How to Cook Chicken Wings
Our no-fry method makes it a breeze to serve these plump-crisp-sticky-saucy drumettes. By: Robin Bashinsky
You may think of chicken wings as bar food, but these saucy babies are great for, say, watching Monday Night Football. We ditched the standard deep-frying procedure in favor of a two-step steam-and-sauté method that maintains the plump, juicy goodness of the wings while curtailing the messy effects of oil in the kitchen and on the waistline. These crowd-pleasers are a breeze to prepare, and we offer three bold flavor variations for lots of weeknight wing fun.
Keep heat moderately low. If overcooked, chicken will dry out.
Sauté the wings in a bit of oil in a hot pan. This crisps up the exterior.
Transfer the wings from the pan to a bowl, and douse with yummy sauce.