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How to Cook Chicken Wings

Our no-fry method makes it a breeze to serve these plump-crisp-sticky-saucy drumettes. By: Robin Bashinsky

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June 14, 2013
1 of 6 Photo: Becky Luigart-Stayner

No-Fry Chicken Wings

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.

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2 of 6 Photo: Becky Luigart-Stayner

Step 1: Steam

Keep heat moderately low. If overcooked, chicken will dry out.
3 of 6 Photo: Becky Luigart-Stayner

Step 2: Crisp

Sauté the wings in a bit of oil in a hot pan. This crisps up the exterior.
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4 of 6 Photo: Becky Luigart-Stayner

Step 3: Coat

Transfer the wings from the pan to a bowl, and douse with yummy sauce.
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5 of 6 Photo: Becky Luigart-Stayner

Variation 1: Sticky Chile Drumettes

This recipe is similar to our
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6 of 6 Photo: Becky Luigart-Stayner

Variation 2: Mango-Serrano Drumettes

This variation of

 

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