Pan Fried Chicken Wings
It's easier than you think to make tender, juicy and flavorful chicken wings at home.
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.