How to Cook Chicken Wings

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.

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.

4 of 6 Photo: Becky Luigart-Stayner

Step 3: Coat

Transfer the wings from the pan to a bowl, and douse with yummy sauce.

5 of 6 Photo: Becky Luigart-Stayner

Variation 1: Sticky Chile Drumettes

This recipe is similar to our

6 of 6 Photo: Becky Luigart-Stayner

Variation 2: Mango-Serrano Drumettes

This variation of

How to Cook Chicken Wings

No-Fry Chicken Wings

Step 1: Steam

Step 2: Crisp

Step 3: Coat

Variation 1: Sticky Chile Drumettes

Variation 2: Mango-Serrano Drumettes

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Read More

How to Cook Chicken Wings

No-Fry Chicken Wings

Step 1: Steam

Step 2: Crisp

Step 3: Coat

Variation 1: Sticky Chile Drumettes

Variation 2: Mango-Serrano Drumettes

You May Like

Read More

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