Name: Crispy Pan-Fried Chicken Wings
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 lbs chicken wings (or drumettes); 1 cup corn starch; 1 large egg; 1 cup Thai Basil; 2 tablespoon soy sauce; 2 tablespoon oyster sauce; 1 teaspoon black pepper; 0.5 teaspoon grounded Sichuan peppercorn; 0.5 tablespoon garlic powder

Who doesn’t love crispy chicken wings? Here is a delicious Crispy Pan-Fried Chicken Wings recipe that is also SUPER EASY to make at home!

Chicken wings have earned a special place in our hearts as the ultimate crowd-pleasing appetizer or main course. While there are endless ways to make chicken wings, pan-frying with rich and savory umami sauce has been one of our favorite ways to enjoy chicken!

Make these crispy pan-fried chicken wings as an appetizer or main course, and I promise it will be the ultimate crowd-pleaser!

In this blog post, I will be sharing how to make super easy, Crispy Pan-Fried Chicken Wings.

First, let’s talk about the delicious MARINADE for Crispy Pan-Fried Chicken Wings. The key to flavor-packed wings lies in the marinade and seasoning. It consists of soy sauce, oyster sauce, garlic powder, grounded Sichuan peppercorn, and black pepper. The perfect marinade that is packed with so much umami flavor.

If you are making this dish for kids, swap out ground Sichuan peppercorn for five-spice powder instead. Cayenne pepper or chili powder can be added to the mix for those who prefer a spicy kick. Marinade for 30 minutes or overnight.

Next, we must focus on the batter to make the crispy pan-fried chicken wings EXTRA CRISPY.

Our batter is gluten-free; all you need is cornstarch and egg! Make sure the chicken is fully coated in the batter. If you don’t have cornstarch, swap it with tapioca starch or rice flour.

Finally, we turn to the trusty frying pan to achieve the coveted crispy texture.

Begin by preheating your pan over medium-high heat and adding cooking oil with a high smoke point, such as grapeseed or vegetable oil. Once the oil is hot, carefully add the seasoned wings, being cautious to avoid overcrowding the pan.

Allow the wings to cook for 4-5 minutes per side, flipping occasionally until it gets crispy and golden brown. You want an internal temperature of 170°F (76°C). I recommend using a non-stick pan, a more straightforward process to prevent the skin from sticking to the pan.

Completely optional, but to take my crispy pan-fried chicken wings to the next level, I added fresh Thai basil to give them an extra layer of flavor.

Once the wings are perfectly cooked, it’s essential to drain them on a wire rack or paper towels to remove any excess oil. This step helps preserve the crispy texture while preventing them from becoming greasy.

Allowing the wings to rest for a few minutes also allows the juices to redistribute within the meat.

Do you want more EASY recipes? Here are some of my go-to recipes that you will LOVE!

Ingredients

2 lbs chicken wings (or drumettes)
1 cup cornstarch
1 large egg
1 cup Thai Basil

Marinade:

2 tablespoon soy sauce
2 tablespoon oyster sauce
1 teaspoon black pepper
0.5 teaspoon grounded Sichuan peppercorn
0.5 tablespoon garlic powder

Marinade chicken with soy sauce, oyster sauce, black pepper, ground sihcuan peppercorn, and garlic powder. Massage well and set aside for at least 20 minutes.
Next add in egg and cornstarch. Massag well, making sure all the chicken is coated in the batter.
Next, preheating the pan over medium-high heat and adding cooking oil with a high smoke point, such as grapeseed or vegetable oil. Once the oil is hot, carefully add the seasoned wings, being cautious to avoid overcrowding the pan.
Allow the wings to cook for 4-5 minutes per side, flipping occasionally until it gets crispy and golden brown. You want an internal temperature of 170°F (76°C)
Optional, but add in fresh thai basil and cook for another 1-2 minutes