NewzSlowly pan-frying chicken wings is a gentler way to cook them and end up with juicy, tender meat. My grandmother taught me this recipe, which is in my book "Gather Around My Table" (Knopf, 2026). In it, a covered skillet allows the chicken to steam through while the fat slowly renders and bastes the wings.
The seemingly simple combination of soy sauce and butter yields a complex rich glaze that's savory, salty, sweet and creamy all at once. Resist the urge to cook them faster or over higher heat, since this can burn the glaze. Serve the wings warm or at room temperature, no dipping sauce required.
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