How to Cook 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.

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.

This recipe is similar to our

This variation of