How to Cook Chicken Wings

June 14, 2013
Photo: Becky Luigart-Stayner
Our no-fry method makes it a breeze to serve these plump-crisp-sticky-saucy drumettes. By: Robin Bashinsky
Start Slideshow

1 of 6

No-Fry Chicken Wings

Photo: Becky Luigart-Stayner
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.

Advertisement
Advertisement

2 of 6

Step 1: Steam

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

3 of 6

Step 2: Crisp

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

4 of 6

Step 3: Coat

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

5 of 6

Variation 1: Sticky Chile Drumettes

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

6 of 6

Variation 2: Mango-Serrano Drumettes

Photo: Becky Luigart-Stayner
This variation of

 

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next