Easiest Pan-Fried Chicken 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.

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