fried Chicken Wings
Equipment
- large skillet
Ingredients
- 2-3 lbs frozen chicken wings
- 1 tbsp butter
- 1 tbsp olive oil
- salt & pepper, to taste
For the Brine:
- 4-6 cups water
- 1 tbsp salt
For the Sauce:
- 8 oz tomato sauce
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 lemon, juiced
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- ½ tsp pepper
For the Thickener:
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Stir together a tablespoon of salt in about a quart of water in a large bowl. Stir until salt has dissolved.
- Add the frozen chicken wings to the bowl. Add more water if needed to ensure the wings are completely submerged in the brine.
- Allow chicken sings to soak in the brine for 1-2 hours.
- Heat olive oil and butter in a large heavy bottom skillet over medium heat.
- Drain brine from chicken wings and pat them dry with a paper towel.
- Fry the wings in a single layer until rich golden brown on all sides, about 10-15 minutes.
- While wings cook, make the sauce. In a large bowl combine tomato sauce, mustard, lemon juice, honey, Worcestershire sauce, smoked paprika, pepper, minced garlic and red pepper flakes.
- Once chicken wings are a deep golden brown and cooked through, pour sauce into the pan.
- Cook until sauce is heated through and wings are coated with the sauce.
- In a small bowl combine cornstarch with ¼ cup water. Stir to remove lumps.
- Add cornstarch slurry to the pan.
- Cook, stirring constantly until the sauce turns glossy and thickens to desired consistency.
- Serve wings with extra sauce spooned over the top and loads of napkins.
Did You Make This?
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