Easy And Delicious Chicken Wings Recipe For Party
These Lemon Chicken Wings are tender, juicy, citrusy, and full of savory depth. With a beautiful glaze and vibrant aroma, they make a show-stopping centerpiece for any gathering—whether it’s game night, family get-together, or backyard BBQ. The best part? You don’t need an oven or fancy equipment—just a stovetop, a pan, and a bit of love.
Every time I host a party or even a casual get-together, I’m always asked to bring something “snackable but different.” That’s how these Lemon Chicken Wings became a staple in my kitchen.
I stumbled upon this recipe on a day when I wanted something bold yet refreshing, something that could transition from dinner to party platter without missing a beat. After a few tweaks, this citrusy, savory masterpiece emerged—and let me tell you, it’s been a hit ever since.
The first time I made it, I paired it with some rice and a simple salad. My family devoured it in minutes, and the sauce was practically licked clean off the plate. Now, it’s my go-to for parties, and once you try it, I’m pretty sure it’ll become one of your favorites too.
Why You’ll Love This Recipe
-
Perfect for Parties: These wings are easy to prepare in batches and can be served hot or at room temperature.
-
Bursting With Flavor: The combination of soy sauces, ginger, garlic, lemon zest, and sesame oil creates an unforgettable depth of flavor.
-
Simple Ingredients: Nothing fancy here—just a few pantry staples and fresh ingredients.
-
No Oven Required: Everything cooks on the stovetop, saving time and hassle.
Ingredients (With Explanation)
-
Chicken Wings – You can use whole wings or sections. They soak up all the flavor and turn beautifully tender.
-
Soy Sauce & Dark Soy Sauce – These give a salty, umami richness and gorgeous color.
-
Rice Wine (Optional) – Adds depth and enhances the flavor; skip it if needed.
-
Salt & White Pepper Powder – For seasoning and mild heat.
-
Garlic (2 cloves) – Sliced to infuse the oil and sauce with its aroma.
-
Ginger (few slices) – Adds warmth and balances the citrus notes.
-
Shallots or Onions (pearl onions used in video) – These caramelize slightly and enrich the sauce.
-
Lemon Zest & Juice (from 2 lemons) – The star ingredient that brings tang, brightness, and zing.
-
Brown Sugar – Balances the acidity and adds a subtle sweetness to the glaze.
-
Water – Helps create the sauce base.
-
Black Pepper (crushed) – Adds a slight kick.
-
Sesame Oil – For a nutty finish that ties everything together.
Step-by-Step Instructions
1. Prepare and Marinate the Wings
Start by rinsing your chicken wings under cold water and pat them dry thoroughly with paper towels. This helps them sear properly later on.
In a bowl, combine:
- Soy sauce
- Dark soy sauce
- A dash of rice wine (optional)
- A pinch of salt
- A bit of white pepper powder
Mix well and toss the chicken wings in this marinade. Let them sit for at least 20 minutes—longer if you have the time.
2. Prep the Aromatics
While your wings are marinating:
- Slice 2 cloves of garlic
- Cut a few thin slices of ginger
- Thinly slice some shallots or onion (I used pearl onions for extra sweetness)
- Zest 2 lemons using a grater or zester
- Squeeze the juice from the lemons and set it aside
3. Start Cooking: Sauté the Aromatics
In a hot pan over medium-high heat, add a splash of oil. Toss in the onions and ginger first. Sauté until the onions start to soften and brown around the edges—this brings out their sweetness.
Add the garlic and sauté for another 30 seconds. Once fragrant, remove everything from the pan and set aside.
4. Pan Fry the Chicken Wings
In the same pan, add the marinated wings in a single layer. Pan-fry them until one side is golden brown. Flip and fry the other side until it’s evenly browned too.
5. Simmer the Sauce
Now it’s time to build flavor. Add to the pan:
- A splash of rice wine (optional)
- Lemon juice
- A bit of water
- The sautéed garlic, onions, and ginger
Stir everything gently and bring the liquid to a boil. Once it boils, add:
- A spoonful of brown sugar
- A touch more salt (to taste)
Cover the pan and let the wings simmer for about 4 minutes—until the sauce reduces by half. Flip the wings, cover again, and cook until the liquid reduces even further.
6. Glaze and Finish
When the sauce is thick and sticky, remove the lid and turn the wings again so both sides get an even glaze.
Add:
- A small splash of dark soy sauce for color
- Crushed black pepper
- Lemon zest
- A drizzle of sesame oil
Stir well to coat evenly. Once everything looks glossy and caramelized, remove from heat and serve!
Tips To Make Them Special
-
Don’t Skip the Zest: Lemon zest is what gives these wings their bright, citrusy kick—don’t substitute with just lemon juice!
-
Marinate Longer: If you have time, marinate the wings for up to 2 hours in the fridge for deeper flavor.
-
Use Pearl Onions: They add a touch of sweetness that balances the citrus beautifully.
-
Pan Not Crowded: Don’t overcrowd the pan while frying; this ensures a proper sear.
-
Garnish: A sprinkle of fresh herbs (like chopped parsley or green onion) adds color and freshness.
FAQs
Q: Can I bake these wings instead of pan-frying?
Absolutely! You can bake them at 400°F (200°C) for about 35–40 minutes, flipping halfway through. Then simmer the sauce on the stovetop separately and toss the wings in it before serving.
Q: I don’t have rice wine—what can I use instead?
You can omit it entirely or use a splash of apple cider vinegar or dry white wine if you like.
Q: Can I make these ahead of time?
Yes! They taste great even a day later. Just reheat them in a pan over low heat or in the oven. The sauce thickens and flavors deepen as they rest.
Q: Are these wings spicy?
Not really. They’re more citrusy and savory. If you want heat, add chili flakes or a dash of sriracha while simmering the sauce.
Q: What can I serve with these wings?
Perfect alongside jasmine rice, fried noodles, or even as a party finger food with a lemon aioli dip.
Delicious Chicken Wings Recipe
Ingredients
- 1½ lb chicken wings whole or sections
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp rice wine optional
- Salt & white pepper to taste
- 2 garlic cloves sliced
- Few slices of ginger
- ¼ cup sliced onion or shallots
- Zest & juice of 2 lemons
- 1 tbsp brown sugar
- ¼ cup water
- Dash of dark soy sauce for color
- Crushed black pepper to taste
- 1 tsp sesame oil
Instructions
- Marinate wings with soy sauces, rice wine, salt, and white pepper for 20+ minutes.
- Prep aromatics: Slice garlic, ginger, onion; zest & juice lemons.
- Sauté onion & ginger in oil until soft; add garlic; remove all from pan.
- Pan-fry wings until golden on both sides.
- Add lemon juice, water, aromatics, brown sugar & salt. Simmer covered until sauce reduces.
- Flip wings, cook again until sauce thickens.
- Add dark soy sauce, black pepper, lemon zest & sesame oil. Mix well and serve.
