Grandma’s Butter Chicken Wings

Grandma’s Butter Chicken Wings

Slowly 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.

Yield: 12 wings

1 tablespoon neutral oil, such as canola or safflower

1 pound chicken wingettes and drumettes (about 12 pieces)

Kosher salt and freshly ground black pepper

2 tablespoons sake (optional), see Tip

3 tablespoons mirin

2 tablespoons low-sodium soy sauce

2 tablespoons unsalted butter

Toasted sesame seeds or chopped scallions, for garnish (optional)

In a 12-inch nonstick skillet, heat the oil over medium-low heat. Season the wings with salt and pepper and add them to the skillet, skin side down. Cook until lightly golden underneath, about 10 minutes. Flip the wings and add the sake to the skillet. Cover and steam until the wings are lightly golden on the other side and the skin releases from the skillet, 10 to 12 minutes.

Transfer the wings to a plate. Pour out all of the oil into a small heatproof bowl and wipe out the skillet with paper towels. Discard the oil once cooled.

Return the wings to the cleaned skillet over medium-low heat. Add the mirin, soy sauce and butter and cook, turning and basting frequently, until the sauce has reduced and the wings are cooked through and nicely glazed, 8 to 10 minutes.

Transfer the wings to a plate and garnish with more pepper and sesame seeds or scallions, if using, and serve warm.

Tips Sake lends the glaze subtle sweetness and fruity flavor but can be simply replaced with water.

For spicy wings, add a few dashes of hot sauce once the wings are glazed and give them a quick toss.

To feed a crowd, make a few batches of wings 1 to 2 hours ahead and arrange them on a lightly greased large sheet tray to cool at room temperature. When ready to serve, pop them into a 350 degree oven until warmed through, turning halfway, 8 to 10 minutes.