Pan Fried Chicken Wings

5 from 2 votes

Pan Fried Chicken Wings are easy to make in small batches while enjoying Game Day with family and friends. In less than 30 minutes, these pan-fried wings will be on your plate with your favorite dip in hand!

Prep Time10

Cook Time15

Total Time25

Course: Appetizers

Cuisine: American

Servings:

Calories: 505kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

12 whole chicken wings (can use frozen if desired)
2 Tablespoons garlic salt with parsley (or use your favorite dry rub)
½ teaspoon black pepper
¼ cup vegetable oil
1 cup Frank's Red Hot Sauce
1 cup Sweet Baby Ray's Teriyaki Sauce
celery sticks to garnish

Instructions

Cut chicken wings using this guide. Or use a bag of pre-cut frozen wings.
12 whole chicken wings
Sprinkle garlic salt with parsley over chicken wings and coat both sides.
2 Tablespoons garlic salt with parsley
Add oil to skillet and heat to 375 degrees F.
¼ cup vegetable oil
Add chicken pieces one at a time and fry for 15 minutes, turning wings frequently with tongs.
When wings reach an internal temperature of 165 degrees F, take them off the heat and immediately toss in your favorite sauce in a large bowl.
1 cup Frank's Red Hot Sauce, 1 cup Sweet Baby Ray's Teriyaki Sauce
Garnish with celery sticks and serve with your favorite blue cheese dip.
celery sticks to garnish

Notes

This recipe makes 24 wings which serves 4 people as an appetizer.
Make sure each wingette and drumette is throughly free of water before adding any seasoning.
Keep pieces warm in a 170ºF oven until ready to serve.
Toss wings in sauce just before serving to keep them crispy after frying.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: heat up wings in an air fryer or in a 400 degrees F oven to crisp them up. Microwaving is not recommended because the skin will become rubbery.
Freezing: You can freeze leftovers in an airtight container for up to 3 months.

Nutrition