This personal pan chicken wing boil is a simple, comforting dish made for one or two people. Tender chicken wings are gently boiled with aromatic spices, vegetables, and a lightly seasoned broth, then finished in a pan for extra flavor. It’s satisfying, cozy, and perfect when you want something homemade without a lot of effort.

Why You’ll Love This Recipe

Perfectly sized for a personal meal or small sharing portion
Simple cooking method with easy-to-find ingredients
Juicy, tender chicken wings with well-balanced seasoning
Customizable spice level and vegetables
Great for a comforting lunch or dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g chicken wings, cleaned and tips removed if desired
1 tablespoon vegetable oil
1 liter water
1 small onion, sliced
3 cloves garlic, lightly crushed
1 small potato, peeled and cut into chunks
1 small carrot, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon chili flakes (optional)
1 bay leaf
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley or coriander

Directions

In a personal pan or small pot, add the chicken wings, water, onion, garlic, bay leaf, salt, black pepper, paprika, cumin, turmeric, and chili flakes if using.
Place the pan over medium heat and bring to a gentle boil.
Once boiling, reduce the heat to low, cover partially, and simmer for 20 minutes.
Add the potato and carrot pieces to the pan and continue simmering for another 15 minutes, or until the vegetables are tender and the chicken is fully cooked.
Remove the bay leaf and carefully drain most of the broth, leaving about 2–3 tablespoons in the pan.
Add the vegetable oil and increase the heat to medium. Gently pan the wings and vegetables for 3–5 minutes, turning occasionally, until lightly golden and coated in the remaining seasoning.
Finish with lemon juice and sprinkle with fresh parsley or coriander before serving.

Servings and timing

Servings: 1 to 2 people
Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Variations

Add corn chunks or zucchini for extra vegetables
Use smoked paprika for a deeper flavor
Add a teaspoon of butter at the end for a richer finish
Increase chili flakes or add fresh chili for more heat
Replace potato with sweet potato for a slightly sweeter taste

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water, or microwave in short intervals until heated through.

FAQs

Can I use frozen chicken wings?

Yes, but make sure they are fully thawed before cooking for even results.

Do I need to skim foam while boiling?

It’s recommended to skim any foam that forms on top for a cleaner-tasting broth.

Can I skip the pan-frying step?

Yes, but the pan step adds extra flavor and texture to the wings.

Is this recipe spicy?

It’s mildly spiced. You can adjust or omit the chili flakes to suit your taste.

Can I use boneless chicken instead?

Yes, boneless chicken thighs or breast pieces can be used, but reduce cooking time slightly.

What can I serve with this dish?

It pairs well with flatbread, rice, or a simple side salad.

Can I add more broth and serve it as soup?

Absolutely, just keep all the broth and serve it as a light chicken wing soup.

What oil works best for this recipe?

Any neutral vegetable oil works well, such as sunflower or canola oil.

Can I cook this in a regular pot instead of a pan?

Yes, just finish it uncovered to reduce excess liquid before serving.

How do I know the chicken is fully cooked?

The chicken should be tender, and the internal temperature should reach 74°C.

Conclusion

This personal pan chicken wing boil is an easy, flavorful recipe that delivers comfort in every bite. With tender chicken, seasoned vegetables, and a simple cooking process, it’s a reliable go-to meal for busy days or quiet evenings at home.