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Wings | What's Eating Dan? [VIDEO]
Watch and learn the science behind making the best chicken wings.
By Published Nov. 1, 2018
Feed your wing inspiration with our editors' picks.
Equipment Review
Oil Temperature Makes or Breaks It
Don't risk that fantastic crunch to imprecise oil temperature. If your oil is too cool, your food will be soggy and greasy, and if your oil is too hot it'll overheat, smoke, and potentially scorch. To maintain the proper oil temperature, use a clip-on deep-fry thermometer and keep close watch.Read Our Review
Dakgangjeong (Korean Fried Chicken Wings)
One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and you’ll understand its worldwide popularity.Get the Recipe
Buffalo Wings
Great buffalo wings should have juicy meat with a crisp coating and a spicy, slightly sweet, and vinegary sauce.Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.