Lemon chicken wings in a pan, a very economical, easy, quick and flavorful main dish, perfect for the whole family. We’ve cooked many recipes that pair chicken with the tangy flavor of lemon, from Lemon and ginger chicken bites, to Lemon chicken cutlets, and even Whole roast chicken with lemon and Lemon chicken meatballs, or Chicken scaloppine with butter and lemon, but we were missing the wings. So after making Chicken wings with peppers, Air-fryer chicken wings, Pan-cooked barbecue chicken wings, today we’re preparing pan-roasted lemon chicken wings, a simple, very economical and so, so tasty main course that will win over the whole family. My children have an immense passion for chicken wings; they prefer them to thighs and breast, so I quite often buy them. A few days ago I bought them to make Air-fryer fried chicken wings, then for one reason or another it got late, the kids were hungry and I changed my mind, cooking them quickly in a pan with lemon juice: a simpler version that never disappoints! If you also never know How to cook chicken and are looking for original ideas, I recommend you try this — I’m sure you’ll like it! Let’s go to the kitchen now and discover how to make pan-roasted lemon chicken wings, but before turning on the stove I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make lemon chicken wings in a pan
- 1 3/4 lb chicken wings (wings, already cleaned)
- 1 clove garlic
- 1 sprig rosemary
- 2 leaves bay leaves
- to taste salt
- to taste extra virgin olive oil
- 2 lemons (about 3 tbsp (50 ml) juice and a little zest)
- 1 teaspoon honey (or sugar, optional)
Tools
- Pan
- Stovetop
Preparation
To make the chicken wings in a pan you can buy wings already cleaned and halved or buy them whole. In that case you will need to clean them and often singe them to remove any remaining feathers.
Let’s begin preparing our recipe: gather rosemary, bay leaves, one clove of garlic halved, two or three pieces of lemon peel (organic) and a drizzle of oil in a large pan. Heat everything over low heat and lay the wings in the pan. Raise the heat and let them brown on both sides, turning often, then pour in the wine (photo missing).
Once the alcohol has evaporated, season with salt and add the lemon. Cook for 20–25 minutes over low heat with the lid on, then raise the heat and wait for the chicken to brown in its own juices. If you want to give it a sweet-and-sour touch to mellow the lemon’s acidity, at this point you can add a teaspoon of sugar or honey and stir. My children love this last version, so I often add it. The pan-cooked lemon chicken wings are now ready to be served and enjoyed.
Pan-cooked lemon chicken wings are best eaten fresh, but if you need to organize ahead you can prepare them in advance and reheat well with a little water before serving.
Store leftovers in the refrigerator in a well-sealed container and consume within 24 hours, reheating thoroughly to avoid the risk of contamination.
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